To be honest I think there are pluses and minuses to canned foods. If you have access to fresh and it's grown locally under the right conditions, to me it appears to be the best choice. But if you are going to put it in the fridge for a couple of weeks while the nutrients witheer or it was raised in human waste and picked unripe and shipped halfway around the world, it probably isn't as good for you as frozen or canned which are supposed to be picked at their peak and processed almost immediately. Some of it depends on the canned food as well and the additives. My area has virtually no access to fresh unpolluted fish other than home raised so for me canned salmon is my only option. But canned soup or chili? Ugh. Loaded with sodium and allowed to have "acceptable" amounts of bug parts per million. Acceptable to me is none. I don't want additives like carmine which is in foods like yogurt to make them red. Carmine is boiled bug shells. Hungry? LOL. I would prefer to have all fresh food that I have grown and raised myself and I attempt to do that but it isn't really feasible.
-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen
Co-Leader "Smart Carbing"
Co-Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
|77 Days since: sitting on my butt for long periods of time