Health coach warns against using this common kitchen item
- Replies 5
In the world of culinary arts, the tools you use can make a significant difference in the quality of your food.
But have you ever considered that your chopping board could be affecting more than just your meal's taste?
A health coach has recently sparked a debate about the safety of plastic chopping boards, suggesting that they could be contributing to our ingestion of microplastics.
Health Coach Craig McCloskey has issued a stark warning to home cooks who use plastic chopping boards.
In a video on social media, McCloskey demonstrated how tiny plastic shavings can come off the board and potentially mixed in your food.
He suggests having to use chopping boards made from natural materials.
In the video, McCloskey showed the viewers a new plastic cutting board. With just a few quick swipes of a knife, he was able to scrape off a noticeable amount of plastic flecks.
'It wouldn't take much cutting for all this plastic to end up in your food,' he warned.
'So if you use one of these, you'll eat ten credit cards worth of plastic over the course of a year according to a new groundbreaking study.'
McCloskey's claim comes from a study published by the American Chemical Society which suggested that plastic chopping boards are an overlooked source of microplastics.
However, it's important to note that the study did not show any adverse health effects from chopping board’s microplastics on lab mice.
Despite this, McCloskey argues that ingesting microplastics has been 'shown to cross the blood-brain barrier just two hours after ingestion which can lead to things like Alzheimer's, cancer'.
'It completely wrecks your hormones and unfortunately once they're in your body, you can't really get rid of them,' he said.
'So it's important to minimise your use of plastic in everyday life and start using more ancestral and natural alternatives.'
McCloskey's video surprised many viewers. Some agreed with his advice, sharing their own experiences of ditching plastic boards.
'I discovered this a year ago and I stopped,' one man said.
'Why would anyone even use a plastic one? Just use a wooden one, it's best,' another said.
Others, however, were sceptical, questioning the validity of his claims.
'10 credit cards per year? Why does my cutting board still exist if this is true,' asked one.
'I think you'd notice if your cutting board was missing 10 credit cards worth of plastic per year, had mine for several years and not missing a chunk,' another agreed.
The debate over the best material for chopping boards is not new. For years, chefs and home cooks have been divided over whether wood or plastic provides the safest and most efficient cutting surface.
Those in favour of wood argue that it's a natural material that doesn't contain any harmful chemicals. Wood is also self-healing; it has the ability to close up cuts made by knives, which can help prevent bacteria from settling in.
However, wooden boards require more maintenance, needing to be oiled regularly to prevent them from drying out and cracking.
On the other hand, plastic chopping boards are often favoured for their durability and ease of cleaning. Unlike wooden boards, they can be put in the dishwasher and are less likely to harbour bacteria.
However, as McCloskey's video demonstrates, plastic boards can wear down over time, potentially leading to plastic particles in your food.
So, what's the verdict? The truth is, both types of chopping boards have their pros and cons. The key is to maintain them properly and replace them when they start to show signs of wear and tear.
In the end, the decision to ditch plastic chopping boards is a personal one. But it's clear that the conversation around microplastics and their impact on our health is far from over.
As consumers, it's important to stay informed and make choices that align with our health and environmental values.
You can watch McCloskey’s full video below:
What are your thoughts on this issue, dear readers? Have you switched from plastic to wooden chopping boards, or do you prefer another material altogether? Share your experiences and opinions in the comments below.
But have you ever considered that your chopping board could be affecting more than just your meal's taste?
A health coach has recently sparked a debate about the safety of plastic chopping boards, suggesting that they could be contributing to our ingestion of microplastics.
Health Coach Craig McCloskey has issued a stark warning to home cooks who use plastic chopping boards.
In a video on social media, McCloskey demonstrated how tiny plastic shavings can come off the board and potentially mixed in your food.
He suggests having to use chopping boards made from natural materials.
Health Coach Craig McCloskey shares why you should ditch your plastic chopping boards. Image: TikTok/@craig_mccloskey
In the video, McCloskey showed the viewers a new plastic cutting board. With just a few quick swipes of a knife, he was able to scrape off a noticeable amount of plastic flecks.
'It wouldn't take much cutting for all this plastic to end up in your food,' he warned.
'So if you use one of these, you'll eat ten credit cards worth of plastic over the course of a year according to a new groundbreaking study.'
McCloskey's claim comes from a study published by the American Chemical Society which suggested that plastic chopping boards are an overlooked source of microplastics.
However, it's important to note that the study did not show any adverse health effects from chopping board’s microplastics on lab mice.
Despite this, McCloskey argues that ingesting microplastics has been 'shown to cross the blood-brain barrier just two hours after ingestion which can lead to things like Alzheimer's, cancer'.
'It completely wrecks your hormones and unfortunately once they're in your body, you can't really get rid of them,' he said.
'So it's important to minimise your use of plastic in everyday life and start using more ancestral and natural alternatives.'
McCloskey's video surprised many viewers. Some agreed with his advice, sharing their own experiences of ditching plastic boards.
'I discovered this a year ago and I stopped,' one man said.
'Why would anyone even use a plastic one? Just use a wooden one, it's best,' another said.
Others, however, were sceptical, questioning the validity of his claims.
'10 credit cards per year? Why does my cutting board still exist if this is true,' asked one.
'I think you'd notice if your cutting board was missing 10 credit cards worth of plastic per year, had mine for several years and not missing a chunk,' another agreed.
The debate over the best material for chopping boards is not new. For years, chefs and home cooks have been divided over whether wood or plastic provides the safest and most efficient cutting surface.
Those in favour of wood argue that it's a natural material that doesn't contain any harmful chemicals. Wood is also self-healing; it has the ability to close up cuts made by knives, which can help prevent bacteria from settling in.
However, wooden boards require more maintenance, needing to be oiled regularly to prevent them from drying out and cracking.
On the other hand, plastic chopping boards are often favoured for their durability and ease of cleaning. Unlike wooden boards, they can be put in the dishwasher and are less likely to harbour bacteria.
However, as McCloskey's video demonstrates, plastic boards can wear down over time, potentially leading to plastic particles in your food.
So, what's the verdict? The truth is, both types of chopping boards have their pros and cons. The key is to maintain them properly and replace them when they start to show signs of wear and tear.
In the end, the decision to ditch plastic chopping boards is a personal one. But it's clear that the conversation around microplastics and their impact on our health is far from over.
As consumers, it's important to stay informed and make choices that align with our health and environmental values.
You can watch McCloskey’s full video below:
What are your thoughts on this issue, dear readers? Have you switched from plastic to wooden chopping boards, or do you prefer another material altogether? Share your experiences and opinions in the comments below.
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Eeew yuk I never thought of that.
I’m glad I use a wooden one and a glass one.good piece of Advice for once.
