Are Your Cutting Boards Safe? Expert Cautions Against Degrading Materials
KUWAIT CITY, March 26: Nutritionist Nawal Al-Jazzaf has warned against using cutting boards made from materials that degrade with frequent use because they can attract bacteria and microbes. This warning is part of an awareness campaign launched by the Public Authority for Food and Nutrition (PAFN), which provides tips for maintaining a healthy lifestyle.
Al-Jazzaf explained that cutting boards come in various materials such as wood, metal and compressed plastic. She recommended having a separate cutting board for each type of food and ensuring that frequent use does not cause the material to break down and harbor harmful microbes. She also advised using cutting boards made from 18/10 stainless steel and cleaning them with a solution of diluted chlorine or vinegar mixed with water.
In another part of the awareness campaign, Al-Jazzaf addressed the misconception some people have about eating fish during Ramadan, believing it makes one thirsty. She affirmed that fish has numerous health benefits, not only as a source of animal protein but also as one of the most easily digestible proteins suitable for all age groups, including children over one year old. She clarified that many people reduce their fish consumption during Ramadan due to concerns about thirst. She recommended grilling fish as the best cooking method, while highlighting that fish is rich in Omega-3 fatty acids which are also found in other foods like maize and squid. These nutrients help protect the heart from atherosclerosis, strengthen memory, and may prevent Alzheimer's and dementia, she added.
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