A reader asks the following question:
“You don’t seem to recommend canned foods. Are canned foods not as healthy?”
Please join this discussion and post your comments. I’d love to hear your thoughts. Here’s what I think . . .
Canned Foods – Not Quite As Good
In order to can a food for commercial processing, very high heat is used. This can destroy many nutrients. According to a study listed in The World’s Healthiest Foods “in the processing of canning mixed vegetables, the vitamin C loss can be as high as 67%. During the canning of tomato juice, up to 70% of the original folic acid can be lost”.
Combine this nutrient loss with the fact that Bisphenol A, better known as BPA, is used as a liner in most canned foods. From a health perspective fresh fruits and vegetables are the best but frozen fruits or vegetables and dried beans are a better alternative than canned.
Another problem is that canned beans have not been properly soaked or sprouted to remove phytic acid. When phytic acid is present it becomes a nutrient magnet and removes essential nutrients from the body.
For all these reasons, I don’t recommend canned foods in my recipes. Stick with fresh whenever possible. When you need to purchase other versions look for frozen, or jarred. Frozen is usually picked at the peak of ripeness and flash frozen, preserving more of the nutrients. As a last choice look for cans labeled BPA-free, without additives, and with minimal added salt.