Canned food: good and bad
Each of us at least once in my life triedcanned food: porridge with stew in the hike, snacks during the feast, grandmother billets, so beloved since childhood ... Each country has its own cooking recipes, but nowhere else in the world do they appreciate them as much as in the territory of the former USSR. Relatively inexpensive and tasty food that can be stored for years is an ideal option for many of us. But few people think about the benefits of this meal.
Canned fish: benefit and harm
Canned fish for the first time prepared Frenchcook Nicolas Appper at the beginning of the 19th century. His goal was to create a way to store food for a long time, saving not only its taste, but also useful properties. And judging by the fact that we now have on the shelves of shops, he partly succeeded.
Canned fish can be of two types:
natural - fish "in its own juice," prepared with jelly or broth from the same fish without the addition of vegetable fats;
snackbars - fish with the addition of vegetable fats.
Benefit
Today opinions about the benefits of canned fishdivergent: some believe that the heat treatment of the product "kills" all vitamins and minerals, others tend to the fact that the fish still have useful substances that can be stored for years.
The statement about the total uselessness of this productit is only partly true. In fact, the original raw material changes under the influence of temperature, but "good" connections still remain. Canned fish bring the same benefits to the body as ordinary fish, only on a much smaller scale.
Harm
It is logical to assume that if after processingremains only a small part of useful connections, the "vacant place" takes something else. It can be high-calorie oil, vinegar, and other auxiliary substances.
One of the main threats emanating from fishcanned food, is the risk of infection with botulism. Botulism is the reproduction of infectious bacteria as a consequence of poor-quality heat treatment of the product or non-compliance with the preparation technology. Unfortunately, the presence of pathogens is almost impossible to detect with the naked eye. Therefore, many specialists and nutritionists recommend sterilizing canned food before consumption, dropping them for several minutes into boiling water.
Canned meat: benefit and harm
The history of the first canned food leavesdeep into millenia to those times when the inhabitants of Ancient Egypt sealed in clay pots flavored with spices and olive oil meat products. Since then, a lot of time has passed, but the technology has not changed much, and today you can see on the shelves of a variety of canned meat for every taste.
Benefit
Besides the obvious convenience in transportation,The benefits of canned meat are their nutritional value. A can of stew can feed a few people and give them the strength to continue traveling (on a hike) or work.
Despite the long heat treatment, the meat contains such useful substances as protein, magnesium, calcium and fats. However, this concentration is not intended for daily nutrition.
Harm
As already mentioned above, as a resultheat treatment meat loses almost all useful substances. The remaining compounds and minerals are able to support life for a while, but not replace the full nutrition. That is why canned food is recommended as a "reserve option" when there is no possibility to cook healthy food.
The benefits and harms of canned meat or fish canvary depending on the quality of the raw materials and the technology used by the manufacturer. For the enrichment of products, vegetables and spices that improve taste are often added. But no matter how tasty they are, canned food will always remain a "reserve option" or an addition to a full-fledged healthy food.
