Eating canned food


Are canned foods safe? Should you even eat the food in them? Sometimes you have no alternative than to eat foods from a can. But be careful. Here is an article that explains the pro's and con's about canned foods.


While there are some benefits to canned foods – more in home-canned foods than their manufactured counterparts – there are some dangers, as well.


With so many Americans sorely lacking in fruit and vegetable intake, canned versions of these foods are better than no fruits and veggies at all. While some of the nutrients become depleted through the canning process, much goodness still remains.

Canned foods are convenient. After a busy workday, instead of preparing fresh vegetables, opening up a few cans to toss into dinner is an attractive option. However, it is this attitude of convenience and rushing through cooking that is creating much of the health problems prevalent in this country.

Canned foods have a long shelf life. Home canned items can last for about a year and a half, while some manufactured canned items can last up to five years on the shelf. This means you can stock up on these items and not worry about them going bad, which is especially beneficial in times of power outage or other emergencies.


Manufactured canned products are often doused with refined sugar, refined salt and preservatives. These additives can negate much of the original nutrition of the food. One class of preservatives often used in canning vegetables is sulfites. These include sulfur dioxide, sodium sulfite and potassium bisulfite.

Some people may experience reactions to sulfites, which may be severe. If you find yourself having breathing problems within about half an hour after eating canned foods, seek immediate medical attention.

Many cans are lined with bisphenol-A (BPA), despite the growing knowledge of this industrial chemical’s toxic effects over recent years. BPA exposure is linked to hormonal disruption, and may pave the way for infertility, breast cancer and prostate cancer. It is also linked to obesity, heart disease, diabetes and neurological complications, such as ADHD in children.

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