Advantages of An Air Fryer

 

The air fryer is more than just a beautiful looking appliance, it is also functions better than its lowly counterparts.


The air fryer requires much less oil than a deep fryer, which means you will be able to greatly reduce the risk of heart disease by replacing oily fast food with healthy food cooked in an air fryer (Eldridge, 2023).


Furthermore, since air fried food contains less oil, it also contains less saturated-fats. Replacing deep-fried food with air-fried food would reduce obesity in its consumers, which consequently reduces chances of type 2 diabetes, high blood pressure, strokes, etc… (Teruel et al, 2015).


But the benefits do not end here! Using air fryers instead of a gas stove or deep fryer will reduce the risk of cancer! A study revealed that consuming or inhaling reheated cooking oil increases your chances of developing cancer (Ganesan et alo, 2017). Since air fryers use only a fraction of the amount of oil other devices use, the risk of developing cancer is much lower (Eldridge, 2023).

Comments

Post a Comment

Popular posts from this blog

Using an Airfryer

Image
  You would think -due to its name- that an air fryer can only do one thing; fry.  That is simply false. An air fryer can be used in the same manner as an oven; I have personally used it to cook chicken, burgers, rice, and even bake brownies! It is truly a versatile tool that cannot be overlooked.  In addition, since the machine provides different settings depending on what you want to cook, you can turn it on and leave the room without worrying about your food burning! Furthermore, your food will always be cooked to perfection as long as you place the correct ingredients.   The following images were taken with my phone then resized. The first shows the air fryer being used to make brownies., the second shows the end result (after I ate some of them).     
Read more

Citations

  Eldridge, L. (2023). Can air fryers cause cancer? . Verywell Health. https://www.verywellhealth.com/can-air-fryers-cause-cancer-5082537   Ganesan, K., Sukalingam, K., & Xu, B. (2017). Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Critical Reviews in Food Science and Nutrition , 59 (3), 488–505. https://doi.org/10.1080/10408398.2017.1379470     Teruel, M. del, Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., & Niranjan, K. (2015). A comparative study of the characteristics of French fries produced by Deep Fat Frying and air frying. Journal of Food Science , 80 (2). https://doi.org/10.1111/1750-3841.12753
Read more