Canned food - benefits, harm to the body and the correct composition. Autumn fantasies in glass jars or is there any sense in vegetables for future use?

Zucchini or eggplant caviar is a great way to eat without extra calories. The abundance of fiber creates a feeling of fullness, filling the stomach for a long time. Moreover, thanks to the large number dietary fiber Caviar reduces the level of bad cholesterol in the blood.

But there are few vitamins in such snacks. Before putting vegetables in a jar, they are boiled or fried and then pureed. Of course, such a far from gentle processing method destroys most of the vitamins. However, some things still remain. For example, magnesium, which is beneficial for the nervous system and is necessary for a good complexion, iron and zinc, which is important for beautiful skin, do not matter at all when fried and boiled!

Advice

Despite the fact that both squash and eggplant caviar can be eaten by those who are losing weight, you can reduce the number of calories even more. Just choose caviar made from boiled rather than fried vegetables. You can recognize it by its lighter shade compared to the “fried” snack.

Carefully!

A large amount of fiber makes eggplant caviar quite heavy food and can cause bloating and other digestive problems. Squash caviar in this regard, it is safer, but it can also cause confusion. Zucchini contains substances that increase intestinal motility, which is why it causes diarrhea in some people. But for those who are prone to constipation, best dish can't be found!

Cool peppers

Carefully!

Pickled cucumbers and tomatoes are contraindicated for people suffering from gastritis and peptic ulcer. A large amount of vinegar and spices in this snack can lead to an exacerbation of the disease.

-My son loves one salad, I don’t even know what it’s called. Tomatoes, avocado, cucumbers, diced cheese, chopped boiled chicken, lettuce and a little mayonnaise. We always eat this dish with a bang.

“Winter will ask where summer was!” This is what housewives say as they twist another jar of cucumbers or jam.

Previously, almost every family stocked up on pickles and jams for the winter, processing tons of harvest from their summer cottages or from their grandmother’s village.

The first human-made canned food was discovered during excavations of the tomb of Pharaoh Tutankhamun in Egypt.

These were roasted and embalmed with olive oil ducks in a clay bowl, the oval halves of which were held together with resinous putty. Can you imagine? Products were preserved in the bowels of the earth for about 3 thousand years.

Save and bury...

Modern history canning began at the end of the 18th century, when a competition was announced for best way food preservation.
Its winner was the Parisian chef Nicolas Francois Appert, who noticed that boiled cans of juicedo not spoil for a long time .

This invention was immediately delivered
on stream for Napoleonic army...

Canned food acquired its modern appearance thanks to the Englishman Peter Durand. In 1810, he received a patent for a method he invented to pack canned food in tin cans. Very quickly America became the world center of the canning industry. Production of various machines for automated manufacturing began in Baltimore tin cans. It was then that banks took on their modern appearance.

And in 1860, a can opener was invented in the USA.

First in Russia cannery was opened only in 1870 in St. Petersburg.

The main customer was the army.
The first types of canned food were: fried beef(or lamb), stew, porridge, meat with peas and pea soup.
Did you notice the wordarmy ???...
It was necessary for the army to fight and not die
from hunger...

Since then, canned food has firmly entered our lives, because they have one undeniable advantage:
canned food is definitely very convenient, for example, on a trip or outdoors, and also when there is no time or reluctance to cook.
But even for the sake of convenience, you shouldn’t create war conditions for your body...
Do we have nothing else to eat???
I also recommend thinking about the expressiondon't spoil for a long time...

This is one of the main indicators that we should pay attention to. Natural and safe food cannot be stored for long...
Watch the video" Dangerous food"
O. Butakova

https://www.youtube.com/watch?v=T___RQLl39w
Do you know that doctors are wary of canned food? (the word “canned food” comes from the Latin conservo - I save), calling them"dead" products?
Firstly, due to excess sugar and salt.

Secondly, any product long-term storage and enhanced heat treatment is not beneficial for the body.

And let’s not even talk about store-bought canned goods - for long storage in production in most of them add a fair amount of preservatives, which, accumulating in the body, slowly poison it.

Yes, summer preparations They save your home budget a lot, preserving your harvest and your wallet! But do they keep us healthy?

To apply to the body as much as possible less harm, it is worth remembering a few simple precautions:

When preserving, some housewives add aspirin, but you shouldn’t do this, it can cause allergic reaction.
- WITHvinegar and salt People with kidney problems, problems with the gastrointestinal tract, and those prone to swelling should be especially careful. Of course, you can eat pickles, but little by little.

Salads and lecho are usually prepared with a lot of sunflower oil . People suffering from pancreatitis, cholecystitis, etc. should not get carried away with such preparations. large number oil, even sunflower oil, is still fat and calories.

Jam - delicious product, but has many disadvantages, one of which is: excess sugar . This means that jam is not for the sick diabetes mellitus or those who are obese. For those who do not want to gain weight, it is enough to eat three to five spoons a day - this is the norm. To preserve the vitamins in the berries, it is better to cook the so-called “five-minute ones”, since this way the temperature effect is minimal.

Usually, a good housewife will never lose anything: the strongest and most rosy apples to the table, bruised and battered - for jam and compotes. But this is exactly what you shouldn’t do. The point is that the brown side of an apple is a source of mold fungi , which produce a compound hazardous to health - patulin. And it's simple There is no point in cutting out a spoiled piece - mold fungi affect the entire fruit.

Patulin in fresh apples, tomatoes, berries can cause food poisoning. In addition, this persistent infection is not killed by boiling, frying and sautéing (so it’s also not worth sending rotten tomatoes “for borscht”).

And preparations containing fruits and vegetables affected by the fungus become unsafe. Over time, they release poison, which gradually destroys the liver.
Don't take risks, preserve only strong and unspoiled fruits.

As you know, canning always carries the danger of botulism. It is the consumption of canned foods that can cause this serious infectious disease. The causative agent of botulism constantly lives in the soil. From there it gets onto fruits, vegetables, mushrooms, and also into water.

With water it penetrates into the body of animals and fish. A person becomes infected with botulism through food products.

Moreover, it is not the bacterium itself that causes the disease, but only its toxin. And the toxin can be produced by bacteria only in the absence of oxygen. Canned food is in sealed packaging without air access. This environment is perfect for toxin production. Sterilization kills the causative agent of this disease. You can also get botulism after eating industrially produced canned food. But the greatest danger is posed by home-made canned food.
This is due to the fact that in such conditions sterilization is not always of sufficient quality.
Products contaminated with botulism look the same as normal ones. They do not differ in appearance or smell.

It is important to know that not all people who eat contaminated food get botulism. The toxin is distributed very unevenly, in some portions it may be completely absent.

The disease is very severe and quite often ends in death. So is it worth the risk?
Prevention of botulism is mandatory heat treatment products before canning and sufficient sterilization time.

The best option for autumn preparations is to freeze vegetables.

This way they will retain almost all their beneficial properties. There are studies showing that frozen foods not only keep up with fresh foods in terms of nutritional value, but in some cases surpass them.
Ideally, Only fruits are selected for freezing top quality ; then they are thoroughly cleaned and subjected to pre-treatment(crushed, chopped, etc.); finally, they are washed, blanched if necessary, packaged and frozen (these last two operations can be interchanged).

Of course, the maximum of nutrients is retained when industrial freezing of products: cryogenic or shock freezing at temperatures below -60°C. Such a product is nutritional value almost as good as fresh. But his further “movements” in space, non-compliance temperature conditions storage, defrosting and re-freezing can nullify all the benefits!

It's a different matter at home! Moreover, modern home refrigeration units are capable of quickly and efficiently freezing a fairly large volume of vegetables and fruits, and storing them without endangering them from thawing for a long time!
You can freeze any berries and fruits,
and almost all vegetables.
Draw your conclusions! The choice is yours.

First of all, canned vegetables - strategic reserve for the winter of any family. It is no secret that in large cities the concentration of population and the increase in female employment rates have led to a large decrease in the share home canning, which is replenished with canned vegetables from the store. At the same time, the increase in the welfare of buyers had a beneficial effect on the assortment and quality of products: if previously homemade canned food - all kinds of cucumbers and tomatoes - gave housewives a reason to be proud, now what has come to the fore is, rather, the ability to find in stores something not only tasty, but also interesting things, for example, natural canned vegetables that are fashionable today, bright mixtures for vegetables delicious salad, soup in a jar, small pickled tomatoes or gherkins for an interesting table setting.

As a general rule, canned vegetables tend to cost less than frozen ones. In addition, canned food has more long term storage compared to frozen foods. They can be used for 1-2 years, and this is their clear advantage.

But, unfortunately, canned vegetables often lose most of their nutrients, and this is the sad truth. After all, the process of canning to destroy bacteria requires exposure to high temperatures, therefore they are destroyed useful substances, primarily vitamin C. But this is not true for all vegetables. Thus, pumpkin and tomatoes retain their nutritional value. Canned fruits and vegetables sometimes contain a lot of sodium; if you rinse them before eating, you can reduce its content.

For thrifty shoppers, canned food is good option. Only the price range is too wide. Let's figure out how not to make a mistake and buy good vegetables at a reasonable price, because the jars seem to contain the same tomatoes and cucumbers. Remember: the rule “expensive equals high quality” does not work for salted tomatoes. Therefore, buying canned tomatoes, watch the quality of the fruits themselves, and not their cost. There should be no cracked tomatoes.

No matter how much you would like, do not skimp on canned peas and corn. As a rule, unscrupulous producers sell fodder varieties of peas and corn at low prices. We also do not recommend saving on pickled cucumbers. The quality here depends on the size.

Now let's take a closer look at what is contained in various canned vegetables. Root vegetables (celery, carrots, beets), as well as onions, garlic, lettuce, spinach, cabbage, tomatoes, pumpkin, beans, peas, peppers, melon, etc. contain very little protein and fat (this does not apply to peas and beans), but enough vitamins, minerals, organic acids, fiber, pectin, necessary for proper operation intestines, removing harmful substances from the body. That is why it is necessary to introduce as many vegetables as possible into the diet. different types. Unfortunately, canned vegetables contain significantly less vitamins than fresh ones. The exception is sauerkraut - most valuable source vitamin C.

Sometimes manufacturers additionally enrich canned vegetables with some vitamins (ascorbic acid, carotene). Does not suffer during canning nutritional value, calorie content, content of dietary fiber, organic acids, phenolic and pectin substances.

Canned vegetables come in the form of natural, canned food, sauces, juices, pickled products, dietary canned food, canned food for children, dried and frozen. The raw materials used for preservation must be undamaged, thoroughly washed, peeled and cut if necessary.

When choosing natural canned food Please note that the more water in the jar, the less vitamins in the vegetables themselves. Quality product Made from fresh vegetables without salt, sugar or preservatives. Snack bars canned vegetables During production, they are prepared for consumption - fried, stuffed. The most popular are eggplant caviar, zucchini, stuffed eggplants, peppers, and salads. Canned dinners reduce cooking time, making them increasingly popular. From lunch dishes more often they produce cabbage soup, borscht, rassolnik, soup, and the latter - solyanka with cabbage, vegetables with meat, stew, etc.

For canned vegetables baby food increased demands are placed on the quality of raw materials and production technology. The guaranteed shelf life for them is shorter. They often contain a complex of vitamins and medicinal herbs.

For diseases gastrointestinal tract, hypertension, if you are overweight, it is not recommended to consume canned vegetables without consulting your doctor.

Now you know which canned vegetables to choose without causing harm to yourself and your family.

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Many people who follow a healthy diet often supplement their weight loss diet with vegetables. They are healthy, contain fiber and more microelements.

It is known that it is healthier to eat vegetables raw, but what to do if it is winter and the stores are filled only with canned goods. People often wonder: is it possible to eat canned vegetables while losing weight?

Composition of canned vegetables

Blanks are a food product that has undergone heat treatment to extend shelf life. To keep food long time, use sugar, pepper, salt, vinegar or citric acid, soy sauce. Preservation preserves all microelements.

The composition of the canned food consists of a large number of vitamins and minerals. In winter, deficiency of various microelements is a rather pressing problem, so it is important to consume canned preparations. Also, weight loss is always stress for the body, and magnesium has a beneficial effect on.

Thus, a diet based on salted tomatoes is well suited. Please note that you should not eat canned food before bed!

In addition to microelements, the preparations contain a large amount of fiber, which removes toxins from the body. Therefore, food supplements such as salted tomatoes are simply necessary when dieting. A small amount of proteins, fats, carbohydrates, and therefore calories, is suitable for people watching their figure. However, this does not apply to corn, peas, and beans; they are quite high in calories and are not suitable for weight loss.

Types of Canned Vegetables

From time immemorial, people have tried to preserve various supplies for later use. This made it possible to obtain essential vitamins when it was impossible to eat fresh foods. Modern assortment offers a wide selection of different canned foods, but some are high in calories.

Preparations that are suitable for weight loss:

1. Cucumbers;
2. Tomatoes;
3. Zucchini;
4. Eggplant;
5. Carrot;
6. , including sea and color;
7. Pumpkin;
8. Capers.

The calorie content of these canned foods ranges from 10 to 30 kilocalories per 100 grams. They are made into salads or eaten separately. There are foods that you should avoid, these are olives, olives, beans, corn or peas. Such food has a calorie content of more than 100 kilocalories per 100 grams.

In addition to not eating high-calorie pickles, you should not eat canned food that has been fried or otherwise processed. It is worth giving preference to home-canned food, such as salted cauliflower or salted mushrooms. They are allowed to be consumed on various diets, including the Dukan diet, but not more than 2 times a week.

Homemade preparations are more useful, since only familiar products are used in preparation. Sometimes the manufacturer may not indicate various chemical preservatives that negatively affect the body or cause allergic reactions.

The benefits of canned vegetables

The benefits of salted or pickled preparations are very great, since they retain a large amount of microelements, even after processing. Also, most pickles and marinades contain quite a lot of dietary fiber, which allows you to remove toxins from the body, which is necessary for PP.

Low calorie content makes pickles an ideal food for weight loss. Preservative acetic acid has a beneficial effect on digestion. In addition, there are entire diets, such as the pickled tomato diet.

Harm of canned vegetables

Along with a large number of useful properties, salted or pickled preparations have negative side. Since the most popular canned products are cucumbers, many people ask the question: is it possible to eat pickles on a diet?

First of all, their harm is due to their high salt content, which, when consumed in the evening, can cause swelling or fluid retention in the body the next morning. This may have a negative impact on people who have hypertension or want to lose weight. In addition, salt and vinegar can disrupt the lipid profile, which leads to the appearance of cellulite.

As studies and reviews have shown, pickles are contraindicated for people with gastrointestinal diseases: reflux, increased acidity, gastritis, ulcer or duodenal disease. Preservatives negatively affect the gastric mucosa, which leads to worsening of the condition. Therefore, it is better for people with gastrointestinal diseases to abstain, for example, from pickled cucumbers.

If the technology and storage conditions are not followed, dangerous bacteria, such as botulinum toxin, may appear in the jar. If this bacterium gets into a jar, it develops and secretes a dangerous poison that causes botulism. This is a disease that affects nervous system organism, which subsequently leads to death.

How to use it correctly for weight loss

Most people avoid eating pickles by following a diet plan. However, what do nutritionists say about this: “is it possible to eat pickles while losing weight?” Nutritionists do not prohibit the use of canned food during a diet, with the exception of therapeutic diets.

However, to lose weight, it is advisable to follow the following recommendations:

1. The use of high-calorie preparations is prohibited: olives, black olives, peas, corn;
2. You should not eat pickles at night, this will avoid swelling;
3. It is not recommended to eat more than 2 times a week;
4. It is better to consume in the first half of the day;
5. Better for weight loss fermented products that do not contain sugar;
6. It is not recommended to use canned food with dairy products.

Conclusion

Pickles and marinades - an alternative fresh vegetables in winter. They are rich in a large number of microelements, as well as fiber. Thanks to beneficial properties, home canning When losing weight, it has a beneficial effect on the elimination of toxins. The benefit of canned food lies in its low calorie content and high content coarse fiber.

However, it is worth knowing that in addition to benefits, they cause harm. Marinades and pickles are prohibited for people suffering from diseases of the stomach and duodenum. Therefore, it is important to follow the recommendations of nutritionists and then consumption will be beneficial.

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Conservation was invented for the same purpose for which humanity invented the refrigerator, only the first arose back in ancient world and never went out of food use. Successful storage surplus food for six months to a year was the key to survival and a well-fed winter, and over time, conservation was useful for providing food for travel, long hikes, wars, and voyages. The first experiments in conservation were not very impressive: only starving sailors could devour corned beef by both cheeks; but improved methods of food preservation made such food not just edible, but tasty, thanks to which even those with well-equipped kitchens, who have the opportunity to purchase fresh food at any time, paid attention to it.

Because despite all the benefits, canned foods aren't great food - in more ways than one - and here's why.

The danger of botulism. The causative agents of botulism are found in the soil and this is how they can enter the human body through food. But the trick is that botulinum toxin is dangerous, which is generated by the causative agents of botulism in an environment deprived of air. And the canning process itself creates an ideal environment for the production of botulinum toxins - even if all technologies have been followed. Moreover, botulinum toxins can be present in both home and factory canned food.

Important! Botulinum toxin may not detect itself, but often contaminated canned food swells and looks spoiled. Therefore, under no circumstances should you eat canned food with a swollen lid, a damaged jar, etc. The smell, color and appearance of the product inside must be absolutely healthy and normal. Be especially careful with canned mushrooms (although botulinum toxin can be in any kind - meat, fish, vegetables).

But the harm of canned foods is not limited to the danger of encountering botulinum toxin; there are other reasons to avoid canned foods:
Excessive heat treatment. The processing to which canned foods are subjected kills most of the beneficial microelements and vitamins. The lion's share of products after such processing turn into inert food objects consisting of proteins, fats and carbohydrates. They satiate, give energy, but do not bring the benefits that are in fresh products.
Questionable products. When preserving, the taste of products is very often suppressed, which provides unscrupulous manufacturers with a vast field for all sorts of fraud with raw materials. This is how watery carrots, rotten cabbage, stale meat, rotten fish, etc. end up in canned food. Cheap ones are especially dangerous in this regard. canned meat and mixtures. If the canned food contains a large amount of fats and oils, the oils are not always good quality. Here we can give only one piece of advice: carefully read the ingredients on the label, trust your taste and try not to buy frankly cheap canned food.
Lots of chemistry. Canned food is very rarely without synthetic additives - flavor enhancers (for example, monosodium glutamate), flavors, dyes, preservatives. All this is intended to give the product a marketable appearance, smell and taste, as well as to increase the shelf life of canned food. Synthetic additives are not fatal; rarely any finished products Nowadays we can do without them, but still we cannot call them useful. In addition, their concentration in canned food can be quite impressive.
Lots of salt, sugar, vinegar. Even if canned food does not contain chemical additives, as a rule, it is full of vinegar. Excess salt disrupts water-salt metabolism in the body, sugar is a fast - and harmful - carbohydrate, spoils teeth and contributes to obesity, vinegar and acids in large quantities may harm digestive system. Eating canned foods makes it very difficult to keep track of how much salt and sugar you put into your body, which can cause you to eat more of both than you intended.

Canned food should not be demonized: firstly, they are truly irreplaceable in some cases (for storage at the dacha, for travel), and secondly, if you use them occasionally, as needed or 1-2 times a week, there is nothing wrong with your health won't happen. Especially if you generally eat healthy, try to cook a lot yourself, and regulate the amount of sugar and salt in your diet. Choose canned foods wisely and use them only for their intended purpose!