Is it bad for you to consume canned food preservation liquid?
Unfortunately, getting rid of canned food preservation
liquid represents an instinctive action which, however, could hide waste.
Consuming canned food preservation liquid: yes or no?
The canning process allows you to keep the nutritional properties of long-life canned food intact and avoid spoilage and
contamination.
Those who use canned foods, however, end up throwing away
the preserving liquid because they are afraid of consuming a waste product or
in any case something that hurts.
In fact, the preservation liquid of some canned foods could
hide a great potential from a nutritional point of view.
For many other canned products, however, it is better to
throw away the liquid part because it is particularly rich in sodium and
additives.
Storage liquids not to be thrown away
The fact that some preservative liquids can be used in other
ways is a real discovery that is worth investigating.
We just have to find out which canned food preservation
liquids are worth not throwing away!
Fish
The preserving liquid of canned fish is largely made up of
oil (used to preserve the product) which ends up containing practically the
fat-soluble vitamins of the fish.
This means that consuming tuna or sardines with a little
liquid in storage allows you to get a boost of vitamin D and avoid the
appearance of some problems.
On the other hands, it is best to avoid brining canned fish
as the mixture of water and salt could increase the percentage of sodium in the
body and cause hypertension.
Vegetables
Consuming canned vegetables allows you to benefit from the
flavor and properties of foods subject to seasonality.
The preservation liquid of canned vegetables consists of
water, ascorbic acid and salt and can be consumed in order not to lose the
water-soluble vitamins, but it is necessary to wink at the percentage of sodium.
The advice is to check the product label to understand the
composition of the preserving liquid and trace the presence of additives.
Legumes
Generally canned legumes are washed under running water
before being used in the kitchen as the liquid (called acquafaba) could alter
the flavor of the dishes.
But what are canned legumes ? We are talking about
chickpeas, beans or lentils found on supermarket shelves.
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In any case, before using canned legumes and rinsing, it is
possible to recover the liquid to use it as a substitute for egg white in the
preparation of biscuits, meringues and cakes, as a substitute for butter simply
by mixing it with oil and as a thickener for sauces and soups. .
Pickles
The preservative liquid for pickled pickles contains a
mixture of vinegar, sugar, salt and spices that can be used to flavor numerous
dishes and salads.
As for the consumption of this liquid, however, it is good
to pay attention to the sodium content to avoid cellulite and hypertension.
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