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CANNED FOODS.

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We think of canned food as fast and convenient even though we realize it is not as nutritious as a meal made from scratch. However, for many reasons they are also very unhealthy and contribute to a cascade of health conditions.

The biggest danger is the plastic coating inside the can. It is made of Bisphenol A (BPA), a toxic chemical used to prevent corrosion. BPA leaches from the lining into food.

Canned soup has the highest levels because, of course, soup cannot be rinsed. The common replacement for BPA is Bisphenol S (BPS). However, research shows that BPS is just as harmful, if not worse. Both cause hormonal disruption and are especially problematic for children causing an increased pre-disposition for ADHD, obesity, type-2 diabetes and early puberty, which may increase the chances of breast cancer.

Other serious health implications are hypertension (abnormally high blood pressure), nervous system disorders, heart disease, reproductive abnormalities and even cancer. 

Cans also leak aluminum into food. Even though the plastic (BPA) lining is supposed to prevent corrosion and contamination, it is unable to form a complete seal. The accumulation of aluminum has been linked to Alzheimer’s. Canned food is loaded with preservatives and a very high amount of sodium to give it a long shelf life.

Monosodium Glutamate (MSG) is a food additive commonly added to canned foods in order to artificially enhance the flavour while cutting down on the ingredients themselves. MSG causes headaches, weight gain, abdominal cramps, endocrine problems, liver inflammation and more.

The real danger of MSG, however, is that it is an excitotoxin and as such excites brain neurons to death, resulting in brain damage.

Unfortunately MSG is difficult to avoid because it can find its way into food through other ingredients such as: glutamic acid, glutamate, autolyzed or hydrolyzed ingredients, yeast extract, bouillon, barley malt, flavouring, autolyzed plant protein, whey and soy protein, and calcium caseinate.

The production of canned foods derives from genetically modified ingredients which was treated with pesticides and herbicides. The nutritional quality is very low because the foods are cooked under high temperatures and after being canned, will sit on shelves, sometimes years before being consumed.