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”: 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”:,7770,1925,00.html
# “Neutrition Action Newsletter”:
# “Mayo Clinic”:
# “What’s Cooking”:
# “Reluctant Gormet”:
# “ScienceNews”:
# “National Food Safety”:
# “Alaska Science Forum”:
# “Good Health Suppliments”:

And I am not crazy…


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