Preparing food for the winter has long become a good tradition among housewives, who willingly stock up on jam, compotes, salted and pickled vegetables.
At the same time, doctors are against people relying on canned vegetables - such a habit can have a negative impact on health.
According to Oksana Galkina, a nutritionist at the Altai Oncology Center, during canning, fruits lose their inherent benefits and it is difficult to detect vitamins and antioxidants in them.
Some of the beneficial substances evaporate as a result of heat treatment, while others perish during storage.
This method of storage, such as canning, does not stop, but only slows down the rotting process, the specialist is convinced.
Adding salt, sugar, vinegar and spices does not make canned foods healthier.
Salt, which is sodium chloride, only increases the likelihood of heart and vascular pathologies, and also negatively affects the functioning of the kidneys and can cause cancer, to be more precise, stomach cancer.
In connection with the above, the doctor recommends taking a closer look at more useful methods of storing food, including drying, freezing, pickling and curing.
