cutting boardOver the years, I’ve heard much controversy about which type of cutting board (plastic, rubber, wood, or glass) is best to use in the kitchen.

Various studies claim that boards can retain bacteria and need to be washed with bleach or that other boards can damage knife blades. And, people always want to know which boards are easiest to clean.

Trying to figure that stuff out is enough to drive a person right out of the kitchen and into the local pizza parlor for dinner!

From a healthy chef perspective, I would advise you to purchase an old-fashioned wood cutting board.  Besides the fact that chefs have been using wooden boards for centuries, there’s only one little tidbit of information I want to point out.

If you have a cutting board in your kitchen, please go take a look at it right now.  As you can see, whether it is plastic, rubber, or wood, it probably has little nicks and scrapes on it.  Those cuts come from use – chopping things on your board with a sharp knife.  The question is… where do those missing pieces from the cutting board go?

The answer is… they go into your food and into your body.

Bottom line, wood is easier to digest than plastic, rubber, glass, or any other substance.  And, if termites can survive and thrive on wood, then I can, too.

Get a wooden cutting board for the sake of your health.

To clean a wood board all you need to do is wipe it down with a hot sponge after each use.  There is no need to use bleach or other harsh chemicals on your board – they too, will eventually be absorbed into your body.

Keep raw meats separate, and don’t chop raw foods (salads and vegetables) on the same board surface without cleaning it first or simply flip it over and use the opposite side.

If you have the cash, you could always purchase two wooden boards of varying sizes, one for meats and one for vegetables.

This kitchen tip and many others can be found in Health is Wealth – Make a Delicious Investment in You!

Now get into the kitchen and start chopping!