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Stop Using Plastic Cutting Boards

41 点作者 curiousObject超过 1 年前

18 条评论

crazygringo超过 1 年前
This simply doesn&#x27;t pass the common-sense test:<p>&gt; <i>“Our study assumes that the average person makes 500 cuts per day on a board, or over the course of a year, 128,000 cuts. Given those numbers, the cumulative microplastics exposure ranges from 7.4 to 50.7 grams per year.”</i><p>&gt; <i>For context, a plastic credit card weighs about five grams, so the highest end of this estimate amounts to 10 credit cards per year, shed onto your board and food.</i><p>I have several plastic cutting boards I&#x27;ve used close to daily for probably 10 years. But they still have the same shape and weight as when I bought them, based on simple visual inspection. Yes, the surfaces are positively covered in probably hundreds of thousands of scratches from each cut I&#x27;ve made, but the surface is still visibly the same height in the middle of the board where it&#x27;s most scratched, vs. the edges that don&#x27;t have any scratches at all.<p>Yet according to this &quot;study&quot; my cutting boards ought to have developed entire holes in their middles by now.<p>I can quite confidently say that I haven&#x27;t removed even one credit card&#x27;s worth of plastic in a decade. A tiny fraction of a credit card&#x27;s worth across all the boards, maybe.
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arbuge超过 1 年前
&gt; “Our study assumes that the average person makes 500 cuts per day on a board, or over the course of a year, 128,000 cuts. Given those numbers, the cumulative microplastics exposure ranges from 7.4 to 50.7 grams per year.”<p>500 sounds like a lot for the &quot;average person&quot;. Not sure if that&#x27;s realistic. Maybe for some people...<p>I wonder where this assumption came from. It&#x27;s key to the study&#x27;s conclusions but there&#x27;s no mention of that.
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arraypad超过 1 年前
I&#x27;m quite possibly missing something, but this is baffling to me (Text S1 from the paper) [1]:<p>&gt; All the chopped carrots were carefully transferred to the glass wash tray. As shown in Figure 2,<p>&gt; 500 mL of ultrapure water was used to wash the blade and the chopping board further to transfer all the particles in the same glass wash tray.<p>Who would expect contaminants left on the blade <i>and the board</i> to be counted alongside those in the chopped food itself? I suppose it&#x27;s difficult to rigorously separate the chopped and the chopped-upon, but the distinction seems essential to support, or not, the hypothesis about human consumption.<p>[1]: <a href="https:&#x2F;&#x2F;pubs.acs.org&#x2F;doi&#x2F;10.1021&#x2F;acs.est.3c00924?ref=PDF" rel="nofollow noreferrer">https:&#x2F;&#x2F;pubs.acs.org&#x2F;doi&#x2F;10.1021&#x2F;acs.est.3c00924?ref=PDF</a>
lbourdages超过 1 年前
I&#x27;ve been using bamboo cutting boards for years now. They&#x27;re cheap (Ikea has them for like 10 bucks), durable, easy to maintain (it&#x27;s not end grain, no need to oil them or whatever, and you can wash them properly in water, they won&#x27;t split).<p>One cool thing about wooden cutting boards is that they are somewhat self-healing. Wood swells with water so small incisions can close by themselves.
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nytesky超过 1 年前
I love the idea of wood cutting boards, they also inhibit bacteria better than plastic.<p>But we bought all sorts, IKEA to Williams Sonoma $100 hardwood boards, religiously washed and dried them, oiled them monthly. But they all split and crack so quickly<p>Bamboo seems nice enough, but those are bound in plastic&#x2F;resin and coated with something other than mineral oil — not sure they are better.<p>We stock up on the polypropylene thin cutting boards from IKEA. They are made in Taiwan which has a bit better regulation than other places, and polypropylene is an old plastic that is known to be very inert if not the most inert.
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sublinear超过 1 年前
Two wrongs don&#x27;t make a right, but your cutting board probably isn&#x27;t the biggest source of microplastics in your life and many of those sources aren&#x27;t your choice.<p>Let&#x27;s be honest, this is just preemptive marketing for kitchen nerds. HN is too easy.
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xnx超过 1 年前
Eating microplastics if very far down on my personal concern list (far below inhaling microplastics for example). There are so many scare articles around foods, plastics, air quality, noise pollution, radiation, etc. and so little effort assigning any proportionality or hierarchy to these concerns. Example: It&#x27;s hard to think that consuming alcohol or refined&#x2F;added sugars isn&#x27;t 100x worse than unknown harms from microplastics.
adamcharnock超过 1 年前
If anyone’s looking for an alternative, I’ve been using Epicurian cutting boards for years. Some kind of compressed wood composite I think.<p>They’re great to chop on and dishwasher safe (although they may discolour a little, but that never bothered me). Not cheap though.
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parl_match超过 1 年前
There are plenty of reasons to not use plastic<p>- microplastics (dubious impact, considering the article&#x27;s weird numbers)<p>- bad for your knife (even porous plastic wears down a well honed blade quicker)<p>- harbors bacteria (wood is proven to inhibit backteria)<p>- &quot;looks cheap, is cheap&quot;
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Angostura超过 1 年前
&gt; The next logical question: just how bad is it for us to be ingesting microplastics? On that, the jury is still out. Yadav’s study also included a preliminary toxicity test on mouse cells (rather than live subjects) to determine the level of negative impact on biological function.<p>...<p>&gt; “We did not find toxic results or effects from polyethylene on the mouse cells,” says Yadav. “But this portion of our testing was very preliminary, and not detailed.”
tunnuz超过 1 年前
Kind of always suspected it and kept using them out of laziness (they can be popped in the dishwasher and it deals with them). Will definitely trash them now.
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dvh超过 1 年前
When I was renovating I found this white board behind the fireplace, I chopped it into smaller pieces and been using it as cutting board ever since.
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mulmen超过 1 年前
Microplastics are scary but not as scary as salmonella. Are wood boards safe for raw meat? What’s the alternative to plastic for chicken?
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hallarempt超过 1 年前
How could I stop using them? I never started using plastic cutting boards.<p>That said, my wooden cutting board is getting to be quite hollow...
tycoon666超过 1 年前
Great... Wood is paradise for bacteria and fungi... Glass ruines my knifes... What should I use? Asbestos?
nikolay超过 1 年前
Never had, never would. We buy olive wood cutting boards as they are also naturally antiseptic.
dontlaugh超过 1 年前
Why would you even any a plastic cutting board though? Wooden ones are superior in every way.
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sp332超过 1 年前
Is 7.4 grams per year a lot?
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