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The Hidden Dangers of Plastic & Wooden Cutting Boards
Plastic and wooden cutting boards may seem harmless, but they can compromise your health by trapping bacteria, releasing microplastics, and requiring constant maintenance. Here’s what happens every time you use them:
- Each time you cut on plastic, microscopic particles break off and enter your food. Studies show we consume up to 5 grams of microplastics weekly—the equivalent of a credit card
- Deep knife grooves in plastic and wooden boards create perfect hiding spots for bacteria, which can survive up to 24 hours after washing
- Wood is porous, meaning it soaks up moisture, bacteria, and odors. Over time, it becomes a breeding ground for germs that are nearly impossible to remove
❌ Plastic Boards: Microplastic Contamination
Every cut releases tiny plastic particles into your food. Over time, these accumulate in your body, posing potential health risks. Plus, deep knife grooves become a breeding ground for bacteria.
❌ Wooden Boards: Absorbs Bacteria & Moisture
Wood is highly porous, soaking up moisture, odors, and bacteria. Even with regular washing, hidden germs thrive, increasing the risk of foodborne illness.
❌ Stone, Glass & Steel: Too Hard, Too Harsh
These materials are extremely tough on knives, causing rapid dulling and extra maintenance. They also lack shock absorption, making chopping louder and less controlled.
The Ultimate Cutting Board.
There is no other material like it in the kitchen world Gentle on knives, exceptionally hygienic and completely non-toxic.
