Ever since World War II, American factories have been canning foods in factories in order to preserve the food for long periods of time, but there are serious tradeoffs for those processes, including adding preservatives and chemicals that leach into the food and cause long-term health detriment for consumers.
Article by S.D. Wells, republished with permission from Naturalnews.com
The dangers of canned foods include exposure to bisphenol A (BPA), a chemical in can linings that can leach into food — especially acidic items like tomatoes — posing risks like hormonal disruption. Additionally, canned foods often contain high sodium levels, contributing to hypertension, while processing may degrade nutrients. Concerns also exist about potential toxicity from aluminum or tin cans, with children, pregnant women, and those with
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