Storing food for months or even years can help you save both time and money, but it’s important to be aware of the health risks tied to certain preservation methods. Some risks are minor, while others can be quite serious.
### Salt Preservation
Using salt to preserve food is one of the oldest methods in human history. When you coat food in salt or soak it in a saline solution, it prevents germs and bacteria from growing, keeping the food fresh for weeks. This technique is commonly used for meats and fish. Commercial fishermen often buy large quantities of salt to preserve their catches like salmon, cod, mahi-mahi, and other seafood.
However, consuming too much salt-preserved food can be harmful. High salt intake can lead to high blood pressure, which is dangerous for your heart and nervous system. It can also cause hypertension, strokes, and heart disease. You can reduce the salt content in preserved food by rinsing it before eating, though some salt will remain in the food.
### Sugar Preservation
Like salt, sugar has long been used to preserve food, especially fruits. By storing fruits in sugary syrups, you can keep them from spoiling for months. However, consuming too much sugar is also risky. Sugar is a major source of calories, particularly high fructose corn syrup, for many people.
The body can’t efficiently turn sugar into energy unless you exercise immediately after eating it, so it often ends up as fat. Metabolizing large amounts of sugar puts stress on your liver and kidneys, leading to potential organ failure and even cancer.
### Sulfites and Allergies
Traditional drying methods involved placing fruits and meats in the sun to remove moisture. Nowadays, sulfites such as sulfur dioxide and sodium bisulfite are used in this process. These chemicals can cause serious reactions in people with allergies, potentially leading to throat closure and suffocation. Even without allergies, sulfites are associated with an increased risk of cancer.
While preserving food has its benefits, it’s crucial to be mindful of the health hazards. Aim to limit your intake of foods high in sodium, sugar, and sulfites to stay on the safe side.