5 myths about canned food

It is said about canned food that they cause cancer, contain deadly heavy metals and do not contain a single beneficial substance. Together with the chemist-technologist Sergey Belkov, we dispel these myths.

5 myths about canned food

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Only partially true. In a broad sense, canned should be understood as any products processed for the purpose of long storage.

This includes pickled vegetables, and jam, and lard, and dried apples, and dried fish, and smoked sausage. In household , however, the use of the word "canned food" was assigned precisely to products packaged in airtight jars and sterilized in a special way. The majority of errors are connected with them. There are still preserves - they are also packaged in airtight packaging, but they are not sterilized. These include condensed milk, salted fish and seafood, jams and the like.

5 myths about canned food

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Quite the contrary: with technology, preservatives are generally not needed. Despite the fact that these words have the same root, the connection here is different. Preservatives are added to many other products to increase their shelf life, that is, to give them the properties of canned food.

5 myths about canned food

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com

Canned food can indeed contain a large amount of harmful substances, such as salt. Because often canned food is forbidden to use for people with problems of the cardiovascular and genitourinary systems. Do not give such products to children. A healthy person who monitors his diet, a large amount of salt, too, agree, to anything. In addition, canned foods often contain too much oil, it is not very useful for vessels and figures.

But with a reasonable approach, such food will not do much harm.

5 myths about canned food

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The technology for the manufacture of canned food involves the use of high temperatures. This leads to the destruction of vitamins. But only partial.

Canned foods do not become empty or useless.

5 myths about canned food

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Many people think that if the jar looks normal, you can use its contents 100 years after the expiration date indicated on the package. In principle, with the right technology for the production and storage of canned food, several generations of people can really survive.

But blind faith in this myth can make canned foods deadly.

Probably everyone knows that you can’t eat from swollen cans, this threatens with botulism. This is an extremely serious infectious disease that can even result in death. It arises from the stick of Clostridium botulinum, which secretes botulinum toxins that are deadly to humans. The stick penetrates the body with food or through skin lesions and causes severe rapid poisoning. If the infection is not recognized in time and adequate treatment is not started, the person may die.

It is such a stick that often propagates in canned food due to a violation of production technology. This results in insufficient sterilization of products and cans. More often, the pathogen appears in home canned food than in industrial. Clear signs that canned food is infected: a swollen lid, air bubbles, and cloudy contents. Such a product is best discarded immediately.

But even an ideal-looking bank can be a threat.

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