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The Hidden Dangers of Air Fryers

Home » Articles » The Hidden Dangers of Air Fryers
The Hidden Dangers of Air Fryers

The Hidden Dangers of Air Fryers

July 24, 2024 Posted by The Cell Health Team
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Air fryers are celebrated for creating crispy, delicious meals with less oil. However, if your air fryer has a non-stick Teflon coating, it may release harmful chemicals into your food and air.

The Trouble with Teflon Coatings

Teflon coatings, made from PTFE, PFOA, and PFOS, are known as “forever chemicals” due to their persistence in the environment and the human body. When heated, these coatings can emit toxins that contaminate your food and the surrounding air. These chemicals are linked to a range of health problems, including hormone disruption, cancer, low birth weight, and high cholesterol. The Environmental Protection Agency (EPA) states that no exposure to PFOA and PFOS is safe.

Air Frying and Health Risks

Additionally, using air fryers to cook foods like fish can produce cholesterol oxidation products (COPs) linked to heart disease and cancer, adding another layer of concern.[1]

Tips for Safe Air Frying

Here are some steps to ensure your air fryer use is as safe as possible:

  1. Choose Stainless Steel Air Fryers: Opt for stainless steel air fryers to avoid Teflon coatings.
  2. Pre-Cook to Off-Gas: Before cooking real food, run the air fryer several times to off-gas any residual chemicals.
  3. Incorporate Herbs: Use herbs like parsley and chives to help mitigate the formation of COPs during cooking.

Air Fryers: Cooking Smart, Staying Safe

How we prepare our food is just as important as what we eat. Choosing the right appliances and methods can significantly impact our health. You can ensure your food is safe and nourishing by being mindful of the potential risks associated with certain kitchen gadgets.

Making smart choices about your cooking equipment and methods is crucial for maintaining a healthy home. Embrace non-toxic options to protect your well-being and enjoy tasty, safe meals.

References:

  1. Ferreira, Fernanda S., et al. “Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.” Journal of Food Science, vol. 82, no. 12, Dec. 2017, pp. 2823–31. PubMed.
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