Wood Cutting Boards are Better for Your Health According to Science
The Superiority of Wooden Cutting Boards: Health Benefits and Best Woods
In our daily quest for a healthier and more sustainable lifestyle, the choices we make in our kitchens are paramount. These seemingly small decisions can have profound impacts on our well-being and the environment. Among these choices, selecting the right cutting board is crucial.
Wooden cutting boards, renowned for their durability and natural antibacterial properties, are an excellent option for health-conscious individuals. This article delves into why wooden cutting boards are superior, how to prevent cross-contamination, and the best types of wood for cutting boards.
The Hidden Dangers of Plastic Cutting Boards
Microplastic Ingestion
When you cut on a plastic board, you are not just slicing through your vegetables or meats; you are also cutting into the plastic itself. Each slice creates tiny grooves where plastic particles can break off and mix with your food. These microscopic plastic particles, often referred to as microplastics, are inadvertently ingested, posing potential health risks.
Endocrine Disruption
One of the most concerning aspects of plastic cutting boards is their impact on the endocrine system. Many plastics contain chemicals like bisphenol A (BPA) and phthalates, known for their endocrine-disrupting properties. These chemicals can mimic hormones in the body, leading to imbalances and a variety of health issues, including developmental, reproductive, neurological, and immune disorders. Continuous exposure to these chemicals through food contact can significantly affect your health.
When scraping food off a plastic cutting board into a bowl, you’re not just transferring food but also small plastic particles. These plastics can leach harmful chemicals into your food, increasing your exposure to endocrine disruptors. Over time, this continuous exposure can have significant adverse effects on your health.
The Health Benefits of Wooden Cutting Boards
Natural Antibacterial Properties
Wooden cutting boards, on the other hand, offer a safer and more sustainable alternative. Studies have shown that certain types of wood, such as maple and bamboo, possess natural antibacterial properties. These woods can kill bacteria that come into contact with their surface, making wooden cutting boards inherently more hygienic compared to plastic boards, which can harbor bacteria in their grooves .
Durability and Longevity
Wooden cutting boards are known for their durability. With proper care, a wooden cutting board can last for many years, reducing the need for frequent replacements and thus contributing to less plastic waste in the environment.
Less Damage to Knives
Wood is gentler on your knives compared to plastic. Cutting on a wooden surface keeps your knives sharper for longer, ensuring that your food preparation process remains efficient and safe.
Eco-Friendly Choice
Choosing a wooden cutting board is an environmentally friendly decision. Wood is a renewable resource, and many wooden cutting boards are made from sustainably sourced materials. This reduces your carbon footprint and helps in conserving natural resources.
Preventing Cross-Contamination
One of the most significant concerns in the kitchen is preventing cross-contamination. Using separate cutting boards for different types of food is an effective way to mitigate this risk. It is advisable to have one cutting board solely for raw meats and another for fresh fruits and vegetables. This practice helps prevent the transfer of harmful bacteria from raw meats to other foods, which can lead to foodborne illnesses.
Maintaining Your Wooden Cutting Board
To maximize the benefits of a wooden cutting board, proper maintenance is essential:
Regular Cleaning
Wash your wooden cutting board with hot, soapy water after each use. Avoid soaking it in water or putting it in the dishwasher, as this can cause the wood to warp and crack.
Disinfecting
Occasionally disinfect your wooden board by wiping it down with a solution of white vinegar or hydrogen peroxide. This will help eliminate any lingering bacteria.
Oiling
Periodically oil your wooden cutting board with food-grade mineral oil or beeswax. This will prevent the wood from drying out and cracking, extending its lifespan.
Top 5 Best Woods for a Cutting Board
Selecting the right type of wood for your cutting board can enhance its durability, antibacterial properties, and overall performance. Here are the top five best woods for cutting boards:
1. Acacia
Acacia is among the best materials for cutting boards due to its hardness and durability. It contains natural oils that provide water resistance, making it less likely to warp or crack. Acacia wood also has natural antibacterial properties that inhibit the growth of microorganisms on the surface. Its rich, warm colors add aesthetic value, and it is eco-friendly, being a fast-growing tree.
2. Maple
Maple is a preferred choice for cutting boards due to its hardness and tight grain pattern, which helps prevent deep knife marks and makes it easier to clean. It’s less porous than other woods, reducing the chances of bacteria growth. Look for SFC certified maple products to ensure the timber was harvested responsibly.
3. Teak
Teak is known for its natural oils, making it highly resistant to moisture and decay. This hardwood is ideal for cutting boards exposed to water and frequent use. Look for the SVKL label to ensure it was sustainably sourced.
4. Oak
Oak is a beautiful hardwood with a neutral blond color and high hardness rating. It is knife-friendly and won’t dull blades but has an open grain. Maintaining oak with an organic oil, like safflower oil, helps protect it from stains.
5. Olive Wood
Olive wood is not only visually stunning but also incredibly durable. It’s resistant to staining and odors, making it an excellent choice for cutting boards. Like other hardwoods, it requires regular maintenance with food-safe oil.
Conclusion
While plastic cutting boards may seem convenient, the hidden dangers they pose to our health cannot be ignored. Wooden cutting boards offer a safer, more sustainable, and hygienic alternative. By choosing wood over plastic, you not only protect your health but also contribute to a healthier planet. Remember to use separate boards for different food types to prevent cross-contamination and maintain them properly for long-lasting performance.
Next time you’re in the market for a cutting board, consider the numerous benefits that wooden cutting boards bring to your kitchen and overall well-being.
References
Cliver, D. O. (1997). Cutting boards in Salmonella cross-contamination. Journal of AOAC International, 80(5), 1053-1058. https://pubmed.ncbi.nlm.nih.gov/16640304/
Diamanti-Kandarakis, Evanthia et al. “Endocrine-disrupting chemicals: an Endocrine Society scientific statement.” Endocrine reviews vol. 30,4 (2009): 293-342. doi:10.1210/er.2009-0002
