Why Dietitians Won”t Bash Canned Tomatoes
08 Sep Why dietitians aren't cutting back on canned tomatoes This post was sponsored by Tomato wellness products advice. I was paid for my time commitment. However, my opinions are my own. As a dietitian, part of my role is to debunk nutrition myths and provide a scientific reason why they are myths. As I'm […]

Why dietitians aren't cutting back on canned tomatoes

This post was sponsored by Tomato wellness products advice. I was paid for my time commitment. However, my opinions are my own.

As a dietitian, part of my role is to debunk nutrition myths and provide a scientific reason why they are myths. As I'm a huge fan of canned tomatoes, one of my biggest pet peeves is when people and the media throw out canned food without really knowing all the facts. Please stop throwing away canned foods, especially canned tomatoes, and understand agricultural facts and science. Below you'll find four common canned food myths debunked, along with a ton of ways to use canned tomatoes in your dishes.

Myth # 1: Foods, including produce, used for canning are inferior to fresh ones.

Reality: Foods, including products, used to be canned are just as superior as they are fresh.

Many believe that canned foods are rejected foods, but that couldn't be further from the truth. Fruits and vegetables, including canned tomatoes, are specially selected to be canned for their stronger flavor and firmness so that they can withstand harvesting by machines (this does not mean that GMOs are used). Over the past 40 to 50 years, scientists have become very good at breeding tomatoes for the perfect blend of flavor and structure. Tomatoes used for canned tomato products are machine picked, not hand picked, so they need to be sturdy. Once the tomatoes are picked by hand, they are cooked to preserve them. No additional additives or preservatives are necessary. .

Of course, fresh is a healthy option as well. There is a time and place to use both fresh and canned in a healthy diet. If the fruit or vegetable is in season, enjoy it as a snack or sandwich. However, if you are cooking or if the fruit or vegetable is out of season, use preserves (like canned tomatoes) for the best and most consistent flavor.

Photo courtesy of Tomato Wellness Products Council

Myth # 2: You shouldn't use canned food because of BPA

Fact: The U.S. canned tomato industry stopped using BPA years ago.

First of all, just to repeat it, because this is the one you will see the headlines on: this is outright wrong. The US canned tomato industry has already stopped using BPA. However, here is more general information.

BPA or bisphenol-A is a synthetic compound that has been used since the 1960s to make certain plastics and resins. BPA is also used for other functions like dental sealants and thermal paper liner. Human exposure to BPA is quite widespread and 93% of people have detectable levels of BPA in their urine. Recent research has shown that individual thermal recipes from retailers and restaurants contain levels of BPA 250 to 1,000 times higher than those found in canned foods.

The plastic coating created by BPA serves as a coating in metal cans to protect the can from corrosion or pitting when exposed to acidic foods, such as tomatoes. Ultimately, the coating protects the customer from metal exposure, which can occur when acidic food comes in contact with unlined metal cans.

BPA is believed to be similar to estrogen and may have the ability to disrupt the function of other hormones in the body and possibly negatively impact the brain. Many of the studies indicating the risks of BPA were based on small studies using rodents, not humans. A recent two-year government study found that even higher doses of BPA produced minimal effects, which could have happened by chance.

The current perspective of the FDA, based on its most recent safety assessment, is that BPA is safe at current levels in food. Based on the FDA's ongoing safety review of scientific evidence, the available information continues to support the safety of BPA for currently approved uses in food containers and packaging. In addition, the European Food Safety Authority (EPFSA) agrees with the FDA in their BPA assessment, indicating that there is no risk to consumer health from exposure to BPA.

Although no restrictions have been made on the use of BPA, the US tomato industry has removed it from their products. If you are concerned about BPA in your food, many companies label their products “BPA free”, and while not all are labeled, virtually all have now eliminated BPA from their coatings. The Tomato Wellness Council recently reached out to every canned tomato company in the US they could think of and none of them use BPA in their canned tomatoes. Note that the Tomato Wellness Council cannot verify foods other than tomatoes, or anything imported for other countries. If you are still concerned about BPA exposure, you can contact the manufacturers of your favorite tomato products to confirm that they are not using BPA in their cans. In addition, you can buy tomato products in other packaging materials, such as glass.

Myth # 3: fresh produce is always better than canned food

Reality: Both fresh and canned can be part of a healthy diet - and canned foods are just as good as fresh.

Tomatoes are a seasonal fruit and are only fresh in the summer (about a month a year, depending on where you live in the United States). So where do you get delicious tasting ripe tomatoes in winter or off season? Better to get canned tomatoes that are harvested in just a few hours - I have witnessed this process. The quick harvesting and canning process locks in flavor and nutrition so you can enjoy it all year round. Watch this video to see how canned tomatoes are harvested on the farm.

Plus, have you tried using fresh tomatoes for sauces? They tend to be a watery disorder. You get that incredible thick consistency of tomato sauce when you use canned tomatoes.

Myth # 4: Fresh produce is always more nutritious than canned food.

Reality: Canned foods and fresh produce are also nutritious. Depending on the canned fruit or vegetable, it can be even more nutritious than its fresh counterpart.

Both fresh and canned products are healthy. According to the 2015-2020 dietary guidelines, only 90% of Americans meet the recommended daily amount of vegetables and 85% meet the recommended daily amount of fruit. Having the option to include canned foods in your diet can actually increase the amount of fruits and vegetables you eat each day. According to a 2015 study Posted in Nutrients those who ate 6 or more canned foods per week were more likely to eat a diet richer in 17 essential nutrients than those who ate canned foods 2 or less times per week. In addition, those who ate 6 or more canned foods per week consumed more of the nutrients of concern (including calcium, iron, vitamin D, and potassium) compared to those who ate 2 or less per week. .

Lycopene is a phytochemical, a natural plant compound that provides health benefits. It is also what gives tomatoes and other red fruits their magnificent color. Lycopene is an antioxidant that has been shown in over 700 studies to have a positive impact on breast cancer, heart cancer, inflammation, and prostate cancer. When it comes to canned tomatoes, lycopene is even more bioavailable than in fresh tomatoes, which means you get more of it. When tomatoes are cooked - as they are in all processed tomatoes (like cans, jars, sauces, salsa, and ketchup) - lycopene is even more available to your body, as cooking opens up cell walls. of the tomato plant for lycopene to be absorbed by your body, providing 2-3 times more cancer protection and anti-inflammatory benefits.

Photo courtesy of Tomato Wellness Products Council

Favorite Ways of Dietitians to Use Canned Tomatoes

Dietitians Nutritionists (RDNs) are fans of canned tomato products. Four RDNs share their favorite canned tomato products and how they like to use them.

Diced roasted tomatoes with green peppers

Jackie Newgent, RDN, culinary nutritionist and author of The Clean & Simple Diabetes Cookbook uses roasted diced tomatoes with green peppers in cooked dishes like chilies, stews, and jambalaya, especially during fall and winter. Newgent likes this to be a time-saving choice as it uses roasted tomatoes, so there's no need to roast to enhance the flavor. Plus, it provides green chili peppers for a hint of heat, so you don't have to buy and prep the peppers. One of Newgent's favorite recipes is she Vegan Creole Jambalaya.

Photo courtesy of Jackie Newgent

Canned tomato juice

Keri Gans, RDN, author of The regime of small changes and host of The Keri Report Podcast says there is "nothing quite like a Sunday brunch with a homemade spicy Bloody Mary." I make mine from scratch; it includes vodka, canned tomato juice, horseradish, tobacco sauce, Worcestershire sauce, celery salt, ground black pepper and paprika. Cheers!"

Fire-roasted canned tomatoes

Chelsey Amer, MS, RDN, CDN, author of The 28-Day Pescatarians Meal Plan and Cookbook uses fire roasted canned tomatoes to add flavor to easy meals like her Easy turkey chili and Spicy lentil bolognese. Bitter says using extra flavorful fire roasted canned tomatoes is a great way to cut down on ingredients because there's so much flavor in a can!

Tomato paste

Dawn Jackson Blatner, RDN and author of The exchange of superfoods loves canned tomato paste because it has a concentrated tomato flavor that adds an umami or "meaty" flavor to herbal recipes. "I add a tablespoon to veggie burger recipes and love this super plant-based food. Thousand Island Dressing for salads, wraps, lunch bowls or sweet potato fries! "

Recipes to try

Photo courtesy of Tomato Wellness Products Council

Photo courtesy of Tomato Wellness Products Council

Photo courtesy of Hélène Dujardin

Nutrition is a critical part of health and development. Better alimentation is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases ( such as diabetes and cardiovascular disease ), and longevity.

Healthy children learn better. People with adequate alimentation are more productive and can create opportunities to gradually break the cycles of poverty and hunger.

Malnutrition, in every form, presents significant threats to human health. Today the world faces a double burden of malnutrition that includes both undernutrition and overweight, especially in low- and middle-income countries.

WHO is providing scientific advice and decision-making tools that can help countries take activation to address all forms of malnutrition to support health and wellbeing for all, at all ages.

This fact file explores the risks posed by all forms of malnutrition, starting from the earliest stages of development, and the responses that the health system can give directly and through its influence on other sectors, particularly the food system.

It’s easy to get confused when it comes to health and nutrition. Even qualified experts often seem to hold opposing opinions. Yet, despite all the disagreements, a number of wellness tips are well supported by research. Here are 27 health and nutrition tips that are actually based on good méthode.

The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an ongoing illness. Understanding good alimentation and paying attention to what you eat can help you maintain or improve your health.

Food and nutrition are the way that we get mazout, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of alimentation. Fats, proteins, and carbohydrates are all required. Maintaining key vitamins and minerals are also important to maintaining good health. For pregnant women and adults over 50, vitamins such as vitamin D and minerals such as calcium and iron are important to consider when choosing foods to eat, as well as possible dietary supplements.

A healthy diet includes a lot of natural foods. A sizeable portion of a healthy diet should consist of fruits and vegetables, especially ones that are red, orange, or dark green. Whole céréales, such as whole wheat and brown rice, should also play a part in your diet. For adults, dairy products should be non-fat or low-fat. Protein can consist of lean meat and poultry, seafood, eggs, beans, legumes, and soy products such as tofu, as well as unsalted seeds and nuts.

Good alimentation also involves avoiding certain kinds of foods. Sodium is used heavily in processed foods and is dangerous for people with high blood pressure. The USDA advises adults to consume less than 300 milligrams ( mg ) per day of cholesterol ( found in meat and full-fat dairy products among others ). Fried food, solid fats, and trans fats found in margarine and processed foods can be harmful to heart health. Refined céréales ( white flour, white rice ) and refined sugar ( table sugar, high fructose corn syrup ) are also bad for long-term health, especially in people with diabetes. Alcohol can be dangerous to health in amounts more than one serving per day for a woman and two per day for a guy.

Nutrition is a critical part of health and development. Better alimentation is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases ( such as diabetes and cardiovascular disease ), and longevity.

There are many high-quality, free guidelines available for healthy eating partouze that give more details on portion size, total calorie consumption, what to eat more of, and what to eat less of to get healthy and stay that way.

Even if you are getting enough to eat, if you are not eating a balanced diet, you may still be at risk for certain nutritional deficiencies. Also, you may have nutritional deficiencies due to certain health or life conditions, such as pregnancy, or certain medications you may be taking, such as high blood pressure medications. People who have had intestinal diseases or had sections of intestines removed due to disease or weight loss surgery also may be at risk for vitamin deficiencies. Alcoholics are also at high risk of having nutritional deficiencies.

One of the most common nutritional deficiencies is iron deficiency anemia. Your blood cells need iron in order to supply your body with oxygen, and if you don’t have enough iron, your blood will not function properly. Other nutritional deficiencies that can affect your blood cells include low levels of vitamin B12, folate, or vitamin C.

Vitamin D deficiency may affect the health of your bones, making it difficult for you to absorb and use calcium ( another mineral that you may not be getting enough of ). Although you can get vitamin D by going out in the sun, many people with concerns about skin cancer may end up with low levels of vitamin D by not getting enough sun.


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