空气炸锅的危害(烤箱的危害太可怕了)


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近几年,空气炸锅成为了网红的厨房小帮手,因为它不需要油炸,不产生油烟,使用方便等受到了大家欢迎。由于它做出的食物为非油炸,所以多数人认为这样的食物非常健康,于是空气炸锅使用的频率非常之高。

空气炸锅的危害(烤箱的危害太可怕了)

那么空气炸锅是怎么工作的呢?其实说白了,它就是一个大功率的热风机,利用锅内烘烤装置加热空气,让空气在锅内高速回旋并且360度接触食材表面,快速带走因加热产生的水蒸汽,从而使食材表面金黄酥脆,达到煎炸的外观和像似的口感的效果。

以此我们不难看出,空气炸锅的原理还是热传导,这跟传统油炸是一样的!只是它炸的介质是空气而非食用油,所以单从非油炸上来看,它确实比传统油炸健康。

那么这种炸制食品致癌吗?

空气炸锅的危害(烤箱的危害太可怕了)

首先我们知道,所谓致癌物其实是丙烯酰胺,它是美拉德反应产生的,是致癌的罪魁祸首。它的产生需要两个条件:

1、含水量低,含碳水化合物、蛋白质的食材。

2、加热到120℃以上。

由此可见空气炸锅会产生致癌物,这是肯定的,但是使用传统的油炸方法一样也是会产生的,所以这并不是空气炸锅特有的缺点。另外它虽然会生产丙烯酰胺,但是致病的话是需要达到一定量的条件下才会发生,所以适当的使用是不会对人体健康产生影响的!

那么如何避免产生致癌物呢?这里有几点建议

1、空气炸锅不要加食用油,少放盐。

2、加热的时间不要太长,不要吃得过多,控制摄入量。

3、薯条这种碳水化合物含量高的食品中丙烯酰胺的含量高,所以少吃;鸡蛋、鸡胸肉、鸡腿肉等蛋白质含量高的可以多选择一些。

所以空气炸锅比传统的油炸食物是有健康之处,但也应适当使用!

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