From samosas to chicken wings, fried food always has a special place on our plates. With the rise of air fryers, many believe that they have found a healthy way to enjoy crispy snacks without crime. But does the air to eat really even preaching? Expert SA yes, but with some caves.

What makes an air-fringe healthy?

A nutritionist Dr. Ritu Malhotra says that the biggest benefit of frying oil is the biggest benefit of oil or its deficiency.

Dr. Malhotra explains, “Air fryers use hot air circulation instead of sinking food in oil, which can cut the fat content up to 70–80 percent.” “Low oil means low calorie and cholesterol buildup risk.”

This makes it particularly helpful for those who are at risk of weight managing or at risk of heart disease.

But it’s not right

Nevertheless, the air-fried is not a magic pill. A cardiologist Dr. Karan Mehta has warned that air-faced food can still be unhealthy that you put inside.

“If you are filling the processed frozen snacks with air that are high in salt and preservatives, there are health risks,” they say. “The method reduces fat, but it does not erase sodium or sophisticated carbs.”

In fact, some studies suggest that some foods, when air-faced at much temperature, can still produce harmful compounds such as acrylamide, although at low levels compared to deep fry.

When deep-fold still wins

The interesting thing is that deep-folding can not always be an enemy. Dr. Malhotra explains that deep-fold vegetables in healthy oils such as mustard or olive oil can help preserve fat-soluble vitamins.

“The issue is more, the correct oil is occasionally deep-folding is not disastrous. It is the reuse of daily enjoyment and oil that damages the health,” she emphasizes.

Air-fring is generally healthy than deep fry as it reduces oil consumption and calories load. But experts take care against more rilling on this as “health hack”.

If you are air-fringing, it was added with complete foods such as sweet potato fries, cheese tikka, or grilled vegies.