Summary
A new study from Spain’s Autonomous University of Barcelona reveals that tea bags made from nylon, polypropylene, and cellulose release billions of micro- and nanoplastic particles when steeped in boiling water.
These particles, which can enter human intestinal cells, may pose health risks, potentially affecting the digestive, respiratory, endocrine, and immune systems.
Researchers urge regulatory action to mitigate plastic contamination in food packaging.
Consumers are advised to use loose-leaf tea with stainless steel infusers or biodegradable tea bags to minimize exposure.
No it doesn’t. This study is unscientific garbage and should be retracted.
Their “simulation” of making tea involved 300 teabags boiled in 600ml of water at 95 C while being stirred at 750rpm for an unspecified amount of time. They then took counts using undiluted samples of that liquid.
It isn’t clear why they chose such an absurd methodology, but it is absolutely spurious to draw conclusions from this about teabags used under normal conditions.
So can I still have my tea or what? I’m inclined to trusting you over some barcelonians
Just go with loose leaf, if you like tea you’ll be doing yourself a favor anyways because it’s much better tea.
You’re so right. Azores (a part of Portugal) produces some great tea. Love the green variety
Just be sure to brew it at the right temperature. I ruined green tea for years until someone pointed out I was doing it wrong by using boiling water. I never realized you’re supposed to brew it at or under 160F
The green variety you shouldn’t brew as hot Just a broil (is that the word?) And also leave it longer in the “stew”
It is not the word. Broiling is a cooking technique of using very high direct radiant heat (i.e. cooking below the heat source). In England and Europe it’s often called “grilling”.
Sorry, late reply. Not a native speaker, and although I know a bit of english, I struggle with some culinary terms. I thought broil was when you heat water just below boiling point, like 80°C instead of 100°. What’s the term for that? It’s more like poaching 😅
The word you would use is “steep”. It means to put something in a liquid to extract its flavor into the liquid.
Maybe you were thinking about “braise”, which is when you half cover something in a liquid and cook it all just below boiling, but then the liquid turns into a sauce.