but everything has a shelf life so I must eat and then replace everything that's about to
expire buying fresh food can get expensive but when you reach for the cheaper canned
Alternatives there are some to be avoided here are 10 canned foods you must never buy
a canned cheeseburger I'll make you feel as if you're eating the first cheeseburger you ever
ate the exact origins of the hamburger is up for a debate with many stories about its first
appearance tied to the United States as well as the idea that it was birthed in the city of
Hamburg Germany regardless of the origin we know where to get a burger today Anna can after all
if you can get bread in a can you might as well try to get a whole sandwich too this interesting
Innovation is a relatively recent release from the trekking melt Titan company in Switzerland
they specialize in convenient canned meals for campers and hikers in the Swiss Alps this
backpack Burger includes a whole Burger complete with bun cheese ketchup onions and pickles despite
the convenience this not so big mac is reviewed as having flavorless ketchup discolored meat
and a clumpy texture maybe on your next hike just stick to the trail mix hot dogs in a can
that makes me want a hot dog real bad nothing says cookout like hamburgers and hot dogs so
in some strange way it makes sense that if canned cheeseburgers exist there's gotta
be canned hot dogs and we don't mean those cocktail wieners that are just little mini
dogs in a can in the United Kingdom a brand called Prince's sells full-blown hot dogs in
a tin each one contains eight complete undersized hot dogs each with a wiener bun and fried onions
there's not gonna be anything bad in here just you the whole thing comes swimming in
an undisclosed flavor of brine sauce they simply call your family's favorite the actual weenies
sound reasonably Americanized made with processed chicken and pork inside of beef collagen casing
still we'll stick with the ballpark kind and leave these canned doggies on the other side of the pond
canned soup Max look it's the leaning tower of cheeser condensed soup has a rich history that
goes hand in hand with its rich flavors and most of it resides in the hands of the famous
Campbell's Soup brand the Campbell Soup company was founded back in 1869 by its namesake Joseph
Campbell but it took nearly three decades before they discovered the strategy that
would make them a household name Campbell's had already introduced canned soup to the
marketplace in 1895 but two years later they cracked the code John Duran's was a chemist
with a degree from the Massachusetts Institute of Technology and pioneered the condensed and
canned soup method condensing meant cutting the water content of each can in half which
saved the company money on the production storage and transportation of Soup cans nothing for you
the popularity of condensed soup has remained for over a century now and while their convenience
and shelf stability can't be denied those things do come at a cost soup in general is considered
a healthy meal packed with nutrients vegetables and vitamins but some of that changes once it's
squished into a can its shelf stability is very much owed to preservatives and sodium with both in
abundance creamier soups can also be loaded with saturated fats which are linked to issues like
high cholesterol levels a single can of Campbell's condensed mushroom soup has seven grams of fat all
to itself which is one third of the recommended daily allowance from the United States Food and
Drug Administration on the sodium side a one cup serving of Campbell's condensed tomato soup has
960 milligrams of sodium which is almost half the daily amount of sodium recommended by the
FDA meanwhile a single cup serving of Campbell's chicken noodle soup is right behind it with 900
milligrams so the next time you dip your spoon into that hearty liquid lunch just don't ask
anyone to pass the salt new to babletop then how about hitting that subscribe button thanks
canned bread wait what we cannot break bread with you ditching the bread bag for something a little
sturdier this strange canned dish is surprisingly a traditional New England delicacy original home
style recipes called for greasing a leftover empty can and filling it with typical bread batter
ingredients minus eggs and flour and cooking it with steam as the loaf form to the shape of
the can the modernized version is sold by the b m brand who have been in the canning business since
1867 back when they started packing corn Meats and Seafood into cans they have it canned but
the flagship product is the quirky sealed can of brown bread the loaf itself is tinged with a hint
of molasses and comes in a classic brown bread or raisin bread and despite its inherent weirdness
is well reviewed as dense moist and slightly sweet with the extended shelf life you'd never
worry about your bread going moldy and at least you don't have to worry about this bread getting
squished at the bottom of the grocery bag still we'll stick with a trip to the bakery for the real
deal pre-cooked canned pasta how is your caprese much like condensed soup there's a full history
of pasta in a can but the modernized version is where it went astray yes there really was a Chef
Boyardee and yes pasta was his specialty but the Shelf stable stuff sealed in tins has come
a long way from its Italian Roots Boyardee Chef Boyardee was an Italian-American immigrant who
landed at Ellis Island in 1914 at the young age of 16 but he was so proficient with pasta just
one year later he landed the job as head chef at New York City's Plaza Hotel eventually his dishes
became so popular that he'd sell take-home kits that idea eventually evolved into Mass
canned production where he eventually hired over 5 000 employees to pump out a daily count of 250
000 cans the company was eventually sold in 1948 and over the years since then the product and its
Public Image has changed when carrying the pasta sauce to a homemade dish that would have fresh
tomatoes which contain antioxidants and potassium alongside vitamin K and vitamin C much of that is
lost in the canning process that process of course also includes those pesky high sodium
counts and even large portions of sugar cans of Chef Boyardee spaghetti and meatballs have seven
grams of sugar and 700 milligrams of sodium and right next to it is Chef Boyardee ravioli with
six grams of sugar and 900 milligrams of salt the sugar content is due to the usage of high fructose
corn syrup in the sauce which is an artificial sugar which comes with some issues fructose is
broken down by the body and becomes stored as fat fructose also increases the bodily production of
ghrelin which is the hormone in your body that makes you hungry so after you've emptied the can
not soon after you'll be hungry again which can lead to overeating like other canned goods this
has led to Chef Boyer G having to defend its reputation you don't necessarily have to trade
in that Beefaroni for a banana but maybe Chef Boyardee shouldn't be on the menu every single day
canned corned beef corned beef although mostly being associated in America with St Patrick's
Day feasts canned corned beef has its origins in the United Kingdom at the turn of the last
century canned corned beef was introduced as a ration for the British military during the Boer
war that started in 1899. like all canned goods canned corned beefs portability storability and
shelf stability made it functional and efficient as the primary field food for the British army all
through the Boer War and other English conflicts up through World War II canned corned beef is
simply a tinned version of a traditional corned beef the meat is cured using a pickling process
that is similar to deli meats like ham or pastrami I would suggest sticking around and watching him
eat it because it only takes four minutes it's pretty amazing so technically corned beef doesn't
have any corn in it or any corn served on the side the name refers to the rock salt that is used as a
preservative in the curing process which has salt in it similar to corn kernels and that's where the
canned corned beef starts to become something to steer clear of the problem with all that salt is
after that first round of swimming and sodium more is added to the mincing and canning process to
extend the shelf life of the meat before sealing it in a can while traditional corned beef is
made from brisket the canned variety often uses lower quality cuts that don't make it to the deli
counter and the salt also adds flavor to hide that lower standard altogether it adds up to over 800
milligrams of sodium per can with 300 milligrams of cholesterol and 213 calories additionally all
that prep and borderline pureeing of the original product put canned corned beef into the category
of processed Meats which are meats that have been modified from their natural state these processed
Meats have long been established to be a health hazard and in 2015 we're officially classified as
carcinogenic by the cancer division of the World Health Organization so even though all that salt
ends up turning it pink canned corned beef is still a processed sodium heavy red meat and is
best avoided on your next trip down the canned goods aisle canned foods in general serious I'm
serious it's good by now you might have noticed a trend with the canned food you should never buy
and that trend is inherent in pretty much anything that comes in a box bag or can high sodium levels
the salt levels are raised so high because they are necessary to extend the shelf life of canned
goods where the pH level of acidity is increased to prevent the growth of bacteria inside the can
it's clear now why the Stefan goat in a tin Foods company mostly open naturally then sodium is used
across the board as a preservative and especially in commercial canning because it's cheap non-toxic
and adds a Flavor Boost to mild foods like canned vegetables however the average American
citizen eats at least five teaspoons of salt in a typical day which is over 20 times the necessary
amount our bodies need while a necessary part of the canning process there are very few canned
products out there that don't pack a high sodium content and while some are worse than others
the best bet is to take the route of fresh ingredients and enjoy that canned convenience
in moderation canned chicken yes the whole thing what have you done to me there are some canned
foods out there that are to be avoided for reasons besides their shockingly high sodium counts chalk
it up to Ingenuity unique marketing schemes or testing the limits of what can or can't be
preserved in a metallic cylinder some canned foods are just plain weird and maybe the weirdest of all
is the canned chicken yes we're talking about an entire chicken in a can while processed and
flaked chicken is widely available in a can this three pound two ounce Wonder from the sweet Sue
company fits a complete whole chicken bones and all into a tin can oddly enough the only thing
missing is the giblets but maybe there just wasn't enough room in a 50-ounce can haggis in a can
staying on the European continent someone decided to make one of their strangest dishes
even Stranger by sticking it in a can as weird as Scotland's national dish is conserving it
in a can became so popular that three different companies now sell canned haggis the traditional
Scottish dish is a style of pudding featuring the liver lungs and heart of a sheep mashed
up with onions oatmeal and salt that creates a Savory mush after it's cooked inside the stomach
of the aforementioned sheep I brought you guys a haggis oh sweet of you son and more modern times
and artificial casings similar to some sausages replaces the stomach casing but the rest Remains
the Same and isn't exactly mouth-watering to most American pallets swapping out the caseings
and sheep stomachs for a tin and sticking with the base ingredients helps simplify the idea
but we'll still take a pass on this strange Scottish dish pork brains in a can look it's
tail is growing spinal cord bonna it's a brain on an animal this next canned craziness you should
avoid comes from the good old us of a so steer clear if you have spotted in the supermarket
pig brains are considered a delicacy in many rural areas particularly the southern states where it's
traditional to use every part of the animal and cut back on food waste it turns out animal brains
much like other organs are actually nutritious and packed with nutrients and vitamins even if they're
swimming in sodium and fats from being canned even so it's pretty exotic for most tables and the fact
that it's available in a convenient can doesn't really make it easier to stomach pork brains
might even start to make haggis in a can sound pretty appetizing we've got more just tap or click
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