They are just another crony , stealing our tax dollars , they make
crap and we have to pay them to make it .
No one is allowed to compete with them , its the law !

Healthy request , blue label . Tasted good , now its GONE .
Its replacement is a green label ...... NO MSG ......
Phosphate ...... Potassium .....

Potassium !!! Pot' is bitter ! Sodium is NOT .
The idiots got it backwards , They think we'll die of
a high blood pressure if we dont lower our Sodium ,
so they blindly reach for Potassium !
Reduced sodium is a big compromise , needed only by
sick people !

The doctors cant lower his BP , so they
advice a quick fix , starve sodium and it will lower BP ,
but it dont work for long !!!
ppl w/ hi BP need to work on their brain and the quantity of
food intake , not sodium .

You must eat the required amt of sodium or you will lose
energy , get sick , maybe die .

I stopped eating Campbels when they stopped making blue label
chicken noodle .

I buy at Walmart . They had a good Sphagetti sauce , Green pepper
and mushrooms .
In June 2006 they ruined it , new recipe , lots of vinegar !
I stopped buying it , i buy Ragu , meat or the cheezy types .

All dry potatoes have Bisulfites , i dont do , for the nitrosamines !
Nitrous acid is turned to nitrosamines in the stomachs HCL acid .
Bisulfites will knock out an asmatic .

Why ???!!! Do you want lots of pain before you die at 40 ?


_____________________________________________


Mark Thorson wrote:
> I made creamed spinach today for the first time
> in a very long time. The ingredients are simple,
> just a package of frozen spinach and a can of
> Campbell's Cream of Chicken Soup.
>
> I was alert enough to avoid the Campbell's Fat-Free
> Cream of Chicken Soup and Campbell's Healthy
> Request Cream of Chicken Soup (which is itself
> 98% fat free). I want the fat they took out
> of those two in my soup. I finally found the plain
> Campbell's Cream of Chicken Soup.
>
> On bringing it home, the first hint something was
> different was the flip-top can. That's okay,
> I don't care about packaging. But inside the
> soup had an unfamiliar texture. It was kind of
> like a stiff gel. That's not the soup I was
> expecting. The old Campbell's Cream of Chicken
> Soup had some body, but it was much more runny.
> You could pour it out of the can (or maybe
> the whole thing would slide out of the can
> as one big cylindrical plug). This new stuff
> really couldn't be removed from the can without
> a spoon or some other tool.
>
> What was much worse was that the old stuff would
> become even more runny when heated. It added
> the perfect texture to make creamed spinach.
> This new stuff remains a thick gel even when hot.
> It made a horrible creamed spinach.
>
> When did this happen? It has an awful texture,
> and the subtle flavors are either gone or
> immobilized in the gel. It's dreadful stuff.
> I suppose I could try the generic store brand
> or something. Maybe some smaller manufacturer
> wouldn't have the advanced Campbell's astrofood
> technology. Either that, or I'm just not going
> to make any more creamed spinach.