Hvad alle tager fejl af dåsemad

Dåsemad får en ret dårlig rap. Du har sikkert hørt eller læst, at dåsevarer ikke er så nærende som friske eller frosne fødevarer, at de altid er fyldt med overskydende mængder af natrium eller sukker, eller endda at dåserne selv er foret med skadelige kemikalier. Sandheden er (som sædvanlig) meget mere kompliceret.

The process of canning dates back to the 18th century, when it was used to feed soldiers and sailors at war, and involves sealing foods in cans or jars and then pressure-cooking them at a high temperature in order to kill any harmful bacteria and preserve the food (via BBC). While this does destroy some of the nutrients present in the raw ingredients, so does cooking them from fresh. In fact, these nutrients start to deteriorate the moment the item is picked from the plant, even if you're keeping it chilled in your fridge. In other words, the canning process itself doesn't make a food healthy or unhealthy — for that, you'll need to look at individual products and ingredient lists.

Sådan undgår du dåsemad fyldt med natrium og sukker

Some of the negative stigma about canned goods undoubtedly comes from the textures and tastes of certain canned fruits and vegetables — and how different they are from the fresh versions. After all, how could a canned beet have the same nutrients as a fresh one when they taste so different?

In reality, the canning process is designed to preserve as many nutrients as possible (via How Stuff Works). "Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor," noted Sherrie Rosenblatt, a vice president with the Can Manufacturers Institute. So, while the pressure cooking does destroy some water-soluble nutrients, fat-soluble ones like vitamins A, D, E, and K are able to survive being canned, as are most minerals. This makes canned produce a cheap and convenient source of essential nutrients for areas with limited agricultural resources or individuals on a tight budget (via Healthline). 

Det, der virkelig kan gøre en konservesvare usund, er de tilsatte ingredienser, specifikt salt og sukker, der bruges til at forbedre smagen. Undgå derfor fødevarer på dåse i sirupper eller saltlage, som er fyldt med henholdsvis overskydende sukker og natrium, og vælg i stedet dåser med korte ingredienslister og varer på dåse i vand eller deres egen juice (via Insider). Og glem ikke at dræne og skylle dine dåsemad, før du tilbereder eller serverer dem for at fjerne overskydende salt, sukker eller konserveringsmidler.

Hvorfor du kan stoppe med at bekymre dig om dåsemad og BPA

If you're already looking at the ingredient lists on your cans to scope out the healthiest options, there's one more additive you might be watching out for: BPA. Bisphenol A, or BPA, was used on the lining of food cans to prevent bacterial growth and keep the can itself from corroding over time (via CEN). Unfortunately, studies showed that the BPA on cans was able to contaminate the food it touched (via Healthline). Once in the body, BPA acts as an artificial estrogen and messes with the hormones; too much can lead to developmental and reproductive issues and even damage your DNA (via Insider). 

Men før du flipper ud og begynder at tømme dit spisekammer for enhver form for konserves, er det vigtigt at bemærke, at siden begyndelsen af ​​2018, indeholder 90 procent af dåser, der bruges til mad, ikke længere BPA, ifølge Can Manufacturers Institute. Nu er de fleste dåseforinger lavet af akryl og polyester. Men hvis du stadig er bekymret for de dvælende 10 procent, kan du altid tjekke dåsen for at være sikker (via Well and Good). Glad dåsescanning!