There was a paper somewhere that shows the high temperature cooking method would result in release of acrylamide? I don't remember the exact chemical it talked about but the gist is that the person eating the air-fried food aren't as susceptible to the carcinogens than the person cooking the food because the particles got pushed out the fryer very rapidly.
yippeekyay
joined 1 year ago
just make sure you keep the smoke extractor on for an extra 15-20 min after turning off the air fryer to get all the carcinogenic particles out of your kitchen.
The overview effect