Microplasty is everywhere. From the air we breathe, the water we drink, to the products we consume, tiny plastic fragments, some of which are even smaller than a strand of human hair, are around us, getting into our bodies without even understanding it. A number of foods, including seafood, salt, sugar, fruits, vegetables and tea bags, can release a huge amount of microplasty into our blood and enter the brain, liver, kidneys, heart and other important organs that lead to some deadly chronic diseases. It is estimated that an amazing 2.40,000 nanoplasty occurs in a single plastic water bottle found by researchers from the Colombian University in a document published in the journal of the National Academy of Sciences.
According to a study of 2024, published in the science of the general environmental magazine, microplastic pollution can also begin in our kitchens, where processes such as heating, cooling, mixing, slicing and storage are taking place.
Based on the aforementioned study, here are some kitchen items that can increase our microplastic exposure:
Plastic containers
Plastic storage containers are the main product in most kitchens, but over time they can start degraded and microplast. Even the act of opening and closing these containers can create microplastic particles. The problem worsens when the containers are old or scratching, as friction from lids or dishes can cause more plastic.
The decision is: To reduce the exposition, switch to glass or stainless containers if possible. These materials are more durable and less likely to wash plastic particles into your food.
Old plastic dishes
Plastic vessels can quickly increase your microplastic reception. In a study of 2024, Luster and her colleagues from the UK and Norway prepared jelly in the old or in new plastic utensils. They heated the water, mixed the jelly, kept it, cooled it and cut it into pieces. While jelly, made from a new plastic utensil, had about nine microplastic particles per sample, made of old plastic utensils, had about 16. Jelly made from worn plastic utensils was made by 78 percent more microplast than in the new dish.
Decision: It is best to use stainless steel, cast iron, ceramic dishes and glassware. Teflon and old non -stick vessel should also be avoided.
Cutting boards
Although you may not think twice about the cutting board you use, the plastic board can be the main source of microplasty. If you cut food on a plastic cutting board, especially with meat, you can include up to 196 microplastic particles, the researchers say. This happens from the friction between the knife and the plastic.
The decision is: If you want to minimize this risk, try moving to bamboo or wooden cutting boards. These materials are not only safer for food, but also more stable.
Blender with plastic jars
The use of blender involves friction, which can lead to the release of a large amount of microplasty. In a study published in the magazine Desident Materials, the researchers, billions of plastic particles, which were excreted in just 30 seconds of mixing. This is especially true of the manufacture of smoothies or frozen drinks that require ice or hard food.
Decision: If you regularly use a plastic blender, think about upgrading to one with a glass jar. Glass is a safer, uninformed material that does not shed harmful particles into your food.
Cleaning the sponge
Skin dishes create friction, which can cause the microplastic particles to destroy the sponge and pollute your kitchen. Washing the sponge after use helps remove most particles, but many are still in the runoff, entering the environment and possibly returning to you through the water sources.
The decision is: To reduce this, choose natural sponges made of cellulose or other biodegradable materials rather than synthetic.
