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The first thing you need to know about canned vegetables is that they are heated between 240 to 250 degrees Fahrenheit to kill the enzymes, sterilize, and kill the bacteria and to preserve the vegetable or product to increase the shelf life. But heating the product could also greatly reduce the effectiveness of the vitamins (especially A, C and B1) and the antioxidants. When certain foods are cooked, the starches breakdown increasing the glycemic index. Consume your vegetables raw or slightly steamed.

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Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning.

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What About Canned Vegetables on Keto?