21:26 the answer you're looking for

Wow, it concluded that cooking something without oil results in a product with less oil in it. 22 minutes well spent.

Let me sum up this video in few lines. 1) Airfried food is proved to have less fat and cholesterol - Positive Check 2) There is more Acrylamide in the airfried food compared to oil fried because air frying takes a lot longer time to fry and higher temperature - (no evidence that this is very bad so its personal choice.)- - Neutral Check Good tip is to cut the potatoes fresh and soak them few mins in water before air frying so some starch is lost and less chance for Acrylamide to form. Note to myself- Learn a bit more about Acrylamide and what it is and what it could potentially do. You are all welcome:)

So the simple answer is YES. I saved you 22 minutes.

I'm disappointed you did not air fry the french fries according to the settings recommended and then check the acrylamide levels again.

I hope I'm not the only person who noticed the host wears her mask when she's "alone" and takes it off when she's around other people talking to them.... 🙃

Comparison info starts at 4:20 Don't miss acrylamide on food info 5:30 Acrylamide test results level comparisons 7:50 Final answer you might be looking for 21:20

Taking away the grease is a huge health move. But if your going to air fry pre-packaged food it won't be too healthy.

Watching this while waiting for my air-fried chicken breast to be done... ah... I hope the answer is yes?

"Junk food would be easier to Avoid if it tasted like junk"

I suspect that for most consumers like myself the attraction of an air fryer is more a matter of speed and convenience than any perceived health benefits

Hey from the US! I love this review and study of just how healthy air fryers are. I love my Cosori, I haven't touched my oven at all since I've gotten it. It's perfect for single or small family use. Since I've cut out typical fried foods in my diet and started air frying them instead, I've lost 40lbs (18.14 kg). I highly recommend them for more people. Cosoris even come with cookbooks for recipes and how to properly use your air fryer, and there is a cosori group you have access to to share new ideas and recipes that work. Thank you for this review! Also love the VW Scirocco you drove! Awesome cars!

I find air fryers are more convenient for home cooks, especially if you don't cook that often. You would need a few liters of cooking oil just to fry up some chicken wings and french fries, then put it away until the next time you want to cook again, whereas air fryers are just plug and play.

If only CNA would discuss how much electricity and other costs related to using air frier instead of frying with oil. Would love to hear the cost analysis as well.

The samples should have been labeled anonymously so the lab doesn't know which are air or deep fried. This would have reduced bias. In any case, the "experiment" results are no brainer.

The issue is volume in a commercial application. In fact, even at home, air frying imposes a restriction on how much product can be prepared at one time. And I can see space being an issue for vendors as well.

Not all use an air fryer for the healthy benefits, most uses it for convenience.😁

I used to eat outside everyday and due to pandemic, I bought air fryer to cook my own food. After airfrying experiments, I found the sweet spot of airfrying is 160. You just need to cook the food a bit longer though. Cooking result is way much better and caramelization looks evenly distributed similar to roasting/frying at the perfect temperature.

It would have been nice to use the method he described to avoid acrylamide and have it tested to see if it really works in reducing it.

If you are buying an air fryer maker sure its stainless steel or ceramic. Google research: It's best to choose an air fryer made without non-stick chemicals, such as ceramic or stainless steel.May 13, 2023.

Hey CNA, could you do a series on the elderly working in fast food chains? Would really appreciate it. I think many of us are curious of their lives and how we can help to create jobs for them.

That felt like an airfryer commercial, with the only negative point that came up recently talked down, but not tested again. It feels like someone is trying to sell me one of these.

Before I would take this mans word that there are actually less acrylamides in air fried foods, I would actually test the food again to verify that what he's saying is accurate using his cooking time and temperature recommendations. I have a feeling that there wouldn't be that big of a difference. Not to say that this man can't be trusted, because he might be the most trustworthy person in the world, but he might also not be accurate. The responsibile thing to do in this situation is to test the fries again using his recommendations to get to the truth.

The "healthier" air fried options in this restaurant seem negligible as they are still breaded foods which have also been processed with oils (chicken wings, onion rings)....how much healthier really?

You’re really selective about your research, aren’t you? Every talking point episode is full of unanswered questions, fallacies, and conflicts of interest, masquerading as methodical, empirical analysis.

An air fryer is just a convection oven, been around since the 1950s at least, but the problem is that most frozen foods have been pre-cooked in oil before frozen to speed cooking for us.

Weel, I think that many of us figured out early on that an AIr fryer is just a compact fan assisted convection oven and because of that you can get away with using far less oil and the results are pretty good although deep fried will always win on the taste scale its a decent compact and fast working alternative and once they dropped the models that used to move the food around as they worked they became far more useful as you can now cook anything in them that you would cook in an oven as well, just drop the temp a bit lower than usual if you do that ........... I use mine a lot

*Bro is right. Unit tested: COSORI Lite Hot Air Fryer 3.8 L Recommend:First of all boil those potatoes 4 minutes the time that fryer preheat to cut the lvl of acrylamide and then to switch them back in normal water 4 minutes with some salt and cook them at 165°C first time and 180°C second time for 20 and shake them 5-6 **times.At** the end salt and garlic powder.Bon appetite(:*

in conclusion, food you eat outside is convenient and fast but will reduce your life span quickly

Air fry is a misnomer. They are simply _smaller_ convection ovens that usually utilize a basket and fan to circulate heat. They already have industrial-size "air fryers." Circulating air is a feature already available in many industrial ovens and nothing is stopping anyone from using a basket in one.

It's an excellent informative video presentation on food cooking options. Thanks to Sharda Harrison for facilitating easy understanding of the research and process of air frying vs deep/ oil frying.

What you are forgetting is that often many of the parts the food is sitting on are "non-stick", or Teflon like material, and that can add dangerous chemicals to your food.

As someone who worked at a kitchen gadget store, I often would compare Air fryers with convection ovens. The reason was to explain HOW the thing cooked. Now that air-fryers are more common I doubt it would be as much of an issue, but when I worked there they weren't very popular yet, so it was a great way of explaining things to them.

TLDR: Saturated fat is not bad for you, this video misses the real problem and high LDL is not necessarily an accurate marker of heart disease. Research included! I feel like this is trying to go in the right direction, unfortunately this is only scratching the surface of the real problem here. The whole video focused on the deadly byproducts of deep frying and even air frying which no doubt is a good place to start here. The issue isn’t so much the method as it is the oil used. If the cooking oil used is heavily mono- or poly- unsaturated fat like pretty much all vegetable oils, it is far more prone to what’s called oxidation due to it’s double bonds which bond to hydrogen. Monounsaturated fats have only one bond while Polyunsaturated fats have many making them more unstable. (3) Anyone who has worked in fast food will know what I mean when I mention… The sludge! However, saturated fat doesn’t have this problem because it’s saturated with carbon bonds, it has no double bonds for hydrogen to bond with it so it doesn’t oxidize when heated. This reduces oxidative stress in the body which reduces inflammation of the arteries (the real cause of heart disease). (4) The only reason people still fear saturated fat is because it’s been shown to raise your LDL cholesterol (which is true), but what they fail to mention is that it also raises your HDL cholesterol (good cholesterol) and lowers your triglycerides. High LDL has never been proven to be a statistically significant marker of heart disease because you can get heart disease with low LDL, however, high triglycerides and low HDL have been far more linked to heart disease than LDL ever has. (6) Saturated fat, which is a far more stable fat, fixes heart disease by raising your HDL and lowering your triglycerides. LDL also gets a bad wrap because it actually has to do with the density of LDL that you have. Simply speaking, the larger your LDL particles, the better as they are less prone to get lodges in the arterial wall, however, if your LDL particles are small dense particles, those are what makes LDL bad. (1) Larger LDL appears as high LDL on tests, but small LDL will appear as low LDL on tests, so you’re not in the clear simply because you have low LDL. It may very well be the opposite. And what has been shown to cause LDL to get small? SUGAR!!! Or more specifically, high blood glucose. This is why diabetics most often also have heart disease because they have high blood glucose. (5) Simply put, this video focuses more on deep frying and air frying showing correctly that air frying isn’t necessarily healthier and it has everything to do with the fatty acid composition of your cooking fats. If you’re using stuff like canola, sun flower, or soy bean oil to fry, you’re going to have the problems that are mentioned in this video, (2) but if you cook with more stable saturated fats, like coconut, palm, butter or even beef tallow, you won’t have this problem. Also, a note on trans- fat. This stuff is absolutely bad for you, but the reason is exactly as I mentioned above. Trans fat means polyunsaturated fat which has been hydrogenated, or…Oxidized with hydrogen which, as I mentioned above is what causes these oxidative issues with most cooking fats. (7) It’s interesting that we correctly point out that trans fats are bad for us because of this process, but fail to realize that that is why saturated fat is far better because it’s not prone to oxidation and isn’t hydrogenated. But… because we are scared of high LDL, saturated fat will continue to be the enemy when it really is the hero. What about this thing called Acrylamide? Well acrylamide is just one out of hundreds of byproducts of oxidation in cooking oils. Aldehyde is another common one that appears in virtually all fast food because of this oxidation. (3) The real reason why the air frying version had far more Acrylamide than the deep frying version is because, as mentioned in the video, air fryers heavily circulate air around the food which is what allows for the hydrogen atoms to bond with the unsaturated fats placed on the food; far more than deep frying. And yes… this does get worse the higher the temperature as mentioned in the video. So sure, it would be nice if places offered air fried options, but you bet that they will go with the faster, higher temp route than the “safer” low temp route which will result in the food being even more unhealthy then their deep fried counterparts. What a plot twist… right? So labeling this stuff as “healthier” is another miss step because it really has to do with the oil used and the temperature used. Once again, air frying isn’t the savior of our health here and it might not even be a step in the right direction given all this stuff. You don’t have to believe me but If you want to know more about this, I recommend reading “Eat Rich, Live Long” by Iron Cummins and Jeff Gerber as well as “The Big Fat Surprise” by Nina Teicholz. “Good Calories, Bad Calories” by Gary Taubes is also good. Research: (1) - www.sciencedirect.com/science/article/pii/S0735109720356874 (2) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2166702/pdf/brmedj02398-0041.pdf (3) - www.ncbi.nlm.nih.gov/pmc/articles/PMC6412032/ (4) - www.ncbi.nlm.nih.gov/pmc/articles/PMC2494933/ (5) - pubmed.ncbi.nlm.nih.gov/16256003/ (6) - pubmed.ncbi.nlm.nih.gov/24402298/ (7) - pubmed.ncbi.nlm.nih.gov/19345947/ Peace my friends.

air fryer is better for street foods as it lessens food cost, also fries and breaded soggy foods are better reheated with air fryer than deep fryer to give back it's crisp

The acrylimide portion was interesting. I never knew that temperature mattered. Especially when the food is not burnt or charred. It has me curious about outdoor grilling results.

"Air frying" is just a convection oven. Many already have a convection setting on their oven and so they are just buying another, smaller oven. I think it should be illegal to use the term "frying" when it is just baking. Frying requires oil. But people will fall for anything. Here is another tip, salted caramel is just butterscotch that they renamed to get more people to buy it. LOL

A friend of mine who’s a chef gave me one for Christmas three years ago. It was one of the best gifts I’ve ever received. If you ever get one make sure to test the temperature with a small amount of food first until you get the hang of it. I cook my steaks 🥩 in a lower temperature, it takes a little longer but they come out juicy and not dry and stiff like cardboard, which will happen if I go by the recommended temperature on the fryer. For fries I spray some oil on them and they come out great, provided they are not cooked for too long and the temperature is not too high, just like the video says.

Thank you for this video! I just lost a friend to cancer a few days ago, and made me research more on the subject. I'm glad it led me to your channel. Great work!

Its really informative, i really need these video to see if i’ve do the right thing

Absolutely not safe! As a PHD spent a life time doing oxidative reaction of fats and oils, vapor phase oxidation ( dry fry in air) is so much faster than liquid state oxidation ( deep fry in liquid oil). So you get more oxidized oil which is not good for your health !

Just to let everyone know a air fryer is a oven with a fan. YOUR WELCOME

You never tested the levels of acrylamide of potatoes rinsed beforehand and air-fried with lower temperature and less time. Is it significantly less or not?

Air Fryers are great, I love mine...however it'll never replace deep frying. It's nowhere close to the speed/quality/cost-savings of using a deep fryer

This was an excellent video, people complaining that she cooked the fries at too high a temperature aren't appreciating the fact that we LEARNED something from this. Thank you for doing this entire report the way they you did, CNA!

Air frying is just a way of heating up the food, but if the processed food you’re air frying is made up of junk it’s still unhealthy. Smh

Just purchased the Ninja Counter Top/Space Saver version. I cooked 2 marinated ribeyes on Air Broil. Omg my steaks were the best...ever in 20 years of oven broiling . It took 20 minutes vs 1 hour...I like my steaks well done. No pink... SAVES ELECTRICITY...

You can air fry in a oven If you use pans with racks to let air circulate around food. Keeping the pieces separated will give good results .

3:00 One of the finer points of fans is that it's not just the length and width, but also the depth and the design of the fan blades that determine the overall power of the fan. So the air-fryer fans could be deeper and end up being more powerful than the conventional oven's fan...Or not.

I haven’t used my oven since last Christmas, air fryer best thing I’ve purchased. Thanks from UK 👍🏻🇬🇧😊

One of the benefits of having air fryer at home is that you don't have to worry about dumping the frying oil after you are done cooking.

Thank you for doing this presentation for options for our health!

The problem is the products cooked in an air fryer...many are already soaked in oil from the factory (like chips, battered chicken, crumbed foods)...the only way it's more healthy is if you cook fresh foods inside with little added oil.

Tl;dr, yes there is less oil with air-fried stuff. Also worth taking note, most of the frozen meal were already pre-cooked in oil before being frozen so you might wanna remember that (even though i doubt you'll care since you're buying frozen fried chicken from supermarket)

I love my air fryer. I was baking everything anyway, burgers, chicken, fish, fries, pizza, casseroles etc. So the air fryer was an easy choice. Get a food thermometer to make sure your meats have the appropriate internal temperature. Everything does not have to be fried. Between my air fryer and my instant pot I eat healthy enough. P.S. you don’t need to douse oil on fries in the air fryer. You can spray a little olive oil on them, I don’t use oil on frozen fries they already have it.

Thank you for this experiment. I always wanted to know the answer to this question. I've learned something today. 🙏

Getting an oil spray bottle is really practical for airfryer and reducing oil usage when cooking in general

My grandma was eating all fatty food and certainly never used air fried. She was more than 100 years when she died.

I got my wife a new air fryer for Christmas. I’m glad I saw this video before using it. Thanks!

Just in case anybody was wondering, I dd the reasearch for you (or rather chatGPT did :D) Acrylamide is a chemical compound that can form in certain foods, particularly starchy foods, during cooking at high temperatures. It is a potential health concern as studies have shown that high levels of acrylamide in food have been associated with an increased risk of cancer in laboratory animals. Air fryers are a type of kitchen appliance that uses hot air circulation to cook food, often with minimal or no oil, and can produce crispy results similar to deep frying. While air frying is generally considered to be a healthier alternative to deep frying because it uses less oil, the issue of acrylamide formation can still be a concern. When certain foods, such as potatoes and other starchy vegetables, are cooked in an air fryer at high temperatures for a prolonged period of time, they can potentially form acrylamide. This is because acrylamide forms through a chemical reaction known as the Maillard reaction, which occurs when certain amino acids and sugars in food are exposed to high heat. To minimize acrylamide formation when using an air fryer, it is recommended to: Avoid overcooking, Use low-acrylamide foods: (For example, sweet potatoes generally contain less acrylamide than regular potatoes), Avoid excessive browning, Practice a balanced diet A study published in the Journal of Food Science in 2019 compared the acrylamide levels in French fries cooked in an air fryer, deep fryer, and oven. The study found that air-fried French fries had lower acrylamide levels compared to deep-fried French fries, but higher acrylamide levels compared to oven-baked fries (Muttucumaru et al., 2019). Another study published in the journal Food Control in 2018 also compared acrylamide levels in potato chips cooked in an air fryer, deep fryer, and oven. The study found that air-fried potato chips had similar levels of acrylamide compared to deep-fried chips, but higher levels compared to oven-baked chips (Pedreschi et al., 2018).

i think we miss the point when we say you can control temperature and time to reduce the acrylamide why not repeat the test and show the result compared with the previous one.

Great episode -- but it would have been nice if you also sent baked (or even steamed) food as part of testing to get a frame of reference. Those numbers don't mean a whole lot without that.

Very interesting research! Thank you so much 😊

I live in Texas, and the cost of air-conditioning is my main concern in the hot months (March-November here). The air fryer does not heat up the house, although it's an energy hog.

would be good to do a follow up to air fry those fries according to lee's instructions, and lab test the acrylamide levels again

the art of temperature and pressure in cooking always interests me...

I air fry my potatoes at a much lower temperature. For white potatoes, I do 300 degrees F, or 149 degrees C. For sweet potatoes I do 290 degrees F or 143 degrees C. It takes much longer, but comes out much better. I cut the potatoes into larger wedge shapes, not small French fry shape. The inside of the potatoes come out so soft, while the outside is crispy but not burned like it can if I cooked at a higher temperature. I turn the potatoes about every ten minutes. It takes about an hour to cook.

Great video. Very educational Keep up the good work CNA

We always have a choice what to eat. For us, we just avoid deep fried food for good except for that few special occasions each year. But even then, we eat such food in moderation.

I have been using Philips Air Fryers for about 6 years, and here are a couple of tips, 1. We Egg and Bread Crumb Fish (NO OIL) Salmon and Hoki at 180 o for 7 minutes on the Philips Rack. 2 If you want to use Oil in the Air Fryer the Use Coconut Oil

It is easy for kids to use. They can cook their snacks themselves and the food turned out perfectly delicious. A little step to be independent.

This is an EXCELLENT video. It's important for people to know more about what we eat. I'm imagining a future in which everyone eats healthy food.

A good episode from CNA. However, it's a bit disappointing there's no lab result after adjusting the temperature and frying time. Does it really reduce the acrylamide while at the same give us the same crunchiness? Hopefully, it'd be covered someday.

Why didnt you test the Acyrlamide test after taking the suggestions from the Philips guy about lower temperature and less time cooking ?

Thanks for d infos!!!..just hoping ull also do comparison vs boiled potatos vs air fried vs oven and direct oil frying...thanks!

I truly enjoyed the presentation of this video!!

I wish they had also included the comparison of the cookware used : cast iron vs whatever is used in an air fryer!

This documentary feels more like a commercial from a air frier company than some investigative journalism.

This is a paid advertisement, just so you know.

Hi , this programme is really interesting and was able to answer or satisfy some of my curiosity about fried food have you research or do any findings about microwave thanks

air fry has changed the way i eat. its healthier and i notice just how much less oil i use. its faster than an oven and easy cleaning. rather pay more in power bill than hospital bill for open heart surgery.

Another reason hawkers wont go air frying is probably because, theres customers who complain when served for being slow, and air frying is slower...

Thank you. It would have be nice to have had the fries tested again after making the adjustments at different temperatures and cook time

Here in Brazil, is very common to find restaurants and bars that offer air fried options (at least in my region)

Lets be real, none of the foods in the video can be called healthy except maybe the kuning fish (small extent only), regardless of the debate between air vs deep frying. It's maybe just "which one is less healthier"? So many processed foods in there/sodium etc So much carbohydrates and with high GI esp....does it matter seriously? Trust me, this can only be appreciated when you are old and down with co-morbidities and wished you had taken notice earlier when you were young. Just stick to whole foods, steaming/boiling or even light frying in a simple wok if you want, you'd be just fine. Heck even cheap canned sardines rinsed with water is like at least 10X healthier? And our hawker foods, most of it are unhealthy stuff containing way insufficient marco/micro nutrients and portion to begin with. So don't worry about air vs deep frying choices in our hawker centres, it doesn't matter much in the long run, still run a heightened risk of getting the top 5 lifestyle diseases/top killers in SG. Want to do something really significant to your diet? Eat whole foods/superfoods/fruits n veg, cut out all the crap shown in the video. Perhaps take some good supplements in low dosages if you want eg stuff like magnesium (glycinate form is good), D3, K2 which people are usually deficient in due to our typical diets, engage in good and suitable exercises esp enjoying outdoors with your family.

You can cook chips without added oil but they are a little dry so require something else on them so they go down easier. A light spray of pressure can oil before cooking them is all they need. They don't need to swim in it. Best thing about these units is the timer and casual ease to use without preheating. I would recommend the cup type for meats etc. because they tend to be far easier to clean than the ones with conventional doors. Pastries would be cleaner because they don't tend to spatter.

Thanks for the information....

Great research! Weldone! Can u recommend the best airfryer to buy?

I always soak or sometimes boil cut potatoes until they're soft before I fry them. And with that, it's usually a flash fry to get that golden brown coating quickly. Seems to work out pretty well.

My heart dropped when she just pulled that metal tray with the bread out the ‘hot’ oven 😂

amazing research.. subscribed this channel..

Very useful information 😊

I have been using one of these for potatoes. It comes out like it's baked. I cooked chicken on top of the potatoes and it came out pretty good. I covered the potatoes with cooking oil and spices and I covered the chicken with buffalo sauce.

I absolutely love my air fryer and this video makes me feel even better about making fries in it. I do not sprinkle oil on them, only Cajun or garlic salt and then cook for 12 minutes. They are perfect every time.

This video explains in depth how air fryer can help us reduse the calories that we are eating and also is such a good alternative to cook food in.This video was 2 years ago think about how many people now have air fryer cause of tik tok and other platforms that has been advertise.I bought one to and i have to say that its is not how i thought its gonna be but some times I find it really useful to cook some food in.

Great!! So could you share the acrylamide levels in air fryer after frying them the proper way???! Please. Info is missing.

I try and increase the saturated fats in my diet and reduce the seed oils. Greatly changed my health for the better. Every parameter has significantly improved. 71 years old and take no medications of any kind. This wasn't always the case until I changed up my diet to emphasize high fat.

As a recreational fisherwoman, I got a Ninja Grill/Air Fryer last Christmas...fish never taste this good and healthy!

Deep frying offers better temperature induction than hot air. For this reason, when we use an air fryer, the temperature must be correspondingly higher than the one we would heat the oil in a conventional fryer. However, from the moment we lower the temperature in the air fryer, we will automatically have to increase the cooking time. Which means that we will not see a particular reduction of acrylamide in the air fryer, since the temperature difference between deep fried and air fried was only 20 degrees, to increase the acrylamide from 10 to 1400. Also, the test should be repeated at lower cooking temperatures in the air fryer, in order to determine if and how much the acrylamides will be reduced.

Good job done mam...