I had heard a while back that there are carcinogens in meat cooked at high temperature’s. Now lots of us have the air fryer cooking our food almost daily. Is the air fryer lower temperatures or cooking different? Or are we eating lots of carcinogens these days? Also what would be a high temp?
Yeah I think “high temps” probably refers to combustion level temperatures. I usually assume that if it ends up with a char on it it probably has some carcinogens. Unfortunately it tastes so good too haha
Most of us prefer meat cooked at a high temperature, that is why experts recommend us to limit ourselves to 3 serves max per week of a palm sized red meat portion, and try to swap out more meat for veggies in our diet.
Source : Documentary by cancer surgeon Dr Richard Babor called “How Not To Get Cancer” , episode 1.
I think the carcinogens are really only added when you grill meat because of the nitrates in the coal. I don’t think air frying things would add or have more unhealthy compounds just because of a temperature change.
Cooking meat “high and dry” referring to high temp with little moisture, like in an air frier, can result in advanced glycation end products which can be harmful. I think you’re right that it’s a lil sketchy