When it comes to preparing food, there’s no denying that efficiency is key. At a time when people are almost always on the go, it helps to have something that’s simple, easy to cook, and most of all, accessible. With that being said, it’s pretty safe to say that canned goods are usually one of the go-to options for a quick meal.
And while they do make our lives easier, the downside is that it lacks in nutritional value. You may not realize this now, but eating canned goods can affect your health in the long run. As a matter of fact, some may contribute to a slow metabolism. To know more about this, we reached out to nutritionist Carrie Gabriel, MS, RDN, of Steps 2 Nutrition. Keep reading to find out the disadvantages of eating canned goods, and which ones you should avoid at all costs.
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Canned Foods To Avoid
Gabriel shares that studies show canned foods like sweet corn and refried beans can cause slow metabolism. This is "mostly due to heavy salt and sugar that can cause water retention [or] bloating."
What happens to your body when you eat canned food?
According to Gabriel, "Many canned foods [contain] very high levels of sodium. While salt does help preserve the food, it also elevates blood pressure, causing you to retain water and increases calcium loss."
She warns, "Nutrients can change during the canning process and can be damaged by heat, processing, and storage. Canned foods can be high in sugar [and] canned fruits often contain heavy syrups. The added sugar makes the fruits taste better [but] unfortunately, it also increases the calorie and carbohydrate count of the final product." For a healthier option, she suggests to choose fruits that are canned in water or their own juices.
Gabriel also notes that canned goods contain "excessive amounts of preservatives." She explains, "Of course some preservatives are needed to keep the canned food safe for eating, but some canned foods have more preservatives than necessary like nitrites, BHA and BHT."
She concludes, "BHA and BHT are antioxidants that are supposed to protect fats and oils from spoilage. [This] is important, but only in specific doses recommended by the FDA. The research on higher dosages of these preservatives is still ongoing."
