Dangers of Packaged Foods

Sadly, mainstream society today has accepted “nugget” versions of meat and lonely slices of tomatoes on drive-thru hamburger as their daily vegetable as an acceptable way to eat. Even something seemingly harmless like a frozen entrée poses health issues like hidden fat, calories, and risks involved with BPA packaging which most people don’t consider before eating. The overall demand for and consumption of convenience food poses many health risks that many people may not even be aware of.

Back in the 1790’s, a French confectioner named Nicolas Appert discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. This idea stemmed from his observation of how wine was preserved. He theorized that if this method worked on wine, it should work on other foods as well. In about 1806 Appert's principles were successfully trialed by the French navy on a wide range of foods including meat, vegetables, fruit and even milk. Based on Appert's methods, Peter Durand of England starting using tin cans in 1810.

Preserving food is a technique that has been used for over 200 years, but it is not the same method it once was. In present day, foods are canned in factories and preserved with the use of harmful chemicals such as BPA (Bisphenol A), an estrogenic organic compound used to make polycarbonate plastics and epoxy resins. This chemical is used as a lining in canned food to prolong shelf-life and preventing rusting of the can. It may come as a surprise to know that 92% of canned foods are contaminated with BPA. Canada, France, Belgium, Germany and Denmark have already taken action in banning the use of BPA in children’s products such as pacifiers and bottles, along with canned foods. Exposure to BPA has been resulting in obesity, neurological issues, thyroid problems, cancers such as breast & prostate cancer, reproductive system issues and sexual behavior issues. People are more likely to develop these health problems when they have been consuming BPA in the early stages of life such as prenatal development and infancy.

In addition to BPA, canned foods typically do not come without sugar or salt added. Most canned fruits will contain syrup or sugar water as an ingredient while most canned vegetables have added salt water added to them to increase appeal. Excessive consumption of both sugar and sodium increase people’s risk of health problems such as diabetes, kidney failure and obesity. Eating fresh food lowers the risk of such health conditions by lowering refined sugar and sodium consumption. The main reasons people buy canned food is because fresh food is usually more expensive, less convenient, and has a much shorter shelf life, whereas canned food can last up to years. Yes, canned food is cheaper, but at what cost? Is it really worth paying with your health rather than with your bank account? Although a can of peaches will be more convenient and have a longer shelf life compared to fresh ones, they are not always cheaper. At a local organic market in Kent, WA, a 15oz can of organic peaches costs $3.99, while their fresh peaches are only $2.19 per pound (16oz). Looking at the costs of fresh versus canned food next time you buy groceries may not only save you money, it could save your health as well.

We are so pleased to offer fresh, local, “real” food, to our customers that is also convenient. Our chefs in both Berkeley and Seattle take advantage of great local produce and have a passion for creating nutrient rich meals that taste great. We only use BPA free containers and our meals are packed fresh and meant to be consumed within a couple days, so you can be sure that no nutrients are lost.