Canned Wines Are Bad And A Terrible Health Hazard

Canned Wines Are Bad For Us

Canned wines are bad and a terrible health hazard. And, they are cans! There are many reasons why wines are put into bottles. And, there are many reasons why they are not put into cans, until recently. Let us examine the pros and cons.

Pros of Canned Wines

Canned wine is marketed for summer, because of its portability. Also, it disguises what you are drinking in public places. Cans are ideal for young wines such as whites and roses. And, they aided the return of wine coolers and spritzers. They come in smaller single serving sizes, but an 8 ounce can is significantly more than a 5 ounce glass. Unfortunately, this where the pros end.

Cons of Canned Wines

Once you open it, you can not close it. So, drink it or waste it. Wine is best drunk from a glass. A glass provides many things that a can does not. It allows you to see it and smell it. And, it allows you to taste it better, because you can swirl it so its aromas can open up. Also, a major part of the wine drinking experience comes from opening the bottle, pouring the wine and clinking glasses together. There is a certain elegance to wine drinking. Cans are more suited to beer since it lacks elegance.

Health Hazards of Canned Wine

Wineries are adding extra sugar to canned wine which almost doubles the amount. They do that to provide a refreshingly sweet finish. It sounds like grape juice with alcohol. Also, it is impossible to tell if the wine has expired. Usually, there are lots of ways a wine drinker gets tipped off to a wine being past its prime like color and taste. Not so with canned wines. The natural smell of aluminum and the taste of aluminum can distort the drinker’s ability to tell if the wine has gone bad. Unfortunately, a can of wine can range from 8 ounces to 16 ounces (more than three glasses of wine). Without considering a specific canned wine’s serving size, a leisurely drink becomes three, four or more.

Toxins in Canned Wines

We know about BPA in assorted canned goods since the 1960s. But, most people do not think about the fact that it also extends to canned wines. BPA or bisphenol A (the chemical that keeps foods from reacting to aluminum), is used for maximum preservation of canned contents. That means canned wine has the same potential risk of dangerous ailments attributed to BPA, This includes hormonal damage, reproductive disorders, heart disease, irregular brain development and cancer.

Some wineries emphasize that their wine is safer, because they use no-BPA liners to protect their product from the aluminum in the can. Under certain high temperature conditions during the summer, plastic liners are dangerous with BPA or not. According to a study by George Bittner, a professor of neurobiology at the University of Texas-Austin, almost all commercially available plastics unlock potentially harmful chemicals in high temperature conditions. In fact, Bittner’s research goes on to say that some BPA-free products release synthetic estrogens that were more potent than BPA.

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