Drinking the water from the cockles is such a deep-rooted custom that some people seem to enjoy drinking the juice more than eating the shellfish itself. Although it often happens that in the middle of a family dispute to see who gets the precious treasure, a killjoy appears saying that it is harmful to health.
And not only does this belief refer to canned seafood, but also to any fluid found in a can or can of preserves, be it fruit, vegetables or fish.
Myth or Reality? If you look at it logically it is a somewhat absurd discussion. Because if the problem is the supposedly harmful additives and preservatives that the liquid contains, it permeates the preserved products as well. So the dilemma that arises is whether or not canned food is appropriate.
What is actually that liquid? Simply, the water used to cook and/or preserve food. Or the oil, the brine, the syrup and any other preservative liquid. Known among professionals as “cover” or “government”, it contains salt, sugar as well as various preservatives, depending on the type of food, brand and preparation.
The composition depends on each manufacturer, and in fact, this can affect the quality of the preserve. The “governing” liquid thus fulfills a basic function during the production process and subsequent conservation, which is to keep the products in good condition.
It is also used to make it easier for any air that may be in solid foods to rise to the top of the container and create a vacuum, which is essential to prevent the deterioration of preserved foods.
In the case of vegetables, they are cooked in the jar itself, already hermetically closed, with the “government water”, which means that it contains part of the nutrients, in the same way that it maintains them when they are prepared at home. .
And, logically, if the liquid is thrown down the drain, part of it is eliminated, especially the water-soluble vitamins and minerals. If tap water is also added to make a cooked dish, in addition to losing nutrients, the texture may be affected. In legumes, for example, the skin is more noticeable and the vegetables are more fibrous.
In cockles and other shellfish, the water is incorporated once steamed and washed, so it may not be especially nutritious, but it is not harmful either.
Chickpeas are not, either, despite the unpleasant white scum that forms when they are washed under tap water. It is a phenomenon similar to that produced by soap, but it is not harmful to health.
Salt and the rest of the additives not only serve to ensure that the food does not spoil, in the case of vegetables, they usually have acids, such as ascorbic acid, which is vitamin C and prevents them from losing their color. But in some preparations, such as sardines or pickled tuna, or certain fruits in syrup with spices, they add flavor.
It is true that eating from a boat very often is not the healthiest thing in the world, but both the products and their juices are undoubtedly suitable for consumption, because this is required by law and all those that are for sale must be approved by the authorities sanitary.
Whether they are more or less natural and healthy depends on the brands, and it never hurts to read the labels and opt for those that use acceptable additives for each one, better if they are natural.
In the case of cockles, clams, razors and other shellfish, the main problem is salt, because they contain a relatively high amount. Although since the contents of the can are often shared and not taken daily, it is unlikely to be harmful, except for those who are totally prohibited from taking it.
The amount of a can of about 100 grams would be around a gram or two, equivalent to a bottle of sparkling water. There are brands that make them with less salt, but they always contain it because it is essential for their conservation.
Normally, these are consumed as they are, seasoned with a vinegar or lemon sauce, but there is the less common option of using them in a stew, and in that case, it must be taken into account that the juice is already salty and it would be necessary to control the amount of salt that is added or if it is necessary to add more.
