Canning Myths Debunked
Amish Methods For Canning Foods Are Good, While Corporate AMERICA Poisons Foods With Their Canning Methods
Ever since World War II, American factories have been canning foods in factories in order to preserve the food for long periods of time, but there are serious tradeoffs for those processes, including adding preservatives and chemicals that leach into the food and cause long-term health detriment for consumers.
The dangers of canned foods include exposure to bisphenol A (BPA), a chemical in can linings that can leach into food — especially acidic items like tomatoes — posing risks like hormonal disruption. Additionally, canned foods often contain high sodium levels, contributing to hypertension, while processing may degrade nutrients. Concerns also exist about potential toxicity from aluminum or tin cans, with children, pregnant women, and those with health conditions being particularly vulnerable. Opting for fresh or frozen alternatives is recommended to minimize these risks.
With all that in mind, there are still ways to can foods that are safe and consumer friendly, meaning they don’t cause all this health detriment, and the Amish have…
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