Ditch the Tin Can, Let’s Eat Natural

juice

When I mention tomato puree, what’s the first thing that comes to mind. A tin filled with pureed tomatoes, right? Credit where it’s due, it’s easy and quick to use the tinned tomato puree. But, is it really worth it?

Credits- Unsplash

Now I’m not here to get all science-y and talk vitamins so let’s get that out of the way already. Canned food isn’t always necessarily unhealthy. Sometimes, canning may even help preserve some vitamins like vitamin A, D, E, and K.

At the same time though, canned food contains small amounts of BPA, the chemical used to preserve food. Too much of this chemical can cause health problems like heart disease, type 2 diabetes, and male sexual dysfunction.

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Your canned food may also contain added sugar, salt, or preservatives. This isn’t much of an issue for a lot of people, but patients with high blood pressure have to bear the consequences. Moreover, it also contains a deadly bacteria called Clostridium botulinum. This bacteria with a super confusing name can cause paralysis or even death.

Credits- Pixabay

Keeping all this aside, canned food spoils the fun of cooking from scratch. I’m pretty sure everyone has a memory of sitting with a parent or a grandparent and removing peas from their shells. That step is practically gone if you whip out a can of peas. Plus you’d be lying if you said that canned food somehow tastes better than food made with fresh ingredients.

Credits- Unsplash

Apologies if I came across as grumpy, but I think a valid point has been made. After all, fresh ingredients are the reason “maa ke haath ka khana” tastes the way it does! Now, who doesn’t like that right? *Alexa cue nostalgic music*

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Rava Cake

Eggless Rava cake

Eggless Rava Cake is a moist, super easy egg-free cake, perfect for evening tea.
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Ingredients required
Fine Semolina – 1 cup
Caster sugar – ½ cup
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Pinch of salt
Vegetable oil – ¼ cup
Curd – ½ cup
Vanilla – 1 tsp
Milk – ¼ cup

How to make eggless rava cake
Note – Preheat the oven to 180°C for 10 minutes.
1. In a bowl, add vegetable oil, vanilla and curd and mix everything till well combined.
2. Add in the sugar and mix again.
2. Add fine semolina into the batter and mix well. Add in the baking powder and baking soda along with milk and mix till there are no lumps.
3. Transfer the batter into a greased/lined 6” inch cake pan and bake at 180°C for 30 to 35 minutes or until a skewer inserted in comes out clean.