"This study proved that the sous vide method causes polymer degradation at high temperatures and longer time periods": https://pubmed.ncbi.nlm.nih.gov/36398752/

[–] oldGregg@lemm.ee 22 points 1 year ago (1 children)

ralph

[–] can@sh.itjust.works 5 points 1 year ago

We all are, my friend. We all are.

[–] TheTurducken@mander.xyz 7 points 1 year ago

Don't eat at Olive Garden or really any fast casual. They all hold items in plastic in hot water.

[–] WHYAREWEALLCAPS@lemmy.world 6 points 1 year ago

While I cannot read the article, the abstract does not describe an issue of microplastics transferring from the sous vide container to the fish, rather the effect of the high temps over longer time on the microplastics already present in the fish.

[–] Gingerlegs@lemmy.world 4 points 1 year ago* (last edited 1 year ago)

I expected this and I’m still mad

Edit: SOMEONE TELL GUGA