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Journalism of Courage
In the ongoing debate of air frying versus traditional frying, the scales tip decisively in favour of air frying, marking a paradigm shift towards healthier culinary practices. But is it here to stay? In an era where nutritional awareness has soared, and post-Covid health concerns have gained prominence, the significance of cooking methods cannot be overstated. “The winner is air frying, which has many health advantages. The main benefit is that it uses very little, or no oil at all, which cuts calories by an astounding 70 to 80 per cent,” described Deepti Khatuja, chief clinical nutritionist, Fortis Memorial Research Institute Gurgaon.
Dr Dilip Gude, senior consultant physician, Yashoda Hospitals, Hyderabad said ir frying uses convection cooking rather than the high fats in oily/deep fried foods making it an ideal pattern of cooking for balanced diet.
This not only serves those who are concerned about their weight but also considers the rising number of degenerative illnesses like heart problems, obesity, diabetes, high blood pressure, and renal failure.
Moreover, Khatuja said that air frying protects against the production of acrylamide, a chemical that might cause cancer, which is created during conventional high-temperature deep frying. “Research highlights the connection between acrylamide and esophageal, ovarian, pancreatic, and endometrial malignancies. Air frying reduces this risk by avoiding oil submersion with its hot air circulation,” said Khatuja.
Reusing and reheating oil when frying is a typical practice in many Indian households, and this activity creates trans-saturated fatty acids, which are recognised carcinogens, which is another risk. According to Khatuja, air frying has several advantages over traditional frying, including greater safety, easier cleaning, and user-friendly functionality beyond health concerns. “Thus, in the present environment, air frying becomes the better option if it is done carefully and under supervision,” said Khatuja.
Because of its capacity to reduce the loss of nutrients and prevent the synthesis of toxic substances, it is not only a food choice but also a health precaution. Thus, air frying serves as a light of culinary wisdom in the age-old search of a balanced and health-conscious lifestyle.”
Dr Gude pointed out that prolonged air frying may still result in dangerous compound formation, especially in charred foods.
“So air frying, while certainly beneficial and advantageous over oil frying still needs to be done in moderation, and food from air frying should not be consumed more than once a day usually,” said Dr Gude.
