Some people use plastic cutting-trays / knives / forks /spoons / cups / jugs, which also are some things to avoid.
I would also avoid all nonstick pans and utensils, as they're lined with PFAS which is worse than plastic, and slowly it will break off into the food. Beware the industry shills on this forum, as they will have you ignore the fact that ingesting PFAS is well known to result in higher blood levels of PFAS.
Fully agree with you, however eating small bits of PFAS from pans seems to be pretty non toxic.
Even in the recent Veritasium video about it they said that unless the chemical was heated to above ~300 degress C if will pass through the human digestive system without causing any harm.
Didnt know that we reached that level of degredation already! :-D
Another example comes to my mind: In lot of European conutries, at "cheese corner/bar" in the supermarket, every time a piece of cheese is cut, they are removing the foil, cutting the cheese, and then re-packing it in new foil after that - and this for every chees bar in every supermarket: How much kilometers does just one branch waste per year?
Yes I just mean the more expensive tea on the shelf. On cheaper SKUs they're trying to cut cost so they use normal tea bags. The plastic sachets were a trend for a couple years but hopefully most brands have switched away.
That study is interesting because they used SEM to image the plastic afterward, and you can see how the plastic surface has literally been torn up on a microscopic level simply by touching hot water.
Plastic has a low-energy surface, which means it doesn't take much energy to tear it apart. Even Brownian motion is enough, which is pretty wild.
> Or is there really a difference in the quality/taste of the expensive ones?
If we are still talking about tea, then of course there are huge differences. And the best tea is not packaged in individual tea bags (also it's not sold in supermarkets unless it's a country with a very high tea culture).
So at the low end you would have tea that is grown with lots of chemicals, plucked by machines or by badly paid workers, industrially processed in high quantities, sold as bulk on international markets. While on the highest end you would have artisanal small-batch tea with no chemicals involved, possibly grown in some special way like the tea bushes shaded from the sun or hundred years old tea trees in forested areas, processed by hand so the leaves are not broken etc... And all of this is reflected in the taste.
I would also avoid all nonstick pans and utensils, as they're lined with PFAS which is worse than plastic, and slowly it will break off into the food. Beware the industry shills on this forum, as they will have you ignore the fact that ingesting PFAS is well known to result in higher blood levels of PFAS.