It seemed like a good idea, but we had no idea about microplastics before. Do you also have this extremely practical but microplastic-producing tool in your kitchen?
Your daily dose of microplastics
Most of us have it at home. It’s a light, cheap, colorful thing, and we put it in the dishwasher with a clear conscience. We are talking about a plastic cutting board. Maybe you’ve been using it for years and think that as long as it holds together, there’s no reason to change it. But scientists warn that health risks cannot be underestimated.
Plastic cutting boards and mats are practical. But at the same time, it is among the unobtrusive ones sources of microplastics in the household. Scientists have already found microplastics in human blood, lungs and all possible other parts of adults, children and still developing embryos. What exactly do they do with the body long term? This is under investigation. What is certain, however, is that microplastics should not have been part of living organisms.
Every time you take a sharp knife and start slicing an onion or meat, tiny nicks form in the plastic. However, for a long time we did not know that microscopic particles of plastic were released in the process. We also had no idea of the quantity of these micro- and nano-particles, because until recently there was no way to detect them.
Some recent studies indicate that small plastic particles can be released during individual cuts, and with frequent use, their amount gradually adds up to to millions of particles per year. It depends a lot type of plastic, knife pressure and cutting frequency.
Mainly softer plastics, for example polypropylene, wear out faster. The board then literally disappears before your eyes.
You can even make a quality wooden cutting board yourself. You will see how to do it in the following post from the TV Nova YouTube channel.
Bacteria in hiding
The second problem is hygiene. It has long been believed that it is easier to wash plastic than wood. But the older the board, the deeper has grooves. And it is precisely in these microscopic notches that bacteria cling. The dishwasher will help, but the water and cleaner don’t always get everywhere.
Wood has a contrast natural antibacterial propertieswhich partially limit the growth of microbes. Plastic cannot do such a thing. But this does not mean that the wood is flawless. , hates long soaking and can crack without oiling. The difference is that it ages more slowly and safely when handled properly. Possible wood microparticles do not pose a danger.
Where else are microplastics hiding?
The cutting board is only part of the problem. We have more discreet resources in the kitchen:
- Tea bags: These are mainly modern “pyramid” bags that contain plastic fibers. Microparticles can be released directly into the drink in hot water. But even paper can be treated with substances that contain microplastics.
- Plastic grinders for salt and pepper: If they have a plastic mechanism, with each turn you add a small amount of plastic to the food.
- Old non-stick pans: Once the surface begins to peel, the released particles end up in the food.
What about in practice?
You don’t have to throw away all plastic right away. But some signals are not worth ignoring. As soon as the cutting board has deep grooves that you can feel with your fingernail, changes color or can no longer be properly cleaned, it is ready for use. But if you don’t want to wait for the cutting board to get damaged, you can use it in another way or at least don’t forget to recycle it.
Just a few simple changes. Quality wooden board made of oak or maple it will last for years if you treat it with oil occasionally. It also helps to separate the boards according to food, one for meat and one for vegetables, because that .
If you stick with plastic, it makes sense to cut the food rinse briefly with cold water. But it’s not a 100% solution.
