Air Fryer Safety

Air fryers have become kitchen staples for many, offering a way to enjoy crispy, fried foods with less oil. However, there are important safety concerns you need to be aware of, especially when it comes to air fryers with non-stick Teflon coatings.

Understanding the Risks of Teflon Coatings

Non-stick Teflon coatings are made from chemicals like PTFE, PFOA, and PFOS, often called "forever chemicals" because they persist in the environment and our bodies. When these coatings are heated, they can release harmful substances into your food and the air. These chemicals have been linked to serious health issues, including hormonal disruptions, cancer, low birth weight, and high cholesterol. According to the EPA, there's no safe level of exposure to PFOA and PFOS.

Air Frying and Cholesterol Oxidation Products

Another concern is producing cholesterol oxidation products (COPs) when cooking certain foods, such as fish, in air fryers. COPs are associated with an increased risk of heart disease and cancer, making it essential to consider how you're using your air fryer.^[1]

Recommendations for Safer Air Frying

To minimize these risks, consider the following tips:

1. Opt for Stainless Steel: Choose an air fryer made entirely of stainless steel without any non-stick Teflon coatings.
2. Preheat Thoroughly: Run your air fryer several times before cooking food to help off-gas any remaining chemicals.
3. Use Protective Herbs: Cooking with herbs like parsley and chives can help reduce the formation of COPs.

The Role of Food Preparation in Clean Living

How we prepare food plays a significant role in maintaining a clean and healthy lifestyle. By selecting safer cooking equipment and methods, you can ensure that your meals support your health rather than introduce harmful toxins.

Making informed choices about your kitchen appliances and how you use them is a key step in promoting a toxin-free home. Prioritize non-toxic options to protect your health and enjoy the benefits of safe, delicious cooking.

1. Ferreira, Fernanda S., et al. “Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.” Journal of Food Science, vol. 82, no. 12, Dec. 2017, pp. 2823–31. PubMed.