Universal multicooker has long become invaluable helpers in the kitchen. The food in them turns out to be juicy, aromatic and tasty without unnecessary hassle. With just a few clicks of buttons, even complex dishes will cook on their own. Even inveterate housewives who love to delight their household with culinary delights have acquired such a useful device.
However, not everyone is so rosy. Many people are skeptical. They wonder how the food cooked in the multicooker is good for humans. Is there any real harm from a multicooker, or is it nothing more than speculation?
What is a multicooker harmful to health?
Such kitchen appliances have become very popular. Manufacturers offer many models that differ in features and specifications. As is the case with any household appliances, specialists conduct comprehensive research, trying to study the effect on human health.
What possible harm are we talking about?
The internal container where food is laid has a special Teflon coating. There is no need to explain what it is for - to cook without sticking. This material has been actively advertised and used for a long time. The problem is that when heated strongly, it releases harmful substances that can potentially lead to the development of cancer. If on a regular stove the frying pan heats up to + 100 ... + 150aboutC, then inside the multicooker the temperature can reach +400aboutC due to tightness.
At such a high temperature, PFOA (perfluorooctanoic acid), which is part of Teflon, begins to be released.
Several negative factors complete the picture:
- up to the beginning of the 2000s. the exact composition of the teflon coating remained unknown;
- In vitro, animals have been shown to have increased risks of developing cancer;
- registrations say that most people in developed countries have traces of PFOA in their blood;
- large factories have been fined more than once, as high concentrations of PFOA in water were found in their district.
If to summarize all of the above, then there really is a reason to think about the benefits of cooking. If a person has a concentration of perfluorooctanoic acid that is exceeded, then there are risks of developing cancer. Especially if this continues for over 4-5 years.
See also - Functions and principle of operation of the multicooker
Is it possible to use a slow cooker - the benefits and harm in fact?
All information about the dangers of multicookers is obtained in the results of extensive research by scientists from various countries.If such a fact becomes known, then measures are immediately taken to eliminate the problem. Manufacturers are often subject to heavy fines if they fail to comply. In this regard, they try to make cooking not only as comfortable as possible, but also safe for humans.
As technology continues to advance, cooking fast and healthy is possible. Particular attention is paid both to the process itself and to the materials from which crock-pots are made. (See also: Microwave: harm or benefit, expert opinion)
To reduce the harm of the multicooker to human health, a number of steps have been taken:
- the maximum temperature inside the chamber with food has been reduced;
- harmful chemical additives are eliminated;
- the stability of the Teflon polymer composition increases.
Moreover, the work in this direction is not finished, therefore, with each new model, the condition of the Teflon coating improves. New models of multicooker are able to perfectly accurately maintain not only the temperature, but also the pressure inside. Large companies care about their reputation, so they do not need claims from consumers or environmental organizations.
See also - Rating of the best manufacturers of multicookers years in quality
Is it possible to cook food in a multicooker without health concerns?
From a technological point of view, household appliances are becoming more advanced. Electromagnetic radiation becomes smaller, induction heating affects only the surface layer. Most questions are presented to a teflon coating. Manufacturers were able to slow down the breakdown process.
How dangerous is Teflon-based non-stick coating?
Specialists studying the properties of various materials claim that degradation does not begin earlier than after 5 years. This fully applies to Teflon, used in the manufacture of kitchen utensils and various household appliances.
One of the complaints of housewives is that the coating layer gets damaged quite easily. Moreover, if you actively cook and wash often after 2 years, not a trace remains of it. And this is no accident.
It would seem that a thicker and more durable polymer layer can be completely applied. But manufacturers do not do this to reduce possible harm. A large amount of Teflon when exposed to high temperature would inevitably lead to the release of PFTOR in food. But this does not happen, and the downside is the exactingness of the Teflon coating for care.
See also - What does the multi-cook function in a multicooker mean?
Conclusion about the benefits and dangers of multicooker
Manufacturers are working to reduce the concentration of harmful substances, and this is yielding results. Of course, if you use low-budget models made of cheap plastic, low-quality ceramics and stainless steel with nickel, then there is a danger to health.
Proven models of leading brands are created taking into account all environmental requirements, therefore the multicooker preserves useful substances and does not poison food with perfluorooctanoic acid, nickel or other harmful substances.
See also - How to choose a quality multicooker in year
