The use of canned food


We theorized a lot about canned and its possible harmful effects, so we are going to present aspects that benefit and/or limit its use. In crisis management, it is important to conserve foods since centuries. According to the story, it was in the 19th century that the French government requested some way of packing the foods that lasts over time for soldiers of war, discovering that if cooked food is properly sealed it is less perishable.

Since then, many techniques have been used to achieve adequate conservation, finding in the canned a support in practical use in the kitchen, in cases of lack of refrigeration or cooking (such as in hurricanes) and in many other contexts.

The canning process includes three major steps: processing (cutting, peeling, cooking), sealing, and heating, which occurs later to remove any contamination.

Today we theorize a lot about the canned and its possible harmful effects, so we are going to present aspects that benefit and/or limit its use:

Advantage

—Availability: In the canned it has foods pre-cooked for a longer time.

—Use of fiber and other nutrients: Since 1997, some studies have shown that the consumption of fruits and vegetables canned could provide the same benefits as the consumption of these fresh or frozen because the heating by which they are processed canned It appears to enhance the state of fiber in some cases and fat-soluble vitamins (A, D, E and K). (Durst, 2013)

Disadvantages

—Excess sodium: Salt is the preservative par excellence. Most of the canned (grains, beverages, sauces, ready-to-serve dishes) contain very high levels of sodium exerting an impact on blood pressure, fluid retention and others.

—Excess sugar: as in canned fruits, which contain a syrup or syrup, which triples its sugar content.

—Loss of some nutrients: In the case of foods Rich in vitamin C (eg tangerines) and B vitamins (eg chicken), they lose some of their nutritional properties when canned is heated due to their water-soluble characteristic.

—Exposure to Bisphenol A (known as BPA): it is a chemical approved by the FDA for food packaging. foods and beverages since the 1960s (FDA, 2015), we can find it in the internal part of the canned, plastics and others. Some studies suggest that it can affect cognitive development, behavior and the reproductive system in fetuses in utero and children, it has also been associated with obesity and high blood pressure. This is why we find products that are labeled “BPA free”.

—Contamination: a canned food in poor condition could cause infection by a bacterium called Clostridium botulinumwhose ingestion produces paralysis of the respiratory muscles and can cause death.

We can conclude that the ‘daily’ consumption of foods canned is not recommended, but in case you do not have access to foods fresh, the canned could cover basic nutritional requirements. Choosing the presentation “in water” could reduce excess calories and benefits can be seen from the consumption of fish in some of its presentations (eg tuna, sardines). Let us seek to nourish ourselves adequately and, incidentally, be practical and efficient in the sustainability of the adjustments. he

Source-www.diariolibre.com