Fresh, Frozen or Canned

Hello, friends.

I’m baaaack. Yes, I have returned from my 10 day excursion through 6 states – Texas, Arkansas, Missouri, Illinois, Kentucky and Tennessee.  I had a blast but I did get mighty tired of driving.  Was I totally observant of processed foods? Yes.  I recognized them quit easily.  Did I eat processed foods? Yes.  No matter how well I planned my snacks and meals, there were always exceptions and special occasions.  But, I’m not going to beat myself up about it.  I had a great time, observed eating clean when I could, and I made sure I didn’t make a pest of myself pointing out the less healthy choices people were making.  If they asked, I was more than happy to share my knowledge with them. So, I am happy to relate that I had a great time and I would do it again if asked.

Today’s baby step is a review of fresh, frozen and canned.  Which is better?  The answer is not as obvious as you might think.  We try to eat fresh as much as possible – organic if it is available. This applies to produce, fruits and meats. You can get fresh meats at the meat counter or at the butchers’.  But sometimes fresh is not available so you go to frozen. This is an especially nice choice for produce  when fresh is not available or out of season.  The frozen items are picked at the peak of ripeness and quick frozen to maintain the best quality. When buying frozen meat, I try to get it sealed in individual portions. Vacuum sealed is the best because it eliminates the air from around the meat and air causes freezer burn.

Lastly I would choose canned.  But, sometimes canned is better.  Now, take green beans.  Cooking a pot of fresh green beans is truly delicious.  However I do not like the taste of frozen green beans.  I have tried everything but I just don’t like them.  So my go to is canned green beans. I like the taste and texture.  I do drain the can AND rinse the liquid off of the beans. I use organic vegetable broth for the liquid with which I cook them.  Canned meats?  It depends.  I do like tuna and canned chicken breast meat.  But I limit the amount of times I eat them.  It is so easy to make your own shredded chicken to have on hand that the canned stuff isn’t necessary – but you never know when you might need to make a chicken salad and you used your last fresh shredded chicken the night before. You have of course heard about the warning for tuna – because of the mercury content, limit your canned tuna intake to just 6 oz. a week.

When fruits and vegetables are in season, try to get them fresh.  When they are not readily available, get frozen.  And don’t be intimidated about using canned items.  Read the ingredient list, make sure there are no additives in the can and rinse the liquid off of the contents. You should be fine which ever you choose.

Bye for now.


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