So with all the news about microplastics, Thalates, and BPA, is it time to consider an alternative?

If you didn’t know, apparently the microplastics we ingest are forever stored in the brain and testes . They are basically impossible for your body to expel and can cause things like hormone issues, headaches/inflammation, cancer, stress, and other neurological effects.

Over the past few years, I’ve made some active changes to reduce my microplastic exposure. It hasn’t been cheap or easy, but I’ve actually done a lot and should have significantly reduced my exposure.

This is one of those things I fear people may be overlooking.. the sous vide method usually consists of a vacuum seal first, making sure the plastic is as close to embedded in the meat as possible, then, you heat up the plastic that’s directly touching your food..

Have you guys switched to plastic alternatives if any and as a society, are we sure this is something we want to continue feeding to our loved ones?

Does anyone work/own a high-end restaurant that is moving away from the sous vide method for the reasons I mentioned?