Many people are used to scrubbing and cleaning chopsticks simultaneously. However, toxicology experts have labeled this practice as entirely incorrect.
According to the Thai media outlet Sanook, Tan Dunci, a clinical toxicology nurse at Linkou Chang Gung Memorial Hospital in Taoyuan City, Taiwan, discussed the proper way to clean chopsticks on a health and medicine program on the 7th.
She noted that chopsticks often have horizontal grooves and advised, “You should wash along these grooves. Then, rub all the chopsticks several times in a straight line. Don’t forget to clean each one individually.”
She also recommended using a soft sponge for chopsticks with patterns or those made of metal. She explained, “Patterns can peel off, and metal chopsticks can get scratched, which could lead to toxins entering the body.”
A report from China highlights a case where bamboo chopsticks, which are commonly used and prone to mold and contamination, were linked to a family member developing liver cancer.
Aflatoxin, a toxin found on moldy bamboo chopsticks, is highly harmful to the liver and is classified as a carcinogen.
Research shows that aflatoxin is 68 times more toxic than arsenic.
Besides, melamine and plastic chopsticks are highly heat-resistant and can easily deform. This deformation can release harmful substances detrimental to the liver and kidneys.
She added, “Melamine tableware can superficially withstand temperatures above 212 degrees Fahrenheit, but in practice, it can start to break down at 40 to 50 degrees Celcius (104 to 122 degrees Fahrenheit). Therefore, avoid placing boiling soup in melamine dishes.”
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