Myth No. 1. Canned food is what is in the banks
This is only partly true. In a broad sense, canned products should be understood as any products processed for the purpose of long-term storage. This includes pickled vegetables, jam, bacon, dried apples, dried fish, and smoked sausage. In everyday life, however, the word "canned food" was fixed precisely for products packed in sealed jars and sterilized in a special way. Most of the misconceptions are connected with them. There are also preserves - they are also packed in airtight packaging, but are not sterilized. These include condensed milk, salted fish and seafood, jams and the like.
Myth number 2. Canned food is stored for so long because of the preservatives in the composition
Quite the opposite: subject to technology, preservatives are not needed at all. Despite the fact that these words are of the same root, the connection here is different. Preservatives are added to many other foods to increase their shelf life, that is, to give them the properties of canned food.
- Food is spoiled by microorganisms. Some of them are relatively harmless. Others can release various toxic substances in the process of life. The classic sterilization technology helps to kill them and preserve canned food - heating the product to a high temperature for a time sufficient to destroy all living bacteria and most spores. But in the case of preservatives, the growth of bacteria is inhibited precisely by using preservatives, as a rule, in conjunction with other food additives. They will not harm the body, unlike bacteria, which can remain in products if preservatives are not added. Also you can use preserved canning recipe for making canned food yourself.
Myth # 3. Canned food contains many dangerous ingredients.
Canned food can indeed contain a large amount of harmful substances, such as salt. Therefore, canned food is often forbidden to be consumed by people with problems of the cardiovascular and genitourinary systems. Do not give such products to children. A healthy person who monitors his diet, a large amount of salt, too, you see, is useless. In addition, canned food often contains too much oil, which is not very beneficial for the vessels and figure. But with a reasonable approach, such food will not do much harm.
- All ingredients with functional properties (such as acidity regulators) should not be alarming - they are considered permitted and safe food additives. Tin cans and lids are made from materials that do not pose a safety risk, neither in terms of composition nor in terms of oxidation. The packaging does not add any carcinogens or toxic substances to food. It is only recommended to avoid jars with broken geometry (wrinkled), as this may indicate a violation of the tightness.
Myth number 4. There are no nutrients in canned food
Canned food production technology involves the use of high temperatures. This leads to the destruction of vitamins. But only partially. Canned foods do not become empty or useless.
- All trace elements and nutritional value remain in the product - and this is great. Because preservation is primarily about preserving food in terms of proteins, fats and carbohydrates. It is always and at all times recommended to obtain vitamins from fresh fruits, vegetables and other products.
Myth number 5. Canned food is stored forever
Many people think that if the jar looks normal, its contents can be consumed even 100 years after the expiration date printed on the package. In principle, with the right technology for the production and storage of canned food, several generations of people can really survive.
But blind faith in this myth can make canned food deadly. Probably everyone knows that you cannot eat from swollen cans, this threatens with botulism. This is an extremely serious infectious disease that can even be fatal. It arises from the bacillus Clostridium botulinum, which releases botulinum toxins that are deadly to humans. The bacillus enters the body with food or through damage to the skin and causes severe rapid poisoning. If the infection is not recognized in time and adequate treatment is not initiated, the person may die.
It is such a stick that often multiplies in canned food due to a violation of production technology. This is caused by insufficient sterilization of food and cans. More often, the pathogen appears in home canned food than in industrial ones. Clear signs that the canned food is contaminated include a swollen lid, air bubbles and cloudy contents. It is better to discard such a product immediately.
But even a seemingly ideal bank can be a threat.
- Canned food can indeed be stored for a very long time, albeit with a change in taste. If there are no bacteria in the product, then it cannot deteriorate. However, a non-swollen can does not at all guarantee the absence of bacteria, some of them in the form of spores may well survive sterilization, especially if it was carried out with violations of the regime, and develop in an anaerobic environment even without the release of gases. You should always pay attention to the expiration date. It is, of course, set by the manufacturer with a large margin, and most often even expired canned food is suitable for consumption, but nevertheless it is an important indicator of product quality.