Archive: https://archive.today/mdvYn From the post: >>You can't see them, but they are there, hundreds of miniscule particles of plastic lurking in your steak. As it cooks in a hot pan, these unwelcome guests liquify, oozing into the meat before solidifying again as it cools down on your plate. And they're not just in steak. Unwittingly, you are eating them all the time. These interlopers in our food are microplastics and nanoplastics, particles of less than 5mm or 1 and 1,000 nanometres respectively. But how do they get into our food? And, in a world infused with bits of plastic, what can we do to reduce exposure in our diets?