healthycooking

I personally love my airfryer, I’ve been using it at home and in the Doctor’s Kitchen studio since the start of the year, but can they be considered a ‘healthier’ cooking method? This is a question I’m often posed online so we did some research and looked at a few studies. 

Air fryers aren’t a new invention, in fact they’ve been around for a number of years but the popularity of them has soared over the last 2 years.

The way air fryers cook foods is by circulating hot hair containing tiny droplets of oil around the foods. It actually mimics the effect of submerging food in hot oil but using significantly less oil. So, it allows quick and even cooking and creates crispy coatings on the outside of the food, with less calories, hence the reputation for being a ‘healthier alternative’ to frying.

On todays episode we looked at the pros and cons of airfrying across a number of domains including:

• Cost and convenience
• Preservation of nutrients
• The detrimental impact of excessive heat on the oils and fat used
• How they compare with other methods including oven roasting and sauteing 
• The environmental impact considering the materials they are made from

Plus our overall take on how I’m now using my airfryer and newer gadgets to look out for!

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You can download The Doctor’s Kitchen app for free to get access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.

Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.

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We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode.

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You can tell how excited I was to have Donna Hay visit our studio this week! I’ve been an avid fan for years and we were privileged to have her grace our kitchen to record a recipe for our YouTube channel and even jump on the podcast!

Donna Hay is Australia's favourite and most trusted home cook, a household name, and an international food-publishing phenomenon. Donna's 29 books have sold more than 7 million copies worldwide, been translated into 10 different languages, and her television cooking shows have brought her signature style to life for viewers in more than 14 countries.

And when I say signature style, her styling is absolutely iconic and it’s inspired myself as well as many budding home cooks around the world.

Her latest book,  ‘even more basics to brilliance’ is a collection of classics that people can always rely on – those dependable, delicious recipes we all want in our bag of tricks. And is a follow on from the previous book “Basics to Brilliance”

Today we talk about:

Injecting flavour into healthy ingredients

Her go to store cupboard and pantry ingredients

What food styling can do to create anticipation around a meal

I was also interested in her own health hacks and how she keeps healthy when travelling. Plus we talk about her business empire and how she maintains a clear brand presence and identity, despite the wealth of touchpoints from books, cookware, magazines and TV shows.

🎬 Watch the podcast on YouTube here

📱 Download The Doctor’s Kitchen app for free

You can download The Doctor’s Kitchen app for free to get access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We’ve had some amazing feedback so far and we have new features being added all the time - check it out with a 14 day free trial too.

Do check out this week’s “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.

🥗 Join the newsletter and 7 day meal plan

📷 Follow on Instagram

🐦 Tweet me

We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think,and give us a 5* rating on your podcast player if you enjoyed today’s episode.

Hosted on Acast. See acast.com/privacy for more information.

It seems like everyone’s talking about air fryers. They were recently dubbed the product that defined 2021, with sales up by 400%. But how do they fry with air?

Listener Sally in Harrogate has another question too: at a time when the cost of living is rocketing will cooking with an air fryer save her money?

And, because they use little to no oil, is cooking food in an air fryer also “healthier”?

Greg Foot investigates, speaking to a food scientist at Imperial College London and the BBC’s Good Food Magazine, to find out whether the claims being made around air fryers live up to the hype or are just marketing BS.

This series, we’re testing your suggested wonder-products. If you’ve seen an ad, trend or fad and wonder if there's any evidence to back up a claim drop us an email to sliced.bread@bbc.co.uk or you can send us a voice note to our new WhatsApp number: 07543 306807

PRESENTER: Greg Foot PRODUCER: Simon Hoban

Today’s conversation is all about food and my guest is world-renowned medical doctor, Dr Mark Hyman. Mark has spent decades in clinical practice and we share a real passion for empowering our patients with practical information that they can use to improve their health. As well as his clinical work, Mark is an educator, author and campaigner and is committed to changing policy for the betterment of public health. Last time I spoke to Mark back on episode 98 of the podcast, we spoke about how the food choices we make can impact our health, the environment and climate change. We continue that conversation in today’s episode by talking about the content of his brand-new book, The Pegan Diet. Despite the title, this is not a diet book – it outlines the core principles of nutrition that underpin good health and can be followed by anyone, whatever your dietary or cultural preference.

In our conversation, we take a deep dive into concepts like food is medicine, personalised nutrition and the unnecessary conflict between many diet ‘tribes’ – who Mark and I believe actually have more in common than you might think. Mark explains that scientists have identified upwards of 25,000 different phytonutrients, not just in plant foods but also in grazing animals, which our bodies can process and use in complex ways. He explains how our ultra-processed Western diets are contributing to the chronic disease epidemic and that our current food system isn’t just driving poor health, it’s one of the biggest causes of climate change. We also discuss the importance of reducing our food waste, the need for regenerative agriculture and the harm caused by factory farming.

Mark’s simple, back-to-basics approach is within all our reach. It’s a myth, he insists, that eating well takes time, money and effort. He argues that the food industry has hijacked our kitchens and convinced us we need to outsource our meals, and it’s time to take back control.

I always get a lot from my conversations with Mark and this one is no exception. I love his message that we can all be part of the solution – for our own health, that of society and of the planet. I hope you enjoy listening.

Show notes available at https://drchatterjee.com/159

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DISCLAIMER: The content in the podcast and on this webpage is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website.

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This week we have a special bonus episode of The Doctor's Kitchen Podcast - where I'll be answering some of your most commonly asked nutrition and lifestyle medicine questions, and I'll be answering them whilst I cook up a delicious meal!

This podcast is brought to you in partnership with Sainsburys - I'm delighted to be working with Sainsburys who are helping you cook up something magical this Autumn.

During the episode, I'll be cooking a delicious roasted vegetable and freekeh and feta salad - a recipe that you can find here on the Sainsbury's website

Check out The Doctor's Kitchen website for full details of this and all our other episodes

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