On Wed, 11 Sep 2013 13:18:47 -0400, "Steve Freides" >
wrote:

> sf wrote:
> > On Wed, 11 Sep 2013 10:18:46 -0400, Mr.E > wrote:
> >
> >> Another thread mentioned that Campbells soups were too salty. I
> >> definitely agree. I have really noticed this since I cut my salt
> >> intake way back. Even worse, Kraft "anything" dressings I have tried
> >> - Creamy French, Ranch, Thousand Island, Catalina- all seem very over
> >> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
> >> seem to have become very salty since they changed manufacturers. Bad
> >> trend for these brands and other high salt content foods as far as my
> >> purchases will go.
> >
> > So make your own - it's not hard. The internet is filled with recipes
> > and tutorials.
>
> And soup isn't a good example, since even homemade soup counts among the
> saltier foods. Processed soup like Campbells is and always has been a
> salt bomb.
>
> IMHO, the best way to minimize salt/sodium in your food is to cook from
> scratch yourself - you'll need less salt overall.
>
> And I don't think we should find fault with Campbells, et al - they make
> what we choose to buy. Don't eat it if you don't want the salt.
>
> A healthier compromise, IMHO, is store-made things local to you, e.g.,
> if your grocery store makes their own soups, you've probably got a
> better chance of having less sodium in it.
>

Why are you saying homemade soup is a salt bomb?

--
Food is an important part of a balanced diet.