The air fryer has become one of the most popular kitchen appliances, lauded for its ability to offer a "healthier" alternative to deep frying. By using less oil, the air fryer is marketed as a way to enjoy crispy, golden foods without the guilt associated with traditional frying. However, Dr. Poonam Desai, a longevity doctor based in New York, has recently raised alarming concerns about the potential dangers of this beloved kitchen gadget, urging people to reconsider its use for their health's sake.

In an eye-opening video that has garnered over five million views, Dr. Desai shared her decision to throw out her air fryer and why she believes it may be more harmful than helpful, especially when it comes to long-term health.

The Dangerous Chemical in Your Air Fryer: Acrylamide

Dr. Desai’s primary concern lies in a chemical compound known as acrylamide, which can be produced when foods, especially starchy ones like potatoes, are cooked at high temperatures. Acrylamide is classified by health authorities, such as SafeWork NSW, as potentially carcinogenic to humans. According to Dr. Desai, "While air fryers provide a healthier alternative to deep frying by using less oil, they can produce acrylamides-chemicals linked to cancer-during high-heat cooking."

Acrylamide forms naturally in foods, particularly in carbohydrates, when they are heated above 120°C (248°F), such as during baking, frying, or grilling. The longer and hotter the food is cooked, the more acrylamide it can produce, increasing the potential health risks.

Dr. Desai emphasized that while many people are unaware of this, it's important to recognize that cooking with high heat-whether in a traditional oven or an air fryer-can lead to the production of this harmful chemical. "The longer and hotter the food is cooked, the more acrylamide it can produce," she explained.

The Role of PFAS in Air Fryers

Beyond acrylamide, Dr. Desai also raised concerns about the materials used in the construction of many air fryers. Specifically, she highlighted the non-stick coatings found in many models, which often contain per- and polyfluoroalkyl substances (PFAS), chemicals that have been linked to a range of health issues.

PFAS, commonly known as "forever chemicals," are known for their ability to resist heat, water, and oil, which makes them popular in the manufacturing of non-stick surfaces. However, exposure to PFAS has been associated with several health problems, including certain types of cancer, liver damage, and developmental issues in children. While the current exposure levels to PFAS in Australia are considered low, the Australian Government PFAS Taskforce has acknowledged potential links between these chemicals and various health risks.

"I would avoid using air fryers for health reasons," Dr. Desai said. "But if I had to cook in one, I would choose an all-stainless steel model." She also stressed that even with a stainless steel option, she would only use the air fryer on rare occasions.

Air Fryers in Australia: Safe or Risky?

In Australia, air fryers are generally considered safe by authorities as long as they do not have PFAS-based non-stick coatings. According to government guidelines, the risk posed by PFAS is primarily associated with prolonged exposure to high temperatures, which can cause the chemicals to break down and potentially leach into food. Dr. Desai’s warning, however, is a stark reminder that what may be considered safe for occasional use may still pose risks when used frequently or over long periods.

Her concerns have sparked significant discussion, with some individuals defending air fryers, claiming that the risks associated with PFAS are minimal and that air fryers are still a much healthier option than traditional deep fryers. One commenter pointed out, "They said this 40 years ago with the microwave. Funny thing, every house still has one."

However, Dr. Desai's message continues to resonate with many people, who have expressed surprise at her warnings and are rethinking their use of air fryers in their kitchens.

The Skim Milk Debate: Whole Milk vs. Skim

Dr. Desai's concerns about modern kitchen appliances extend beyond air fryers. She has also stirred the pot with her controversial stance on milk, particularly skim milk. In recent months, Dr. Desai has spoken out about the benefits of whole milk over skim milk, urging her patients to opt for the full-fat version, especially if they do not have dietary restrictions.

"Here's why I prefer whole milk over skim milk," she said. "I choose whole milk because the fat helps with better absorption of fat-soluble vitamins like A and D, which are often added back into milk." She also highlighted that the fat in whole milk helps slow down glucose spikes, making it a more blood-sugar-friendly option.

Dr. Desai explained how the process of creating skim milk can strip away the natural health benefits found in whole milk. "Skim milk is made by spinning full cream milk in a centrifuge at high speed, forcing the fat to separate from the liquid," she said. "To make skim milk, manufacturers remove the fat, but in doing so, they also remove the healthy vitamins like A and D. These vitamins are then added back as an additive."

Her point is that fat-soluble vitamins, such as vitamins A and D, require fat for optimal absorption. Therefore, the added vitamins in skim milk may not be absorbed as efficiently as the natural vitamins in whole milk.

The Glucose Spike: Why Skim Milk May Be Harmful for Metabolic Health

Dr. Desai’s concerns about skim milk go beyond nutrient absorption. She also points out the effect that skim milk has on blood sugar levels. "Skim milk is not good for your metabolic health because it causes a faster rise in glucose levels," she said. "Milk naturally has lactose, which is a carbohydrate, and carbohydrates will spike your blood sugar. But they will spike it even faster without fat content."

She explained that the fat in whole milk helps to curb the sugar high that comes from carbohydrates. For this reason, Dr. Desai prefers whole milk as it offers better nutrient absorption and results in a slower, more controlled rise in blood sugar.

Despite offering fewer calories and less fat, Dr. Desai believes that skim milk may actually be worse for overall health due to its effect on glucose regulation. "Fat content in whole milk helps slow down glucose spikes, which is beneficial for people concerned about their blood sugar levels."

Why These Warnings Matter

Dr. Desai’s stance on both air fryers and milk is part of a larger trend of people questioning modern food trends and kitchen gadgets. As more and more people turn to air fryers as a "healthier" option for cooking, it is important to be aware of the potential risks that accompany these popular appliances.

While air fryers may reduce the amount of oil used in cooking, they can still produce harmful chemicals like acrylamide and expose users to potentially toxic materials like PFAS. Furthermore, the debate over whole milk versus skim milk underscores the importance of understanding how food processing affects nutrient absorption and metabolic health.

Dr. Desai's message is clear: while convenience and trends may drive our choices, it is essential to consider the long-term health impacts of the tools and foods we use on a daily basis. In the case of both air fryers and skim milk, the healthier option may not always be the one that seems to offer the most convenience or the least calories. Ultimately, making informed decisions about what we eat and how we cook it can have significant implications for our long-term health.

Conclusion

Dr. Poonam Desai’s warning about air fryers and her advice on milk consumption have sparked significant debate in the health community. Her concerns about acrylamide and PFAS in air fryers, as well as the effects of skim milk on glucose levels, have led many to reconsider their kitchen habits. While air fryers may still be a useful tool for some, it is essential to be aware of the potential risks associated with their use. Similarly, when it comes to milk, opting for whole milk may provide more health benefits than skim milk. As we continue to navigate the complexities of modern food and cooking technology, Dr. Desai's insights remind us that health decisions are not always as straightforward as they may seem.

By being mindful of the potential risks and benefits of the appliances and foods we use daily, we can make more informed choices that will help support our long-term health and well-being.