What Toxins Are in Canned Food?

Canned food is a convenient and inexpensive way to stock your pantry with a variety of foods. However, it is important to know what toxins are in canned food before you eat it. Many canned foods contain Bisphenol A (BPA), a chemical used to line metal cans and keep the food from spoiling. BPA can leach into the food, potentially increasing your exposure to the chemical.

According to the U.S. Food and Drug Administration (FDA), BPA affects the brain, behavior and prostate gland of fetuses, infants, and children. It has been linked to obesity, diabetes, reproductive problems, asthma, and some forms of cancer. The FDA recommends that people limit their exposure to BPA as much as possible.

In addition to BPA, many canned foods contain other potentially harmful chemicals such as phthalates, sulfites, nitrates/nitrites, and preservatives such as sodium benzoate or potassium sorbate.

Phthalates: Phthalates are found in some plastic packaging materials used for canned foods. They can leach into food when heated or stored for long periods of time.

Sulfites: Sulfites are added to canned foods as preservatives or colorings.

Sulfites can cause allergic reactions in some people.

Nitrates/Nitrites: Nitrates and nitrites are added to cured meats like bacon or hot dogs. They can form cancer-causing compounds when they come into contact with high heat.

Preservatives: Preservatives like sodium benzoate or potassium sorbate are added to canned foods to extend their shelf life. These preservatives have been linked to behavioral problems in children.

Overall, there is still much research needed on the health impacts of these toxins in canned food products. It is important that consumers read labels carefully before buying any type of processed or pre-packaged food items.

Conclusion

In conclusion, there are several toxins found in canned food products that may be harmful if ingested in large amounts over time. It is important that consumers read labels carefully before buying any type of processed or pre-packaged food items and limit their exposure whenever possible.