Shocking Facts About Chopsticks
Bamboo is used to make disposable chopsticks. Seems like a very natural and healthy utensil to use but lets go a few steps further and see the process of manufacturing disposable chopsticks.
Bamboo tress are cut and then shredded into smaller similar sized sticks.
The second stage is where the chopsticks are bleached using sulfur and hydrogen peroxide. Note that no disinfectants are used.
The drying process is nothing out of the ordinary. The chopsticks are left out in the open under the sun.
The chopsticks are bundle together without any protective covers and is then ready to be shipped out.
The chopstick is then transported via ship to various countries. The journey takes at about one month in which time the chopsticks are exposed to rats and cockroaches.
The chopsticks are then sent to small factory to be individually packed without being disinfected first.
This is when you get in the picture..the chopstick then goes right into the consumer's or rather your mouth
Within the chopstick there are millions of 'mokey face' like formations that trap chemical residues.
Residue from the chemicals would stay inside these holes until it comes in contact with heat when used.
These disposable chopsticks not only adds to never ending garbage growth but also when burnt emits acidic gasses.
It would be prudent not to use it for BBQ or when
you are indulging in a hot bowl of noodle soup.
Exposure to this acidic chemicals will lead to breathing
difficult, nausea, diarrhea, asthma, lymph nodes
blockage, loss of calcium due to the sulfur.
How often do we use these disposable chopsticks? For a
person like me who loves Chinese food, I am sure that I
use it at least three times a week! This is a real put off. Should
I now carry my own chopsticks around?