Let me sum up this video in few lines. 1) Airfried food is proved to have less fat and cholesterol - Positive Check 2) There is more Acrylamide in the airfried food compared to oil fried because air frying takes a lot longer time to fry and higher temperature - (no evidence that this is very bad so its personal choice.)- - Neutral Check Good tip is to cut the potatoes fresh and soak them few mins in water before air frying so some starch is lost and less chance for Acrylamide to form. Note to myself- Learn a bit more about Acrylamide and what it is and what it could potentially do. You are all welcome:)
Every burnt food is cancer and it's dangerous. grilled, toasted ... everything that turns brown from excessive heat is cancer. if it turns black, super cancer.
Recent study has shown that Acrylamide increases swelling in neuro (brain and spine) which leads to increase in depression and anxiety. I guess air fried food too is bad for us.
Wow a condescending, misrepresenting commenter on UA-cam. Never seen that before. The unintuitive findings and discussion on acrylamide and the cholesterol reduction was interesting and something you didn't know before.
you see, many of our society's products are like this, e.g if you take no sugar drink or so called zero calorie coke or other drink for example, it is confirmed it's worth than regular coke or drinks because of the replica of sugar substance they put in. God has created those item (fat, oil, carb , protein for a reason) as long as you do not go over the limit, it is fine.
@@djayjp The idea that God doesn't provide death as well as life is naive. The original concept of God is all powerful. If you suffer or die, it is God's will. God doesn't owe you or any of us to make our lives better. That's our responsibility.
Comparison info starts at 4:20 Don't miss acrylamide on food info 5:30 Acrylamide test results level comparisons 7:50 Final answer you might be looking for 21:20
They should retest all of those items. I also believe the type of oil should have been mentioned since different types of oil have different smoke points. I wonder if the acrylamide levels in baking or boiling these items would make a difference.
@@tasobouzinelos8027 ,, .. You won’t hurt your cute little dog.. 🤗🐶. Or a parrot 🤗🦜. Or a cute little horse 🤗🐴. But you pay for someone eIse to stab, animals because you’re a Coooooo-ward !!! For a 5 minute burger !!!!! Hypoooo-crite ! Big time !!! Why don’t you change ? It’s easy. Don’t hurt animals 🤷🏼♂️. You can have vegan burgers and vegan pizza and vegan chicken and vegan BBQ, vegan curry and vegan burritos and vegan tacos and vegan Japanese sushi roll..... ✅. To stand up for yourself ? You’re a Coooo-ward ?? Up to you. CuIt Ieader.. 😫🦠💩🍖🔴🤯 Or vegan ✅👍🌎. 🤷🏼♂️
I hope I'm not the only person who noticed the host wears her mask when she's "alone" and takes it off when she's around other people talking to them.... 🙃
That's exactly what my school principal does, she wears her mask only up to her lips when she finally not talking the chatty cow, but when she does talk she takes her mask off and starts spitting words out, like literally, she spits A LOT.
Air-fried foods honestly taste worst than the deep fried ones. Additionally, fat is not the sole culprit for unhealthy diets. It’s all about overconsumption.
@@Archurus You can just add some oil, it will just be less than for other types of cooking. I got mine specifically because I had a hard time getting fishfingers crispy in the oven and they get too oily in a frying pan, the airfryer does them perfectly with no more added oil than is already included in the packet. Chickenuggets too. I've also done potatoes in the peel with zero oil. It's very convenient. On fries, people try to fry them in one go, that gives a terrible result even if you deepfry. You have to fry them twice. I doubt that's any different in the airfryer. For raw potatoes not frozen ones.
Exactly..... Until my folks who are getting and staying way healthier fall down dead in their tracks..our air fryers with years in use march on. #MicrowaveSTILLgone.
It's actually still better. Most of the time when you do that a lot of the oils will drip down out of the food. It won't be as good as preparing it from scratch, but it's still a bit better.
@@TalkingHands308 if it’s actual fat from the animal you should be eating that as that’s healthy. The toxic veg/seed oils should be avoided at all costs.
I used to eat outside everyday and due to pandemic, I bought air fryer to cook my own food. After airfrying experiments, I found the sweet spot of airfrying is 160. You just need to cook the food a bit longer though. Cooking result is way much better and caramelization looks evenly distributed similar to roasting/frying at the perfect temperature.
Most of the Air Fryers inner containers are made out of Aluminium with PFOA for non stick Aluminium leaching into food with added PFOA is bound to hurt you. With Chinese brands you get cheap micro plastics
@@bernadettejuridico5526 BTW almost every Chinese brand is promoted on Amazon. And almost every brand is manufactured in China. American or other countries are least promoted because all of Amazon basics and Amazon mobiles and products are made in China.
If only CNA would discuss how much electricity and other costs related to using air frier instead of frying with oil. Would love to hear the cost analysis as well.
I’m interested in those costs vis a vis using a (standard size) convection oven! I don’t deep fry at home, so the air fryer actually replaces my oven. I want to know if it’s more cost/power efficient to use an air fryer or an oven.
@@tubefae3924 Same Situation here, it uses much less energy i suppose bcs the heat Radiator is much smaller but at the same Temperature as the one in the oven.
If i google it average air fryer is about 1.7 kwh. Its a lot i guess.. also it has a limited space and longer time to cook.. so i guess its not the best choice for doing business with. Unless you have a very specific market. Imo.
I'm betting all my money that the air fryer is more energy effective and cost effective. Ovens 1. Ovens are hundreds of dollars, plus installation 2. Gas or electric utilities 3. To cook, you must preheat the oven, cook, plus factor in time to cool down 4. Heating the oven raises the temperature in your home, which causes your Air Conditioning to increase (if you have central air) 5. Cost of baking pans needed to cook in the oven plus cost of water to clean them Air Fryer: 1. Electricity
Hey from the US! I love this review and study of just how healthy air fryers are. I love my Cosori, I haven't touched my oven at all since I've gotten it. It's perfect for single or small family use. Since I've cut out typical fried foods in my diet and started air frying them instead, I've lost 40lbs (18.14 kg). I highly recommend them for more people. Cosoris even come with cookbooks for recipes and how to properly use your air fryer, and there is a cosori group you have access to to share new ideas and recipes that work. Thank you for this review! Also love the VW Scirocco you drove! Awesome cars!
@optimist529 nope just a regular guy who decided to finally listen to his sister and get one lol. I didn't really see anything to airfryers till I bought one. The way I saw it I had a microwave, stove and an oven and that's all I needed lol. Now that I'm trying different ways to cook, I wanna get a crockpot too. I've heard you can make the best beef stews in those.
Junk food is delicious and looks presentable.. That's the best example of advertisement.. Reality is far from expectation.. Junk means bad smelling, inedible and ugly looking..
I find air fryers are more convenient for home cooks, especially if you don't cook that often. You would need a few liters of cooking oil just to fry up some chicken wings and french fries, then put it away until the next time you want to cook again, whereas air fryers are just plug and play.
Or you can just buy a portable convection turbo broiler oven from one of the Singapore's shopping online store. Air fryer= smaller convection oven. In order for starch to become crispy, oil is needed. You pat marinated chicken wings in dry seasoned flour, spray a bit of oil on the tray and pop it in on a tray in a convection oven, cook at 180°C for 30mins. Turn over half way. Result: You have a rather crunchy chicken wings skin. If you really want with batter type, still have to deep fry in oil in wok, air fryer also can't work.
Hey CNA, could you do a series on the elderly working in fast food chains? Would really appreciate it. I think many of us are curious of their lives and how we can help to create jobs for them.
Oh man i love this channel. Really shows you how different people think. The norm in my area would be how can we provide for them not really how to create jobs.
But you didn't bother running the Acrylamide test again with a lower temperature to see how much it was reduced, you just trusted the salesman from Phillips. I wonder why???
You’re really selective about your research, aren’t you? Every talking point episode is full of unanswered questions, fallacies, and conflicts of interest, masquerading as methodical, empirical analysis.
yep my main problem was that we learned that the amount of acrylamides can be decreased if you fry at the right temp for the right amount of time but were never shown the difference even if it goes down from 1000 to 500, that's still a lot compared to less than 10
That felt like an airfryer commercial, with the only negative point that came up recently talked down, but not tested again. It feels like someone is trying to sell me one of these.
👍 Refreshing to read one of the few comments from people who see what's going on. And you summed it up so concisely. You deserve high-quality enlightenment regarding diet health. Please consult the channel "Dr. Eric Berg DC" for all kinds of topics regarding health. He reveals many of the diet myths peddled by the same corrupt system as often the opposite of what is true. Then spread the message so that more people have their minds freed.
It was an air fryer documentary and explained at the beginning how hugely popular they already are and so an investigation into the health benefits and dangers was worth looking in to. It was a very thorough investigation and tested by an independent laboratory. The danger of acrylamide was well discussed and mitigated by advice to cook for less time at lower temperatures. In Asia where deep frying and wok cooking is the norm it was a very insightful and informative documentary and I am very glad I watched it and I will be buying an air fryer as I would like to occasionally eat healthy chips!
I already have one, not a Philips, maybe that's why I never felt like I was being pitched. She did challenge that people won't like the idea of paying out to upgrade and I was pleased that the Rep explained an effective alternative to that in temperature and duration. I've been doing the opposite, longer and hotter. I come away feeling like I learned something important.
The samples should have been labeled anonymously so the lab doesn't know which are air or deep fried. This would have reduced bias. In any case, the "experiment" results are no brainer.
Yes, but if she gave the lab with the cooked food without tampering the visual of the food, just by looking at the food itself will already know which is oil fried and air fried.
@對不起，謝謝。 How many animals are executed for producing crops? Most farmers have no access to an animal free land that destroy crops. They exterminate all those animals and if some survive, they go ahead and poison the remaining population.
the number of upvotes on this comment shows that these people don't understand research at all. lmao this isn't testing a pill on a person, you just analyze the food for objective results. knowing which is which doesn't change the results at all. its not like they made up the 50% number off the top of their head based on knowing which is which.
As someone who worked at a kitchen gadget store, I often would compare Air fryers with convection ovens. The reason was to explain HOW the thing cooked. Now that air-fryers are more common I doubt it would be as much of an issue, but when I worked there they weren't very popular yet, so it was a great way of explaining things to them.
@@20rcRules that's how I use mine. It's fast and saves on energy, doesn't heat up the kitchen. I don't cook fat free, but it needs far less fat anyway. It does a good job.
Air fryer, convection oven, toaster oven, hair dryer. It uses fans to move around heat. The food that fries in a air fryer has internals oils that heat up, causing the food to fry evenly and super fast due to the air fryer not being like a LARGE traditional convection oven and instead a SMALL or even MINI convection oven.
A friend of mine who’s a chef gave me one for Christmas three years ago. It was one of the best gifts I’ve ever received. If you ever get one make sure to test the temperature with a small amount of food first until you get the hang of it. I cook my steaks 🥩 in a lower temperature, it takes a little longer but they come out juicy and not dry and stiff like cardboard, which will happen if I go by the recommended temperature on the fryer. For fries I spray some oil on them and they come out great, provided they are not cooked for too long and the temperature is not too high, just like the video says.
I bought an air fryer two years ago as I was diagnosed as diabetic, and after awhile of testing temps and cooking times, I am eating real, good, wholesome, nutritious foods cooked in my air fryer, of many different varieties, and I am able to keep my glucose at a normal level.
@@gtxoiltastebad the bad combination is high temperature and longer cooking time. it shouldn't be a problem if you cook longer time with low temperature.
"Air frying" is just a convection oven. Many already have a convection setting on their oven and so they are just buying another, smaller oven. I think it should be illegal to use the term "frying" when it is just baking. Frying requires oil. But people will fall for anything. Here is another tip, salted caramel is just butterscotch that they renamed to get more people to buy it. LOL
You’d not be surprised how many people think a convection oven that also has a microwave and grilling component like mine is not really an oven. The number of times I’ve been asked where my oven is and I’ve explained it’s over there (pointing to my combo bench-top unit) and they respond ‘no I mean your ‘real’ oven ... If only I had a dollar for every time!
i think you missed the part when they explained why is it different from an oven and that is because for such a small space the air circulation is just waaaay faster thus somehow "recreating" the sensation of oil frying. But i get your point tho. Renaming common things just to sound fancier and be more appealing to the consumers' eyes.
I'm ignorant on the topic, but I do like the food on my air frier better than in the oven, much more cripier :) Specially the "tortillas de maíz". Whatever small difference there is, does make it that much better.
This was an excellent video, people complaining that she cooked the fries at too high a temperature aren't appreciating the fact that we LEARNED something from this. Thank you for doing this entire report the way they you did, CNA!
Mr Mediocracy overhere.. Just because you learned something, doesnt mean there arent some mayor points of criticism. We all learn everyday all day Benjamin, please wise up.
I didn't know that cooking it at high temps was doing anything to the food outside of cooking it faster. I imagine most people will cook at the recommended tempts or higher to speed up cooking and be unaware of this phenomenon. Bringing awareness to what higher/lower temps due to your food are helpful. In terms of the video, I am neutral. Not my style but I would say it was informative. the fact we know she cooked it at higher temps allows the viewers to learn and modify it.
education should never be shunned the only thing that matters is if you're telling the truth to someone you want to believe you you have to be honest to a fault to survive in heaven, but until we get there just trusting god will get you through everything. Just be picky who you trust and if you can't be sure use the brible...err, that's bible. oh yeah, don't use money to corrupt pplz, that was trump's mistake
@@mikicerise6250 You're dumb. I pretty sure they were referring to the process of stripping out the nutrients and adding chemicals to make the food taste better but also unhealthy. "An idiot trying to be funny! Oh no!"
Interesting I cannot disagree with the processed foods Cooking meat at creates chemicals that are harmful to your health: Heterocyclic amines (HCAs) These chemicals form when creatine and amino acids react at high temperatures,, and are associated with pan-searing. Studies have shown that HCAs can cause DNA changes that increases the risk of cancer in humans. Polycyclic aromatic hydrocarbons (PAHs) These chemicals form when meat drippings or fat fall onto a heated surface or open flame, creating smoke and flames. PAHs are associated with grilling or barbecuing and increase the risk of cancer. When meat is heated, amino acids react with reducing sugars to create other compounds, such as pyrazines, furans, and thiophenes, which give meat its flavor and aroma.
An air fryer is just a convection oven, been around since the 1950s at least, but the problem is that most frozen foods have been pre-cooked in oil before frozen to speed cooking for us.
Yeah, kind of funny people think an air fryer is a new technology. It's all marketing, basically, an air fryer is a smaller compact version of a convection oven.
*Bro is right. Unit tested: COSORI Lite Hot Air Fryer 3.8 L Recommend:First of all boil those potatoes 4 minutes the time that fryer preheat to cut the lvl of acrylamide and then to switch them back in normal water 4 minutes with some salt and cook them at 165°C first time and 180°C second time for 20 and shake them 5-6 **times.At** the end salt and garlic powder.Bon appetite(:*
They say that, but they don't mention how much it reduces acrylamide. Was kind of lazy on their end to not go and see how big of a decrease we're talking about. Cause we're going from below 10 to 1400. If using it correctly results in going down to 700, then that would still be worrisome.
Why are you putting salt in the water and why do you think parboiling decreases Acrylamide level? Are you air frying for 20 mins at 165 and another 20 mins at 180 or 20 mins total?
Most of the Air Fryers inner containers are made out of Aluminium with PFOA for non stick Aluminium leaching into food with added PFOA is bound to hurt you. With Chinese brands you get cheap micro plastics
Air fry is a misnomer. They are simply _smaller_ convection ovens that usually utilize a basket and fan to circulate heat. They already have industrial-size "air fryers." Circulating air is a feature already available in many industrial ovens and nothing is stopping anyone from using a basket in one.
Add on. of u have a convection oven. Just but a try mesh that suit the oven tray. Results is the same. Only advantage for air fryer is if u have no oven. and not willing to clean. airfrryer can jsut use for a feew years and throw away.
Yes frying uses oil or fat and it is a misnomer for these machines, but I’d rather spend $30 on a small countertop air cooker that I can push to the side and it takes little room
I suspect that for most consumers like myself the attraction of an air fryer is more a matter of speed and convenience than any perceived health benefits
For those of you in the cheap seats it’s the difference between things that are solid or liquid at room temperature. Fats are solid until heated. Oils are always liquid and cloudy if refrigerated. (Also more chance for oils to go rancid)
@@ryko4899 It’s not so much that sugar is better or worse than heavy fats. BOTH are unnatural and bad for us. Demonizing one over the other is not great. There’s absolutely no doubt that a lovely home grown tomato or beet is much better for you than either a Twinkie or kFC
@@ryko4899 in most countries that's how they cook with fat and oil Thailand is a good example and their thin people. Also Eskimos/Inuits eat zero vegetables they live on a high fat diet and they're also known for having long lifespans. Almost forgot to mention Germans have the healthiest hearts out of any white/Europeans/anglo people they're also on a high fat diet just look at the German breakfast. So you are on the right page but carbs are so delicious 😋🤤
Before I would take this mans word that there are actually less acrylamides in air fried foods, I would actually test the food again to verify that what he's saying is accurate using his cooking time and temperature recommendations. I have a feeling that there wouldn't be that big of a difference. Not to say that this man can't be trusted, because he might be the most trustworthy person in the world, but he might also not be accurate. The responsibile thing to do in this situation is to test the fries again using his recommendations to get to the truth.
That is the ticket. Luckily for me my neighbor next door has a lab in his basement. Usually uses for Meth but we are good friends and I am sure he could help me out with some gas chromatography results if he is lucid this week.
I have been using Philips Air Fryers for about 6 years, and here are a couple of tips, 1. We Egg and Bread Crumb Fish (NO OIL) Salmon and Hoki at 180 o for 7 minutes on the Philips Rack. 2 If you want to use Oil in the Air Fryer the Use Coconut Oil
If you feel like this looks more like a commercial, it's probably because it is a paid commercial. I doubt a random journalist would suddenly just pick this topic out of the blue unless they're approached by the one air fryer manufacturers that's just happens to be so prominently featured in this segment.
@@yvrelna Yeah, this was cringy-obvious. Nice to see that at least some people see that. Now we need to keep communicating to wake more people up. But beware, as long as they are still a part of that system, ... well, you know the rest. 😎
i think we miss the point when we say you can control temperature and time to reduce the acrylamide why not repeat the test and show the result compared with the previous one.
The issue is volume in a commercial application. In fact, even at home, air frying imposes a restriction on how much product can be prepared at one time. And I can see space being an issue for vendors as well.
Air fryers are simply small convection oven. If volume is an issue, one would just use an oven. Air fryer helps concentrate and enclose the heat for smaller amount without the need for deep frying.
The problem is the products cooked in an air fryer...many are already soaked in oil from the factory (like chips, battered chicken, crumbed foods)...the only way it's more healthy is if you cook fresh foods inside with little added oil.
We always have a choice what to eat. For us, we just avoid deep fried food for good except for that few special occasions each year. But even then, we eat such food in moderation.
Don't eat lah, if you are do scare and worry of your health and death. This is getting rediculous. It is more like an advertisment then any things else.
The "healthier" air fried options in this restaurant seem negligible as they are still breaded foods which have also been processed with oils (chicken wings, onion rings)....how much healthier really?
Yup. I deep fat fried my taters....last night....in LARD. that I rendered, from a cow I had butchered. You guys use all that chemically processed veggie oil in your "air baker" If you grease em going in....lol
don't forget quality of life, sometimes you just need some greasy deep fried food to crunch on, as long as you don't make it a habit. Everything in moderation is a good rule. If all you ate was filtered water and bean sprouts you may be healthier, but your life would lack a lot of quality - would you rather crunch a french fry or a piece of celery?
Tl;dr, yes there is less oil with air-fried stuff. Also worth taking note, most of the frozen meal were already pre-cooked in oil before being frozen so you might wanna remember that (even though i doubt you'll care since you're buying frozen fried chicken from supermarket)
I try and increase the saturated fats in my diet and reduce the seed oils. Greatly changed my health for the better. Every parameter has significantly improved. 71 years old and take no medications of any kind. This wasn't always the case until I changed up my diet to emphasize high fat.
@@lydiadanielle84 Nope. Not on the Keto diet! And it is helping people lose a lot of excess fat and improve or reverse their Type 2 Diabetes. Saturated fat is not the villian. Sugar and excess (more than 50 gm per day) carbs are.
air fryer is better for street foods as it lessens food cost, also fries and breaded soggy foods are better reheated with air fryer than deep fryer to give back it's crisp
I absolutely love my air fryer and this video makes me feel even better about making fries in it. I do not sprinkle oil on them, only Cajun or garlic salt and then cook for 12 minutes. They are perfect every time.
@@zefrum3 And then if you deep fry the fries, you're injecting tons of indigestible cooked trans-fats into the equation. Fries will not absorb enough oil to become soaked unless they are deep fried.
Lets be real, none of the foods in the video can be called healthy except maybe the kuning fish (small extent only), regardless of the debate between air vs deep frying. It's maybe just "which one is less healthier"? So many processed foods in there/sodium etc So much carbohydrates and with high GI esp....does it matter seriously? Trust me, this can only be appreciated when you are old and down with co-morbidities and wished you had taken notice earlier when you were young. Just stick to whole foods, steaming/boiling or even light frying in a simple wok if you want, you'd be just fine. Heck even cheap canned sardines rinsed with water is like at least 10X healthier? And our hawker foods, most of it are unhealthy stuff containing way insufficient marco/micro nutrients and portion to begin with. So don't worry about air vs deep frying choices in our hawker centres, it doesn't matter much in the long run, still run a heightened risk of getting the top 5 lifestyle diseases/top killers in SG. Want to do something really significant to your diet? Eat whole foods/superfoods/fruits n veg, cut out all the crap shown in the video. Perhaps take some good supplements in low dosages if you want eg stuff like magnesium (glycinate form is good), D3, K2 which people are usually deficient in due to our typical diets, engage in good and suitable exercises esp enjoying outdoors with your family.
@@Dowlphin Most of the Air Fryers including Philips inner containers are made out of Aluminium with PFOA for non stick Aluminium leaching into food with added PFOA is bound to hurt you. With Chinese brands you get cheap micro plastics
You never tested the levels of acrylamide of potatoes rinsed beforehand and air-fried with lower temperature and less time. Is it significantly less or not?
@@OverlandTT It's not the air fryer that's the problem. Its the Teflon / PTFE coating that is. If you have birds, you should not use an air fryer with Teflon/PTFE coating, but the same is true for other cooking utensils like non-stick pans with Teflon/PTFE and such. They can cause the exact same problem for house birds. It's not even limited to cooking, other things (like hair dryers) can also cause the death of house birds for the same reason.
Did you watch the show? They showed the difference between air fryers and convection ovens. The fan in a normal oven doesn’t blow the heated air as fast or as hard as an air fryer does, plus the hot air circulates around the food in an AF, so the food is crisp and dry 360 degrees all around with no soggy spots. It’s....like having a hair dryer in that small space lol
A good episode from CNA. However, it's a bit disappointing there's no lab result after adjusting the temperature and frying time. Does it really reduce the acrylamide while at the same give us the same crunchiness? Hopefully, it'd be covered someday.
that's basically the only question they should be addressing, not conducting market research for Phillips and believing every word coming out of the Philips guy's mouth.
I was also disappointed that we didn’t get to find out how much the acrylamide levels were reduced by soaking the fresh potatoes in water and cooking at the recommended lower temperatures. I’m sure there is a reduction but how significant is it? If people just blast them at too high heats for too long of times, then they are trading a slightly reduced waistline for cancer instead.
Great episode -- but it would have been nice if you also sent baked (or even steamed) food as part of testing to get a frame of reference. Those numbers don't mean a whole lot without that.
Just purchased the Ninja Counter Top/Space Saver version. I cooked 2 marinated ribeyes on Air Broil. Omg my steaks were the best...ever in 20 years of oven broiling . It took 20 minutes vs 1 hour...I like my steaks well done. No pink... SAVES ELECTRICITY...
TLDR: Saturated fat is not bad for you, this video misses the real problem and high LDL is not necessarily an accurate marker of heart disease. Research included! I feel like this is trying to go in the right direction, unfortunately this is only scratching the surface of the real problem here. The whole video focused on the deadly byproducts of deep frying and even air frying which no doubt is a good place to start here. The issue isn’t so much the method as it is the oil used. If the cooking oil used is heavily mono- or poly- unsaturated fat like pretty much all vegetable oils, it is far more prone to what’s called oxidation due to it’s double bonds which bond to hydrogen. Monounsaturated fats have only one bond while Polyunsaturated fats have many making them more unstable. (3) Anyone who has worked in fast food will know what I mean when I mention… The sludge! However, saturated fat doesn’t have this problem because it’s saturated with carbon bonds, it has no double bonds for hydrogen to bond with it so it doesn’t oxidize when heated. This reduces oxidative stress in the body which reduces inflammation of the arteries (the real cause of heart disease). (4) The only reason people still fear saturated fat is because it’s been shown to raise your LDL cholesterol (which is true), but what they fail to mention is that it also raises your HDL cholesterol (good cholesterol) and lowers your triglycerides. High LDL has never been proven to be a statistically significant marker of heart disease because you can get heart disease with low LDL, however, high triglycerides and low HDL have been far more linked to heart disease than LDL ever has. (6) Saturated fat, which is a far more stable fat, fixes heart disease by raising your HDL and lowering your triglycerides. LDL also gets a bad wrap because it actually has to do with the density of LDL that you have. Simply speaking, the larger your LDL particles, the better as they are less prone to get lodges in the arterial wall, however, if your LDL particles are small dense particles, those are what makes LDL bad. (1) Larger LDL appears as high LDL on tests, but small LDL will appear as low LDL on tests, so you’re not in the clear simply because you have low LDL. It may very well be the opposite. And what has been shown to cause LDL to get small? SUGAR!!! Or more specifically, high blood glucose. This is why diabetics most often also have heart disease because they have high blood glucose. (5) Simply put, this video focuses more on deep frying and air frying showing correctly that air frying isn’t necessarily healthier and it has everything to do with the fatty acid composition of your cooking fats. If you’re using stuff like canola, sun flower, or soy bean oil to fry, you’re going to have the problems that are mentioned in this video, (2) but if you cook with more stable saturated fats, like coconut, palm, butter or even beef tallow, you won’t have this problem. Also, a note on trans- fat. This stuff is absolutely bad for you, but the reason is exactly as I mentioned above. Trans fat means polyunsaturated fat which has been hydrogenated, or…Oxidized with hydrogen which, as I mentioned above is what causes these oxidative issues with most cooking fats. (7) It’s interesting that we correctly point out that trans fats are bad for us because of this process, but fail to realize that that is why saturated fat is far better because it’s not prone to oxidation and isn’t hydrogenated. But… because we are scared of high LDL, saturated fat will continue to be the enemy when it really is the hero. What about this thing called Acrylamide? Well acrylamide is just one out of hundreds of byproducts of oxidation in cooking oils. Aldehyde is another common one that appears in virtually all fast food because of this oxidation. (3) The real reason why the air frying version had far more Acrylamide than the deep frying version is because, as mentioned in the video, air fryers heavily circulate air around the food which is what allows for the hydrogen atoms to bond with the unsaturated fats placed on the food; far more than deep frying. And yes… this does get worse the higher the temperature as mentioned in the video. So sure, it would be nice if places offered air fried options, but you bet that they will go with the faster, higher temp route than the “safer” low temp route which will result in the food being even more unhealthy then their deep fried counterparts. What a plot twist… right? So labeling this stuff as “healthier” is another miss step because it really has to do with the oil used and the temperature used. Once again, air frying isn’t the savior of our health here and it might not even be a step in the right direction given all this stuff. You don’t have to believe me but If you want to know more about this, I recommend reading “Eat Rich, Live Long” by Iron Cummins and Jeff Gerber as well as “The Big Fat Surprise” by Nina Teicholz. “Good Calories, Bad Calories” by Gary Taubes is also good. Research: (1) - www.sciencedirect.com/science/article/pii/S0735109720356874 (2) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2166702/pdf/brmedj02398-0041.pdf (3) - www.ncbi.nlm.nih.gov/pmc/articles/PMC6412032/ (4) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2494933/ (5) - pubmed.ncbi.nlm.nih.gov/16256003/ (6) - pubmed.ncbi.nlm.nih.gov/24402298/ (7) - pubmed.ncbi.nlm.nih.gov/19345947/ Peace my friends.
Hi Stross, Thanks for that! I have a question: are there any easy-to-use cooking oils that are stable? You mentioned coconut oil, beef tallow and butter, but are there any liquid oils that you would recommend using in fried food cooking?
@@develupa Hey 👋, of course. I personally deep fry in coconut oil, the unrefined coconut oil from Costco is perfect. It melts in the pot into a liquid and because it’s 90%+ Saturated fat, it’s very stable. If you wanna mitigate the coconut flavor, adding some lard or beef tallow will bring down the coconut flavor a little. You can also reuse it up to three times. I hope that helps.
It might be possible to pre-cook some of the food and then just finish cooking when the customer wants it. It may also be possible to build commercial deep friers that offer higher temperatures for faster cooking.
Absolutely not safe! As a PHD spent a life time doing oxidative reaction of fats and oils, vapor phase oxidation ( dry fry in air) is so much faster than liquid state oxidation ( deep fry in liquid oil). So you get more oxidized oil which is not good for your health !
Thanks! I’m not going to pretend that I understood all of that, but I get that a) you have credible expertise and b) you think it’s unsafe. I appreciate an expert opinion :)
The much larger danger are the polyunsaturated fats (highly unstable) that the world was converted to using starting about a century ago. Soon after the diseases of cheap, oxidized seed oils went from almost unheard of to the norm. *Healthy* *saturated* fats like coconut, lard or ghee are very resistant to rapid oxidation and completely debunk the modern saturated fat and cholesterol *myths*. "It's the oil stupid." This fun-fact, pseudo science, fluff piece totally misses the mark.
@@moniryousefian8782 The lower the polyunsaturated fat the better so those are much better choices than the typical oils. For olive I would use a refined (not virgin) oil for cooking temps. Rule of thumb for cooking oils: maximize saturated fat and prioritize monounsaturated over polyunsaturated fats.
I have been using one of these for potatoes. It comes out like it's baked. I cooked chicken on top of the potatoes and it came out pretty good. I covered the potatoes with cooking oil and spices and I covered the chicken with buffalo sauce.
I microwave my tot for five minutes then smear it in butter and finish it in the air fryer. I've never heard of Acrylamides and I'm too old to care, now.
Air Fryers are great, I love mine...however it'll never replace deep frying. It's nowhere close to the speed/quality/cost-savings of using a deep fryer
air fry has changed the way i eat. its healthier and i notice just how much less oil i use. its faster than an oven and easy cleaning. rather pay more in power bill than hospital bill for open heart surgery.
The acrylimide portion was interesting. I never knew that temperature mattered. Especially when the food is not burnt or charred. It has me curious about outdoor grilling results.
Agreed, yet they didn't even try it again after finding that out. They 100% knew before the tests, but were either lazy or didnt test it again on purpose
3:00 One of the finer points of fans is that it's not just the length and width, but also the depth and the design of the fan blades that determine the overall power of the fan. So the air-fryer fans could be deeper and end up being more powerful than the conventional oven's fan...Or not.
there is industrial size air fryer, its the oven with air convection, I use one when i was working at coffee bean, some of my friend even fry omellete in it lol
The reporter dropped the ball on acrylamide and let the air fryer engineer bullshit his way out of it. Air is the least efficient heat transfer media so no one is going to cook at lower temperature per the engineer's suggestion of reducing acrylamide. @10:23, the acrylamide from air fryer is at least 140 times higher than cooking with oil. The nutritionist is parroting a 60 years lie that saturated fat causes heart disease. This was started by Ancel Keys using the fraudulent 7-country study which was all a lie. Animal saturated fat from ruminants (cows not pigs) is good for you.
I air fry my potatoes at a much lower temperature. For white potatoes, I do 300 degrees F, or 149 degrees C. For sweet potatoes I do 290 degrees F or 143 degrees C. It takes much longer, but comes out much better. I cut the potatoes into larger wedge shapes, not small French fry shape. The inside of the potatoes come out so soft, while the outside is crispy but not burned like it can if I cooked at a higher temperature. I turn the potatoes about every ten minutes. It takes about an hour to cook.
I don’t like how she took the “experts” (who sells the air-friers lol) opinion about its safety if u just cook at lower temperatures or don’t keep potatoes in fridge. Why didn’t she do that test and cook them at their suggested temperature/times and get more lab results? Zero science to back up his claims. At least with the info provided in this video.
What that guy said is exactly what any vendor would say when you bring an item back to them asking them why it didnt cook/taste the way the vendor said it would. On one side it could imply that the consumer didnt follow the instructions properly (IF there are instructions written anywhere on/with the air fryer), on the other it could imply "Oh it turned out different? Maybe you cooked it wrong? Have you tried lowering the temperature?" Which is a 'gentle' way to put the fault on the consumer. I work retail, that's what we were taught to do.
@@acertainslime What was extremely upsetting was the language the independent watchdog used. She's the one who is supposed to keep the companies claims in check, but she reverted to "Yes, this may cause concern" but " The WHO has admitted there ain't enough evidence to prove its harmful to humans " which is exactly why the EU has a benchmark. Lack of evidence for safety doesn't equate to lack of possible danger.
Just in case anybody was wondering, I dd the reasearch for you (or rather chatGPT did :D) Acrylamide is a chemical compound that can form in certain foods, particularly starchy foods, during cooking at high temperatures. It is a potential health concern as studies have shown that high levels of acrylamide in food have been associated with an increased risk of cancer in laboratory animals. Air fryers are a type of kitchen appliance that uses hot air circulation to cook food, often with minimal or no oil, and can produce crispy results similar to deep frying. While air frying is generally considered to be a healthier alternative to deep frying because it uses less oil, the issue of acrylamide formation can still be a concern. When certain foods, such as potatoes and other starchy vegetables, are cooked in an air fryer at high temperatures for a prolonged period of time, they can potentially form acrylamide. This is because acrylamide forms through a chemical reaction known as the Maillard reaction, which occurs when certain amino acids and sugars in food are exposed to high heat. To minimize acrylamide formation when using an air fryer, it is recommended to: Avoid overcooking, Use low-acrylamide foods: (For example, sweet potatoes generally contain less acrylamide than regular potatoes), Avoid excessive browning, Practice a balanced diet A study published in the Journal of Food Science in 2019 compared the acrylamide levels in French fries cooked in an air fryer, deep fryer, and oven. The study found that air-fried French fries had lower acrylamide levels compared to deep-fried French fries, but higher acrylamide levels compared to oven-baked fries (Muttucumaru et al., 2019). Another study published in the journal Food Control in 2018 also compared acrylamide levels in potato chips cooked in an air fryer, deep fryer, and oven. The study found that air-fried potato chips had similar levels of acrylamide compared to deep-fried chips, but higher levels compared to oven-baked chips (Pedreschi et al., 2018).
Interesting Cooking meat at creates chemicals that are harmful to your health: Heterocyclic amines (HCAs) These chemicals form when creatine and amino acids react at high temperatures,, and are associated with pan-searing. Studies have shown that HCAs can cause DNA changes that increases the risk of cancer in humans. Polycyclic aromatic hydrocarbons (PAHs) These chemicals form when meat drippings or fat fall onto a heated surface or open flame, creating smoke and flames. PAHs are associated with grilling or barbecuing and increase the risk of cancer. When meat is heated, amino acids react with reducing sugars to create other compounds, such as pyrazines, furans, and thiophenes, which give meat its flavor and aroma.
I always soak or sometimes boil cut potatoes until they're soft before I fry them. And with that, it's usually a flash fry to get that golden brown coating quickly. Seems to work out pretty well.
If you are buying an air fryer maker sure its stainless steel or ceramic. Google research: It's best to choose an air fryer made without non-stick chemicals, such as ceramic or stainless steel.May 13, 2023.
Remember asbestos and radium were healthy until they were not? I like how they discovered a huge increase in acrylamide and quickly dismiss it with an gut affiliated with air fryers brand and claiming that a more expensive one is better No conflict of interest, nothing to look here
Air Fryers' target are those naive inexperienced instagram cooks who have just left their parents to form their own household. They will end up wasting money on it because of aggressive marketing by programmes like this, to push it as the some "cool newfangled advanced" kitchen appliance; when in reality a portable turbo broiler or convection oven produces the same results.
You can cook chips without added oil but they are a little dry so require something else on them so they go down easier. A light spray of pressure can oil before cooking them is all they need. They don't need to swim in it. Best thing about these units is the timer and casual ease to use without preheating. I would recommend the cup type for meats etc. because they tend to be far easier to clean than the ones with conventional doors. Pastries would be cleaner because they don't tend to spatter.
If you crave deep-fried, it might be an insulin low. If you have a habit of eating high-carb with high-fat and such combos, it would be unsurprising. To stop cravings, you need to go high-fat-moderate-protein-low-carb. Fat is what makes you go longer, doesn't boost insulin and has much higher energy density than carb, plus once you run out of carbs, the body starts making ketones, which are much more healthy fuel for your body.
I love my air fryer! What you touch on about people willing to pay more for healthier options is exactly the problem. Air frying is, as proven, healthier but why the added expense? I understand other healthy options because the ingredients must stay fresh i.e they're getting it in every day but why would it be more expensive in a restaurant to air fry? If they make it the same price, I would definitely go for air frying. It's kind of like the impossible/plant based burgers. They're good, I like them and would have them all the time but I'm not paying extra for something that tastes like beef but isn't beef.
It takes more electricity to heat the airfryer, but due to the small capacity it's more cos effective for a small household to use the air fryer. However, it's more expensive to repeatly use the air fryer for small batches if you are trying to feed a large group. A pot of oil that gets reuse for days is definitely cheaper for a restaurant.
Two points to keep in mind: First, it's not really an air-fryer. It's a hotter convection oven. An air-roaster. Second, fat feels good. We have a natural propensity for fatty foods (even though we may be putting on too much weight). Both are cooking methods/tools for a versatile kitchen, but deep-fried everyday is definitely not a good idea.
fat isn't a bad food unless you eat too much the problem is a) not being picky what kinds of fat you eat b) forgetting that the laws of thermodynamics and energy still apply to culinary engineering
I tried those "air fried" french fried and it tastes like crap tbh. Other people say it's ok, but I prefer not eating french fries at all instead of this. I mean, really. As the second part of your comment may suggest, you simply can't replace deep fried stuff with less fatty stuff. People that say it's almost as good are simply trying to convince themselves just because it's healthier.
Even there are commercial/industrial airfryers, most hawkers won't consider switching. Cost, limitation of what can and cannot be airfried and space constraint are just some of the immediate concerns.
Air fryers are nice gimmicks for small batch cooking of limited items. Any large scale cooking is out of the question. It is impractical even for just a large family - a hawker stall? No way...
Weel, I think that many of us figured out early on that an AIr fryer is just a compact fan assisted convection oven and because of that you can get away with using far less oil and the results are pretty good although deep fried will always win on the taste scale its a decent compact and fast working alternative and once they dropped the models that used to move the food around as they worked they became far more useful as you can now cook anything in them that you would cook in an oven as well, just drop the temp a bit lower than usual if you do that ........... I use mine a lot
@@greveeen because due to it`s efficiency 160 - 170 degrees in the `air fryer` can be more like 200 in a regular oven and so larger items don`t get a chance to cook through properly before the outside gets burnt
It is not just about acrylamide. The air fryer is blowing heated air at high speed onto oily food within the small confined space/ unit. Oil vapor will be created and will keep on circulating/ splashing within the small unit (compared to a normal oven that has larger space). Since there is no way to remove the fan and heating coil for thorough cleaning, some oil droplets will probably find a permanent home on the fan blades and heating coil. So everytime you are using it, it will be re-heating the same old oil residues over and over again. These oil residues may get blown onto any new food you cook. Consuming oil that is heated many times over, may increase the risk of cancer.
A great episode on a topic that I've been wanting to know: Air fry vs. Oil (Deep) Dry. Good to see the results are generally +ve with Air Fry. The point about battered foods not suitable for Air Fry is also a good one. But here's the conundrum: The frozen stuff that were used for Air Fry, wouldn't it be already be Deep Fried before being frozen? :)
The thing is that when I put the frozen stuff in the airfryer, like let's say fries because they're originally deep fried before freezing, the oils will actually come out and fall to the bottom of the pan. I feel it extracts it out by heating it up and allowing the oil to drip off. So better thing is to deep fry battered foods and then put the fried battered foods to cook the rest in the airfryer to extract excess oils
@@romella_karmey I think she means frozen stuff that are ready-made, that were deep fried by the manufacturer. So you just have to take it out of the fridge and air fry it.
Here in USA, I only eat out at Subway by ordering whole wheat sandwiches. At home, I never cook or fry anything, just grill modestly. Never potato or rice, just bean and wheat noodle, and lots of leafy green salad.
@@nomastersnogods9303 True, my motto is that "you've to eat what's good for your body first and foremost.., while your taste bud comes a distant second".
Really good video. Zero bias and just a lot of facts. That massive difference in the test results really proves the pros with 1 possible big negative. For commercial use, just one comment. A big part of the time for cooking is preheating. So, on a restaurant level, wouldn't time be cut down 2 or 3 minutes? If they are kept on? Still double the time of fries in oil, that can be around 4mins only. But those onion rings looked bomb, like fungus, but healthier.
This segment is almost definitely a paid advertisement by Phillips to try to sell you the air fryer featured in the segment. Why would they pay for the host to basically disprove their "recommendation"?
What you are forgetting is that often many of the parts the food is sitting on are "non-stick", or Teflon like material, and that can add dangerous chemicals to your food.
21:26 the answer you're looking for
Thanks!!!!!!
Oh wow, thanks for saving me 20 minutes! ;)
This is why the comments matter. Thanks
Thankyouuuuu
Legendary
Let me sum up this video in few lines.
1) Airfried food is proved to have less fat and cholesterol - Positive Check
2) There is more Acrylamide in the airfried food compared to oil fried because air frying takes a lot longer time to fry and higher temperature - (no evidence that this is very bad so its personal choice.)- - Neutral Check
Good tip is to cut the potatoes fresh and soak them few mins in water before air frying so some starch is lost and less chance for Acrylamide to form.
Note to myself- Learn a bit more about Acrylamide and what it is and what it could potentially do.
You are all welcome:)
Every burnt food is cancer and it's dangerous. grilled, toasted ... everything that turns brown from excessive heat is cancer. if it turns black, super cancer.
Thanks a lot!
Recent study has shown that Acrylamide increases swelling in neuro (brain and spine) which leads to increase in depression and anxiety. I guess air fried food too is bad for us.
@@tanaygupta632a vicious cycle
Thanks
Wow, it concluded that cooking something without oil results in a product with less oil in it. 22 minutes well spent.
Thank you for the overall summary.
You just saved 22 minutes of my life.
Don't mind the moron below me. He's probably having a bad day.
Wow a condescending, misrepresenting commenter on UA-cam. Never seen that before. The unintuitive findings and discussion on acrylamide and the cholesterol reduction was interesting and something you didn't know before.
you see, many of our society's products are like this, e.g if you take no sugar drink or so called zero calorie coke or other drink for example, it is confirmed it's worth than regular coke or drinks because of the replica of sugar substance they put in. God has created those item (fat, oil, carb , protein for a reason) as long as you do not go over the limit, it is fine.
@@---zg7ex Your supposed deity also created the plague lol. You know what else is natural? Cyanide.
@@djayjp The idea that God doesn't provide death as well as life is naive. The original concept of God is all powerful. If you suffer or die, it is God's will. God doesn't owe you or any of us to make our lives better. That's our responsibility.
Comparison info starts at
4:20
Don't miss acrylamide on food info 5:30
Acrylamide test results level comparisons 7:50
Final answer you might be looking for
21:20
Thank You
you saved me SO much time. thank you
@@jusletursoulglobaby The whole video is only 22:04 .Don't be a drama queen.
@@gwaponobby lol you just highlighted how much of a life you DON'T have. cheers to your lame life
❤thanks a lot
I'm disappointed you did not air fry the french fries according to the settings recommended and then check the acrylamide levels again.
Oh yes... I would absolutely love to know that too...
exactly what i thought too!
They should retest all of those items. I also believe the type of oil should have been mentioned since different types of oil have different smoke points. I wonder if the acrylamide levels in baking or boiling these items would make a difference.
Also, since acrykamide is only problematic for plants, what abt battered chicken? suggest cna do a follow up ep
@@tasobouzinelos8027 ,, .. You won’t hurt your cute little dog.. 🤗🐶. Or a parrot 🤗🦜. Or a cute little horse 🤗🐴.
But you pay for someone eIse to stab, animals because you’re a Coooooo-ward !!! For a 5 minute burger !!!!! Hypoooo-crite ! Big time !!!
Why don’t you change ? It’s easy. Don’t hurt animals 🤷🏼♂️. You can have vegan burgers and vegan pizza and vegan chicken and vegan BBQ, vegan curry and vegan burritos and vegan tacos and vegan Japanese sushi roll..... ✅. To stand up for yourself ? You’re a Coooo-ward ?? Up to you. CuIt Ieader.. 😫🦠💩🍖🔴🤯 Or vegan ✅👍🌎. 🤷🏼♂️
I hope I'm not the only person who noticed the host wears her mask when she's "alone" and takes it off when she's around other people talking to them.... 🙃
😅
The poor cameraman always forgotten.
@lady datura
I hope you're not actually implying a concern that you or other viewers could get infected just by watching the video? lolss 🤭
🙃🙃🙃🙃🙃
That's exactly what my school principal does, she wears her mask only up to her lips when she finally not talking the chatty cow, but when she does talk she takes her mask off and starts spitting words out, like literally, she spits A LOT.
Watching this while waiting for my air-fried chicken breast to be done... ah... I hope the answer is yes?
Its yes... under certain conditions
Air-fried foods honestly taste worst than the deep fried ones. Additionally, fat is not the sole culprit for unhealthy diets. It’s all about overconsumption.
@@cchetthaphon Of course air fried will taste worse... There's no oil involved..
I love my air fryer and my using it to "bake " bread too
@@Archurus You can just add some oil, it will just be less than for other types of cooking. I got mine specifically because I had a hard time getting fishfingers crispy in the oven and they get too oily in a frying pan, the airfryer does them perfectly with no more added oil than is already included in the packet. Chickenuggets too. I've also done potatoes in the peel with zero oil. It's very convenient.
On fries, people try to fry them in one go, that gives a terrible result even if you deepfry. You have to fry them twice. I doubt that's any different in the airfryer. For raw potatoes not frozen ones.
Taking away the grease is a huge health move. But if your going to air fry pre-packaged food it won't be too healthy.
Exactly.
Exactly..... Until my folks who are getting and staying way healthier fall down dead in their tracks..our air fryers with years in use march on.
#MicrowaveSTILLgone.
Yep they're already loaded with oils and bs
It's actually still better. Most of the time when you do that a lot of the oils will drip down out of the food. It won't be as good as preparing it from scratch, but it's still a bit better.
@@TalkingHands308 if it’s actual fat from the animal you should be eating that as that’s healthy. The toxic veg/seed oils should be avoided at all costs.
I used to eat outside everyday and due to pandemic, I bought air fryer to cook my own food. After airfrying experiments, I found the sweet spot of airfrying is 160. You just need to cook the food a bit longer though. Cooking result is way much better and caramelization looks evenly distributed similar to roasting/frying at the perfect temperature.
Most of the Air Fryers inner containers are made out of Aluminium with PFOA for non stick
Aluminium leaching into food with added PFOA is bound to hurt you.
With Chinese brands you get cheap micro plastics
That's why don't buy cheap Chinese brand.
@@bernadettejuridico5526 BTW almost every Chinese brand is promoted on Amazon.
And almost every brand is manufactured in China.
American or other countries are least promoted because all of Amazon basics and Amazon mobiles and products are made in China.
@@paritybit3526 what are the Chinese products so I can avoid
I thought of buying philips
@@paritybit3526 what abt usha food proved?
So the simple answer is YES. I saved you 22 minutes.
Lies again? Plane Ticket All Anal
Omg I barely made it through the intro until I saw your comment, thank you so much!
Stick to air frying or oven for a heathier option..
Way to much blabla. Thanks!
Thank you
If only CNA would discuss how much electricity and other costs related to using air frier instead of frying with oil. Would love to hear the cost analysis as well.
i was waiting for the cost analysis as well
I’m interested in those costs vis a vis using a (standard size) convection oven! I don’t deep fry at home, so the air fryer actually replaces my oven. I want to know if it’s more cost/power efficient to use an air fryer or an oven.
@@tubefae3924 Same Situation here, it uses much less energy i suppose bcs the heat Radiator is much smaller but at the same Temperature as the one in the oven.
If i google it average air fryer is about 1.7 kwh. Its a lot i guess.. also it has a limited space and longer time to cook.. so i guess its not the best choice for doing business with. Unless you have a very specific market. Imo.
I'm betting all my money that the air fryer is more energy effective and cost effective.
Ovens
1. Ovens are hundreds of dollars, plus installation
2. Gas or electric utilities
3. To cook, you must preheat the oven, cook, plus factor in time to cool down
4. Heating the oven raises the temperature in your home, which causes your Air Conditioning to increase (if you have central air)
5. Cost of baking pans needed to cook in the oven plus cost of water to clean them
Air Fryer:
1. Electricity
Hey from the US! I love this review and study of just how healthy air fryers are. I love my Cosori, I haven't touched my oven at all since I've gotten it. It's perfect for single or small family use. Since I've cut out typical fried foods in my diet and started air frying them instead, I've lost 40lbs (18.14 kg). I highly recommend them for more people. Cosoris even come with cookbooks for recipes and how to properly use your air fryer, and there is a cosori group you have access to to share new ideas and recipes that work. Thank you for this review! Also love the VW Scirocco you drove! Awesome cars!
Nice comment. The group of cosori you've mentioned, where would i found it? In facebook/tweeter or telegram or which platform please?
This comment swems like a plug for the cosori corporation and its products.
@@annonymous7440 no I just really like mine lol. I'm just giving my side of the story
@optimist529 nope just a regular guy who decided to finally listen to his sister and get one lol. I didn't really see anything to airfryers till I bought one. The way I saw it I had a microwave, stove and an oven and that's all I needed lol. Now that I'm trying different ways to cook, I wanna get a crockpot too. I've heard you can make the best beef stews in those.
@@annonymous7440 Seen a show on eliminating premade foods with high sugars will make ppl lose that type of weight and inches in their waistline
"Junk food would be easier to Avoid if it tasted like junk"
At least looks like junk
Junk food is delicious and looks presentable.. That's the best example of advertisement.. Reality is far from expectation.. Junk means bad smelling, inedible and ugly looking..
@@romella_karmey l9
Hilarious! You made my day!
wow
I find air fryers are more convenient for home cooks, especially if you don't cook that often. You would need a few liters of cooking oil just to fry up some chicken wings and french fries, then put it away until the next time you want to cook again, whereas air fryers are just plug and play.
if you're a home cook, I'd assume either way is fine, since you're cooking often. Your frying oil can just be reused for other types of cooking.
Less clean up too
Reusing oil increases the chances of cancer.
@@lethabonkadimeng6148 Vegetable (seed) oil is toxic especially at cooking temperature. Ruminant fats are safe and very stable.
Or you can just buy a portable convection turbo broiler oven from one of the Singapore's shopping online store. Air fryer= smaller convection oven. In order for starch to become crispy, oil is needed. You pat marinated chicken wings in dry seasoned flour, spray a bit of oil on the tray and pop it in on a tray in a convection oven, cook at 180°C for 30mins. Turn over half way. Result: You have a rather crunchy chicken wings skin. If you really want with batter type, still have to deep fry in oil in wok, air fryer also can't work.
Hey CNA, could you do a series on the elderly working in fast food chains? Would really appreciate it. I think many of us are curious of their lives and how we can help to create jobs for them.
u can send them an email, they accept requests
Oh man i love this channel. Really shows you how different people think. The norm in my area would be how can we provide for them not really how to create jobs.
Good suggestion but CNA must cover every type of job handled by elderly and not only those in the fast food industry.
Yes!! I'm curious too. Not sure but is SG the only one in SEA at least that employs the elderly in fast food chains and similar jobs?
Yes please. I'm 61 & cannot retire until I'm 67....thanks
But you didn't bother running the Acrylamide test again with a lower temperature to see how much it was reduced, you just trusted the salesman from Phillips. I wonder why???
Exactly!
And he asked her for temperature info first, before providing that tip😂
You’re really selective about your research, aren’t you? Every talking point episode is full of unanswered questions, fallacies, and conflicts of interest, masquerading as methodical, empirical analysis.
yep my main problem was that we learned that the amount of acrylamides can be decreased if you fry at the right temp for the right amount of time but were never shown the difference
even if it goes down from 1000 to 500, that's still a lot compared to less than 10
Not all use an air fryer for the healthy benefits, most uses it for convenience.😁
I cannot cooK where i live and with this i cake brake. No Stinky room and oily one.
😂😂😂😂😂😂😂😂😂😂😂😂👆
Well said
@Papa F Jose Food is already 'dead' before you cook it.
Health reasons... Fat doesn't make you fat, its the sugar/ carbs.
That felt like an airfryer commercial, with the only negative point that came up recently talked down, but not tested again.
It feels like someone is trying to sell me one of these.
👍 Refreshing to read one of the few comments from people who see what's going on.
And you summed it up so concisely.
You deserve high-quality enlightenment regarding diet health. Please consult the channel "Dr. Eric Berg DC" for all kinds of topics regarding health. He reveals many of the diet myths peddled by the same corrupt system as often the opposite of what is true.
Then spread the message so that more people have their minds freed.
It was an air fryer documentary and explained at the beginning how hugely popular they already are and so an investigation into the health benefits and dangers was worth looking in to. It was a very thorough investigation and tested by an independent laboratory. The danger of acrylamide was well discussed and mitigated by advice to cook for less time at lower temperatures. In Asia where deep frying and wok cooking is the norm it was a very insightful and informative documentary and I am very glad I watched it and I will be buying an air fryer as I would like to occasionally eat healthy chips!
I already have one, not a Philips, maybe that's why I never felt like I was being pitched.
She did challenge that people won't like the idea of paying out to upgrade and I was pleased that the Rep explained an effective alternative to that in temperature and duration. I've been doing the opposite, longer and hotter. I come away feeling like I learned something important.
and did she say what kind of oil they were frying in?
The samples should have been labeled anonymously so the lab doesn't know which are air or deep fried. This would have reduced bias. In any case, the "experiment" results are no brainer.
lolwhat
Yes, but if she gave the lab with the cooked food without tampering the visual of the food, just by looking at the food itself will already know which is oil fried and air fried.
@對不起，謝謝。 How many animals are executed for producing crops? Most farmers have no access to an animal free land that destroy crops. They exterminate all those animals and if some survive, they go ahead and poison the remaining population.
the number of upvotes on this comment shows that these people don't understand research at all. lmao this isn't testing a pill on a person, you just analyze the food for objective results. knowing which is which doesn't change the results at all. its not like they made up the 50% number off the top of their head based on knowing which is which.
As someone who worked at a kitchen gadget store, I often would compare Air fryers with convection ovens. The reason was to explain HOW the thing cooked. Now that air-fryers are more common I doubt it would be as much of an issue, but when I worked there they weren't very popular yet, so it was a great way of explaining things to them.
Owns an air fryer for 6 years. I mainly just use it as a small oven. It's quite convenient and energy-saving.
@@20rcRules that's how I use mine. It's fast and saves on energy, doesn't heat up the kitchen. I don't cook fat free, but it needs far less fat anyway. It does a good job.
Air fryer, convection oven, toaster oven, hair dryer. It uses fans to move around heat. The food that fries in a air fryer has internals oils that heat up, causing the food to fry evenly and super fast due to the air fryer not being like a LARGE traditional convection oven and instead a SMALL or even MINI convection oven.
Does cook food with air fryer can decrease cholesterol @Anime Huntress
"...I often would compare Air fryers with convection ovens." Isn't it the exact same bloody thing?
A friend of mine who’s a chef gave me one for Christmas three years ago. It was one of the best gifts I’ve ever received. If you ever get one make sure to test the temperature with a small amount of food first until you get the hang of it. I cook my steaks 🥩 in a lower temperature, it takes a little longer but they come out juicy and not dry and stiff like cardboard, which will happen if I go by the recommended temperature on the fryer. For fries I spray some oil on them and they come out great, provided they are not cooked for too long and the temperature is not too high, just like the video says.
I DON'T THINK THAT WOULD BE A HEALTHIER OPTION YOU MIGHT
okay but what doesn't make sense is they say don't cook high temp.. Okay i'll lower temp.. But then it will still cook too long lol
I bought an air fryer two years ago as I was diagnosed as diabetic, and after awhile of testing temps and cooking times, I am eating real, good, wholesome, nutritious foods cooked in my air fryer, of many different varieties, and I am able to keep my glucose at a normal level.
Love mine. They make the best wedges.
@@gtxoiltastebad the bad combination is high temperature and longer cooking time. it shouldn't be a problem if you cook longer time with low temperature.
"Air frying" is just a convection oven. Many already have a convection setting on their oven and so they are just buying another, smaller oven. I think it should be illegal to use the term "frying" when it is just baking. Frying requires oil. But people will fall for anything. Here is another tip, salted caramel is just butterscotch that they renamed to get more people to buy it. LOL
You’d not be surprised how many people think a convection oven that also has a microwave and grilling component like mine is not really an oven. The number of times I’ve been asked where my oven is and I’ve explained it’s over
there (pointing to my combo bench-top unit) and they respond ‘no I mean your ‘real’ oven ... If only I had a dollar for every time!
True,
Yes,its convection,not frying
i think you missed the part when they explained why is it different from an oven and that is because for such a small space the air circulation is just waaaay faster thus somehow "recreating" the sensation of oil frying. But i get your point tho. Renaming common things just to sound fancier and be more appealing to the consumers' eyes.
I'm ignorant on the topic, but I do like the food on my air frier better than in the oven, much more cripier :) Specially the "tortillas de maíz". Whatever small difference there is, does make it that much better.
Where is this lab located? I want to test my own food products
This was an excellent video, people complaining that she cooked the fries at too high a temperature aren't appreciating the fact that we LEARNED something from this. Thank you for doing this entire report the way they you did, CNA!
Mr Mediocracy overhere.. Just because you learned something, doesnt mean there arent some mayor points of criticism. We all learn everyday all day Benjamin, please wise up.
@@OohzyJohnDow martin up!
Learning something doesn't mean it's an excellent video.
I didn't know that cooking it at high temps was doing anything to the food outside of cooking it faster. I imagine most people will cook at the recommended tempts or higher to speed up cooking and be unaware of this phenomenon. Bringing awareness to what higher/lower temps due to your food are helpful. In terms of the video, I am neutral. Not my style but I would say it was informative. the fact we know she cooked it at higher temps allows the viewers to learn and modify it.
education should never be shunned
the only thing that matters is if you're telling the truth to someone you want to believe you
you have to be honest to a fault to survive in heaven, but until we get there just trusting god will get you through everything.
Just be picky who you trust and if you can't be sure use the brible...err, that's bible.
oh yeah, don't use money to corrupt pplz, that was trump's mistake
Air frying is just a way of heating up the food, but if the processed food you’re air frying is made up of junk it’s still unhealthy. Smh
Oh no! Not a process! That's terrifying!
@@mikicerise6250 You're dumb. I pretty sure they were referring to the process of stripping out the nutrients and adding chemicals to make the food taste better but also unhealthy. "An idiot trying to be funny! Oh no!"
Interesting I cannot disagree with the processed foods
Cooking meat at creates chemicals that are harmful to your health:
Heterocyclic amines (HCAs)
These chemicals form when creatine and amino acids react at high temperatures,, and are associated with pan-searing. Studies have shown that HCAs can cause DNA changes that increases the risk of cancer in humans.
Polycyclic aromatic hydrocarbons (PAHs)
These chemicals form when meat drippings or fat fall onto a heated surface or open flame, creating smoke and flames. PAHs are associated with grilling or barbecuing and increase the risk of cancer.
When meat is heated, amino acids react with reducing sugars to create other compounds, such as pyrazines, furans, and thiophenes, which give meat its flavor and aroma.
🔝🔝🔝🔝🔝🔝🔝🔝🔝..Uhhh, hey everyone!!!!! I found exhibit "A"!!!!
An air fryer is just a convection oven, been around since the 1950s at least, but the problem is that most frozen foods have been pre-cooked in oil before frozen to speed cooking for us.
yep. When he said ovens don't move the air...I guess he never heard of a convection oven
What if you just cut some fresh potatoes. Less oil right?
@@danailmarinov7299 Yes and I would blanch them first then dry them for the best crisp.
Yeah, kind of funny people think an air fryer is a new technology. It's all marketing, basically, an air fryer is a smaller compact version of a convection oven.
Not only speed cooking - lamination coat is preservation + cosmetic.
*Bro is right. Unit tested: COSORI Lite Hot Air Fryer 3.8 L Recommend:First of all boil those potatoes 4 minutes the time that fryer preheat to cut the lvl of acrylamide and then to switch them back in normal water 4 minutes with some salt and cook them at 165°C first time and 180°C second time for 20 and shake them 5-6 **times.At** the end salt and garlic powder.Bon appetite(:*
They say that, but they don't mention how much it reduces acrylamide. Was kind of lazy on their end to not go and see how big of a decrease we're talking about. Cause we're going from below 10 to 1400. If using it correctly results in going down to 700, then that would still be worrisome.
Why are you putting salt in the water and why do you think parboiling decreases Acrylamide level?
Are you air frying for 20 mins at 165 and another 20 mins at 180 or 20 mins total?
@@jeonunbaegopayo w
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I haven’t used my oven since last Christmas, air fryer best thing I’ve purchased. Thanks from UK 👍🏻🇬🇧😊
Most of the Air Fryers inner containers are made out of Aluminium with PFOA for non stick
Aluminium leaching into food with added PFOA is bound to hurt you.
With Chinese brands you get cheap micro plastics
Air fry is a misnomer. They are simply _smaller_ convection ovens that usually utilize a basket and fan to circulate heat. They already have industrial-size "air fryers." Circulating air is a feature already available in many industrial ovens and nothing is stopping anyone from using a basket in one.
My thoughts same.
People just love making unnecessary stuff.
Add on. of u have a convection oven. Just but a try mesh that suit the oven tray. Results is the same.
Only advantage for air fryer is if u have no oven. and not willing to clean. airfrryer can jsut use for a feew years and throw away.
EXACTLY! I couldn't figure out what all the fuss was about, so I investigated them and they are not fryers at all! But most people believe the hype.
Yes frying uses oil or fat and it is a misnomer for these machines, but I’d rather spend $30 on a small countertop air cooker that I can push to the side and it takes little room
I suspect that for most consumers like myself the attraction of an air fryer is more a matter of speed and convenience than any perceived health benefits
For those of you in the cheap seats it’s the difference between things that are solid or liquid at room temperature. Fats are solid until heated. Oils are always liquid and cloudy if refrigerated. (Also more chance for oils to go rancid)
I think some people get sold on the air fryers with the “faster & healthier!” marketing
@@ryko4899
It’s not so much that sugar is better or worse than heavy fats. BOTH are unnatural and bad for us.
Demonizing one over the other is not great. There’s absolutely no doubt that a lovely home grown tomato or beet is much better for you than either a Twinkie or kFC
@@ryko4899 in most countries that's how they cook with fat and oil Thailand is a good example and their thin people. Also Eskimos/Inuits eat zero vegetables they live on a high fat diet and they're also known for having long lifespans. Almost forgot to mention Germans have the healthiest hearts out of any white/Europeans/anglo people they're also on a high fat diet just look at the German breakfast. So you are on the right page but carbs are so delicious 😋🤤
Lol you suspect wrong
Before I would take this mans word that there are actually less acrylamides in air fried foods, I would actually test the food again to verify that what he's saying is accurate using his cooking time and temperature recommendations. I have a feeling that there wouldn't be that big of a difference. Not to say that this man can't be trusted, because he might be the most trustworthy person in the world, but he might also not be accurate. The responsibile thing to do in this situation is to test the fries again using his recommendations to get to the truth.
That is the ticket. Luckily for me my neighbor next door has a lab in his basement. Usually uses for Meth but we are good friends and I am sure he could help me out with some gas chromatography results if he is lucid this week.
I have been using Philips Air Fryers for about 6 years, and here are a couple of tips,
1. We Egg and Bread Crumb Fish (NO OIL) Salmon and Hoki at 180 o for 7 minutes on the Philips Rack.
2 If you want to use Oil in the Air Fryer the Use Coconut Oil
This documentary feels more like a commercial from a air frier company than some investigative journalism.
If you feel like this looks more like a commercial, it's probably because it is a paid commercial.
I doubt a random journalist would suddenly just pick this topic out of the blue unless they're approached by the one air fryer manufacturers that's just happens to be so prominently featured in this segment.
@@yvrelna Yeah, this was cringy-obvious. Nice to see that at least some people see that.
Now we need to keep communicating to wake more people up.
But beware, as long as they are still a part of that system, ... well, you know the rest. 😎
Geez she's so cringy and annoying and just leave me alone 🙄 lol
i think we miss the point when we say you can control temperature and time to reduce the acrylamide why not repeat the test and show the result compared with the previous one.
The issue is volume in a commercial application. In fact, even at home, air frying imposes a restriction on how much product can be prepared at one time. And I can see space being an issue for vendors as well.
Air fryers are simply small convection oven. If volume is an issue, one would just use an oven. Air fryer helps concentrate and enclose the heat for smaller amount without the need for deep frying.
I doubt restaurants will use them much.
Get a larger airfryer
The problem is the products cooked in an air fryer...many are already soaked in oil from the factory (like chips, battered chicken, crumbed foods)...the only way it's more healthy is if you cook fresh foods inside with little added oil.
Seed oils. Use butter, coconut oil or ghee and that's healthy.
Even 1% healthier is still healthier
We always have a choice what to eat. For us, we just avoid deep fried food for good except for that few special occasions each year. But even then, we eat such food in moderation.
High fat, moderate protein, low carb, minimal sugar. That's the solution to so many health problems.
Getting an oil spray bottle is really practical for airfryer and reducing oil usage when cooking in general
If you look into oil spray ingredients, other than oil there is a lot of other stuff in it.
@@openbrain9543 wow! I did not know that. Lucky i only use glass spray bottle and refill it myself.
Don't eat lah, if you are do scare and worry of your health and death. This is getting rediculous. It is more like an advertisment then any things else.
With the present living situation
Just use a small amount.
The "healthier" air fried options in this restaurant seem negligible as they are still breaded foods which have also been processed with oils (chicken wings, onion rings)....how much healthier really?
Lol so true, Almost like choosing lesser of the evils.🍷
Yup. I deep fat fried my taters....last night....in LARD. that I rendered, from a cow I had butchered.
You guys use all that chemically processed veggie oil in your "air baker"
If you grease em going in....lol
in conclusion, food you eat outside is convenient and fast but will reduce your life span quickly
I'm eating instant noodles inside right now.
even if I eat inside, there is no guarantee that I will end up living longer.
don't forget quality of life, sometimes you just need some greasy deep fried food to crunch on, as long as you don't make it a habit. Everything in moderation is a good rule. If all you ate was filtered water and bean sprouts you may be healthier, but your life would lack a lot of quality - would you rather crunch a french fry or a piece of celery?
@@kfl611 "If all you ate was filtered water and bean sprouts" you would be dead before you knew what death was.
@@kfl611 the quality of life is also living healthy and nobody said/thinks filtered water & sprouted beans is the healthy diet this’s sick lol
Tl;dr, yes there is less oil with air-fried stuff.
Also worth taking note, most of the frozen meal were already pre-cooked in oil before being frozen so you might wanna remember that (even though i doubt you'll care since you're buying frozen fried chicken from supermarket)
I try and increase the saturated fats in my diet and reduce the seed oils. Greatly changed my health for the better. Every parameter has significantly improved. 71 years old and take no medications of any kind. This wasn't always the case until I changed up my diet to emphasize high fat.
yes, the advice given in this video is based on old assumptions about saturated fats.
@@SquidDesign Fellow Dr. Eric Berg watchers, by any chance? 😎👍
P.S.: I wouldn't call them assumptions. I'd call them system doctrines. 😉
Increase saturated, decrease seed oils? I thought it would be the other way around.
@@lydiadanielle84 that's what we were led to believe.... it's part of marketing strategies. corporate farming, and big pharma $$$$stocks 〽️
@@lydiadanielle84 Nope. Not on the Keto diet! And it is helping people lose a lot of excess fat and improve or reverse their Type 2 Diabetes. Saturated fat is not the villian. Sugar and excess (more than 50 gm per day) carbs are.
air fryer is better for street foods as it lessens food cost, also fries and breaded soggy foods are better reheated with air fryer than deep fryer to give back it's crisp
... its* crisp (it's = it is)
I absolutely love my air fryer and this video makes me feel even better about making fries in it. I do not sprinkle oil on them, only Cajun or garlic salt and then cook for 12 minutes. They are perfect every time.
if u r buying frozen 'pre-made' fries, they are soaked in oil
@@zefrum3 And then if you deep fry the fries, you're injecting tons of indigestible cooked trans-fats into the equation.
Fries will not absorb enough oil to become soaked unless they are deep fried.
L0
Lets be real, none of the foods in the video can be called healthy except maybe the kuning fish (small extent only), regardless of the debate between air vs deep frying. It's maybe just "which one is less healthier"? So many processed foods in there/sodium etc So much carbohydrates and with high GI esp....does it matter seriously? Trust me, this can only be appreciated when you are old and down with co-morbidities and wished you had taken notice earlier when you were young.
Just stick to whole foods, steaming/boiling or even light frying in a simple wok if you want, you'd be just fine. Heck even cheap canned sardines rinsed with water is like at least 10X healthier? And our hawker foods, most of it are unhealthy stuff containing way insufficient marco/micro nutrients and portion to begin with. So don't worry about air vs deep frying choices in our hawker centres, it doesn't matter much in the long run, still run a heightened risk of getting the top 5 lifestyle diseases/top killers in SG.
Want to do something really significant to your diet? Eat whole foods/superfoods/fruits n veg, cut out all the crap shown in the video. Perhaps take some good supplements in low dosages if you want eg stuff like magnesium (glycinate form is good), D3, K2 which people are usually deficient in due to our typical diets, engage in good and suitable exercises esp enjoying outdoors with your family.
Great comment and so true👏
would be good to do a follow up to air fry those fries according to lee's instructions, and lab test the acrylamide levels again
It can also pick up impurities being put into those containers Very hot
I don't think Philips would have allowed them to do that without sanctions. 😂
Will be less high buts still high
probably because it doesn't change much. CNA hiding the truth in favour of keeping itself out of Philips lawsuits???
@@Dowlphin Most of the Air Fryers including Philips inner containers are made out of Aluminium with PFOA for non stick
Aluminium leaching into food with added PFOA is bound to hurt you.
With Chinese brands you get cheap micro plastics
You never tested the levels of acrylamide of potatoes rinsed beforehand and air-fried with lower temperature and less time. Is it significantly less or not?
House birds die when in the same room as an air fryer. I doubt acrylamide is the biggest concern!
@Peggy Gilespie
I didn’t know that they were sensitive to it.
they are journalists/entertainers not legitimate scientists/staticians/researchers..
@@OverlandTT It's not the air fryer that's the problem.
Its the Teflon / PTFE coating that is.
If you have birds, you should not use an air fryer with Teflon/PTFE coating, but the same is true for other cooking utensils like non-stick pans with Teflon/PTFE and such. They can cause the exact same problem for house birds.
It's not even limited to cooking, other things (like hair dryers) can also cause the death of house birds for the same reason.
I would have loved to see the test re-done with the lower recommended temperatures
Just to let everyone know a air fryer is a oven with a fan. YOUR WELCOME
Yeah, and eating processed food isn't that healthy
an oven, also has a fan. an air fryer's fan is nearly as big as the top surface area of the air fryer. but not so for an oven.
basically a turbo broiler?
Did you watch the show? They showed the difference between air fryers and convection ovens. The fan in a normal oven doesn’t blow the heated air as fast or as hard as an air fryer does, plus the hot air circulates around the food in an AF, so the food is crisp and dry 360 degrees all around with no soggy spots. It’s....like having a hair dryer in that small space lol
@@amangcaya4468 not really, because turbo broilers don’t blow the heated air underneath and all around the food like an air fryer
A good episode from CNA. However, it's a bit disappointing there's no lab result after adjusting the temperature and frying time. Does it really reduce the acrylamide while at the same give us the same crunchiness? Hopefully, it'd be covered someday.
that's basically the only question they should be addressing, not conducting market research for Phillips and believing every word coming out of the Philips guy's mouth.
I was also disappointed that we didn’t get to find out how much the acrylamide levels were reduced by soaking the fresh potatoes in water and cooking at the recommended lower temperatures. I’m sure there is a reduction but how significant is it? If people just blast them at too high heats for too long of times, then they are trading a slightly reduced waistline for cancer instead.
This was a Phillips commercial
it's actually say's clearly how you can decrease level of acrylamide from 11:27
I have a sense that this is a paid commercial
One of the benefits of having air fryer at home is that you don't have to worry about dumping the frying oil after you are done cooking.
Hmm...this is a Phillips advertisement. So subtle..
the art of temperature and pressure in cooking always interests me...
Great episode -- but it would have been nice if you also sent baked (or even steamed) food as part of testing to get a frame of reference. Those numbers don't mean a whole lot without that.
Just purchased the Ninja Counter Top/Space Saver version. I cooked 2 marinated ribeyes on Air Broil. Omg my steaks were the best...ever in 20 years of oven broiling . It took 20 minutes vs 1 hour...I like my steaks well done. No pink... SAVES ELECTRICITY...
I also have a Ninja and i love it.❤️
So all the natural fat from the meat drained away? That’s terrible!
You lost me at well done. 😅
@@OverlandTT yeah you also naturally fat :D that's terrible
@@mantaschmeliauskas5693
What you see was bad eating right after my father died and my mom spent 9 months in intensive care!
TLDR: Saturated fat is not bad for you, this video misses the real problem and high LDL is not necessarily an accurate marker of heart disease. Research included!
I feel like this is trying to go in the right direction, unfortunately this is only scratching the surface of the real problem here. The whole video focused on the deadly byproducts of deep frying and even air frying which no doubt is a good place to start here. The issue isn’t so much the method as it is the oil used. If the cooking oil used is heavily mono- or poly- unsaturated fat like pretty much all vegetable oils, it is far more prone to what’s called oxidation due to it’s double bonds which bond to hydrogen. Monounsaturated fats have only one bond while Polyunsaturated fats have many making them more unstable. (3) Anyone who has worked in fast food will know what I mean when I mention… The sludge!
However, saturated fat doesn’t have this problem because it’s saturated with carbon bonds, it has no double bonds for hydrogen to bond with it so it doesn’t oxidize when heated. This reduces oxidative stress in the body which reduces inflammation of the arteries (the real cause of heart disease). (4) The only reason people still fear saturated fat is because it’s been shown to raise your LDL cholesterol (which is true), but what they fail to mention is that it also raises your HDL cholesterol (good cholesterol) and lowers your triglycerides. High LDL has never been proven to be a statistically significant marker of heart disease because you can get heart disease with low LDL, however, high triglycerides and low HDL have been far more linked to heart disease than LDL ever has. (6)
Saturated fat, which is a far more stable fat, fixes heart disease by raising your HDL and lowering your triglycerides. LDL also gets a bad wrap because it actually has to do with the density of LDL that you have. Simply speaking, the larger your LDL particles, the better as they are less prone to get lodges in the arterial wall, however, if your LDL particles are small dense particles, those are what makes LDL bad. (1) Larger LDL appears as high LDL on tests, but small LDL will appear as low LDL on tests, so you’re not in the clear simply because you have low LDL. It may very well be the opposite. And what has been shown to cause LDL to get small? SUGAR!!! Or more specifically, high blood glucose. This is why diabetics most often also have heart disease because they have high blood glucose. (5)
Simply put, this video focuses more on deep frying and air frying showing correctly that air frying isn’t necessarily healthier and it has everything to do with the fatty acid composition of your cooking fats. If you’re using stuff like canola, sun flower, or soy bean oil to fry, you’re going to have the problems that are mentioned in this video, (2) but if you cook with more stable saturated fats, like coconut, palm, butter or even beef tallow, you won’t have this problem.
Also, a note on trans- fat. This stuff is absolutely bad for you, but the reason is exactly as I mentioned above. Trans fat means polyunsaturated fat which has been hydrogenated, or…Oxidized with hydrogen which, as I mentioned above is what causes these oxidative issues with most cooking fats. (7) It’s interesting that we correctly point out that trans fats are bad for us because of this process, but fail to realize that that is why saturated fat is far better because it’s not prone to oxidation and isn’t hydrogenated. But… because we are scared of high LDL, saturated fat will continue to be the enemy when it really is the hero.
What about this thing called Acrylamide? Well acrylamide is just one out of hundreds of byproducts of oxidation in cooking oils. Aldehyde is another common one that appears in virtually all fast food because of this oxidation. (3) The real reason why the air frying version had far more Acrylamide than the deep frying version is because, as mentioned in the video, air fryers heavily circulate air around the food which is what allows for the hydrogen atoms to bond with the unsaturated fats placed on the food; far more than deep frying. And yes… this does get worse the higher the temperature as mentioned in the video. So sure, it would be nice if places offered air fried options, but you bet that they will go with the faster, higher temp route than the “safer” low temp route which will result in the food being even more unhealthy then their deep fried counterparts. What a plot twist… right? So labeling this stuff as “healthier” is another miss step because it really has to do with the oil used and the temperature used. Once again, air frying isn’t the savior of our health here and it might not even be a step in the right direction given all this stuff.
You don’t have to believe me but If you want to know more about this, I recommend reading “Eat Rich, Live Long” by Iron Cummins and Jeff Gerber as well as “The Big Fat Surprise” by Nina Teicholz. “Good Calories, Bad Calories” by Gary Taubes is also good.
Research:
(1) - www.sciencedirect.com/science/article/pii/S0735109720356874
(2) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2166702/pdf/brmedj02398-0041.pdf
(3) - www.ncbi.nlm.nih.gov/pmc/articles/PMC6412032/
(4) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2494933/
(5) - pubmed.ncbi.nlm.nih.gov/16256003/
(6) - pubmed.ncbi.nlm.nih.gov/24402298/
(7) - pubmed.ncbi.nlm.nih.gov/19345947/
Peace my friends.
Did not expect to see an informative comment on youtube but you have done it
Nice info thx mate 👍
👏👏👏👏👏
Hi Stross,
Thanks for that! I have a question: are there any easy-to-use cooking oils that are stable? You mentioned coconut oil, beef tallow and butter, but are there any liquid oils that you would recommend using in fried food cooking?
@@develupa Hey 👋, of course. I personally deep fry in coconut oil, the unrefined coconut oil from Costco is perfect. It melts in the pot into a liquid and because it’s 90%+ Saturated fat, it’s very stable. If you wanna mitigate the coconut flavor, adding some lard or beef tallow will bring down the coconut flavor a little. You can also reuse it up to three times. I hope that helps.
Another reason hawkers wont go air frying is probably because, theres customers who complain when served for being slow, and air frying is slower...
It might be possible to pre-cook some of the food and then just finish cooking when the customer wants it. It may also be possible to build commercial deep friers that offer higher temperatures for faster cooking.
Why didnt you test the Acyrlamide test after taking the suggestions from the Philips guy about lower temperature and less time cooking ?
would kill the narrative and still have dried out food
It is easy for kids to use. They can cook their snacks themselves and the food turned out perfectly delicious. A little step to be independent.
Welp, I guess it beats just micro-waving everything?🤔 But Most snacks are Unhealthy heavily processed, breaded products to begin with!!#UGH.😝
My grandma was eating all fatty food and certainly never used air fried. She was more than 100 years when she died.
For every one like her there are like 100 that die miserably in poor health due to the ravages of fried foods.
Wrong, but nice try.
But in her times the food was diffrent and more harsh not the same times.
Thank you!
And, what kind of fat did she cook it in?
Absolutely not safe! As a PHD spent a life time doing oxidative reaction of fats and oils, vapor phase oxidation ( dry fry in air) is so much faster than liquid state oxidation ( deep fry in liquid oil). So you get more oxidized oil which is not good for your health !
Thanks! I’m not going to pretend that I understood all of that, but I get that a) you have credible expertise and b) you think it’s unsafe. I appreciate an expert opinion :)
The much larger danger are the polyunsaturated fats (highly unstable) that the world was converted to using starting about a century ago. Soon after the diseases of cheap, oxidized seed oils went from almost unheard of to the norm. *Healthy* *saturated* fats like coconut, lard or ghee are very resistant to rapid oxidation and completely debunk the modern saturated fat and cholesterol *myths*.
"It's the oil stupid." This fun-fact, pseudo science, fluff piece totally misses the mark.
So if you factor saturated fat, trans fat and cholesterol being lowered, it does not outweigh the increased in oxidized fat?
@@dwc0
What's your take on avocado oil or olive oil for cooking?
@@moniryousefian8782 The lower the polyunsaturated fat the better so those are much better choices than the typical oils. For olive I would use a refined (not virgin) oil for cooking temps. Rule of thumb for cooking oils: maximize saturated fat and prioritize monounsaturated over polyunsaturated fats.
I have been using one of these for potatoes. It comes out like it's baked. I cooked chicken on top of the potatoes and it came out pretty good. I covered the potatoes with cooking oil and spices and I covered the chicken with buffalo sauce.
It comes out like it's baked because it is baked. You were surprised that baking it in an air fryer made it taste like it was baked?
I microwave my tot for five minutes then smear it in butter and finish it in the air fryer. I've never heard of Acrylamides and I'm too old to care, now.
Air Fryers are great, I love mine...however it'll never replace deep frying. It's nowhere close to the speed/quality/cost-savings of using a deep fryer
True, air fryer takes way longer to fry foods.
So things you pay for in other way in time and money. Diabetes and Blood fats to name a few. 💰🦉
And there I am, thinking of buying an air-fryer just for myself. I feel like the air-fryer has gotten a lot popular nowadays.
yeah lol so many people around me have gotten it
I feel it's more energy & cost effective than a traditional oven. If you're cooking for a family make sure to get a large or they're way too small
I'm single and bought one. Quit using microwave. Air fryer and hotplate is all I use. Bakes amazing cookies!😉
@@shadowflare2838 Corporate marketing works well through videos like this.
@Shubham Kumar Das the air fryer? Not a one. It Cooks everything to perfection.😊
I love CNa documentaries. They always making something so mundane insteresting.
Right driving around town for acrylamide instead of Google.
@@stacknsat for docu purposes I guess :)
air fry has changed the way i eat. its healthier and i notice just how much less oil i use. its faster than an oven and easy cleaning. rather pay more in power bill than hospital bill for open heart surgery.
have u tried grilling like it's way healthier
@@minkkulborahae so that means every single day u want to eat fried food?
@@minkkulborahae woahhh great observation. Fried and grilled taste different 🙄
And not a big difference in power bill if you've got an induction or electrical stove at home xD
healthy living, healthy eating. taste one can adjust. once you got heart disease and operated it changes your perspective in life!
The acrylimide portion was interesting. I never knew that temperature mattered. Especially when the food is not burnt or charred. It has me curious about outdoor grilling results.
Agreed, yet they didn't even try it again after finding that out. They 100% knew before the tests, but were either lazy or didnt test it again on purpose
3:00 One of the finer points of fans is that it's not just the length and width, but also the depth and the design of the fan blades that determine the overall power of the fan. So the air-fryer fans could be deeper and end up being more powerful than the conventional oven's fan...Or not.
there is industrial size air fryer, its the oven with air convection, I use one when i was working at coffee bean, some of my friend even fry omellete in it lol
Somehow I get this nagging feeling that it's actually a disguised Air Fryer advertisement 😂
Truee
YES!
I'm not alone thinking this.
YEEEEEEEESSSSSSSSSSSSS
what do you expect? money is the root for a booming industry.
The reporter dropped the ball on acrylamide and let the air fryer engineer bullshit his way out of it. Air is the least efficient heat transfer media so no one is going to cook at lower temperature per the engineer's suggestion of reducing acrylamide. @10:23, the acrylamide from air fryer is at least 140 times higher than cooking with oil. The nutritionist is parroting a 60 years lie that saturated fat causes heart disease. This was started by Ancel Keys using the fraudulent 7-country study which was all a lie. Animal saturated fat from ruminants (cows not pigs) is good for you.
I air fry my potatoes at a much lower temperature. For white potatoes, I do 300 degrees F, or 149 degrees C. For sweet potatoes I do 290 degrees F or 143 degrees C. It takes much longer, but comes out much better. I cut the potatoes into larger wedge shapes, not small French fry shape. The inside of the potatoes come out so soft, while the outside is crispy but not burned like it can if I cooked at a higher temperature. I turn the potatoes about every ten minutes. It takes about an hour to cook.
My heart dropped when she just pulled that metal tray with the bread out the ‘hot’ oven 😂
ARGHHHH!!! MY HANDS ARE BURNING!!!!! lol.
It cooled down
I don’t like how she took the “experts” (who sells the air-friers lol) opinion about its safety if u just cook at lower temperatures or don’t keep potatoes in fridge. Why didn’t she do that test and cook them at their suggested temperature/times and get more lab results? Zero science to back up his claims. At least with the info provided in this video.
What that guy said is exactly what any vendor would say when you bring an item back to them asking them why it didnt cook/taste the way the vendor said it would. On one side it could imply that the consumer didnt follow the instructions properly (IF there are instructions written anywhere on/with the air fryer), on the other it could imply "Oh it turned out different? Maybe you cooked it wrong? Have you tried lowering the temperature?" Which is a 'gentle' way to put the fault on the consumer. I work retail, that's what we were taught to do.
@@acertainslime What was extremely upsetting was the language the independent watchdog used. She's the one who is supposed to keep the companies claims in check, but she reverted to "Yes, this may cause concern" but " The WHO has admitted there ain't enough evidence to prove its harmful to humans " which is exactly why the EU has a benchmark. Lack of evidence for safety doesn't equate to lack of possible danger.
As a recreational fisherwoman, I got a Ninja Grill/Air Fryer last Christmas...fish never taste this good and healthy!
I recently put in for a ninja to replace a finicky hard to use tefal and I ❤ 💙 💜 so much.
Just in case anybody was wondering, I dd the reasearch for you (or rather chatGPT did :D)
Acrylamide is a chemical compound that can form in certain foods, particularly starchy foods, during cooking at high temperatures. It is a potential health concern as studies have shown that high levels of acrylamide in food have been associated with an increased risk of cancer in laboratory animals.
Air fryers are a type of kitchen appliance that uses hot air circulation to cook food, often with minimal or no oil, and can produce crispy results similar to deep frying. While air frying is generally considered to be a healthier alternative to deep frying because it uses less oil, the issue of acrylamide formation can still be a concern.
When certain foods, such as potatoes and other starchy vegetables, are cooked in an air fryer at high temperatures for a prolonged period of time, they can potentially form acrylamide. This is because acrylamide forms through a chemical reaction known as the Maillard reaction, which occurs when certain amino acids and sugars in food are exposed to high heat.
To minimize acrylamide formation when using an air fryer, it is recommended to:
Avoid overcooking, Use low-acrylamide foods: (For example, sweet potatoes generally contain less acrylamide than regular potatoes), Avoid excessive browning, Practice a balanced diet
A study published in the Journal of Food Science in 2019 compared the acrylamide levels in French fries cooked in an air fryer, deep fryer, and oven. The study found that air-fried French fries had lower acrylamide levels compared to deep-fried French fries, but higher acrylamide levels compared to oven-baked fries (Muttucumaru et al., 2019).
Another study published in the journal Food Control in 2018 also compared acrylamide levels in potato chips cooked in an air fryer, deep fryer, and oven. The study found that air-fried potato chips had similar levels of acrylamide compared to deep-fried chips, but higher levels compared to oven-baked chips (Pedreschi et al., 2018).
Interesting
Cooking meat at creates chemicals that are harmful to your health:
Heterocyclic amines (HCAs)
These chemicals form when creatine and amino acids react at high temperatures,, and are associated with pan-searing. Studies have shown that HCAs can cause DNA changes that increases the risk of cancer in humans.
Polycyclic aromatic hydrocarbons (PAHs)
These chemicals form when meat drippings or fat fall onto a heated surface or open flame, creating smoke and flames. PAHs are associated with grilling or barbecuing and increase the risk of cancer.
When meat is heated, amino acids react with reducing sugars to create other compounds, such as pyrazines, furans, and thiophenes, which give meat its flavor and aroma.
I always soak or sometimes boil cut potatoes until they're soft before I fry them. And with that, it's usually a flash fry to get that golden brown coating quickly. Seems to work out pretty well.
The blanching process gradually cooks the outer layer of of starch.
You need to buy 2 air fryer for a family of 4. Just use convection oven
depends on what it is. id cut up 3 NY steaks and 16 oz of mushrooms and made air fryer steak bytes for 6 of us
couldnt even finish it all
@@KingJT80 lol @ "bytes": do you call it the '01010 special'?
The answer is, not by much. It’s healthier to just not eat a lot of fried foods in general.
If you are buying an air fryer maker sure its stainless steel or ceramic. Google research: It's best to choose an air fryer made without non-stick chemicals, such as ceramic or stainless steel.May 13, 2023.
It would have been nice to use the method he described to avoid acrylamide and have it tested to see if it really works in reducing it.
Remember asbestos and radium were healthy until they were not?
I like how they discovered a huge increase in acrylamide and quickly dismiss it with an gut affiliated with air fryers brand and claiming that a more expensive one is better
No conflict of interest, nothing to look here
Another test. Sugar seems to be the problem.
They already have industrial air fryer's it's called a convection oven they just renamed it to air fryer.
Air Fryers' target are those naive inexperienced instagram cooks who have just left their parents to form their own household. They will end up wasting money on it because of aggressive marketing by programmes like this, to push it as the some "cool newfangled advanced" kitchen appliance; when in reality a portable turbo broiler or convection oven produces the same results.
You can cook chips without added oil but they are a little dry so require something else on them so they go down easier. A light spray of pressure can oil before cooking them is all they need. They don't need to swim in it. Best thing about these units is the timer and casual ease to use without preheating. I would recommend the cup type for meats etc. because they tend to be far easier to clean than the ones with conventional doors. Pastries would be cleaner because they don't tend to spatter.
don't use spray oils.
they can contain butane gas as a propellant.
i just rub oil around my pans with my fingers
Pressurized oil is POISON, highly processed canola oil, bad,bad, bad.
Some foods require a little bit of oil
It is equally important to consider the type of oil you fry in..avoid seed oils
I wish they had also included the comparison of the cookware used : cast iron vs whatever is used in an air fryer!
She said it best in the end.. if you crave deep fried but not really feeling to do too much work, air fryer is your best option.
No it's not. Acrylamide is 1000 times higher. The engineer was bullshitting to sell his appliances. No one will use the lower setting.
If you crave deep-fried, it might be an insulin low. If you have a habit of eating high-carb with high-fat and such combos, it would be unsurprising.
To stop cravings, you need to go high-fat-moderate-protein-low-carb. Fat is what makes you go longer, doesn't boost insulin and has much higher energy density than carb, plus once you run out of carbs, the body starts making ketones, which are much more healthy fuel for your body.
@@Dowlphin so is the air fryer actually good? Considering the air ventilation inside, and the benefits pov?
I love my air fryer! What you touch on about people willing to pay more for healthier options is exactly the problem. Air frying is, as proven, healthier but why the added expense? I understand other healthy options because the ingredients must stay fresh i.e they're getting it in every day but why would it be more expensive in a restaurant to air fry? If they make it the same price, I would definitely go for air frying. It's kind of like the impossible/plant based burgers. They're good, I like them and would have them all the time but I'm not paying extra for something that tastes like beef but isn't beef.
It takes more electricity to heat the airfryer, but due to the small capacity it's more cos effective for a small household to use the air fryer. However, it's more expensive to repeatly use the air fryer for small batches if you are trying to feed a large group. A pot of oil that gets reuse for days is definitely cheaper for a restaurant.
21:25 the answer is , yes , it reduces more than 50% of saturated fat
Two points to keep in mind:
First, it's not really an air-fryer. It's a hotter convection oven. An air-roaster.
Second, fat feels good. We have a natural propensity for fatty foods (even though we may be putting on too much weight).
Both are cooking methods/tools for a versatile kitchen, but deep-fried everyday is definitely not a good idea.
fat isn't a bad food unless you eat too much
the problem is
a) not being picky what kinds of fat you eat
b) forgetting that the laws of thermodynamics and energy still apply to culinary engineering
I tried those "air fried" french fried and it tastes like crap tbh. Other people say it's ok, but I prefer not eating french fries at all instead of this. I mean, really.
As the second part of your comment may suggest, you simply can't replace deep fried stuff with less fatty stuff. People that say it's almost as good are simply trying to convince themselves just because it's healthier.
@@xenotypos I heard dries out food and not goodv
In good shape the average human has a lot less fat than the average cow, who eats nowt but grass.
Even there are commercial/industrial airfryers, most hawkers won't consider switching. Cost, limitation of what can and cannot be airfried and space constraint are just some of the immediate concerns.
And the taste
for taste you can adapt. but for health sake air fryer is the way. if a person got heart disease that's it.
Air fryers are nice gimmicks for small batch cooking of limited items. Any large scale cooking is out of the question. It is impractical even for just a large family - a hawker stall? No way...
As the vendor stated, time from order to delivery is a primary factor
Weel, I think that many of us figured out early on that an AIr fryer is just a compact fan assisted convection oven and because of that you can get away with using far less oil and the results are pretty good although deep fried will always win on the taste scale its a decent compact and fast working alternative and once they dropped the models that used to move the food around as they worked they became far more useful as you can now cook anything in them that you would cook in an oven as well, just drop the temp a bit lower than usual if you do that ........... I use mine a lot
Why drop the temperature?
@@greveeen because due to it`s efficiency 160 - 170 degrees in the `air fryer` can be more like 200 in a regular oven and so larger items don`t get a chance to cook through properly before the outside gets burnt
I got my wife a new air fryer for Christmas. I’m glad I saw this video before using it. Thanks!
It is not just about acrylamide. The air fryer is blowing heated air at high speed onto oily food within the small confined space/ unit. Oil vapor will be created and will keep on circulating/ splashing within the small unit (compared to a normal oven that has larger space). Since there is no way to remove the fan and heating coil for thorough cleaning, some oil droplets will probably find a permanent home on the fan blades and heating coil. So everytime you are using it, it will be re-heating the same old oil residues over and over again. These oil residues may get blown onto any new food you cook. Consuming oil that is heated many times over, may increase the risk of cancer.
Very true
A great episode on a topic that I've been wanting to know: Air fry vs. Oil (Deep) Dry. Good to see the results are generally +ve with Air Fry. The point about battered foods not suitable for Air Fry is also a good one. But here's the conundrum: The frozen stuff that were used for Air Fry, wouldn't it be already be Deep Fried before being frozen? :)
The thing is that when I put the frozen stuff in the airfryer, like let's say fries because they're originally deep fried before freezing, the oils will actually come out and fall to the bottom of the pan. I feel it extracts it out by heating it up and allowing the oil to drip off. So better thing is to deep fry battered foods and then put the fried battered foods to cook the rest in the airfryer to extract excess oils
@@7663226 aint nobody got so much time for that. LOL
@@romella_karmey doesnt even take that long. Using an air fryer is as long as using a toaster oven, but better
@@7663226 yeah but using the pan to fry and air fryer. You have to clean both and it takes so much time. When you could just eat it for seconds..
@@romella_karmey I think she means frozen stuff that are ready-made, that were deep fried by the manufacturer. So you just have to take it out of the fridge and air fry it.
Here in USA, I only eat out at Subway by ordering whole wheat sandwiches.
At home, I never cook or fry anything, just grill modestly.
Never potato or rice, just bean and wheat noodle, and lots of leafy green salad.
Sandwich and salad are my two favorite everyday meals as well. I stay away from anything fried for decades.
My Subway favorites are Monday's foot-long special sweet onion chicken teriyaki and Friday's tuna, which are both $6 here in California.
Frying and cooking are a big no no! Frying foods contain artery clotting saturated fat, while cooking depleted nutrients in the food.
@@nomastersnogods9303 True, my motto is that "you've to eat what's good for your body first and foremost.., while your taste bud comes a distant second".
@@unclechinsyou8555 Like the saying goes; "You're what you eat."
Really good video. Zero bias and just a lot of facts. That massive difference in the test results really proves the pros with 1 possible big negative.
For commercial use, just one comment. A big part of the time for cooking is preheating. So, on a restaurant level, wouldn't time be cut down 2 or 3 minutes? If they are kept on? Still double the time of fries in oil, that can be around 4mins only. But those onion rings looked bomb, like fungus, but healthier.
survey: I'm willing to pay more for healthier food
wallet: actually no
Also after the Philips recommendation for air frying at a lower temp, why was the sample not sent to test to prove that point?
exactly my thoughts.
This segment is almost definitely a paid advertisement by Phillips to try to sell you the air fryer featured in the segment. Why would they pay for the host to basically disprove their "recommendation"?
@@yvrelna careful. Somebody might take umbrage with that statement. 😳🤣
@@yvrelna Yeah, the OP's question should be rhetorical. Who would *not* pick up on the obvious marketing shilling pouring out of this video?
I would've love to see the difference of acrylamide level with the air fryer vs baking oven
Me too, I have an oven, I would like to see which one is better 😊
What you are forgetting is that often many of the parts the food is sitting on are "non-stick", or Teflon like material, and that can add dangerous chemicals to your food.