Why One Longevity Doctor Ditched Her Air Fryer and Chooses Whole Milk Over Skim
In homes across Australia, the air fryer has become a staple of modern cooking—hailed for its ability to deliver crispy results with minimal oil.
But not everyone is convinced it’s the health hero it claims to be. Dr. Poonam Desai, a New York-based physician and longevity specialist, recently caused a stir online by revealing she no longer uses hers—and her reasons are raising eyebrows.
“I’m a longevity doctor, and I got rid of my air fryer,” she said in a viral video that’s now been viewed over five million times.
While many see air fryers as a cleaner alternative to deep frying, Dr. Desai warns that high-heat cooking in these devices may come with hidden health risks. Chief among them is the formation of acrylamide, a chemical created when starchy foods—like potatoes—are exposed to high temperatures. Acrylamide is classified by SafeWork NSW as a possible carcinogen.
“The longer and hotter the cooking process, the more acrylamide is produced,” Dr. Desai explained, adding that exposure may contribute to long-term health risks.
Her concerns don’t stop there. Many air fryers use non-stick coatings that contain PFAS, synthetic chemicals often referred to as “forever chemicals” because they don’t easily break down in the environment or the human body. The Australian Government’s PFAS Taskforce has acknowledged potential links between PFAS and certain cancers, although typical exposure levels are considered low.
For those who still want to use air fryers, Dr. Desai advises selecting models made entirely from stainless steel—and using them sparingly. “I’m not saying never use one,” she clarifies, “but be mindful of what materials you’re cooking with and how often you’re relying on high-heat methods.”
@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
Her stance sparked widespread debate. One commenter remarked, “They said the same thing about microwaves decades ago, and guess what—everyone still uses them.”
But air fryers aren’t the only item Dr. Desai has re-evaluated. In another post, she addressed a different kitchen staple: milk. More specifically, why she chooses whole milk over skim.
“Many people think skim milk is the healthier choice because it’s lower in fat and calories,” she said. “But when you remove the fat, you also strip away important nutrients.”
According to Dr. Desai, skim milk is often made by spinning full-fat milk in a centrifuge to remove the cream. During this process, fat-soluble vitamins like A and D are also lost—and later reintroduced artificially.
“I’d rather get my nutrients in their natural form,” she said. “Plus, the fat in whole milk helps absorb those vitamins and slows down blood sugar spikes caused by lactose.”
While skim milk contains less than 0.15% fat and is popular among calorie-conscious consumers, Dr. Desai believes the lack of fat can actually be detrimental to metabolic health. Without it, the body digests milk sugars more rapidly, leading to quicker glucose spikes—something she warns can impact energy levels and long-term blood sugar control.
“So, if you ask me, whole milk is the better option,” she said. “It’s more nourishing, supports better nutrient absorption, and helps keep blood sugar steady.”
The Takeaway
From questioning the safety of popular kitchen gadgets to rethinking dairy choices, Dr. Poonam Desai’s advice may be unconventional—but it’s rooted in a deep understanding of how everyday habits affect long-term health.
Her message isn’t about fear, but about mindfulness: know what you’re using, know what you’re eating, and understand how both shape your future wellbeing.
In an era of convenience, that kind of perspective might just be the healthiest ingredient of all.