Is Air Fried Food Really Healthier? | Talking Point | Full Episode

21:26 the answer you're looking for

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.

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

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

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

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.

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 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.... 🙃

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

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 "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?

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

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.

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.

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.

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

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.

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.

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?