The doctors told whether canned foods are dangerous to health


Врачи рассказали, действительно ли консервированные продукты опасны для здоровья5 myths about the dangers of canned foods, in which all believe.

Most of us think of conservation of modern invention, but people have learned to keep food fresh during the time of Tutankhamun. In the long history canned food has acquired a lot of rumors: they do not contain vitamins that cause cancer, harm the figure.

Experts have decided to dispel the most popular myths about the dangers of canned foods.

Canned products are not use

Canning lost no more vitamins than other types of heat treatment: boiling, baking, frying. And sometimes canned foods even healthier than fresh. For example, in the tomato paste the content of the antioxidant lycopene is 36 times higher than in fresh tomatoes. Jams and compotes are rich in pectin, which is very little fresh fruit. Canned fish have an important advantage over fresh fish: them bones soften and become edible is an excellent source of digestible calcium.

Should not be neglected and freezing. Experts at the University of California explored the frozen vegetables and berries: broccoli, carrots, corn, green peas, spinach, green beans, blueberries and strawberries. It turned out that the vitamins in them are not only not decreased but even increased.

Many canned foods better than fresh because they are produced in the extraction site of raw materials. But vegetables and fruits that have long been brought from another country and treated with chemicals to give them a presentation, or a fish fillet, shot up with antibiotics and thawed several times, can hardly be considered useful.

The canned food contains preservatives

Canned foods stay fresh longer at the expense of sterilization, and not due to the fact that they add preservatives. Meat and fish preserves Packed in jars and sealed, and then put in an autoclave and sterilized – the temperature in the autoclave is so high that all microorganisms are killed. Salted and pickled vegetables, corn, peas, tomato paste – all of these products are also saved due to sterilization. As you can see, there is no “chemistry” in canning is simply not needed.

Many would argue: but what about the herring in cans, condensed milk and caviar? In their squad you can see different supplements. Yes, that’s just all it is not canned, and preserved foods. They are also tightly Packed, but not subjected to sterilization, therefore, to increase shelf life they add preservatives. However, not all these additives “chemicals”: salt, sugar, honey, citric acid, pectin – these are all great natural preservatives.

Home canning is better than industrial

We used to not trust food made in industrial way: you never know what the manufacturer put in the jar. Therefore, all cooked with his own hands – home made pickles, mushrooms, and even more stew – is considered a priori quality. However, this is not always the case. To be sure safe products, they should be very carefully sterilized. And the plant is much easier to do than at home: there is special equipment and laboratories. Not coincidentally outbreaks of botulism in the majority of cases arise from the use of home preservation, and not industrial.

Canned foods are harmful to health

Many supporters of a healthy diet, avoid canned food, believing that they contain milk, butter, salt and sugar, harmful for the figure. But, first, it is not always the case, and secondly, in moderation all these substances are useful for the body. Just follow the balance – for example, desalinate soup stew. Incidentally, there is a whole diet based on preserved fish, and in fitness stores you can find special food for athletes. In General, nutritionists recommend not to abuse foods with butter and sauces and corn on the banks – it is high calorie in any form.

Another common fear of consumers – carcinogens, the source of which is tin. However, engineers and chemists have repeatedly denied rumors that metal packaging emit any dangerous substances. Neither the Bank nor the cover do not react with food and does not cause its oxidation. The main thing – do not buy swollen or damaged cans.

Canned food is made from the waste and stale food

Stew made from tainted meat, the banks roll some bad fish masking “odor” with oil and spices… All these rumors most likely were born from purchased someone spoiled canned food that was stored improperly. In fact, it’s hard to imagine producers who purchase its products for the party obviously stale meat or fish. And wrinkled and rotten vegetables at the heat treatment will generally turn to mush. Yes and the certificates for the products just don’t give, especially on the food – all companies undergo a rigorous inspection and in case of violations subject to sanctions. Of course, there are unscrupulous manufacturers. However, competition today is very high, forcing most producers to maintain high quality. After all, nobody wants to lose customers because of dubious benefit.


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