Is Canned Food Healthy?

We all know it is healthy to eat more fruits and vegetables. Many people prefer fresh food from the supermarket. Fresh fruits and vegetables are tastier than the canned ones but canned food is good too. Contrary to popular notion, canning does not cause massive nutrient loss in fresh foods. Studies show that canned food is a safe and healthy alternative to fresh foods.

Because canned fruits and vegetables are harvested and processed on the same day, nutrient and vitamin loss is kept to a minimum.  Many canned fruits and vegetables still contain the same amount of vitamins and minerals as their fresh equivalents, whereas fresh foods begin losing vitamins as soon as they are picked. They can lose more vitamins simply by lying in storage racks for a week.

So in this context canned vegetables and fruits may be a better source of certain nutrients. Vitamins A, D, E and K as well as minerals like iron, calcium and Omega-3 are resistant to heat treatment, so they can be stored in canned foods. Moreover, the canning process can help to increase some vitamins, like in corn or tomatoes which become richer in antioxidants when heated.

Nowadays most canned foods are also available in low-salt, no-salt, low-sugar, and no-sugar preparations for those with special dietary needs for those who want a more natural flavor. Canned tomatoes, beans, pumpkin, tuna, and salmon are very healthy. You can also make your own homemade canned food and have a much better control on the ingredients.

They are convenient and can be found almost anywhere and they don’t spoil easily and can be stored safely for a long time. It is mistakenly believed that if foods do not contain vitamins, they are just an empty set of calories. It is not so. Vitamins are important, but they are not the only useful component of food. The basis of human nutrition are proteins, fats and carbohydrates that are present in canned food. There are more minerals, the presence of which in food is equally important for normal metabolism.

No one can deny the convenience of canned foods. They don’t spoil easily and can be stored safely for a long time. They have made life easier for travelers and for all those who, according to their occupation, don’t have the opportunity to cook. In such cases canned foods are convenient. Fresh food needs to get washed cut properly and it definitely take more time to be cooked so  after a busy workday people choose canned foods which are already blenched or boiled and can be ready to eat in minutes.

Anyway whether or not buying canned food is up to you, there is no set rule that one should prefer only canned or fresh fruits and vegetables. But whatever you eat should be healthy and nutritious.

When buying canned food, it is necessary to pay attention to the composition indicated on the package. Canned food should contain only foods, sugar, salt, spices. They should not contain any chemical substances that are additional preservatives. All other artificial, chemical substances which are introduced into canned foods for the purpose of their longer storage, are undesirable because most of them are harmful to health, very often they mask the poor quality of canned food.

Best Ways to Cook Steak

All my guests were amazed by the juicy and tender piece of meat they tried – steak. After hearing so many nice words for the steak I made, I decided to share the tips I used in order for you to cook excellent steak for your family and guests. The steak will have a beautiful flavor and texture.

I have prepared detailed tips that need to be used during the cooking.

Before starting the process of preparation we need to take the steak out of the fridge in order to leave it to get a room temperature. Half an hour or an hour is quite enough. We do this to have an equally fried steak because if we fry it just from cold the heat will not penetrate to the middle. One top important tip – make sure the frying pan is super-hot as we need to place the steak just on a hot pan to have a more caramelized steak.

We can make the steak either medium-rare or medium so we need to be very careful at this part because if we do not keep this and cook the steak more, we will end up with a tough meat and not a juicy, tender steak. We need to turn the steak every minute to have a great result.

Once the steak is cooked do not hurry to pick it up. Just leave the steak for some minutes and rub some extra virgin olive oil in order to have an incredible, juicy steak.

The preparation process

As for the preparation of the meat, we need to take several steps – rub all the steak with plenty of olive oil and season the meat with some sea salt and black pepper.

Once the meat is seasoned, we need to place the steak on a hot, very hot pan and cook for 6 minutes if you are making a medium-rare steak and make sure you turn the steak every minute as this part is very important. Actually, this is the key to the best juicy and tender steak ever.

If you do not like plain steak and you are a fan of a rich flavor you can use the following secret – we can halve a garlic and rub it on the steak each time we turn it. Also, we can rub on the steak some butter every time we turn the steak and we will have an amazingly tender and juicy steak with a rich flavor.

We can also rub some herbs like rosemary or thyme on the steak every time we turn it. To add more creativity, we can make a brush of the herbs by simply putting the herbs on the edge of a wooden spoon and brushing the steak.

We can then take the steak out of the pan, slice it nicely with a sharp knife and add the juices left on the pan on top of the steak for it to soak all the juices.

To make it look even nicer and more appetizing we can add various sauces like salsa verde or horseradish sauces, or anything that comes to your mind, even grilled vegetables like broccoli, zucchini, eggplants, asparagus, pepper and beans.

Best Ways to Cook Pork Chops

Pork chops are suitable for roasting, grilling or frying. No matter how you make them they are always very delicious. The flavor is amazing. Pork chops are so easy to cook, they make a nice change so they are ideal for last minute decisions, as well as for large outings where you can show your cooking skills. You can serve them with mashed potatoes, beans ,cabbage or your favorite salad. These recipes are among my favorites.

Tender & Juicy Pork Chops with potatoes

Before starting to cook I take the pork out of the refrigerator so that it can come to room temperature. I like to marinate the pork in olive oil,fresh garlic, oregano and thyme. I’m definitely a fan of garlic and rosemary. They complement the pork so well. I leave the pork in marinate for a few hours. Then I dry it with paper towels, coat it with salt and freshly ground black pepper. I put about a tablespoon of olive oil and some butter in the pan and fry the chops on both sides.Each side takes about 3-5 minutes to cook all the way through.

It is important to be very careful not to overcook and dry out the meat. Meanwhile I preheat the oven 180C, wash 800g potatoes, cut them into thick slices without peeling and cook in boiling water for 6-8 minutes. Then I slice 500g tomatoes to the same thickness. Sprinkle a little olive oil, arrange rows of potatoes and tomatoes across the dish, seasoning with salt, garlic and chopped rosemary, drizzle 2 tablespoons of olive oil over the vegetables and bake for 15 minutes, then I place the pork on top and bake in the oven for 35-45 minutes until the pork and potatoes are tender enough.

In the end the sauce thickens and we have these delicious and a bit spicy potatoes and pork chops that just melt in the mouth. When the Pork Chop is ready, I leave it to rest on the baking tray for 5 minutes. This rest time lets the process of cooking finish and start the cooling process. As the juices cool, they thicken up so that they stay inside the chop when it is cut.


  • 4 bone-in  pork  chops
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cans tomato sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried oregano, basil and parsley flakes
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • Green pepper rings

In a nonstick pan fry pork chops on both sides, combine the mushrooms, onion and garlic in a saucepan, top with the pork chops.
In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork chops. Cover the saucepan and cook on low heat until meat is tender enough.
In a small bowl combine the cornstarch and water, add to saucepan, bring to a boil; cook and stir until it thickened. Serve over the pork chops. Garnish with pepper rings.