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Food Preservation & The Paradox of Canned Food

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Written by   624
4 months ago

The ability to preserve foodstuffs is essential for the evolution of human life and civilisation. It made it possible to store food to be used during periods of scarcity, periods otherwise leading to mass starvation and death. However, as with every great improvement of food availability, it comes with a loss of food quality. (So did even the Neolithic revolution, the introduction of agriculture, and the use of fire.) So what can we say about the quality of preserved food?

In Why Dietary Supplements are Needed, I wrote:

Storage is another destructive factor. All fresh fruit are losing vitamins every second after having been picked from the plants. The same goes for all crops. An orange, for instance, is losing vitamin C from the moment it is picked. Long storage and time-consuming transportation hardly preserves any nutritional value.

Fruit are often picked before they are ripe, to ripen afterwards during storage or transportation. A fruit that is ripening after being separated from the plant and root will never develop full nutritional value!

All forms of preservation take their toll on nutrients, especially vitamins. Which method of preservation is the best and least harmful choice depends on the foodstuff we deal with, and what we mainly want to preserve in it. No general rule applies.”

The first method of preservation that was developed, was probably drying; initially in sunlight, later with the help of salt. Drying in sunlight is a fairly good way to preserve for instance certain fruit, but it comes at the cost of water soluble vitamins, especially vitamin C. When salt is used for preservation, it increases the number of foodstuffs that can be preserved, but it comes with its own extra dangers. In Why Salt Destroys Your Health - and Why People Like It, I wrote:

Salting was the first widely used method of preserving food and it has surely been used as a preservative for millennia. As such, it was important and valuable. Not good for the health, but better than starving to death. After all, it provided the possibility to store food and use it later, in a period of scarcity. Today, however, it is not needed at all, except in times of extreme sweating. But people got used to it, so it remained in the cooking habits.”

In the same article, I describe why and how salt is harmful.

Modern methods of preservation include freezing and canning. Freezing is the best method for many foodstuffs, although not perfect. To an extent it can increase the availability of certain nutrients, by breaking the cells of the foodstuff. This is useful for us in case of certain hard plant cells, which we can not digest otherwise (unless heating them). If we cannot break them down, certain nutrients will remain unavailable for us.

So, how about canned food? Is it a healthy choice?

Generally speaking, no. What's canned is not fresh. It has often been boiled, salted or sugared, or put in oil, and the metal of the can poses an extra problem. For certain foodstuffs it remains the least bad method of preservation though, but that's not the same as if it were really good.

So not generally speaking - however, there are a few confusing exceptions.

If we measure the magnetic field that surrounds everything alive, it's still there for canned food in two cases: black beans and tomatoes. If this magnetic field is really a proof that something is living, black beans and tomatoes are indeed alive even after months enclosed in metal. This is a puzzling fact for which I have no explanation.

Canned cherries have been used to cure difficult disease, even cancer. This might have something to do with their high level of cyanide-related bioflavonoids, but it is unlikely that the flavonoids are still bioactive after many months in a sealed can. Perhaps there is some other unknown substance at work here? Whatever the case, canned cherries are healing.

The real superpower here, however, is sardines in oil. It is one of the best sources of co-enzyme Q10 we know of. Sardines are also rich in many vitamins and minerals, and in Omega-3 fatty acids which combat inflammations and cardiovascular disease. Sardines in oil are very healing despite being indisputably dead. This might be explained by Q10 and Omega-3, but what's puzzling is that there is no living alternative offering the same curative power.

Fresh sardines? They still offer the vitamins and minerals, but not the same high level of Q10, and they don't possess the strong healing properties of canned sardines in oil.

I also want to include canned mackerel. It is an excellent source of Omega-3 fatty acids. Better than buying a fish oil supplement. The mackerel doesn't lose any nutritional value by being canned.

Canned mackerel and sardines come in many brands and prices. There is no reason to buy the most expensive labels, the price does not reflect quality. Just try the labels you have available and let the taste determine what is best.

Finally... 100% natural and unprocessed honey is a natural preservative. If you put something in a jar with pure honey and seal it, it holds almost forever.

Related articles:

Why Dietary Supplements are Needed

Why Salt Destroys Your Health - and Why People Like It

Co-Enzyme Q10 & Carnitine

Understanding Dietary Fats Part 1 (of 2)

Understanding Dietary Fats Part 2 (of 2)

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Comments

Canned foods contain too much salt, or too much sugar. It is not good for people who have diabetes or hypertension, or are prone to these progressive diseses.

$ 0.00
4 months ago

If you "weck" food yourself in jars, do it the right way it remains good for year's same if it comes to canned food. To be honest I don't believe fresh is healthy. Every plant is genetically manipulated, we use pesticides, cut vegetables on a plastic or wooden shelf and eat those pieces. We breathe, drink plastic and stuff ourselves with chemicals. The fact the EU approves it doesn't mean it's healthy. I noticed many cans have plastic inside these days. If I can I buy beans, tomatoes etc in jars. I don't have a fridge or freezer and I want to have something in store.

If it comes to fruits not much grows where I live and most of it is imported. Picked too early, not tasty, rotten before it is ripe. I rather let it be. Same if it comes to many vegetables. Some indeed taste way better once frozen. I often wonder how come so many have a lack of vitamins and minerals with all the variety we have today if it comes to what's on our plate.

Never ate sardines. I'm allergic to honey and don't like the smell and taste.🍀💖

$ 0.00
4 months ago

Well, I think fresh is indeed healthy, BUT only if it is pure and 100% natural. I agree that polluted things are not natural and imported things are not fresh. Neither are genetically modified foodstuffs, or even extremely bred variants natural. Say grapes without seeds... what is that? No natural fruit is without seeds, fruits exist for their seeds.

And of course things picked before they are ripe have never reached their nutritional optimum.

Read my article https://read.cash/@Mictorrani/why-dietary-supplements-are-needed-d70e789c I think it makes it clearer what I mean, and perhaps it explains why nutritional deficiencies are so common.

$ 0.00
4 months ago

I knew honey is the only food with the longest longevity. It can last hundreds of years without getting spoilt. One thing that surprises me and I just got to know is that honey can be a preservative all thanks to your write up. And thanks for expanding my knowledge.

$ 0.00
4 months ago

I make my own good in such a way that they follow the instructions you gave here

$ 0.00
4 months ago

I store food in my house, some food in the fridge and some I can store anyway

$ 0.00
4 months ago

Here, we use old-fashioned canned food to consume summer vegetables and fruits in winter. Food is put in canned raw and prepared in glass jars. Only the lid of the glass jar is boiled in water, so that the lid is tightly tightened and the contact of the food with the air is prevented. It is a tradition that has been going on for years and goes back centuries. Recently, tomatoes, apricots, beans, etc. Although sun drying method is used in foods with the help of salt, it is not a preferred method for now.

$ 0.01
4 months ago