Zoe Schlanger

It's like use. Dandruff, just like plastic dandruff is coming off. Exactly like dandruff. I mean, one thing I also notice in people's kitchens is how common a plastic cutting board is. And that's just you slicing chunks of plastic into your tomatoes every single time. And I get why people have it. It's, like, easier to make it sanitary. They wash quite well. But it's just not worth it.

It's like use. Dandruff, just like plastic dandruff is coming off. Exactly like dandruff. I mean, one thing I also notice in people's kitchens is how common a plastic cutting board is. And that's just you slicing chunks of plastic into your tomatoes every single time. And I get why people have it. It's, like, easier to make it sanitary. They wash quite well. But it's just not worth it.

You can use anything else. The other problem with most plastics is that there are other molecules in that material, in that base polymer, that are added there to make the plastic... flexible or make it really thin. And those things are broadly called plasticizers. They include things you might have heard of like phthalates that have also been associated with lots of harmful health outcomes.

You can use anything else. The other problem with most plastics is that there are other molecules in that material, in that base polymer, that are added there to make the plastic... flexible or make it really thin. And those things are broadly called plasticizers. They include things you might have heard of like phthalates that have also been associated with lots of harmful health outcomes.

You can use anything else. The other problem with most plastics is that there are other molecules in that material, in that base polymer, that are added there to make the plastic... flexible or make it really thin. And those things are broadly called plasticizers. They include things you might have heard of like phthalates that have also been associated with lots of harmful health outcomes.

Basically, there's no good plastic, particularly not in your kitchen.

Basically, there's no good plastic, particularly not in your kitchen.

Basically, there's no good plastic, particularly not in your kitchen.

Can you tell me more about them? Are they hard and sturdy or are they like what you got your takeout in like seven months ago and you're still using them? Both.

Can you tell me more about them? Are they hard and sturdy or are they like what you got your takeout in like seven months ago and you're still using them? Both.

Can you tell me more about them? Are they hard and sturdy or are they like what you got your takeout in like seven months ago and you're still using them? Both.

Okay, what's coming? I mean, I get it. It's like there's so much convenience to this. Yes. So typically my understanding is one rule of thumb is that harder, sturdier plastic is maybe shedding fewer phthalates than the very flexible ones, but they could also be shedding other compounds of concern.

Okay, what's coming? I mean, I get it. It's like there's so much convenience to this. Yes. So typically my understanding is one rule of thumb is that harder, sturdier plastic is maybe shedding fewer phthalates than the very flexible ones, but they could also be shedding other compounds of concern.

Okay, what's coming? I mean, I get it. It's like there's so much convenience to this. Yes. So typically my understanding is one rule of thumb is that harder, sturdier plastic is maybe shedding fewer phthalates than the very flexible ones, but they could also be shedding other compounds of concern.

And the thing about containers is that if you're putting something in that container that is fatty, if it has an oil, an animal fat, anything like that, lipids encourage these compounds to migrate out of the plastic and into the food. These plasticizers I was talking about are lipophilic, meaning they easily transfer when in contact with fats.

And the thing about containers is that if you're putting something in that container that is fatty, if it has an oil, an animal fat, anything like that, lipids encourage these compounds to migrate out of the plastic and into the food. These plasticizers I was talking about are lipophilic, meaning they easily transfer when in contact with fats.

And the thing about containers is that if you're putting something in that container that is fatty, if it has an oil, an animal fat, anything like that, lipids encourage these compounds to migrate out of the plastic and into the food. These plasticizers I was talking about are lipophilic, meaning they easily transfer when in contact with fats.

So we're often putting our leftovers in these bins, and almost always those have some kind of fat. And then it also depends if you're heating things in that plastic. Heat is something that degrades plastic quite readily. I see you smirking.

So we're often putting our leftovers in these bins, and almost always those have some kind of fat. And then it also depends if you're heating things in that plastic. Heat is something that degrades plastic quite readily. I see you smirking.

So we're often putting our leftovers in these bins, and almost always those have some kind of fat. And then it also depends if you're heating things in that plastic. Heat is something that degrades plastic quite readily. I see you smirking.