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Title : 3 REASONS WHY YOU NEED TO AVOID CANNED VEGETABLES
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3 REASONS WHY YOU NEED TO AVOID CANNED VEGETABLES

id = " Canning is a method of preserving food for long-term storage by sealing in an airtight container. Because the food is sealed tight, rarely they require chemical preservatives. Instead, a variety of methods are used to prevent spoilage of food, such as heating, freezing or drying.



1. food and beverage cans are basically made of aluminum, steel or aluminum alloy. Most metal beverage cans manufactured in the United States are aluminum. Aluminum cans are usually (but not always) internally coated to prevent the aluminum from oxidation and interaction with food. This is why most of the cans are filled with products known epoxy resins. How can you tell if there is a chink in your can? If a BPA (Bisphenol A) containing the garrison, the can will have a white substance inside, as you can see in the picture above. The BPA is widely used in plastic containers in the inner lining of metal cans, soda cans and other food packaging. And the problem is that BPA is toxic to humans. 2. You do not need to worry about the sodium content of fresh vegetables, canned vegetables, but sodium pose a risk if you are on a low salt diet for health reasons. Check the ingredients of canned vegetables because they carry high levels of sodium. Fortunately, food manufacturers, in response to consumer awareness about sodium, have responded with reduced sodium varieties. Unfortunately, not all versions canned low-sodium vegetableproductshave can be easily found in stores. A state health agency worried about the amount of sodium in commercial foods glanced canned tomatoes to illustrate the difference. The agency found that regular canned tomatoes were 15 times more sodium as reduced sodium canned tomatoes. can save their cans of vegetables rinsing food tin for the first time in the water before putting the vegetables in the pot, oven, pan or microwave. That will remove some of the salt content. 3. Sulfites are sulfur based compounds added to foods as preservatives. They found in canned vegetables. About one in 100 people is sensitive to sulfites, and reactions can be fatal. Sensitivity varies from person to person, but the reaction is manifested in respiratory problems. The signs of an adverse reaction to develop in just 15 minutes to a half hour after eating foods with sulfites.They take the form of shortness of breath or wheezing. Food labels on canned vegetables and do not say "sulfites" per se, but look for any of these ingredients have sulfites in them :. sulfur dioxide, potassium bisulfite, potassium metabisulfite or sodium sulfite Although these are three compelling reasons to avoid canned vegetables, vegetables in general are the right choice for healthy eating. The recommended by nutritionists perspective is easy to live by :. Choose fresh or frozen vegetables and canned vegetables second A university study found that fiber and key vitamins in vegetables underwent the canning process are not affected as a result of the preserve. Only limit the use of canned vegetables, if you are concerned about BPA, and look for reduced sodium options too. Source: http://www.lifehealthandfood.com

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