131–140 of 167 posts
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Agreed, but I’m also someone who thinks dryer sheets are a scam as well.
They’re not?
Yes, I know it's not ideal for towels because the wax inhibits some absorption, but I couldn't stand it so I just went back to using dryer sheets.
Soon I'll be getting a good quality dryer with a steam sanitize mode, maybe that will help.
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They’re not?
I personally find that if I don't use them, my socks, towels, etc all come out very stiff and dry. Yes, I know it's not ideal for towels because the wax inhibits some absorption, but I couldn't stand it so I just went back to using dryer sheets. Soon I'll be getting a good quality dryer with a steam sanitize mode, maybe that will help.
From my understanding, this article is only about professional dishwashers used in restaurants and hotels etc. that use much higher concentrations and less rinsing than consumer dishwashers. They specifically mention that they could not repeat their findings on consumer dishwashers.
Yes but isn't this even worse? I can control what I use at home. I can't when I eat or drink out. So I get to pick between PFAS soaked throwaway single use cardboard cups or epithelial barrier damaging glass/ceramic ware.
Ok, this is posed to generate some sensationalist headlines. Do we get these concentrations with regular use in a dishwasher? Does it have cumulative exposure effects? Does it even reach the gut lining after digestion enzymes and acids? From the summary it seems that they only investigated the dose dependent toxicity.
11 months ago. Direct copy of linked study.
I stopped using extra shine mode on my Bosch dishwasher to save a little rinse aid. Noticed no difference. Vinegar ruined the seals and had to replace it.
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Household dishwashers are not affected because they usually have an additional wash cycle in the end. This study is about professional machines which wash dishes in mere minutes. So you can't do anything about it if you still want to eat at restaurants and don't want to bring your own dishes.
Always wondered what dishes look like with rinse aid and why people buy it. What am I missing? Are my dishes and glasses not sparkly enough without this aid?
Get yourself a big old tub of anhydrous citric acid from Amazon or wherever, make up a 10% solution and use that in place of rinse aid. Just check with your dishwasher manufacturer that it’s not going to cause issues first. I got a new Miele unit a few months ago and the manual specifically advises the use of such a solution, with caution not to make it any stronger. It’s been working like a charm.
I'm not using rinse aid at all. Just dishwasher gel with no rinse aid included, and salt. Cheap-ish Beko dishwasher. No issues.
Get yourself a big old tub of anhydrous citric acid from Amazon or wherever, make up a 10% solution and use that in place of rinse aid. Just check with your dishwasher manufacturer that it’s not going to cause issues first. I got a new Miele unit a few months ago and the manual specifically advises the use of such a solution, with caution not to make it any stronger. It’s been working like a charm.
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Everyone I've ever known? Who doesn't separate meat in their fridge, and who's keeping so much in there at one time that this is a problem? Dating opening times is going too far IMO: if it's open, and longer then 7 days in the fridge you toss it. Which is to say, if you can't remember when you opened it, that's also a good sign not to eat it. It's not like any of this is hard to do. Although this: > a home dishwasher…
Also restaurant vs home cooking is like a classic principal agent problem. If I don't want to get sick, I store stuff reasonably, sniff before cooking, and don't hold things past date/days open. A restaurant wanting to make money is incentivized against being "better safe than sorry" on throwing away stuff rather than serving it. They care more about complying with the letter of the law with respect to passing health…
People who have had botulism know that isn't real food poisoning..