Is Wood for the Chop?
Stuart McNeil of UK’s Society of Food Hygiene and Technology debunks the myths about wooden chopping boards.
They’re unhygienic: Wrong.
As long as you wash your board with detergent after use and rinse with clean water. And follow the rule: one for raw, one for cooked and salad.
They have natural antiseptics: Wrong.
Though there are some in the raw product, such compounds soon wash out after use.
They can’t go in the dishwasher: Right.
Cheaper, softer boards can warp and crack with machine washing. Some good, imported ones are labelled dishwasher-safe.
Hard wood is better: Right.
It’s more resistant to damage and so should last longer than softer wood.
They can be used indefinitely: Wrong.
When the surface of the board is badly scored, splinters can contaminate
food and bacteria can lodge in cuts.
A worldly way to eat well
The typical food pyramid favours a diet high in whole grains, fruits and vegetables. But mixing it up can make your meals more exciting. Take a look at the Latin American food pyramid shown here, or view Mediterranean, Asian and other pyramids at oldwayspt.org.
And tickle your taste buds with these appealing alternatives:
Whole grains: Tortillas, couscous, brown rice, arepas (corn-flour pancakes).
Vegetables: Bok choy, bamboo shoots, bean sprouts.
