What is the danger of using canned food in food?

The danger of using canned food in food is quite high. The processing that canned foods are subjected to kills most of the beneficial micronutrients and vitamins. When preserving, the taste of products is suppressed, which gives unscrupulous producers the opportunity to manipulate raw materials. Canned food is rarely complete without various additives – flavor enhancers, flavorings, dyes and preservatives. Even if canned food does not contain chemical additives, it is often full of salt, sugar and vinegar. Excess salt disrupts water-salt metabolism in the body, sugar is a fast and harmful carbohydrate, spoils teeth and contributes to obesity, vinegar and acids in large quantities harm the digestive system.