Links to all references can be found at the end of the lesson
Table of Contents
In the previous lesson we talked at length about what type of pans and pots to use. But what about all the other utensils we use in the kitchen? How can we make sure they are as life-enhancing as possible?
Let's get straight into it and find out.
Most people don’t think twice about the cutting board they use. After all, whether it is made of wood or plastic doesn’t really matter… right? You’re just cutting things on top of it… right?
Wrong—for several reasons.
Though it may seem that plastic cutting boards are more hygienic because they are smooth and non-porous, they are objectively worse than wooden ones as soon as daily use begins to impart tiny knife scars onto them.
This is because bacteria thrive on those cuts, and they are exceptionally difficult to clean, even when using bleach or a dishwasher.
Example of not-so-tiny knife scars on a plastic cutting board
Example of not-so-tiny knife scars on a plastic cutting board
A study from the University of Wisconsin found that, a few minutes after contaminating different types of wooden and plastic boards with salmonella and leaving it at room temperature, 99.9% of the bacteria on wooden boards had died, while that on plastic boards had increased. [1.1-2]
Another study showed that “a remarkably great difference in the survival of the bacteria on the surface of the samples was observed between wooden samples and plastic and steel. Oak showed the highest decrease, followed by beech and ash. Bacteria survived longest on plastic.” [1.3]
To make matters worse, yet another study concluded that humans might ingest as much as 50 grams (not milligrams, grams) of plastic every year from cutting boards used throughout the supply chain (i.e., in markets, restaurants, at home, etc.). This is the equivalent of eating 10 credit cards a year, or almost one per month. [1.4]
Takeaways: