Overcooking with Air Fryers increases risk of Acrylamide Formation

#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. :)))))