how about plastic cutting boards?

Options
Mallory107
Mallory107 Member Posts: 223
edited June 2014 in Complementary and Holistic Medicine and Treatment

Wasn't sure where else to post this-

I am starting to clean up all environmental toxins that surround me.  Does anyone know about the hard plastic cutting boards?  I like them because I can put them in the dishwasher to clean them but now I am worried that they might be bad. I can't find a number on them to know what kind they are.  If they say dishwasher safe does this automatically mean they are ok?

· Share on FacebookShare on Twitter

Comments

  • mdg
    mdg Member Posts: 3,571
    edited January 2012

    I have wondered the same thing...I have been making all kinds of changes but I have not done cutting boards yet. 

    Just found this link:

    http://nonbpa.com/bisphenol-a/bpa-free-kitchen/

    I have some wood and some plastic...guess I will go with all wood.

    · Share on FacebookShare on Twitter
  • sweetbean
    sweetbean Member Posts: 1,931
    edited January 2012

    You know, those plastic cutting boards are usually not smooth and those textured surfaces are TERRIBLE for your knives.  Dulls them almost immediately.  I use all bamboo boards.

    · Share on FacebookShare on Twitter
  • Medigal
    Medigal Member Posts: 1,412
    edited January 2012

    I have used the plastic boards for most of my life and have never had a problem with them.  I just make sure that if I cut meat on them they go into the dishwasher asap for protection.  I also make sure I put all knives I cut meat with in dishwasher.  Other than that, I am not fanatical about these type of problems.  Common sense is the best way to go in my book.  I hated the wood boards because they pick up all the smells of anything you cut on them and I did not like putting them in dishwasher.

    · Share on FacebookShare on Twitter
  • Mallory107
    Mallory107 Member Posts: 223
    edited January 2012

    thanks mdg-  Thats a great site!  Guess I am throwing away my cutting boards :-(  I would use wood but I am just afraid that I am not getting all of the raw meat contaminates off of it if I wash it by hand. And its jsut so easy to pop the plastic ones in the DW.   

    · Share on FacebookShare on Twitter
  • SpecialK
    SpecialK Member Posts: 16,486
    edited January 2012

    ladies - some links

    http://organicauthority.com/sanctuary/how-to-clean-wooden-cutting-boards.html

    http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

    · Share on FacebookShare on Twitter
  • althea
    althea Member Posts: 1,595
    edited January 2012

    SpecialK, you found the article (2nd link) I was vaguely recalling and I'm so glad to know that I remembered the information correctly. I love my wood cutting boards and am glad they get the better report. 

    For those of you depending on dishwashers for germ control, I wonder if we might include some discussion here on this topic.  It's my understanding that 185 degrees is the magic number for killing germs, which is considerably hotter than our water heater temperatures.  My mom needs a new dishwasher and the round of reading I did so far at consumer reports didn't really address this topic.  Do dishwashers have ratings for how hot they get inside?  What is that feature called?  I don't even know what phrase to google.  

    · Share on FacebookShare on Twitter
  • SpecialK
    SpecialK Member Posts: 16,486
    edited January 2012

    althea - glad I happened upon the article you recalled!  I just tried to look up temps for dishwashers and all I could really find out is that they have heat boosters that raise the temp beyond the hot water heater maximum of 120 degrees.  I could not really determine per individual brand what the water temp is when running through the cycle, but I will keep looking!

    · Share on FacebookShare on Twitter
  • peggy_j
    peggy_j Member Posts: 1,700
    edited January 2012

    I switched to bamboo. I'm also using wooden spoons and spatulas (to avoid the heat-plastic combo).

    · Share on FacebookShare on Twitter
  • Carola32
    Carola32 Member Posts: 206
    edited January 2012

    We've also switched to bamboo. When I still used my plastic one (for the same reasons everyone does, diswasher friendly & cheap), I put an old cloth over it at the end and cut my veggies that way, after reading an article and having my horrified aunt over the phone telling me how miniparticles get inside the foods you cut, eeek! We also replaced all kitchenware to cast iron; the pans may be very heavy, but for health and taste there's nothing better IMHO. As Peggy J, wooden spatulas & such are better. I'm curious about marble rollingpins, is anyone using them? I'm aware one shouldn't really wash wooden rolling pins, or atleast that's what my sister says...So maybe marble would be something?

    · Share on FacebookShare on Twitter

Categories