Universal multicooker has long become invaluable helpers in the kitchen. The food in them turns out to be juicy, aromatic and tasty without unnecessary trouble. 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 much food cooked in a multicooker is good for humans. Is there any real harm from a multicooker, or is this nothing more than speculation?
Why is a multicooker harmful to health?
Such kitchen appliances have become very popular. Manufacturers offer a variety of models that differ in features and performance. As with any household appliance, experts conduct a wide range of studies trying to study the impact on human health.
What possible harm are we talking about?
The inner container, where food is placed, 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 an ordinary 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 complement the picture:
- up to the beginning of the 2000s. the exact composition of the Teflon coating remained unknown;
- in laboratory conditions, animals have been found 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.
Summing up all of the above, then there really is a reason to think about the benefits of cooking. If a person's concentration of perfluorooctanoic acid 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 multicooker - is it really good and bad?
All information about the dangers of multicooker is obtained from 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 quickly and healthily is possible.Particular attention is paid to both the process itself and the materials from which the multicooker is 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 food chamber 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 lawsuits from consumers or environmental organizations.
See also - Rating of the best multicooker manufacturers in 2019 by 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 less, induction heating affects only the surface layer. Most of the questions are presented to Teflon coating. Manufacturers were able to slow down the breakdown process.
How dangerous is a Teflon-based non-stick coating?
Experts who study the properties of various materials declare that degradation begins no earlier than 5 years later. 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 it is quite possible to apply a thicker and stronger polymer layer. But manufacturers do not do this to reduce potential harm. A large amount of Teflon when exposed to high temperatures would inevitably lead to the release of PFUOR in food. But this does not happen, and the downside is the exactingness of the Teflon coating to 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-cost models made of cheap plastic, low-quality ceramics and stainless steel containing nickel, then there is a danger to health.
The proven models of leading brands are created taking into account all environmental requirements, so the multicooker retains useful substances and does not poison food with perfluorooctanoic acid, nickel or other harmful substances.
See also - How to choose a quality multicooker in 2019
