Science shows that plastic cutting boards shed significant microplastics directly into food. Studies estimate 7 to 50 grams per person annually from a single board, with hundreds of grams of plastic lost over a board's lifetime. Mouse studies show these particles can impair gut barrier function, cause intestinal inflammation, and alter gut microbiota. Contrary to popular belief, plastic boards are not more hygienic than wood; knife-scarred plastic is difficult to sanitize and has been epidemiologically associated with higher salmonellosis risk, while hardwoods like maple and beech demonstrate natural antimicrobial properties.
This is HIGH PRIORITY because cutting boards are one of the most direct ingestion routes for microplastics. Every chop on a plastic board pushes plastic particles straight into your food.
Laurel recommends cutting boards made from untreated hardwood (like maple, acacia, walnut, or beech) or bamboo. Stainless steel, glass, and pure titanium are also safe options, though they will dull your knives faster and glass presents a breakage risk.
Laurel avoids cutting boards made from plastic, "bio-plastic," or questionable metal alloys.
Tip: Use separate boards for raw meat and ready-to-eat foods, wash with hot water and detergent, and allow wooden boards to dry fully between uses. This simple routine keeps wood boards just as hygienic as any other material.
Cutting Boards
Science showsplastic cutting boards shed significant microplastics directly into food. Studies estimate 7 to 50 grams per person annually from a single board, with hundreds of grams of plastic lost over a board's lifetime. Mouse studies show these particles can impair gut barrier function, cause intestinal inflammation, and alter gut microbiota. Contrary to popular belief, plastic boards are not more hygienic than wood; knife-scarred plastic is difficult to sanitize and has been epidemiologically associated with higher salmonellosis risk, while hardwoods like maple and beech demonstrate natural antimicrobial properties.
Laurel recommends cutting boards made from untreated hardwood (like maple, acacia, walnut, or beech) or bamboo. Stainless steel, glass, and pure titanium are also safe options, though they will dull your knives faster and glass presents a breakage risk.
Laurel avoids cutting boards made from plastic, "bio-plastic," or questionable metal alloys.
Tip: Use separate boards for raw meat and ready-to-eat foods, wash with hot water and detergent, and allow wooden boards to dry fully between uses. This simple routine keeps wood boards just as hygienic as any other material.