Canned foods, including beans and tomatoes, are processed by design, involving steps like washing, cooking, and sealing to enhance their safety and shelf life. While 'processed food' often carries a negative connotation, canning prevents food waste and sometimes boosts nutritional value. Each stage of canning alters the food’s chemistry and nutrient profile compared to fresh produce. This transformation is essential to understand the health implications of consuming canned foods versus fresh ingredients.
Even the simplest canned foods are, by definition, processed. It’s easy to think of 'processed' food as junk, but canning extends shelf life and reduces waste.
Canning fundamentally changes food from its raw state. Each canning step, like washing, cooking, and sealing, alters the food’s chemistry and nutrient profile.
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