On 14 Mar 2005 10:01:37 -0800, "aem" > wrote:

>Sheldon wrote:
>>[snip]
>> Why yoose imbeciles can't figure out why NOT to store leftovers in
>> cans is utterly amazing.
>>
>> Slews of reputable citations can be found, and from all corners of
>> the world, not just the US... here's another"
>>
>> http://tinyurl.com/6cfn3
>
>Maybe because the reputable citations simply say 'don't do it' without
>saying anything about _why_ moving the food to another container is
>better. It's not the temperature, it's not covering any container
>airtight, what is it? This cite is another government agency which
>will naturally err on the side of caution. If they actually know
>something that's wrong with using original cans, they don't say so.
>
>Is it just canned goods? I opened a jar of pickle relish the other day
>to mix some with mayo, etc. for a kind of tartar sauce. Put the jar
>back in the 'fridge. Should I have transferred the relish to a storage
>container? What makes glass better than cans? What about the leftover
>sour cream? What makes coated paper better than cans?
>
>-aem


High acid foods can react with the can and metal can leach into the
foods. The big fear used to be lead from the solder, but I do not know
if that itself is still a danger in the US. Many cans are one piece
now, too. And, of course, not all of us live in the US and we also
have access to foods from many nation in the ethnic stores we may
frequent. Different countries have different rules & regs about what
is allowed.

http://www.nfsmi.org/Information/sis/chapter1.pdf

Some cans are lined with sealants these days that *some* say leach
chemicals that mimic estrogens. I am having a hard time finding
rock-solid & trustworthy citations for this, though, by all means,
pursue it yourself if you feel it is compelling.

Google around a bit for more info if you need it, but be aware that
there are many crackpot web pages out there.

Boron