Canning is a way to preserve foods for long amounts of time through heat, treating,

and or airtight seals.

Almost everything edible from vegetables to even seafood also comes in a canned version.

It can be argued that it is the easiest and most practical way to store and consume food.

The truth is chemical concentrations and risk of health complications are common when

it comes to canned produce.

These are natural results from the preservation process and production techniques used today,

which can result in a variety of health issues and complications.

Today we're going to be diving in to the extensive list of chemicals found in canned foods

that shouldn't be there and how you can avoid them.

Welcome to Fatal Conveniences, where we address the things we may be doing in our daily

lives that are actually harming us and in some cases, slowly killing us.

Tap water, teflon, caffeine, blue light, food additives, you name it, we dive into it.

We take a critical look at everyday products that really are affecting us and our bodies

and the environment and how we can avoid them and find a solution.

So let's dive in.

Hey everybody, welcome to Show This is Darren O'Lean, this is another installment of Fatal

Conveniences.

Fatal Conveniences is only the pointer, the roadway, the route, the directions to solutions

that are healthier for you.

That's why I do this.

I don't make this stuff up.

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