Air-Fryer has been all the buzz lately and we can understand why. You just have to stick your food in and basically forget about it, also requires less oil and is incredibly handy. But is Air Fried Food really as healthy as you think it is? Let’s find out.



How does an AirFryer work?



Similar to a baking oven, an AirFryer creates very hot air that circulates inside the air fryer with the help of a circulating fan that ensures that the hot air goes around all the food material present in the basket.&nbsp;



How is Air Fried Food Crunchy?



Now you may think,” ..but how does it make it crunchy?” Because baked goods are far from the “crunchy” that deep fried food provides. This is all thanks to the fan present in both of these appliances, which are surprisingly similar in size. That means, the size of the fan used to bake in a conventional oven is just slightly bigger than the size of the fan used in an AirFryer. Since both the appliances are able to supply similar temperatures and have almost similar fan sizes, all that differs are the dimensions of the products. The baking oven is so much larger than the AirFryer. This means the compact size of the AirFryer is responsible for the crunchy, crispy deep-fried like texture of the food.



The crunchiness and the crisp nature of the air fried food is also because the food inside the AirFryer is quickly cooked and dried out. This renders the texture of the air fried food similar to deep-fried food.&nbsp;



How does Air Fried Food differ from Deep Fried Food?



It is quite obvious that AirFryer uses oil in very low quantities when compared to deep frying. You just need to spray a little oil and you are good to go. On the contrary, deep frying food requires gallons and gallons of oil and leaves a full oil layer on the food when done, that let’s be honest, nobody is a fan of.&nbsp;



Nutritional Value of Deep Fried vs. Air Fried



Comparing the nutritional aspects of both foods, a study found that Air fried chicken had 38% less Saturated fats than its deep-fried alternative, whereas Trans Fats were lower by 55% in air fried chicken. This is incredible as trans fats are the worst types of fats because they contribute to increasing the risk of heart diseases by increasing the bad cholesterol. The total cholesterol content of the food was also lowered by 25%. These are some phenomenal results because they could be the ultimate game-changer.&nbsp;



On experimenting with fish, it was found that the saturated fats in the air fried fish were lower by 55% when compared to its deep fried alternative.



Who doesn’t love French fries? It’s the most consumed fast food. The burgers, burritos, sandwiches, almost everything is better with the fries on the side. And so the French fries that were tested after air frying had 53% reduction in saturated fatty acids when compared to its deep-fried alternative.&nbsp;



Acrylamide Content of Air-Fried Food



Let me first tell you what Acrylamide actually is and how dangerous it is. In terms of chemistry, Acrylamide is an organic compound that is formed between sugars and an amino acid (Asparagine), that is seen when plant-based food is exposed to very high temperatures.



Based on current research, The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen.”, The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.”&nbsp; And The US Environmental Protection Agency (EPA) classifies acrylamide as “likely to be carcinogenic to humans.”&nbsp;



Acrylamide in French Fries



When the content of Acrylamide in the French Fries was tested, there were significant differences between the regular deep fried and air-fried ones. The air fried French fries had over 197% more Acrylamide content when compared to the deep fried ones. This is because the potatoes are exposed to very high temperatures for a relatively longer time when compared to the regular deep-fried food.&nbsp;



How to reduce Acrylamide Content&nbsp;



So the good news is that you can actually get the Acrylamide content of the food reduced. The trick is to minimize the cooking time and cook at a lower temperature. Cooking at higher temperatures leads to the formation of Acrylamide. You can also opt for less starchy food, which will prove to be an overall healthy choice for you.&nbsp;



Conclusion



It is quite evident that deep-fried food has a lot of negative effects, especially on the heart due to increased fat content, that leads to various heart conditions. Most people make fried food a major part of their diet and according to the CDC, about 659,000 people in the United States die from heart disease each year. Air fried food has proven to be a healthier choice as it yields food just as good as deep-fried food with less harmful effects, less fat content, reduced saturated fat content, minimised total cholesterol content, and less trans fats. So you can opt to fry in an air fryer or just put a stop to your fried food cravings because at the end of the day, it’s not a smart choice for your health.&nbsp;

How Healthy is Air Fried Food?

What is Apple Cider Vinegar?



The exact chemistry behind the make of Apple Cider Vinegar is fermentation. Apple Cider Vinegar is made by an alcoholic fermentation process that involves the action of bacteria and/or yeast on sugars in Apple to convert into Alcohol. This is followed by another fermentation step that then converts the alcohol to Vinegar and other acids. This Vinegar is the major end product called Acetic Acid.



What is ‘Mother’ in Apple Cider Vinegar?



‘Mother’ is the byproduct of the above chemical reaction found during the formation of Apple Cider Vinegar. This ‘mother’ contains residue of fiber pectin, bacteria and yeast. It does not necessarily have any additional health benefits as the Acetic Acid is the only hero we need in Apple Cider Vinegar.



How Acidic is Apple Cider Vinegar?



The pH of Apple Cider Vinegar is between 3.3 and 3.5. This gives a very acidic environment in the stomach when consumed. Now to understand why we actually need this acid in the stomach, it is crucial to know its nature. Apple Cider Vinegar, being only slightly less acidic than our Stomach acid (Hydrochloric Acid) helps to prevent the growth of pathogens, acting as an excellent defence system. It is particularly helpful in treating the bacterial overgrowth in a condition called SIBO (Small Intestinal Bacterial Overgrowth), as it creates a very acidic condition in the small intestine, making it very tough for the pathogens to thrive and survive.



Health Benefits of Apple Cider Vinegar



Is Apple Cider Vinegar as phenomenal of a drink as people claim it to be? Does it detoxify the body like a wonder drink? How healthy can Apple Cider Vinegar really be? Let’s find out.



<ol><li>Apple Cider Vinegar to help in Weight Loss</li></ol>



If you look deep into why you gain weight, it&#8217;s probably because you are insulin resistant. A person can become insulin resistant when they are on a high carbohydrate diet, snack frequently and eat a lot of processed foods and sugars. This cycle causes your body to produce insulin with every meal, making your cells resist Insulin. This results in storage of sugar as fat and this makes you fat. When you include Apple Cider Vinegar in your diet, it can help with Weight loss as it makes your body sensitive to glucose and this makes you insulin sensitive. Apple Cider Vinegar is a very simple yet incredibly useful tool in weight loss. When you are insulin sensitive, the body can process the glucose efficiently and help with expenditure of your fat as fuel, literally burning fat and helping you lose weight.&nbsp;



<ol start="2"><li>Apple Cider Vinegar in Digestion</li></ol>



Owing to the acidic nature of Apple Cider Vinegar, it is a fabulous agent that helps in digestion. Apple Cider Vinegar speeds up the process of digestion making the acidic stomach more acidic. It helps in digestion by activating the digestive enzymes. These digestive enzymes found in the stomach, pancreas, or liver can be dormant or inactive. The acid in the Apple Cider Vinegar helps activate these digestive enzymes that help break down various proteins and fats that speed up the digestion process.



<ol start="3"><li>Apple Cider Vinegar for Bloating</li></ol>



Bloating and gas are some of the most annoying and most commonly experienced symptoms of indigestion. If you have undigested food in your gastrointestinal tract, it becomes food for the microflora in the gut that then produces gas and causes bloating. This can be overcome by drinking Apple Cider Vinegar as Apple cider vinegar helps in the breakdown of food and also in the digestion of various foods.



<ol start="4"><li>Apple Cider Vinegar for Acid Reflux</li></ol>



Acid Reflux occurs when the lower end of the esophageal sphincter muscle is not closing, causing the stomach acid to reflux up. This may also lead to a condition called GERD (Gastroesophageal Reflux Disorder). This usually happens when the acid is too low in the stomach. Apple Cider Vinegar helps close the valve to prevent acid reflux as it ensures that the environment in the stomach remains acidic for the sphincter muscle to function properly. It thereby alleviates the symptoms of GERD as well.



<ol start="5"><li>Apple Cider Vinegar for Cholesterol</li></ol>



Apple Cider Vinegar helps you get more sensitive to insulin, lowering your blood sugars. Since Insulin is reduced, it results in lowered cholesterol in the body. This means Apple Cider Vinegar helps reduce blood cholesterol. Apple Cider Vinegar is also proven to reduce high blood pressure.&nbsp;



<ol start="6"><li>Apple Cider Vinegar for Mucin</li></ol>



Mucin is the protective layer, kind of like an immune barrier of the colon which keeps the pathogens away. Apple Cider Vinegar helps support the Mucin, alleviating your symptoms of leaky gut, which is also a hidden symptom of Gluten Allergy.



<ol start="7"><li>Apple Cider Vinegar for Enhanced Cognitive Function</li></ol>



Apple Cider Vinegar contains some phenolic compounds that are responsible for preventing plaquing of the brain in case of Alzheimer’s disease. They can also significantly improve the cognitive function of the brain.



<ol start="8"><li>Apple Cider Vinegar for Atopic Dermatitis</li></ol>



Atopic Dermatitis or Atopic Eczema is a type of inflammation of skin that results in red, swollen and itchy skin. Apple Cider Vinegar can be used to treat and prevent Atopic Dermatitis from recurrence. A tablespoon of Apple Cider Vinegar can be diluted in 12 oz. water and blotched on the inflamed skin as Apple Cider Vinegar acts as an anti-inflammatory agent by forming a protective barrier on the skin.



When should you avoid Apple Cider Vinegar



Apple CIder Vinegar has multiple health benefits and a lot of people swear by it. But in a few cases, Apple Cider Vinegar can cause more harm than good. If you suffer from any of the following conditions, you should probably avoid it.



<ol><li>Peptic Ulcers or Stomach Ulcers</li></ol>



More than 200,000 US cases per year are seen with people with peptic ulcers. Peptic ulcer is an open sore or wound that develops on the lining of your stomach (Gastric Ulcer) or the lining of your duodenum (Duodenal Ulcer). Ulcers occur when the stomach acid damages the inner lining of your gut. In this case, if you take Apple Cider Vinegar, it can aggravate the symptoms.



<ol start="2"><li>Gastritis </li></ol>



Gastritis is basically inflammation of the stomach. You will notice a sour regurgitation of acid that comes up in the oesophagus, if you are suffering from Gastritis. Apple Cider Vinegar can only make it worse. However, to restore the health of the gut, you can opt for Probiotics or even Kefir.



<ol start="3"><li>Zollinger-Ellison Syndrome</li></ol>



Zollinger-Ellison syndrome (ZES) is a rare digestive disorder that causes one or more tumors in the first part of the small intestine, the pancreas, or both. The tumors cause the release of too much stomach acid that can lead to Peptic ulcers too. Apple Cider Vinegar should be avoided in such cases.



Side Effects Of Apple Cider Vinegar



Even though apple Cider Vinegar is immensely healthy, excess consumption may lead to certain health issues.&nbsp;



<ul><li>Too much Apple Cider Vinegar can increase your heart rate.</li><li>Apple Cider Vinegar can also contribute to those sleepless nights because it can also cause insomnia.</li><li>Apple Cider Vinegar due to its very acidic nature can cause peptic ulcers which can also worsen if you do not discontinue drinking it.</li><li>Apple Cider Vinegar can also decrease your oxygen supply, making your breathing out of order and causing shortness of breath.</li><li>Apple Cider Vinegar can also stain your teeth, so make sure you use a straw to drink to avoid contact with the teeth.</li></ul>



All in all, Apple Cider Vinegar has plenty of health benefits that you can exploit. Try this simple and quick <a href="https://www.thehealthfinds.com/recipes/apple-cider-vinegar-keto-detox-drink/">Apple Cider Vinegar Keto Detox Drink</a> that you can include in your everyday diet.

Detoxify with Apple Cider Vinegar

What is Phytic Acid?



Phytic acid or phytate, also known as Vitamin B8 is an anti-nutrient that gets the name from it’s nutrient depleting properties. It binds to nutrients like Zinc, Calcium, Iron, Manganese, Chromium, Magnesium, Phosphorus and other minerals, inhibiting the absorption or making them unreactive. It is found in all seeds, nuts, grains, bran and some vegetables in varying amounts.&nbsp;



Benefits of Phytic Acid



Contrary to its name, Phytates has numerous health benefits. Our gut flora actually has the capacity to break down Phytic acid with the enzyme ‘Phytase’ that it can produce. The more Phytic acid you add to your diet, the more your body adapts to producing this enzyme. Phytic acid can be used to our advantage when taken with certain combinations of foods. Vitamin C and Beta Carotene in vegetables increases the Iron absorption, which otherwise can be inhibited by phytates involved in your diet. 



An unexpectedly large number of people have too much iron in their body, which can lead to several conditions like cirrhosis (where the iron accumulates in the liver), low testosterone (when accumulated in pituitary and gonads), diabetes (in the pancreas) or dementia (in the brain). This can be fixed by simply adding Phytic acid to your diet.



Phytic acid has an excellent property to neutralise the effects of metals in your body. It is an incredible anti-cancer compound and one of the most potent antioxidants. Cancer causes destruction of the mitochondrial cell membrane, with the help of chelation of the hydroxyl free radicals with copper or iron. Phytic acid helps render these minerals (copper/iron) unreactive, inhibiting the process of cell destruction and oxidation.



Who should avoid Phytic Acid?



In few parts of the world where the staple food is grains like rice or wheat, mineral deficiency is commonly noticed in that population. Having Phytic acid included in those diets can result in major deficiencies of micronutrients that can lead to multitude of conditions like stunted growth, lack of focus/attention, skin conditions, only to name a few.&nbsp;



Individuals with conditions like Anemia or low calcium levels are also advised to avoid excess of phytates in the diet.



Individuals that are vegan or vegetarian, that follow a plant based diet may be prone to mineral deficiencies.



Phytic acid is also involved in the inhibition of Amylase, Trypsin and Pepsin. These enzymes are involved in the digestion of carbohydrates (Amylase) and proteins (Trypsin and Pepsin) of the ingested food.



How to reduce the Phytic acid content of the foods?



There’s many ways to decrease the content of Phytic acid in a food substance. Below are few-



<ul><li>Soaking beans,nuts before consumption is the easiest way to minimize the phytates in them.</li><li>Heating the food by boiling or pressure cooking has also proven an effective way to neutralise the Phytic acid content.</li><li>Germinating seeds increases the activity of Phytase, thus helping in breakdown of Phytic acid.</li><li>Fermentation leads to the production of lactic acid, which increases the activity of phytase by lowering the pH.</li><li>Support your microbiome as the gut microbes have the ability to produce Phytase that digests the Phytic acid, preventing it from over-accumulation in the body. </li></ul>

How do different slaughter practices affect the quality of meat

What are Phytates and Why or Why not you should avoid them?

&nbsp;The two major religious slaughter practices that we are familiar with are halal and kosher belonging to the Islamic and Jewish laws respectively. Another popular practice that’s easily accessible is the meat butchered using meat processing equipment.&nbsp;The effect of each of these practices on the quality of meat is majorly influenced by the technique used.



What they all have in common?



All the three ways of butchering require the handling of animals in a humane and compassionate manner so as to minimise the risk of injuries and needless trauma to the animal. The halal, kosher and guidelines issued by the USDA require the animal that is to be slaughtered to be free of injuries, blemishes and diseases. The USDA conducts an examination of all animals prior to slaughtering, ensuring the diseased animal is slaughtered separately. A healthy animal is preferred in all cases.



Let’s look at these techniques more closely.



Halal Slaughter:



The meat is said to be halal if the animal is struck with one pass of an extremely sharp blade (free of nicks) across the throat of the animal severing the carotid arteries, jugular vein and trachea. It is essential the blade doesn’t hack off or touch the spinal cord. The animal is allowed to bleed completely where the heart helps rid the blood off the body. The intent behind the bleeding is to remove the blood quickly from the body as blood is an ideal medium for the growth of microbes. This makes the halal meat clean and hygienic for consumption, increasing the shelf-life, though freshly cut is always of the superior quality and taste. It is also crucial to take into account how animals are raised. Animals must be fed vegetarian diets, and cannot be treated with antibiotics or growth hormones for the meat to be truly halal.



Kosher Slaughter



There isn’t much difference between the halal and kosher practices, technique-wise.



The kosher-certified meat involves the animal being slaughtered using a sharp, flawless knife severing the trachea and esophagus. At the same time, the carotid arteries, which are the primary supplier of blood to the brain, are severed.



The blood gushes out of the body making certain the meat is free of the blood, which like said earlier if left in the meat, encourages growth of bacteria. The meat is then carefully inspected for any lesions on the internal organs and proceeded to further butchering if found none.



Slaughter using Machines



Most countries have legislation requiring that animals are rendered unconscious (stunned) by a humane method prior to bleeding. Stunning is done by various methods- direct blow to skull using a club or poleaxe, electrical stunning using high frequency but low voltage, carbon dioxide stunning, using captive-bolt pistols or free bullet fired from a pistol. The type of stunning method used to immobilize animals during the slaughter process can affect meat quality either through inducing short-term pre-slaughter stress or it can affect blood removal upon exsanguination.



&nbsp;Stress immediately prior to slaughter, causes stored glycogen (sugar) to be released into the bloodstream, causing the muscles to produce lactic acid which results in high acidity causing partial breakdown of the muscle structure rendering a pale, soft and exudative meat.&nbsp;



Hemorrhage is another consequence of stunning, in major muscles and surrounding tissues resulting in a decrease in the quantity (trimming) and quality of meat products.



&nbsp;Electrical water bath stunning of broilers has the most detrimental effect with respect to muscle hemorrhaging and when used with currents that induce cardiac arrest leads to inadequate bleeding.



Following Stunning, the carcass is allowed to bleed, scalded (in case of poultry and pigs for dehairing), skinned, eviscerated, splitted and dressed using suitable equipment and machines, ready for refrigeration and transportation of carcasses and meat.



Conclusion



To sum it up, Pre-slaughter stress, inadequate severing of the artery or vein used for exsanguination, extended time between stunning and exsanguination, and improper suspension of the carcass during exsanguination can restrict the volume of blood removed, all of which has a considerable effect on the quality of meat.