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What makes these chopsticks so 'smart'?

What makes these chopsticks so 'smart'?

When you're chowing down at a restaurant in the U.S., you don't usually have to worry about the quality of the food. I can count on one hand the number of times I've gotten food poisoning from eating out.

Having done some traveling in Europe and South America, however, I know that's not the case everywhere. And it's definitely not the case in China.

In recent years, China has been rocked with scandals involving everything from toxic milk to glow-in-the-dark pork. Earlier this month, a cook at a hotel in the tourist town of Hangzhou was put on trial for painting food with “inedible pigment” to make it look more appealing.

Yikes! In the U.S., we only paint our food to make it look good in commercials - watch this video to see what I mean.

That being said, an even bigger problem in China is contaminated recycled cooking oil and water being used in preparing food. It's such a big problem that one Chinese company is working on a high-tech solution.

Next page: The dawn of smart utensils
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