A popular kitchen staple in millions of households, the air fryer is often praised for being a healthier alternative to deep-frying. However, a longevity expert and medical doctor is now urging people to rethink this trendy appliance — and she’s gone so far as to throw hers away.

Dr. Poonam Desai, a New York-based longevity doctor, has sparked widespread debate after publicly declaring that she ditched her air fryer due to health concerns, specifically those linked to cancer-causing chemicals and harmful toxins.

“I Am a Longevity Doctor, and I Threw Out My Air Fryer”

“While air fryers provide a healthier alternative to deep frying by using less oil, they can produce acrylamides – chemicals linked to cancer – during high-heat cooking,” Dr. Desai explained in a viral video that has now reached more than five million views worldwide.

Acrylamide is a naturally occurring chemical that forms when starchy foods like potatoes are cooked at very high temperatures. The compound has been classified by SafeWork NSW as "possibly carcinogenic to humans."

According to Dr. Desai, “The longer and hotter the food is cooked, the more acrylamide it can produce.” That means air fryers, which typically operate at temperatures above 180°C (356°F), could be increasing this chemical formation — especially when overused.

@doctoranddancer Share with a friend and I will share my longevity Non toxic guide Comment and I will send you a type of air fryer I may buy for OCCASIONAL use! #nontoxic #health #nutrition ♬ original sound - Dr. Poonam Desai

Another Hidden Danger: PFAS in Non-Stick Coatings

Beyond acrylamide, Dr. Desai also raised alarm bells about non-stick coatings in many air fryers that may contain PFAS (per- and polyfluoroalkyl substances) — synthetic chemicals commonly used in waterproof and heat-resistant products.

“Many air fryers contain non-stick coatings that contain PFAS that can be harmful to health,” she warned.

PFAS are often called “forever chemicals” because they don’t break down easily and may accumulate in the human body over time. The Australian Government’s PFAS Taskforce has reported possible links between PFAS and some types of cancer, although current exposure levels in Australia are generally considered low and not immediately dangerous.

Still, Dr. Desai remains cautious: “If I absolutely had to use an air fryer, I would choose one made entirely of stainless steel—and I would only use it occasionally.”

Are Air Fryers Safe? Experts Weigh In

Health authorities in Australia continue to maintain that air fryers are safe to use — provided they don’t contain PFAS-based coatings and are not used excessively for high-heat cooking of starchy foods.

In moderation and with proper care, air fryers still offer a lower-fat alternative to traditional frying. But the increasing concern about chemical exposure, particularly in long-term use, has encouraged some health professionals to reassess their place in the kitchen.

Dr. Desai’s Controversial Take Sparks Online Debate

Dr. Desai’s statement has stirred up intense debate online. Some viewers applauded her for raising awareness, while others remained skeptical.

One commenter pushed back with a familiar refrain: “They said this 40 years ago with the microwave. Funny thing, every house still has one.”

Despite the skepticism, Dr. Desai stands by her message, arguing that when it comes to long-term health and longevity, being cautious about cumulative exposure to harmful substances makes sense.

Why She Chooses Whole Milk Over Skim Milk

This isn’t the first time Dr. Desai has challenged common dietary beliefs. Earlier this year, she also made headlines by recommending whole milk over skim — a move that surprised many health-conscious consumers.

“Here’s why I prefer whole milk over skim milk. I choose whole milk because the fat helps with better absorption of fat-soluble vitamins like A and D (which are often added back into milk),” she said.

She explained that skim milk—which contains less than 0.15% fat—is often processed by rapidly spinning full-cream milk in a centrifuge to separate the fat. But that fat carries with it naturally occurring vitamins that are stripped out and later added back artificially.

“To make skim milk, manufacturers take out the fat content. But with it, they also take out the healthy stuff like vitamins A and D. They then add them back in as an additive,” she said.

“I don’t know about you, but I prefer to get my nutrients in their most natural form.”

The Problem with Skim Milk and Blood Sugar Spikes

Beyond the vitamin issue, Dr. Desai points to the impact skim milk may have on blood sugar regulation.

“Skim milk is not good for your metabolic health because it causes a faster rise in glucose levels,” she explained.

That’s because milk contains lactose, a natural sugar. Without fat to slow its absorption, that sugar hits the bloodstream faster, potentially contributing to blood sugar spikes — something she believes can be harmful to long-term metabolic health.

“Fat content in whole milk helps curb that sugar high that comes when you have carbohydrates,” she said. “So if you ask me, I prefer to drink whole milk over skim milk because it provides better nutrient absorption and less of a glucose spike.”

The Takeaway: Small Choices Can Add Up

Dr. Desai’s message is clear: everyday habits can play a major role in long-term health. Whether it’s choosing cookware that doesn’t leach harmful chemicals, or selecting milk that supports better nutrient absorption, even small decisions can have big consequences.

While more research is still needed on the long-term effects of air fryer use and PFAS exposure, her insights are a reminder to stay informed and make conscious choices.