It's impossible to know the truth!

Many people avoid canned foods in the process of seeking cleanliness and avoiding preservatives. Should they? It's not true. There are many good reasons to store some healthy canned food in your kitchen.

Does canned food contain no preservatives?

In fact, no, no. A recent survey found that over 65% of people believe that canned foods contain preservatives. The main source of canned freshness is heating process and removing oxygen, which accelerates food spoilage. Most of the canned food in the supermarket is virtually preservative free, and will remain hygienic and safe before the canned food is opened.

If I want to avoid processed foods, shouldn't I avoid canned foods?

According to the International Food Information Committee (Ontic Information Council), the processed food is any deliberately changed food before we can eat it. Under this umbrella, canned food is considered processed, but the same is true of frozen vegetables, roasted nuts, ketchup, peanut butter, jam, even bagged salad vegetables and chopped fresh vegetables. Canned foods are considered to be the least processed, they are affordable, and provide availability and convenience throughout the year.

Can canned food contain no sodium?

Some people do, some people do not do this, that is why nutrition labels are helpful. You can easily check the amount of sodium in the service. Many brands do not add salt, and reduce sodium or low sodium varieties available. In order to reduce the total amount of sodium we consume, many brands are gradually reducing sodium and slowly reformulating the standard formula to remove some salts. At present, many canned soup in the market is 25% to 30% less sodium than a few years ago. Food analysis showed that drainage and cleaning of canned beans reduced the sodium content by 41%. A separate drainage resulted in a decrease in 36% of sodium. When using canned vegetables or beans, drain, rinse and omit any additional salt from the recipe to keep the sodium content reasonable. It is estimated that sodium in canned vegetables accounts for less than 1% of what we normally consume.

Isn't canned fruit and canned vegetables fresh?

It's not always the way it is. In some cases, the canning process locks nutrients, and in other cases it improves nutrient availability.

Blueberry can contain more antioxidants, anthocyanins, fresh or frozen.

Canned salmon are rich in heart healthy Omega -3 fatty acids and calcium, more abundant than fresh food.

Canning can promote healthy antioxidants. The half cup of canned tomatoes contains 11.8 mg of lycopene, compared to 3.7 mg of Chinese tomatoes.

Heat treatment of canned spinach, spinach and pumpkin increased the effectiveness of carotene transformation into vitamin A in the body. Half a cup of canned pumpkin contains three times more beta carotene than fresh pumpkin.

The effective lutein in canned corn is an antioxidant that protects the eyes, which is enhanced through canned processing.

The fibers in canned fruits and vegetables remain unchanged through canning.

Is canned food responsible for food borne diseases?

Canned foods are safe to eat unless canned food is expanded. It is prudent to buy Stainless or pitched tanks, but even in most cases it is safe. A retrospective analysis of 138500 foodborne diseases was conducted. None of them was directly linked to canned fruits or vegetables. Canned food will be shelf-life for at least two years from the date of packaging. Most canned foods will maintain their safety and nutritional value within two years, but there may be some changes in quality, such as changes in color and texture. When canned food is stored below 75 degrees F, shelf life is almost uncertain. Some of the canned foods that were submerged 100 years ago are still microbiological. Although I don't recommend keeping canned food for a long time!

Is BPA dangerous to wire cans?

The lining in metal food containers forms a barrier between metal and food, which helps to maintain the safety, quality and nutritional value of food. Bisphenol A (BPA) serves as a protective lining for some canned food products. FDA and the National Institutes of health are conducting scientific evidence reviews to support the safety of BPA, which has been approved for use in food containers. However, due to consumer concerns, many companies are moving to new CAN coatings and phasing out bisphenol A. This change is usually marked on the label as no BPA.

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