Today's chopsticks can be described as numerous, bamboo, steel, porcelain, carved, painted, cartoon, and shaped. Which chopsticks are the healthiest and most qualified to accompany three meals a day?
Bamboo chopsticks and wooden chopsticks are best for dining table
Bamboo chopsticks should be the preferred choice for an affordable meal. Good quality bamboo chopsticks, non-toxic and harmless, will not be deformed when exposed to high temperatures, and the price is cheap. Followed by wooden chopsticks, but need to be natural wood chopsticks, those painted wooden chopsticks are not recommended, because the heavy metal lead in the paint and organic solvents such as benzene in high temperature, oil will dissolve in the food, resulting in health risks. As for the colorful plastic chopsticks, throw them away as soon as possible. The texture is brittle, and it is easily deformed after being heated, producing substances harmful to the body.
Silver chopsticks, ceramic chopsticks, and stainless steel chopsticks have little effect on health, but they are heavier and feel less good to use. And metal chopsticks have strong thermal conductivity. When the food is overheated, it is easy to iron the mouth. Old people and children should avoid using it. Ceramic chopsticks are not fragile and are not recommended as common tableware.
The new chopsticks are boiled for half an hour.
Whether chopsticks can serve health, cleaning is the most important. Newly purchased chopsticks need to remove viruses and bacteria and certain chemicals that chopsticks accumulate during production and transportation. The chopsticks that have just been bought can be washed first with tap water, then washed with detergent, placed in a pot and boiled for half an hour, dried and then used.
Always clean the dishes in time after meals. The habit of throwing chopsticks on the table indiscriminately will cause intimate contact between the chopsticks and the bacteria. The longer the bacteria, the more bacteria or viruses are enriched in the chopsticks, and even penetrate into the interior of the chopsticks.
To keep the chopsticks clean, you should also have the correct cleaning method. Some people like to put the chopsticks that have just been washed and drenched directly into the chopsticks box, or use a dishwashing cloth to dry the chopsticks and put them into the chopsticks box. In fact, the humid environment is a breeding ground for many bacteria, even a small amount of water stains. Chopsticks often "live" in a humid environment and are inevitably contaminated.
The correct cleaning method is: slowly wash with a pair of flowing water, after washing, dry and put into the chopsticks box. The chopsticks box should be cleaned once a week and disinfected frequently to ensure that the inner wall is dry and hygienic.
Chopsticks are usually valid for half a year.
Some families may use a pair of chopsticks for several years. In fact, chopsticks also have a long life. After half a year, the bacteria and detergents will remain in the small grooves on the chopsticks. In this case, the probability of disease increases accordingly. Therefore, it is recommended to cook the chopsticks with boiling water for about 5 minutes every week for thorough disinfection. You can also sterilize the chopsticks in a disinfection cabinet every day. Chopsticks that are used for more than half a year should be updated in a timely manner.
Going out to eat more chopsticks is healthier
Going out to eat, many people choose disposable chopsticks, but I don't know how many hidden chopsticks are hidden.
One of the hidden dangers is the shelf life. Few people pay attention to the disposable chopsticks also have a shelf life. Chopsticks that have passed the shelf life are prone to mildew. Lighter people may cause digestive diseases such as infectious diarrhea and vomiting. In severe cases, carcinogens such as aflatoxin may be induced. As early as 2005, the General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) required the disposable chopsticks packaging to be marked with the name of the manufacturer, the site, the date of manufacture, the date of warranty, and the implementation standards. However, the packaging of disposable chopsticks in restaurants and supermarkets is very high. It is ugly to see such words.
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