Canned food is valued for its ease of transport and storage, but not for its reputation as a healthy food because it is high in sodium and preservatives.

But even among canned food you can find nuggets sealed in jars, the valuable properties of which outweigh the potential harm.

Tomatoes are a major source of an antioxidant called lycopene ( Lycopene). Unlike many other nutrients, after heat treatment this antioxidant becomes even more accessible to the human body.

Eating diced canned tomatoes, you get about 2.5 times more lycopene than with the same amount of fresh vegetables.

Low sodium beans

Due to the high concentration of fiber (1 serving includes 7 g of fiber or 23% of the daily value) and specific carbohydrates, beans have a beneficial effect on digestion and promote a healthy gastrointestinal tract, normalize cholesterol and blood glucose levels.

Many are stopped from using it on a regular basis by the need to soak overnight and then boil. When you're dealing with canned beans, everything is much simpler: I opened a jar, washed its contents - and eat to your health.

Beans are qualitatively different from other canned foods in that they contain carbohydrates. alpha-galactosides. Since their discovery, scientists have dismissed them as completely useless, but an article in the April 2008 issue of Critical Reviews of Food Science and Nutrition puts it all right.

As it turned out, alpha-galactosides are an important source of energy for beneficial bacteria that inhabit the human gastrointestinal tract.

sardines in a jar

Popular overseas nutritionist Chris More considers one of the most underrated healthy foods: “These fish are small nutritional powerhouses rich in omega-3 fatty acids, valuable protein and vitamin D.”

But the main benefit of canned sardines is that they contain far fewer toxins than other oily fish. Their small body size, short lifespan, and placement at the bottom of the food chain prevent sardines from accumulating a lot of the mercury and other dangerous toxins found in larger fish like salmon or tuna.

Check out these healthy canned foods. Use them for fish pies, sandwiches, salads and pasta.

Coconut milk

Coconut milk has a creamy texture and a subtle flavor that adds zest to dishes. South-East Asia. Contains a healthy blend of fatty acids, primarily medium chain triglycerides, structurally different from saturated animal fats.

Scientists believe that such triglycerides, when ingested, bypass the path of traditional fat metabolism and are quickly converted into energy. By itself, the product is quite high-calorie, so it should not be abused.

chipotle pepper

The list of the most useful canned foods includes hot peppers Chipotle is a great metabolic booster because it contains the compound capsaicin. This substance works in three directions at once:

  • increases energy consumption;
  • keeps the growth of fat cells, turning them into metabolically active;
  • reduces food intake.

Apply canned pepper chipotle in soups, stews and chili, marinate beef and chicken with it.

Toxins in canned food

Doctors' doubts about the usefulness of canned food are directly related to a plasticizer called bisphenol-A (BPA). We are talking about a chemical coating on the inner walls of the cans, which prevents direct contact between food and metal. Used for canning on an industrial scale since 1960.

In 2010, scientists officially recognized bad influence BPA on the brain, human behavior and prostate function in youth.

Researchers at the University of Antwerp in Belgium tested 21 canned foods for BPA content. Among them - salmon, anchovies and tomatoes - showed the most low level BPA: less than half of the average. The highest levels of this compound have been found in canned tuna.

Today, some companies have learned to make BPA-free canned food. So read labels!

We are accustomed to making preparations for the winter of all the vegetables and fruits that we can get our hands on during the harvest season. And why did it happen?

The reason is our climate. In winter, under a gorgeous layer of snow, not a single fruit or vegetable wants to grow, especially to ripen and delight us with a vitamin composition. Therefore, conservation has gained wide popularity.

And if you think about its benefits, it turns out a lot of interesting things.

In one word, conservation is not a useful thing at all. But, it is individual and relative.

Let's take it in order.

What's wrong with conservation?

  • vinegar;
  • sugar;
  • lemon acid;
  • and all preservatives.

What is the use of conservation?

  • fiber from vegetables.

Only fiber, since vitamins are destroyed in the first minutes of heat treatment.

If you choose between eating meat in winter on its own or with homemade canned cucumbers, then, of course, it is better with cucumbers (fiber).

If you choose between making a salad of radishes and cucumbers in the spring or opening another jar of homemade canned salad, then, of course, it is 200 percent better to do fresh salad ik.

If you choose between canned and pickled (barrel) cucumbers, then pickles from a barrel are better. In barrel vegetables in barrel pickles there are no preservatives that preserve vegetables and fruits in preservation. If you have the opportunity to do salting in barrels instead of canning in jars, then give preference to pickles.

The fact is that the preservatives that are added to the canning of vegetables and fruits are not unambiguously perceived by the body. Preservatives are a "not quite" useful thing. They increase the acidity in the stomach, disturb the acid-base balance in the esophagus, and sugar, which is added to jams and sweet fruits, increases blood sugar levels.

Store-bought canned vegetables are generally not recommended. Canning factories add many more preservatives to food than you would at home.

Always turn your head on. Each product can be viewed from two sides. Therefore, there is no clear answer about the benefits or harms of conservation.

When preparing preserves at home, it is best to avoid recipes that are high in sugar, vinegar, and various preservatives.

What if you replace regular vinegar with apple cider vinegar? home cooking?

Apple cider vinegar, especially homemade, is more gentle and not as “chemical” as ordinary industrial one. Therefore, you can use it.

But, again, be careful not to spoil the flavor of the vegetables.

And what about fruits?

If you do not make jam, then how can the body get berries-fruits?
Buying in winter is expensive...
And it is not known how these products are processed.

Fruit for the winter can also be stored and the best, gentle and useful way- this is drying in a dehydrator(electric dryer).

By no means am I forcing you to buy an electric dryer, but this is really the best option for fruits and berries.

When dried, fruit slices retain vitamins and minerals, as well as fiber! Fruits can be dried and stored in this form. And then, when they are needed for a salad or just as a “sweetie”, some of them can be returned to their original form (this depends on the functions of the dryer).

Here are just some properties of dried fruits −

Another great option to save and store vegetables and fruits for the winter is freezing. If you have freezer, then you can safely collect all the fruits and vegetables in season and safely freeze.

And in winter, defrosting necessary ingredients, make a wonderful and fresh salad or dessert! - No sugar, No vinegar, No preservatives!

P.S. By the way, how about getting such secrets constantly and “without leaving home”? To do this, join our friendly team in the Lessons proper nutrition and healthy lifestyle

For the storage of seafood, people have long used the method of conservation. After all, delicious sardines, mackerel, sprat, cod, tuna, sprats in oil and more. others are loved by both adults and children.

Unfortunately, modern manufacturers are not always conscientious about own production, using low-quality raw materials and violating technology. Therefore, the question regarding the benefits of canned fish is still very acute today. Like it or not, storing food in metal containers is not always safe. However, the popularity of canned food does not decrease from this. What are these delicacies good for, and what they give our body, we will now tell you.

The benefits and harms of canned fish

There is an opinion that the preservation process itself kills all useful substances and vitamins in products, which in turn raises many doubts about their positive properties.

Because of this, there is a lot of controversy about the benefits and harms of canned fish. In fact, not all beneficial compounds are destroyed by high temperatures. Even after heat treatment, in terms of the amount of calcium, canned fish can be second only to sesame. In addition, they contain essential amino acids and antioxidants.

Those who follow the figure should pay attention to the calorie content of canned fish. If you are on a diet, you should forget about mackerel - 200-317 kcal per 100 g; sprats - 363 kcal per 100 g; cod liver - 653 kcal per 100 g of product. On average, the calorie content of canned fish ranges from 88 to 350 kcal. This indicator depends directly on the method of preparation and the type of fish.

Speaking about the benefits and harms of canned fish, it should be noted that the storage of the product itself in a metal container is by no means safe. Any deformation of the tin can lead to a harmful oxidative reaction inside. The disadvantages of canned food include a high probability of infection with toxins from the botulism bacteria. Therefore, in order to avoid such troubles, it is better to sterilize canned fish before use.

Canned fish

Today, on the shelves you can buy canned food from any kind of fish, there are both elite varieties from the deep sea, and residents of rivers and reservoirs. Canned fish are easy to use, they can be used as an independent dish or as an ingredient. How to determine the benefits and harms of canned fish? Consider all the nuances of this popular product.

Benefit

Useful properties of fish are associated with the content of vitamins and essential elements in it. Are these substances preserved during heat treatment? Natural canned fish do not lose their qualities during conservation. The product retains calcium, magnesium. High content of lycopene, antioxidants. Under thermal exposure, useful compounds do not disappear, the composition of the original raw materials is modified.

The canned fish product contains phosphorus, saturated fatty acids, which are necessary for the full development and nutrition of the brain. The use of fish products is favorable for the good functioning of the human endocrine system. It is worth consuming natural canned fish with severe physical activity, cardiac problems. Using a canned product reduces cooking time, it can be taken on trips, used as a quick snack. Consider the benefits of popular canned food separately.

saury

Canned saury retains the same useful elements as fresh fish. Regular consumption of the product can reduce the risk of cardiovascular disease. Saira is the leader in the content of docosahexaenoic and eicosapentaenoic acids.

Pink salmon

The composition of the fish contains a significant amount of acids, they are necessary for the normal functioning of metabolic processes, have a positive effect on the condition of the skin, strengthen the immune system. Pink salmon contains a lot of protein, which is very easy to digest.

Keta

Red fish contains a nutritious protein, phosphorus, has delicate taste, used for cooking first and second courses. The use of a natural product improves brain function, strengthens memory, and supplies the body with fatty acids.

Goby in tomato sauce

Canned bullheads have pleasant taste, contain dietary meat, they are suitable for people who monitor their weight. After heat treatment, a sufficient amount of vitamins remains in the composition - calcium, nickel, iron, potassium, chromium, iodine and fluorine.

Sprat in tomato sauce

Sprat is a source of protein, does not overload the digestive tract, is a source of phosphorus, calcium and vitamin D.

Sprats

Fatty fish contains essential amino acids, vitamins A and E, vitamin D. Sprats contain a high content of calcium, a vitamin necessary for bones. Sprats are tasty, they are a good basis for making sandwiches.

Tuna

Natural canned tuna can be compared with fresh fish. Tuna contains phosphorus, fatty acids, potassium. Consumption of canned tuna has a good effect on vision, normalizes blood pressure and immunity.

Harm

The harm of canned fish products is that they contain a lot of spices and salt. Substances retain fluid, provoke edema, increase cholesterol. Excess salt negatively affects the condition of the blood vessels of the brain. Preservatives are often added to the product, excessive consumption of chemicals is harmful to the body. If you choose between fresh fish and canned food, then a natural product is recommended. in canned food useful substances yet less. The content of vegetable oil in some canned food adds calories, so it is undesirable to lean on the dish if you are overweight. The most high-calorie canned food is sprats and mackerel. Another danger of consuming canned food is the possibility of contracting botulism. The botulism stick causes nausea, abdominal pain, makes you feel worse, disrupts the functioning of the intestines and stomach. Dangerous microbes appear in jars with improper storage, expired shelf life.

Contraindications

  • kidney failure;
  • hypertension;
  • osteoporosis.

Can pregnant and lactating women

Pregnant women are not recommended to include canned fish in the menu for several reasons. Antibacterial drugs and various chemicals are often added to industrial preservation. Preservatives contain many allergens. Important! Pregnant women should not consume canned tuna. This fish is high in mercury, it accumulates in the body and poses a danger to the fetus. In the situation of feeding the baby, you need to carefully check the composition of the product. You can introduce canned food into the diet only two months after birth. If the baby is prone to allergies, then first they try a small piece and monitor the reaction. You can not consume products with preservatives, many substances are unacceptable for nursing mothers.

Compound

The vitamins and minerals in canned food depend on the fish they contain. A high content of vitamin A and D is found in canned cod fish liver. 200 grams of canned fish can provide 4% of the body's daily requirement for vitamins B12, A, C and B1. The content of vitamin PP in different products varies greatly. AT natural canned food salmon and sardines contain pantothenic acid. Consider the average table of the content of elements per 100 grams. It should be borne in mind that the elements may differ depending on the type of fish.

Calorie content of various canned fish:

  • Fresh salmon - 142
  • Boiled catfish - 114
  • Fried flounder - 223
  • Salted salmon - 184
  • Baltic sprat - 137
  • Sauteed salmon - 379
  • Pollack marinated - 211
  • Halibut boiled - 216
  • Saury in oil - 283
  • Sardine in oil - 221
  • Mackerel in oil - 278
  • Pike in tomato sauce - 108

How to cook

Natural canned food is prepared from whole fish, only spices and salt are added to it. The most expensive varieties of fish are sturgeon and salmon. When processing pieces of fish, the tail and fins are cut off. Trimmed pieces of fish in canned food are quite cheaper than whole ones.

Storage

Store canned food in dry rooms, it is necessary to take into account the temperature regime. There are the following storage standards:

  • natural product is stored at a temperature of 0-+10oC
  • in oil - 0-+20оС
  • in tomato sauce - 0-+5oC.

The total shelf life is up to three years. Natural canned fish is stored for 6 to 24 months. Products in oil from 12 to 24 months. Canned food in tomato sauce from 6 to 18 months. The contents of the opened jar should immediately be transferred to a glass plate or glass container. It is advisable to use an open product during the day. When the fish begins to be exposed to oxygen, the product quickly oxidizes. Long-term storage in open form increases the risk of poisoning.

How to choose

When buying, you need to pay attention to the label of the can. It usually indicates the type of raw material, the type of fish, the method of preparation, nutritious and chemical composition. The natural product is own juice without adding oil. To enhance the taste, spices, oil, tomato sauce. These products are usually referred to as snack bars. You need to carefully consider the shelf life, track the date of manufacture. Some varieties of fish are usually converted into canned food after defrosting frozen fish, and some are immediately preserved. A fish that has not been pre-frozen is considered useful. The bank should not be swollen, wrinkled, have additional damage. If the jar is even a little swollen, then you need to get rid of it immediately, as there is a risk of infection with botulism. After opening, pay attention to appearance, the fish should have a natural appearance, it should not contain suspicious changes and inclusions. If the product has the aroma of rancid fat, then it should not be used on the menu. Carcinogens can be harmful to health. Canned caviar is made in the spring, the production time should be March and early May. Salmon breeds spawn in the spring, they lose their taste, so you should not buy them with this production date.

What is combined with

Canned fish combined with vegetables, they are often added to various salads. Often this product becomes the main component cold appetizer. It is worth trying to mix canned food with eggs, onions, carrots. Get the famous Mimosa salad. The product is combined with green peas, fresh cucumber, lettuce, boiled rice. The product is often used for soups, potatoes, canned fish and rice are added to the first course. So, canned fish is not only beneficial, but can be harmful. It should be used with caution in certain diseases, there are restrictions during pregnancy and lactation. There are features of the choice of the product, it is important to monitor the expiration date and not store for a long time in the open.

Sardines in oil - the benefits and harms

These preserves are easy to find on the shelves of almost any store, they can be used in salads or simply served as a snack. But is it worth eating them, or is it better not to serve them at the table? In order to make the right decision, you need to know what benefits and harms sardines in oil can bring.

The benefits of sardines in oil

These canned fish contain a fairly large amount of protein, and, unlike that found in meat, it is more easily digested. That is why many women believe that it is possible and even necessary to eat them. In addition, if you study in detail the composition of sardines in oil, you can find vitamins PP, A and E in them. According to experts, only 100 g of these canned foods per day will provide 15% of the daily requirement of these substances, and this is quite a large amount. Well, the content of chromium, fluorine, cobalt, iodine, potassium, calcium and iron in such fish, of course, makes them even more useful. Such a combination of substances and trace elements have a beneficial effect on the walls of blood vessels, making them more elastic, and have a stimulating effect on the work of the heart itself. Also, the presence of vitamins A and E helps prevent premature aging of epidermal cells and prevents the appearance of neoplasms (oncological tumors).

Canned food is called vegetable or animal products, prepared in a special way, to significantly increase the shelf life. For their storage, sealed packaging is used to protect the product from the effects of the external environment.

In addition, canned foods are those products whose shelf life has increased during the cooking process. They include salted cabbage, dried, salted, fish, barrel cucumbers, smoked meat, dried fruits, mushrooms, frozen foods. The most popular for a long time are a variety of canned fish and stewed meat.

In general, when it comes to proper, healthy nutrition, canned food does not mean at all. They are more likely to be harmful products and try not to use it. However, long-term storage products have greatly facilitated the life of mankind. They are indispensable for long trips. They help out when there is no time left for cooking. Well, and most importantly, they pushed back for a long time the threat of famine, which had seriously threatened humanity before. Canned food - good or bad?
Let's figure it out together:

Are there any benefits to canned foods?

Without a doubt, the frequent use of canned food does not benefit the body and fresh food they cannot replace. But they can help out when there are no fresh products at hand or there are not enough of them, and even provide the body with a certain amount of useful substances.

It is believed that during heat treatment, they are deprived of all vitamins. But it's not. Some substances after heating not only do not disappear, but become even more active. These substances include the antioxidants lycopene and betacarotene.

Also, the mineral salts of calcium and magnesium do not disappear anywhere. The same fully applies to the very useful omega-3 fatty acids that are stored in fish products.

We must not forget that some canned food was recently considered almost the only supplier of vitamin C in winter. It's about everyone's favorite sauerkraut. The product is the main winter preparations, contains a huge amount of vitamin C, antioxidants. But it must be said that healthier than cabbage home salted, properly salted, aged. Vinegar is often added to cabbage from the store, which reduces its benefits.

Home-frozen vegetables and fruits are the best option for autumn preparations. They keep almost everything. beneficial features. It cannot be said that homemade pickles and marinades are very useful, but vegetables and fruits for them are usually grown in their own garden, which means they are environmentally friendly. When opening a jar of cucumbers, jam, compote, you can be sure that they do not contain artificial preservatives, emulsifiers, stabilizers, flavor enhancers, etc.

In addition, they bring variety to the winter menu. And it's simple - they are very tasty, which means they improve mood, which is also useful for a person.

What is their harm?

Of course, there are other opinions. Many experts consider canned food to be harmful and unacceptable for human nutrition. This is not entirely fair, but this statement should not be thrown off the scale either. When buying such products, pay attention to the list of ingredients and the method of production.

For example, canned food produced according to specifications is always made from cheaper ingredients. They are prepared using offal, cartilage, veins. In their composition you will always find nutritional supplements, a large amount of salt (sugar), soy proteins, flavors, flavor enhancers, dyes (sodium nitrite). All this does not make them healthy. Imported long shelf life products are usually not of high quality either. Foreigners rarely eat them, classify them as low grade food.

Therefore, when buying such food, pay attention to nutritional composition, give preference to those made in accordance with GOST.

The times of total shortages have already passed, any products can be bought at the nearest supermarket. But the habit of home-made preparations for the winter remained, and many housewives “twist jars in reserve”, which are then stored for a year, sometimes more. They also do it with purchased canned food, which they stock up “just in case”, and then store it without noticing the expired expiration date. And this is very dangerous for health, and sometimes for life.

There is an opinion that you should not leave the remains of canned food in a metal can, as they deteriorate very quickly there. However, they will spoil just as quickly in any other dish. So if you opened a jar canned fish or stew, try to eat immediately or use for cooking. Remember that the most great harm such products is high risk food poisoning.

Of course, opening a jar with homemade cucumbers, tomatoes, compotes, mushrooms in winter is a special pleasure. But also we must not forget that a mortal danger - botulism - can lurk in the bank. This very serious infectious disease can affect a person after eating poor-quality or expired canned food.

In conclusion, I would like to note that, of course, natural products are much better, healthier than any canned food. But modern man can no longer do without them. Therefore, if you take into account the expiration date, carefully consider the preparation of homemade pickles, do not use them often, knowing the measure, then you will not do any harm to your health. Be healthy!

canned food- products that undergo heat treatment under high pressure and are stored in sealed packages. This allows you to significantly extend the shelf life. In the context of proper nutrition, canned food is equated with unhealthy food. They are recommended to be avoided, because fresh products are considered to be the most useful. On the other hand, the French chef Nicolas François Appert, who invented canned food, was awarded the title of "Benefactor of Humanity". Such products are tasty, convenient because they are ready to eat. They are indispensable for travelers and those who, due to their activities, cannot buy fresh food or cook it. Is it true that canned food is bad? Or do they satisfy the body's need for nutrients? Let's try to understand this article.

8 myths about canned food

Adherents healthy eating sure that canned food is only harmful, so you can not eat them. Those of them who are less categorical believe that these products are useless for the body. Allegedly, they are completely lacking in vitamins and minerals, but they are stuffed with salt and preservatives. As a result, 8 myths about canned food were born, which we will try to debunk.

1. High content of preservatives

This is the most common myth that does not stand up to scrutiny. In fact, many of these products are even more beneficial than natural ones. Among them is slightly salted salmon. Fresh fish contains preservatives, while canned fish do not. It sounds strange, but there is a scientific explanation for this. When canned (but only without the use of chemical preservatives), food retains its freshness longer. This is due to heat treatment or the addition of salt. It is a natural and safe preservative.

2. Complete lack of vitamins

Another fiction, and widespread among the people. Some canned vegetables contain even more vitamins than fresh ones. Tomatoes harvested in this way have an increased content of vegetable vitamin A, or lycopene. There are only downsides to these products. There are few water-soluble vitamins C and group B in preservation. They are destroyed by processing at high temperatures.

3. Losing weight should only eat fresh vegetables, not canned ones.

The truth is that a person's weight is more influenced by the calorie content of the product, and not by how it is prepared. Therefore, the use of canned food while dieting is acceptable. So, 100 g of green beans contains only 16 kcal, and in the same amount of bean salad, which can be eaten in a cafe, up to 80. The fact is that this dish is added vegetable oil, which increases its calorie content.

4. Canned foods should not be eaten every day.

Another misconception that is not true. Canned beans and tuna cooked in its own juice are high in protein. Therefore, such food can be safely eaten every day. In 100 g of fish from a can - 96 kcal and 22 g of proteins, and they are better absorbed than those found in beef. Fats in preservation are less than 1 g, and carbohydrates are almost completely absent. Another plus of these products is that the content of calcium and phosphorus in them is optimal for proteins to be absorbed by the body by 100%.

5. Zucchini caviar is a great snack for those who are on a diet

Zucchini caviar is considered a dietary snack, but there is a lot of fat in it - up to 60 g in a 700 g can. Many of those who are on a diet are not limited to 100 g of snacks. Therefore, at the time of weight loss, it should be excluded from the diet.

6. These foods can give you cancer.

There is no reliable scientific evidence that canned food increases the risk of developing cancer. But researchers at the American Institute for Research on Cancer even recommend eating canned fruit. They are considered safe for human health.

7. Canned fruits are contraindicated in diabetes

8 Store Preservation Causes Serious Botulism

Very few cases of botulism have been recorded in those who love factory canned food. Of all the sick, 99% ate homemade preparations. The Ministry of Health of Russia notes that more than half of the cases of botulism are associated with the use of mushrooms. home salting. In second place in terms of danger are fish delicacies. Among them are salted rudd and bream. About 15% of cases of poisoning are caused by home-made canned vegetables - eggplant, zucchini, bell peppers.

Video: Nutritionist Alexei Kovalkov about canned fish

Benefits for the body

It has been established that not all vitamins die after heat treatment, and the antioxidants lycopene and beta-carotene become even more useful. These substances slow down the aging process and reduce the risk of cancer. Most of them are found in carrots, so it is useful to eat canned food with it. For the same reason, it is recommended to include canned tomatoes, pumpkin, other orange-colored vegetables and fruits in your menu.

Calcium, magnesium and other minerals are also stored, and they are necessary to maintain a healthy metabolism. Canned fish is rich in omega-3 fatty acid complex, which is important for the normal functioning of the body. It also benefits that such products are eaten with bones. They have a lot of calcium. Only 100 g of canned fish is equivalent to a glass of milk in terms of the content of this substance.

In terms of calcium content, canned fish is second only to two products - hard cheese and sesame seeds. In this regard, it is especially useful to eat sardines and other fatty fish prepared in oil. It is important to use such canned food along with the bones. As a result of heat treatment under high pressure, they soften, so they are convenient to eat. Also, phosphorus and potassium are preserved in canned fish, and these minerals are important for the health of the body.

Unlike water-soluble vitamins, fat-soluble vitamins A, K, E, D and others are not destroyed during heat treatment. They are preserved in products after canning, including fish.

When Preservation Becomes Poison to the Body

There are many varieties of canned goods. They are made from fish and meat, vegetables and fruits, they are also dairy and mixed. Yet a menu consisting only of canned foods cannot be healthy. After all, water-soluble vitamins are destroyed during prolonged heat treatment. This applies to all types of canned goods. This fact was even reflected in Jack London's story "God's Mistake", which tells how an epidemic of scurvy developed in one settlement. The reason was that the locals ate only canned food.

Increased danger lurks canned meat. To ensure the safety of such products, an anaerobic environment, or the complete absence of air, is needed. In such conditions, bacteria of the species Clostridium botulinum begin to actively multiply. They secrete a toxin equivalent to the strongest poisons. When exposed to high temperatures, bacteria die, but a violation of the conservation technology under which they will survive is not ruled out. In that case, in finished product botulinum toxin will be present, which poses a serious threat to human health. Once in the body, this poison can provoke severe poisoning with the risk of death.

Canned mushrooms, which many people love, are also not the healthiest food. In the process of growth, they absorb salts of heavy metals and other harmful impurities from the soil. In the current state of the environment, mushrooms can be dangerous to health, even if they are not initially poisonous. After conservation, most of the toxins contained in plants are preserved. Therefore, lovers of pickled mushrooms have a risk of poisoning.

The correct composition of canned foods

When choosing canned food, you need to carefully study the composition. They should contain only the main product, sugar, salt and spices. Foreign chemicals are potentially hazardous to health. Sugar and salt are natural preservatives, and the presence of other impurities is undesirable. Spices are welcome because they contain antibacterial substances that extend the shelf life of products. Among them are cloves and allspice, which contain clove oil. So spices can also be attributed to natural preservatives.

Additional additives, especially chemical ones, are used by manufacturers in the manufacture of canned food to increase the shelf life. They are harmful to health, so such substances should be avoided. Also, with their help, unscrupulous industrialists often try to disguise the low quality of products, because, subject to the technology, canned food is stored without the use of impurities.

To avoid botulism, which is blamed on canned food, it is important to inspect the condition of the can before buying. The causative agent of this disease releases gas in the process of life. Therefore, jars with contaminated canned food swell during storage. Do not eat the contents of deformed packages. It is also not recommended to take risks and eat homemade canned meat. Often it is prepared without following a certain technology, while the rules of pasteurization are violated.

In conclusion, let us give an illustrative example - the oldest canned food that has survived to this day. These are fried ducks that have been treated with spices, filled with red-hot olive oil and placed in clay vessels sealed with a special resin. They were found 3,000 years after cooking, but experts note that these products can still be eaten.

No tags for this post.