BPA levels skyrocket after eating canned soup

Has anybody considered the old fashion hippie idea of starting a nationwide or even a worldwide boycott of all canned foods.

And a public education and awareness champagne to save lives?

Think action!

 

Would that be a vintage champagne, by any chance, or just plain old NV? :daisy:

 

I tend to avoid canned foods, and drinks made from plastics. That is due to having heart disease, plaque growth. I'm not looking to take a chance at this point. But I know the idea of BPA being a major health risk is controversial. And the substance is helpful from the stand point of preventing food born diseases, like botulism.

On article I recall about the issue.

"JOHN STOSSEL: Don't Be Afraid of the Big, Bad Plastic Bottle"

snippet:

Read more: http://www.foxnews.com/opinion/2010...mental-defence-fda-tapped-junk/#ixzz1gXWR3WTj

 

They are actually starting to ban it in places in the U.S.

 

BeachBall,

I guess we will have to vary the recipes slightly because we live in a different part of the world, but your point is still a valid one.

I try to cook on my days off and often that includes soup.

Once prepared, homemade soup heats just as quickly as the nasty stuff that comes in those cans.
And if you are the least bit concerned about sodium in your diet, please read the sodium level in those cans! Enough to give you a heart attack!

 

Damn...I like eating canned refried beans.
I should really learn to make it by hand.

 

1 Soak dry pintos overnight
2. drain off water
3. cook soaked pintos (crock pot is an easy way)
4. add salt to taste
5. when beans are cooked, cool and put in blender
6. put olive oil on surface of skillet. (cast iron works great)
7. cook beans in skillet, letting them thicken.
8. Add cooked mince onions (yellow or green), diced pickled jalapenos, cheese, ground beef or pork (pre-cooked).
9. Add a half teaspoon of ground cumin seed and stir into bean mix.
10. Add a teaspoon of cider vinegar and stir into bean mix.
11. When beans have thickened to your liking, remove from heat.
12. Garnish with cilantro and spoon into cooked tortillas.
Sounds like a big job, but you don't have to stand over the beans when they are in the crock pot nor when they are soaking overnight.
It is more nutritious, lower sodium if you are sparing with the salt and no BPA!

 

Awesome, Thank you for this!

 

A while back consumer-reports tested canned juice and found it to be very high on BPA because of the liner.

I think publicizing the information would help force manufacturers to come up with an alternative, because it seems like the public is pretty scared of it. That seemed to have worked with plastic bottles and containers pretty well.

I still use some canned tomato sauce and chickpeas, etc. for convenience....but should probably stop.

Chickpeas, for example, are something we eat pretty infrequently when the mood comes, so we can't plan ahead long enough to use dry, or keep them around because they will go bad. So, I guess we have to change our habits so that we can plan ahead.

The scary thing is the alternatives the food industry comes up with may not be high in BPA, but may be worse once we figure out what the new stuff is doing to our bodies.

 

I don't want to put you down for finding yourself facing mealtime with insufficient time to start with dried peas or beans. I slip up sometimes myself.
But if you have a crock pot and can pre-cook garbanzos (chick peas) before you leave for work, you are actually starting supper preparation with hot garbanzos instead of cold canned garbanzos, potentially saving 5 to 20 minutes heating time at the dinner hour.

You should notice considerably better flavor, not to mention avoiding something deadly like BPA and toxic levels of sodium.

Dried beans and peas can store for a year or more if you keep insects out.

 

Damn. My lazy ass loves canned soup.

 

uh, actually, it's been linked to prostate cancer...

also green beans absorb the most bpa of any canned food

 

Use more lentils. Lentils don't need to be soaked overnight and cooked forever like chickpeas, and they have better fiber contents too

 

Yves canned foods are bpa free.

 

Properly stored with an oxygen absorber, they will last decades. I have some that I have had stored for over 5 years and they are still edible when cooked.

 

I have never heard of an oxygen absorber, but it sounds like a great invention to preserve legumes and garden seed for long-term storage. Thanks for letting us know about it!

 

I eat Mountain House meals a lot as I'm fairly active in the outdoors. They come with small O2 absorbers. They are ageless and they work great. Dry-wipe them & add them to the container your are sealing.

 

meh this is old news.. you should check out the documentary called Bag It.. all about plastics great flick