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Would you prefer cans with internal epoxy coating, and BPA leaking into the juice ?

(the number I posted above is the average tin level in the juice of canned pineapple)

I know about BPA. How about it's sibling, BPS?

Where did you get that figure for the tin anyways? Where do I get that info?

Some of the pineapple cans I have are coated on the lid and bottom but not on the walls. We just cut up raw pineapples, we only ate the canned stuff because it was there, and I wanted the cans.
 
Where did you get that figure for the tin anyways? Where do I get that info?

Magazines, I cook and prefer to be in the know, also did a stint in the canning business (what not)
But such numbers are easy enough to find on the web with a simple search.

Example : http://192.185.117.31/~heavymet/wp-content/uploads/2013/07/tinned-food1.pdf

57.8-69.1 mg/l is 1.7-2.05 mg/fl. oz

(I've worked with thermoplastics since childhood days, epoxy resins for over 3 decades. Fantastic construction material, but one to heed with great respect. Anything Bisphenol, I try to avoid AMAP from entering me, regardless whether it's an A, a B, or E-F-M-S)
 
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