Canned vegetables enjoy high demand, especially in winter. However, before using canned vegetables one should keep in mind both their useful and harmful properties.
The useful properties of canned vegetables
• Proteins, fats, carbohydrates, minerals, organic oils and fatty acids are fully preserved.
• Magnesium and calcium preserve, as they do not vanish at high temperatures. Magnesium and calcium are essential for the body and nervous system, besides they are important for the formation of the immune system and bones.
• Iron and zinc also preserve in canned vegetables. Iron is especially important for hematopoiesis and zinc for beauty and memory.
• Anyhow, the most important recent invention is lycopene, a substance that is very rich in tomatoes and is a potent antioxidant that fights aging and destroys cancer cells.
The possible harms of canned vegetables
The high amount of salt can cause high blood pressure. In addition, it causes accumulation of salt in the joints.
• Salt and vinegar, which are always present in canned vegetables, cause a breakdown of lipid metabolism and contribute to the development of cellulite.
• Vinegar damages the digestive tract, causing irritation of the mucous membrane. It can cause gastritis and even ulcer.
• The excessive use of canned vegetables can lead to tooth enamel decay.
• Talking about canned vegetables, botulism should also be mentioned. Botulism-infected products cannot be distinguished from appearance. Poisoning in infected products spreads unevenly, and is poisoned only the person who ate the portion containing the pathogen's body.