Cutting Boards

Recently, Diane and I have been in a heated debate about cutting boards. I believe that wood are best to cut meat. She believes that plastic is best. Who’s right? We’ve consulted Risa one of our [many] nutritionist friends and she responded that plastic were best. Why?

The fact is after a quick “Google search”:http://www.google.com/search?hl=en&lr=&ie=UTF-8&oe=UTF-8&q=cutting+boards+and+bacteria&btnG=Google+Search I found a slew of articles which both deny and confirm my assessment. But as I weeded my way through the fray I found, more than not, -wood the champion- both are equally good/bad from _reputable_ sources. _Although they caution that all surfaces be washed with hot soapy water after use._

# “Foodnetwork”:http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1925,00.html
# “Neutrition Action Newsletter”:http://www.cspinet.org/nah/11_00/ks_an4.html
# “Mayo Clinic”:http://www.mayoclinic.com/invoke.cfm?objectid=D542B4F4-649E-4014-B0444D9488F33C12
# “What’s Cooking”:http://whatscookingamerica.net/Q-A/cuttingboard.htm
# “Reluctant Gormet”:http://www.reluctantgourmet.com/cutting_boards.htm
# “ScienceNews”:http://www.sciencenews.org/pages/sn_arc97/7_12_97/food.htm
# “National Food Safety”:http://foodsafety.ifas.ufl.edu/HTML/il114.htm
# “Alaska Science Forum”:http://www.gi.alaska.edu/ScienceForum/ASF11/1121B.html
# “Good Health Suppliments”:http://www.antiaginglifeextension.com/health_matters_minutes/articles/kitchen_cutting_boards.asp?a=1563&c=&p=

And I am not crazy…

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