Health - Resources and discussion for everything health-related

2394 readers

299 users here now

Health: physical and mental, individual and public.

Discussions, issues, resources, news, everything.

See the pinned post for a long list of other communities dedicated to health or specific diagnoses. The list is continuously updated.

Nothing here shall be taken as medical or any other kind of professional advice.

Commercial advertising is considered spam and not allowed. If you're not sure, contact mods to ask beforehand.

Linked videos without original description context by OP to initiate healthy, constructive discussions will be removed.

Regular rules of lemmy.world apply. Be civil.

founded 2 years ago

MODERATORS

WhoRoger@lemmy.world

RoyalEngineering@lemmy.world

Awa@lemmy.world

240

Throw Out Your Black Plastic Spatula (www.theatlantic.com)

submitted 1 month ago by rimu@piefed.social to c/health@lemmy.world

98 comments fedilink hide all child comments

Cooking with any plastic is a dubious enterprise, because heat encourages potentially harmful plastic compounds to migrate out of the polymers and potentially into the food. But, as Andrew Turner, a biochemist at the University of Plymouth recently told me, black plastic is particularly crucial to avoid.

In 2018, Turner published one of the earliest papers positing that black plastic products were likely regularly being made from recycled electronic waste. The clue was the plastic’s concerning levels of flame retardants. In some cases, the mix of chemicals matched the profile of those commonly found in computer and television housing, many of which are treated with flame retardants to prevent them from catching fire.

you are viewing a single comment's thread
view the rest of the comments

[–] Flocklesscrow@lemm.ee 4 points 1 month ago (2 children)

You can apply food-grade mineral oil aka cutting board oil to your wooden implements and that will help keep them from drying out and cracking. Also works on cutting boards, of course.

[–] padge@lemmy.zip 2 points 1 month ago (1 children)

That's a thing? Definitely going to look into this

[–] DudeImMacGyver@sh.itjust.works 2 points 1 month ago

Yep! I use mineral oil on my kuksa too, works great and is inexpensive. Just make sure you use food grade.

[–] Semi_Hemi_Demigod@lemmy.world 2 points 1 month ago (2 children)

Just be sure to sanitize all cutting boards with a solution of a tablespoon of bleach in a gallon of water for several minutes.

[–] Defectus@lemmy.world 2 points 1 month ago

I've used wooden cutting boards for about 30 years now. Never thought about that. But it makes sense with all the nooks and crannies in wood. I only wash mine in warm water and some detergent. Don't know if it's true, but I heard that wood has anti bacterial properties. With that being said, I never use raw meat on a wooden board.

In a related note, I saw that in a documentary about some monks in the US that made cheese. Traditionally they always had made it in large wooden tubs. Then they were forced to use stainless tubs because of health codes. After switching every attempt failed because every batch spoiled, probably because there was a good bacterial culture in the wood that helped the batch propagate the right culture, keeping the bad bacteria in check.

[–] jerkface@lemmy.ca 1 points 1 month ago* (last edited 1 month ago)

Meh. Wooden boards are self-sanitizing. I'll just risk it most days.