Cans Nixed: Further Proof That Fresh ( Or Frozen?) Is Better

The self-described "food politics" website Civil Eats has posted this by Naomi Starkman:

"Consumer Reports’ latest tests of canned foods, including soups, juice, tuna, and green beans, have found that almost all of the 19 name-brand foods tested contain measurable levels of Bisphenol A (BPA). The results are reported in the December 2009 issue and also available online. BPA, which has been used for years in clear plastic bottles and food-can liners, has been restricted in Canada and some U.S. states and municipalities because it has been linked to a wide array of health effects including reproductive abnormalities, heightened risk of breast and prostate cancers, diabetes, and heart disease. I’ve reported on BPA here, here, and here."

My pantry, which I just checked, contains a few cans--tomatoes, white beans, black beans, and pumpkin. I stared hard at them just now. A can of green beans never has entered my larder but, yes, tuna has, sardines have, along with the odd cans of beans. As a spontaneous, non recipe-based cook, those beans are vital and always ready to go.  Soaking dry beans overnight-- of course I have done that, but usually when I know that I am preparing a massive portion of black bean soup the next day.

I am sure many of you soak and cook beans ahead, and then freeze them in handy sized amounts, right?  But in what? Plastic bins! Baggies?  Chemical-laden somethings?

Help!

( Tks to http://www.thehungrymouse.com/home/2008/10/24/white-beans-two-ways-garlicky-dip-creamy-soup/ for can pix. It's a site that looks lively and informative, BTW.)

Comments

[Gastric Bypass Man]

Well, that's what they say that forzen foods are better since all the nutrients are preserve. For me however, fresh is much better. I guess it just depends on a person's eating preference.

[Megan]

With the knowledge of BPA being found in cans, one would assume that more people would watch what kind of cans people buy. Although health risks can be included in cans, people still tend to purchase cans because we are simply too lazy or busy to research every canned food that we buy. As stated by Foodie, “[…] And I suppose I could check out a few brands, and ask about their cans… if I wanted to”, Foodie shows how people do thing about checking canned foods, but have no motivation to do so. I for one agree with Foodie, checking all of the cans that you purchase would be very time consuming, and I do care about my health, but I would not follow through with this task. I don’t consider myself a lazy person, however I would not fill my time looking at cans to see if they include BPA, even though it would benefit my health.

[Grace]

Great blog!!
Great help.

[Phentermine 37.5]

SMART TIP: Set a delay timer on your wireless modem. Not only will this save electricity, it protects your computer at night.

[Diet Meal Plans]

Tell me what is the taste of small white beans?

[Adair Seldon]

I skinned fresh tomatoes for the first time yesterday, and it was pretty easy, but I thought it still was not worth the effort. Unless you're using really expensive heirlooms, I think fresh ones, after cooked, are probably on a par with canned for flavor. I too, have become obsessed with the evils of plastic. I posted a humorous article you might enjoy on my food blog:
http://lentilbreakdown.blogspot.com/2009/09/plastic-eater.html

[Foodie]

Thank you, Son!

[Sonya]

Scald in boiling water (slit x's on the bottoms first) then dunk in cold. Remove skins. Either pack whole or in chunks in sterile quart containers. Place seals on jars (making sure the quart tops are clean of tomato juice and boil in a water bath for...I have to go look in "Putting Food By"...45 minutes. Place on a towel with a good amount of space between each to cool. You'll hear the sound of the tops sealing. A wonderful sound. Check seals and if any didn't seal properly use those tomatoes right away, put in the fridge or re-can them. I would suggest getting a copy of "Putting Food By" because though tomatoes are one of the safest things to can, you probably should really have full directions with you while you are doing it. Oh, if I'm canning heirloom tomatoes I usually put a tablespoon of lemon juice in each jar.

[Foodie]

Tell us how, pls, Sonya!

[Sonya]

Can your own tomatoes. We normally do, though because of blight are buying them in BPA-lined cans. Hmph! But seriously, growing tomatoes is usually pretty easy and canning them is even easier.

[Foodie]

I am also on the side of canned tomatoes. And I suppose I could check out a few brands, and ask them about their cans....if I wanted to.

[Rose]

I think fresh tomatoes for cooking are totally overrated. Canned tomatoes are ripe and fresh when they are canned or tetra-packed. The tomatoes one can buy are probably harvested green and had no time to develop their flavour. My Italian friends (not Italian descendent Americans )always use canned.

[Twistie]

You know, this makes me glad that I don't use too many canned foods...except for tomatoes. Those tomatoes come in mighty handy when I want to chunkify a pasta sauce or add a little more veggie oomph to a stew.

Sigh.

[Rose]

I too. Usually.

[Foodie]

I exaggerate for emphasis....

[Rose]

Never heard of bars of lard passing for soap. Where? When? Why?

Cabage leaves raw?

What untoward thing is happening in the cooking process???

Do tell.

[Foodie]

I guess we should be washing with bars of lard, and eating uncooked cabbage leaves, Rose....to be safe.

[Rose]

Why does life have to be so scary?

If frozen is better: do frozen products not come in plastic or plastic lined carton?
Fresh produce in plastic boxes or tightly wrapped in it?

What about hair conditioner- making your hair soft and manageable? ( Remember the squeaky-clean ads of yesteryear? ) It contains the same dodgy stuff and we were warned about it.