What harm does the commonly used disposable paper bowl do to the body?

To look good, chopsticks are bleached with sulfur dioxide, hydrogen peroxide or calcium (sodium) hypochlorite. After bleaching in these three ways, a lot of water is needed for cooking or rinsing. But in the actual manufacturing process, no one uses that much water.

It is reported that 93% disposable chopsticks in Taipei are fumigated and bleached with sulfur dioxide. The longer the fumigation time, the whiter the chopsticks and the more sour the taste. Manufacturers usually ignore the boiling step after sulfur dioxide fumigation and bleaching. Residual sulfur dioxide combined with other substances will become sulfite, which is considered to cause asthma in the medical field.

In fact, the seemingly clean disposable paper bowl hides huge health risks. Many processing plants use recycled paper to make paper bowls, and some small workshops use cheap and toxic industrial adhesives to stick paper bowls. Moreover, the ink printed on some paper bowls is not "food-grade" ink, but industrial ink, which is easy to penetrate into the inner wall of tableware and endanger health. Some people in the industry even said that the paper bowl can hold water because the inner wall is coated with polyethylene. Carbonyl compounds volatilize easily when heated, and people will smell a strange smell. Long-term intake of this substance is very harmful, especially in some small factories, which are still using recycled polyethylene waterproof membrane. Finally, in order to make its appearance beautiful, the manufacturer added a lot of fluorescent whitening agents. Once these harmful substances enter the human body, they will mutate cells and become potential carcinogens.

To sum up, the harm to human body is certain, and it is best not to use it.