Good Lifestyle

Canned foods - You like them either you hate. They often get a bad rap because of their history with BPA doubled boxes or because they are raised in sodium (truthful), but there are certain qualities redeeming - both in terms of ease of cooking and benefits for health - at this staple.

Speaking nutrition, many canned foods are transformed little beyond the canning process and are usually healthy foods: tomatoes, beans, vegetables and fish. Combine the healthy health of these foods with their convenience and affordability, and you have a perfect addition to aBalanced diet.

This is especially when you arrive at too transformed canned that you can get a lot of problems. We are talking about canned soups, fruits, pasta etc.

To learn more about how these foods can affect your health - for better and worst to see what science has to say about the impact of canned foods on your body. And for more things about how to eat healthy, do not miss7 healthiest foods to eat right now.

To help the preservation process, manufacturers add sodium to most canned foods. It is also added to improve the flavor. "When when [canned commercial soups] are cooked at a high temperature during a long enough temperature to kill potentially harmful bacteria, some of the natural flavors evaporate. Salt is an inexpensive and practical means to compensate for the loss" , tell the expertsCenter for Science in the Public Interest (CSPI). The problem of all this salt in the canned is that salt increases blood pressure, which stimulates the risk of heart attacks and caresses, as in a review published in the newspaper.Nutrients. High blood pressure, also called hypertension, affects nearly half of the adults in the United States, according to theCDCIt is therefore incredibly important to be attentive to your sodium intake.

Look for "low sodium content" versions of beans, tomatoes, vegetables and more the next time you shop for canned. We also recommend these14 best canned soups with low sodium for cardiac health, approved by dietitians.

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Studies have shown that not only canning foods with nutrition with fresh and frozen foods, but some canned foods can actually containupper quantities of essential nutrients. Researchers at the Michigan State University found that canned tomatoes have more lycopene, a noticeable antioxidant for its anticancer properties and more B vitamins than fresh tomatoes.

How often do you do with zero beans? Not often? How about buying a bean box? Your answer is probably "more frequently". And it's a good thing. Beans are part ofBest sources of fiber, a macronutrient who95% of the American population does not tire of enough. Fiber is essential for digestive health and studies have even increased increased contribution tosignificant weight loss. Considering the fact thatstudies show that the can help to make fiber in some vegetables, like beans, moresolubleAnd so more useful for the human body, canned beans can certainly make a positive impact on your health.

Make sure you buy low sodium beans or rinse them simply before using them. Scientists have shown that the rinsing of canned foods like beans can help reduce the sodium content up to 41%.

To further help improve preservation and flavor, sentimer manufacturers will add sodium phosphate to canned soups. The ingredient is not harmful in small quantities, but if you eat canned food every day, you can suffer negative side effects. Phosphates are needed for our diets, however, inorganic phosphates used in canned foods have been recognized to disrupt hormonal regulations, which can ultimately lead to tissue lesions, increase the risk of cardiovascular disease, renal impairment and bone loss. according to aAdvances in nutrition review.

The can has been used as a method of preserving food for centuries - as far as the 1790s. This is because it's a sure way to expand food life so that you can eat them during the period of The year they may not be available. The process consists of sealing food in cans and process it.

The high temperature canning process is one of the safest processes for preserving food because it prevents the growth of microorganisms that cause foodborne diseases. This is a major security benefit since at least 128,000 Americans are hospitalized each year with foodborne illnesses, according to the CDC .