eee@lemm.ee to science@lemmy.world · 9 months agoDefinitely Do Not Put Plastic in the Microwavewww.bonappetit.comexternal-linkmessage-square57fedilinkarrow-up1275arrow-down129file-textcross-posted to: science@beehaw.org
arrow-up1246arrow-down1external-linkDefinitely Do Not Put Plastic in the Microwavewww.bonappetit.comeee@lemm.ee to science@lemmy.world · 9 months agomessage-square57fedilinkfile-textcross-posted to: science@beehaw.org
minus-squareeee@lemm.eeOPlinkfedilinkarrow-up21arrow-down3·9 months agoThis article focuses on microwaving, but the news about sous vide isn’t great: “This study proved that the sous vide method causes polymer degradation at high temperatures and longer time periods”: https://pubmed.ncbi.nlm.nih.gov/36398752/
minus-squarecan@sh.itjust.workslinkfedilinkEnglisharrow-up8arrow-down2·9 months agoWe all are, my friend. We all are.
minus-squareTurducken@mander.xyzlinkfedilinkarrow-up8arrow-down1·9 months agoDon’t eat at Olive Garden or really any fast casual. They all hold items in plastic in hot water.
minus-squareWHYAREWEALLCAPS@lemmy.worldlinkfedilinkarrow-up6·9 months agoWhile I cannot read the article, the abstract does not describe an issue of microplastics transferring from the sous vide container to the fish, rather the effect of the high temps over longer time on the microplastics already present in the fish.
minus-squareGingerlegs@lemmy.worldlinkfedilinkarrow-up5arrow-down1·edit-29 months agoI expected this and I’m still mad Edit: SOMEONE TELL GUGA
This article focuses on microwaving, but the news about sous vide isn’t great:
“This study proved that the sous vide method causes polymer degradation at high temperatures and longer time periods”: https://pubmed.ncbi.nlm.nih.gov/36398752/
We all are, my friend. We all are.
Don’t eat at Olive Garden or really any fast casual. They all hold items in plastic in hot water.
While I cannot read the article, the abstract does not describe an issue of microplastics transferring from the sous vide container to the fish, rather the effect of the high temps over longer time on the microplastics already present in the fish.
I expected this and I’m still mad
Edit: SOMEONE TELL GUGA