Why I would never use an air fryer and maybe why you may want to avoid using one too. There are hidden dangers lurking when it comes to certain air fryers such as Teflon, and BPA, not to mention what happens when you cook foods at high heat. Make sure you click here! 🔥https://www.youtube.com/channel/UCopSYrdUmNrXP0qrGL7bZ1Q?sub_confirmation=1 Got questions? Reach out! wendie@naturespathtowellness.ca Find me on the Web: https://naturespathtowellness.ca/ Facebook: https://www.facebook.com/NaturesPathWellness IG: https://www.instagram.com/naturespathtowellness/ Time Codes: 0:00 Intro 0:50 Benefits of air fryers 1:05 Acrylamide 1:36 Byproducts of cooking foods at high heat 2:16 Cooking healthy foods in an airfryer 2:22 Teflon 3:26 Better options for cooking foods healthfully 3:50 Ceramic options 4:00 BPA in airfryers 4:24 Consume antioxidant foods to combat free radicals DISCLAIMER: Information shared by Nature's Path to Wellness is a culmination of my ongoing studies in Nutritional Sciences leading to my professional Natural Nutrition Clinical Practitioner designation, my own research, leading authorities in the field, and my own personal experiences with insulin resistance and Type 2 Diabetes. Any information contained in my videos, courses, emails, social media sites, and the Nature's Path to Wellness website is not intended to be a substitute for specific nutritional therapy, diagnosis, or treatment for your specific situation. For more information please reach out directly for therapy as it relates to your specific situation, or contact your medical professional. While I summarize information on the topic of nutrition, health, disease, and wellness, the topics of nutrition and medicine are constantly evolving fields. I encourage all readers to explore and do their own research or arrange a consult with me directly. You should not rely solely on this information as each individual's situation is unique. Although I do my best to provide you with the latest nutritional information, I am human and I, therefore, do not warrant the information presented as free of any errors or omissions. #naturespathtowellness #nutritionist #airfyer #acrylamide #telfon #PFOA #c8

#Overcooking starchy foods, like potatoes, increases acrylamide formation which is a known carcinogen cancer causing chemical. Try using healthier cooking methods such as: poaching. pressure cooker. baking or roasting at lower temperatures. Frozen fries 🍟 are place inside an air fryer, and cooked at 200 degrees Celsius. In ten minutes, they are even darker. The Korea consumer agency conducted an experiment using ten air fryers models, cooking the smallest batch of frozen fries for the longest time suggested by each product manual at 200 degrees.. they emitted up to 700 micrograms per kilogram of the toxic substance Arcylamide. This exceeds the European Union standard for frozen fries by three-point-four times.. and Korean standard for food by one-point-seven times. With a larger batch however emissions decreased meaning cooking a small amount of food for a long time at high temperature is bad for your health. Fries should only be cooked until they are light golden yellow color. Acrylamide can affect the nervous system and can use number of issues. Google for more details about Acrylamide. :)))))

Follow me to fuel your curiosity!