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Doctor Warns Air Fryers May Pose Cancer Risk — Urges People To Stop Using Them
Many Australian houses have this much-discussed kitchen appliance, but a longevity specialist advises against using it.
New Yorker Dr. Poonam Desai has explained why air fryers might do more damage than good.
“I am a longevity doctor and I threw out my air fryer,” she said.
“While air fryers provide a healthier alternative to deep frying by using less oil, they can produce acrylamides – chemicals linked to cancer – during high-heat cooking.”
Acrylamide is categorised as possibly carcinogenic to humans by SafeWork NSW.
When meals like potatoes or other starchy foods are cooked at high temperatures, acrylamide, a white crystalline solid, is a naturally occurring chemical.
“The longer and hotter the food is cooked, the more acrylamide it can produce,” Dr Desai claimed.
“Many air fryers contain non-stick coatings that contain PFAS that can be harmful to health.”
The Australian Government PFAS Taskforce has documented possible links between PFAS and some types of cancer, even though present exposure to PFAS in Australia is typically regarded as modest and not directly linked to widespread health consequences.
For health reasons, Dr. Desai stated that she would not use an air fryer; however, if she had to cook in one, she would pick one made entirely of stainless steel. But she made it clear that she would only use it sometimes.
Authorities in Australia believe that air fryers are safe to use, provided that they don’t have a non-stick coating made of PFAS, which can be harmful to health when subjected to high temperatures.
Over five million people have watched her video, and many were taken aback by what she said.
However, not everyone was convinced, with one pointing out, “They said this 40 years ago with the microwave. Funny thing, every house still has one.”
Only months after disclosing why she advises her patients without dietary restrictions to drink regular cow’s milk rather than the skim substitute, Dr. Desai issued this warning.
“Here’s why I prefer whole milk over skim milk. I choose whole milk because the fat helps with better absorption of fat-soluble vitamins like A and D (which are often added back into milk),” she explained.
“The fat also helps slow down glucose spikes, making it a more blood sugar-friendly option.”
Dr. Desai described how vitamins and other natural health advantages may be lost during the production of skim milk.
The majority of skim milk is usually produced by rapidly centrifuging full-cream milk, which forces the fat to separate from the liquid.
“To make skim milk, manufacturers take out the fat content. But with it, they also take out the healthy stuff like vitamins A and D. They then add them back in as an additive,” she said.
“I don’t know about you but I prefer to get my nutrients in its most natural form. Not only that, vitamins A and D are fat soluble vitamins.”
“What that means is they need fat for optimal absorption so skim milk has less fat, then it has vitamin A and D as an additive but it’s not even absorbed as well as the vitamins in whole milk.”
With less than 0.15 percent fat per 100g, skim milk—also referred to as fat-free milk—has the fewest calories and fat of any dairy product in Australia.
Even though skim milk has fewer calories and fat, Dr. Desai revealed why she will never use it.
“Skim milk is not good for your metabolic health because it causes a faster rise in glucose levels,” she said.
“Milk naturally has lactose, which is a carbohydrate and carbohydrates will spike your blood sugar but they will spike it even faster without fat content.”
“Fat content in whole milk helps curb that sugar high that comes when you have carbohydrates.”
“So if you ask me, I prefer to drink whole milk over skim milk because it provides better nutrient absorption and less of a glucose spike.”
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