andygraybeal
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I've been oiling my Boardsmith board with edible walnut oil I bought from Krogers. I wonder if I have to worry about customer's allergies?
Andy
Andy
I would worry about it, you know how people are now days. Also, what about it going rancid?
why not just use mineral oil?
Isn't getting away from fossil fuels or byproducts a good thing in general?
I refuse to use mineral oil to oil any of my wood boards. REFUSE REFUSE REFUSE!!!!
That site recommends the finish I've been using (and which I learned of from David the Boardsmith): a mixture of mineral oil and beeswax.This website says it won't go rancid: http://www.finewoodworking.com/how-to/article/food-safe-finishes.aspx
I refuse to use mineral oil to oil any of my wood boards. REFUSE REFUSE REFUSE!!!!
I use grapeseed, no rancidity, no issues.
By the way, I admire the 'refuse' stance on mineral oil even though I admit that's what I've got too. Not so sure if much attention is given to wider issues like this on KKF, we're so into our knives. Someone commented that if all the people who use mineral oil for boards in the world stopped it wouldn't make one iota of difference. Yet, on the other hand there's concern for things like the tiny possibility of a cutting board with grapeseed oil causing an allergic reaction with a customer. I'm sure if we all used grapeseed oil it wouldn't make much difference to diners. Both issues may be important.
I'm sure there's plenty of exaggeration and misplaced anxiety, but the rise of food allergies is pretty well documented, and not entirely imaginary. I've got a friend (South Asian, btw, not anglo), whose daughter is fatally allergic to LOTS of stuff, tree nuts included. It's not imaginary -- I've seen her in the hospital. Of course, even 20 years ago, she wouldn't have lived a month, so she wouldn't have shown up on the allergy statistics at all. (And no, her parents don't expect to ever take her into a restaurant -- they do everything they can to deal with it themselves.)
If someone is paying me to cook, and it's easy to substitute out a different product, I'll do it. I don't think a commercial kitchen is a place to make a political stand about "hysteria", esp. when there are enough real cases, and it costs nothing to accommodate.
there have been a lot of studies of the rise of food related allergies over the past few decades and they say it's probably from a few things that's been introduced into our food system and medical system around the same time the rise of food allergies has been going up.
they say these are from probably from the following:
pesticides and or other chemicals
hormones, antibiotics into our food
vaccinations, some view this as necessary and and others certain ones unnecessary
gmo products
food like substances replacing actual food
this is according to some research that i've been following for a couple years, only saying what has been said on these articles
as requested:
http://www.voanews.com/content/pesticide-suspected-in-rising-food-allergy-cases/1560760.html
http://www.dailymail.co.uk/health/article-2242094/Chlorine-tap-water-linked-increase-number-people-developing-food-allergies.html
http://edition.cnn.com/2010/HEALTH/08/03/food.allergies.er.gut/index.html
http://thechart.blogs.cnn.com/2012/12/04/pesticides-in-tap-water-produce-linked-to-food-allergies/
http://www.organicconsumers.org/articles/article_5296.cfm
all these chemicals and stuff put into our food can't be good for us.
if you check vaccine components which are listed on the CDC's website for each vaccine, they have MERCURY and many many other poisonous components included. they even have monkey brains as part of some vaccines, that just sets off alarms in my head. i'm no scientist or immunologist but i don't think it'd be good for you.
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