WHAT EXACTLY ARE THE INHERENT DANGERS OF CANNED JUICE INTAKE?
Potassium is substantially lost when foods are canned or frozen. Not only that, the natural balance between sodium and potassium is actually reversed. According to the United States Department of Agriculture’s Nutritive Value of American Foods Common Units, no 456, a cup of raw peas contains 458 milligrams of potassium and just 3 milligrams of sodium. It says that when those same peas are canned and salt added during processing, it raises the sodium level to 588mg (a nearly 200- fold increase), while potassium is roughly halved down to 239mg.
WHAT IS THE HEALTH IMPLICATION OF THIS?
Given the blood pressure-lowering effects of potassium, low levels of this mineral in the canned juice may precipitate hypertension and kidney failure. The body functions normally with low level of sodium in foods ingested, but canning raises the level of sodium in canned fruit juice. This exposes consumers to hypertension, diabetes and cancer.
The message on the label of canned fruit
juice contains chemical preservatives. Only undiscerning persons will
believe that canned juice has no additive or chemical preservative. Even
in elementary chemistry, students know that when fruits are juiced and
exposed to air for just 10 minutes, all the nutrients would be leached
into the air, leaving degraded juice. By the second day, such juice must
have started fermenting, with its chemistry and quality totally
different from what it was naturally.