The hidden dangers of microplastics in your kitchen

Y HOPE KING-Emmanuel Emmanuel, a 35-year-old chef, has been cooking for his family and friends for years. But recently, he’s become aware of the alarming amount of plastic waste generated in his kitchen. From plastic bags and containers to water bottles and straws, plastic has become an integral part of Ghanaian cuisine.

However, the consequences of this plastic addiction are dire. Ghana’s streets, drains, and waterways are choked with plastic waste, causing flooding, pollution, and harm to marine life.

The World Bank estimates that Ghana generates over 3 million tons of plastic waste annually, with only a fraction being recycled.

Emmanuel has decided to take action. He’s started using reusable bags, containers, and water bottles in his kitchen. He’s also begun experimenting with traditional Ghanaian cooking methods that use minimal plastic. “It’s a small step, but every bit counts,” he says.

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As Ghana struggles to manage its plastic waste, individuals like Emmanuel are leading the charge towards a more sustainable future. Will his efforts inspire others to join the fight against plastic pollution in Ghana? Only time will tell.

And, a lesson from the outside world will also put us on our toes to look sharp on the use of plastics. A story of a senior researcher in microplastics.

When Amy Lusher, a senior researcher in microplastics at the Norwegian Institute for Water Research, moved in with her partner, she took a drastic step: she replaced all their plastic kitchenware with items made of glass, wood, and stainless steel.

Lusher, who holds a Ph.D. in Marine Science and has published numerous papers on microplastic pollution, knew that everyday kitchen items, from cutting boards to blenders, can release tiny plastic particles into our food.

Researchers have found that microplastics are ubiquitous in our environment, contaminating everything from seafood to tap water.

But a growing body of evidence suggests that our kitchens may be a significant source of microplastic exposure. “It’s coming from our cooking, our packaging, and our bottles,” Lusher says.

Studies have shown that plastic cookware, particularly old and worn-out items, can shed thousands of microplastic particles into our food each year. Cutting boards, blenders, and kettles are all culprits, releasing microplastics through friction, heat, and wear and tear.

The consequences of microplastic ingestion are still being studied, but research suggests that it may be linked to inflammation, coronary artery disease, and neurodegenerative impairment.

“We are at an early stage, but there is growing evidence that exposure to microplastics is linked to adverse health effects,” says John Boland, a chemist at Trinity College Dublin.

So, what can you do to reduce your exposure to microplastics in the kitchen? Here are a few tips:

– Replace plastic cutting boards with wooden or bamboo ones.
– Swap plastic kettles for stainless steel ones.
– Use glass storage containers instead of plastic ones.
– Avoid heating food in plastic containers or bottles.
– Rinse dishes thoroughly after washing to remove any microplastic residue.

While individual actions can help, experts agree that broader change is needed to address the microplastic problem.

“We need regulators to drive industry to make safer plastics,” Boland says.
Until then, being mindful of microplastics in our kitchens is a good place to start.

Meanwhile,there is an ongoing studies on how plastics get into the body at the Polymateria Laboratory of the Imperial College London,

They have discovered the world’s first biodegradable technology capable of fully breaking down polypropylene (PP) and polyethylene (PE) materials.

Source: hopekingdotblog.wordpress.com