Most of us believe that eating fresh fruits and veggies is the way to go, and that’s true if you are buying your produce locally or growing it yourself. However, if you purchase your fruits and veggies from the grocery store then that may not be the case. Most produce has traveled a great distance and been exposed to extreme amounts of heat before reaching grocery store shelves. Produce is also generally picked under-ripe and the vitamins and nutrients that make fruits and veggies so great for us are not able to fully develop.
Frozen veggies, however, are picked at the peak of ripeness and are quickly flash frozen. This process locks in the essential nutrients and vitamins and removes bacteria.
Canned Veggies are able to retain most of their nutrients through the canning process, except for Vitamin C. However, canned veggies are typically very high in salt, and the inside of the cans are usually coated with BPA. BPA is an abbreviation for Bisphenol A a chemical commonly used in plastics, packaging, receipt tape, etc. You have probably seen water bottles labeled BPA free. The problem with BPA is that it leaches into the canned food and when we eat that food it contaminates our body. BPA is a known hormone disruptor and can prove harmful to brain development in unborn babies and children. BPA is also thought to cause cancer and is linked to heart disease.
I recommend that you get as many fruits and veggies locally as you can, and when that isn’t an option go with frozen. Almost all the veggies I buy from the grocery store are frozen. Don’t forget you can stock up on fresh veggies in season and freeze them yourselves. I stay away from canned veggies if at all possible. To me the risks outweigh the benefits. However you get your veggies try to increase your daily intake. The average person only eats ⅓ of the amount of veggies recommended. Where do you get your veggies?
Frozen veggies, however, are picked at the peak of ripeness and are quickly flash frozen. This process locks in the essential nutrients and vitamins and removes bacteria.
Canned Veggies are able to retain most of their nutrients through the canning process, except for Vitamin C. However, canned veggies are typically very high in salt, and the inside of the cans are usually coated with BPA. BPA is an abbreviation for Bisphenol A a chemical commonly used in plastics, packaging, receipt tape, etc. You have probably seen water bottles labeled BPA free. The problem with BPA is that it leaches into the canned food and when we eat that food it contaminates our body. BPA is a known hormone disruptor and can prove harmful to brain development in unborn babies and children. BPA is also thought to cause cancer and is linked to heart disease.
I recommend that you get as many fruits and veggies locally as you can, and when that isn’t an option go with frozen. Almost all the veggies I buy from the grocery store are frozen. Don’t forget you can stock up on fresh veggies in season and freeze them yourselves. I stay away from canned veggies if at all possible. To me the risks outweigh the benefits. However you get your veggies try to increase your daily intake. The average person only eats ⅓ of the amount of veggies recommended. Where do you get your veggies?