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.
--
Mr.E

On 9/11/2013 10:18 AM, 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.
>

Most canned/bottled/processed foods are very high in salt. People like
salt and some are addicted to it and cannot taste the low or no salt
foods as well. As you can see once you restrict salt, you really don't
need as much as many foods have.

The relationship of salt to high blood pressure is questionable, but
that aside, I just don't like a lot of salt in my foods, nor do I want
to east many of them with no salt. Cooking at home, it is easy to get a
good balance, but eating out or canned products, most have too much for
my taste.

On 2013-09-11 15:44:50 +0000, Ed Pawlowski said:

> On 9/11/2013 10:18 AM, 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.
>
> Most canned/bottled/processed foods are very high in salt. People like
> salt and some are addicted to it and cannot taste the low or no salt
> foods as well.

And then there is us, the minority that Campbell's isn't catering to,
that thinks packaged foods *taste* too salty. I don't know what that
percentage is, but I think it's much much higher than Campbell's
thinks, and continues to grow.

> As you can see once you restrict salt, you really don't need as much as
> many foods have.

I never once touched a salt shaker in my life at the dinner table, nor
did my mom cook with a lot of salt. Pepper? Yes. Year's later,
diagnosed with high blood pressure, I radically cut my salt intake and
began ordering foods without salt when I could, for example with French
fries, and began cooked for myself more regularly. But I felt no great
loss. I started using Mrs. Dash and experimenting with various spices.
By the way, I think this was when my cooking really took a turn for the
better: I was compelled to eat out less, and also compelled to
self-educate my tastebuds to new cooked-at-home foods. After I quit
smoking my bp seemed eased up and so my habits changed again.

> The relationship of salt to high blood pressure is questionable, but
> that aside, I just don't like a lot of salt in my foods, nor do I want
> to east many of them with no salt. Cooking at home, it is easy to get a
> good balance, but eating out or canned products, most have too much for
> my taste.

Certainly. But there are times when convenience packaging rules the
day. In the soups department we've begun buying those soups that come
in cartons (can't name the brands off hand), and find they taste good
and aren't total salt bombs.

Yes, homemade soup always seems to be prepared EXACTLY the way we like,
even when our tastes change!

"gtr" > wrote in message news:2013091111251897419-xxx@yyyzzz...

> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
> even when our tastes change!

So how is the BP now?

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-11 19:11:18 +0000, Ophelia said:

> "gtr" > wrote in message news:2013091111251897419-xxx@yyyzzz...
>
>> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
>> even when our tastes change!
>
> So how is the BP now?

Thanks for asking: It's under control. I was 32 then and stopped
smoking a few years later; the BP receded. It kicked in again in my
early 50's: I started getting what I mistakenly thought were migraines
stemming from my sinuses. So bp medication again, and they vanished.

Recently, I lowered the dosage yet again. Second time in 5 years. So I
guess I'm doing something right--or something right is being done TO
me...

"gtr" > wrote in message news:2013091112454118701-xxx@yyyzzz...
> On 2013-09-11 19:11:18 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013091111251897419-xxx@yyyzzz...
>>
>>> Yes, homemade soup always seems to be prepared EXACTLY the way we like,
>>> even when our tastes change!
>>
>> So how is the BP now?
>
> Thanks for asking: It's under control. I was 32 then and stopped smoking a
> few years later; the BP receded. It kicked in again in my early 50's: I
> started getting what I mistakenly thought were migraines stemming from my
> sinuses. So bp medication again, and they vanished.
>
> Recently, I lowered the dosage yet again. Second time in 5 years. So I
> guess I'm doing something right--or something right is being done TO me...

I'm very pleased What do you think you did right? I take minimum dosage
of BP meds. I
would love to come off them.

--
--
http://www.helpforheroes.org.uk/shop/

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.

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

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.

-S-

"Steve Freides" > wrote in message
...

> IMHO, the best way to minimize salt/sodium in your food is to cook from
> scratch yourself - you'll need less salt overall.

Exactly right!!


--
--
http://www.helpforheroes.org.uk/shop/

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.

On 2013-09-11 18:57:47 +0000, sf said:

>> 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?

Didn't he say that "Processed soup like Campbells" is the salt bomb?

On Wed, 11 Sep 2013 12:09:12 -0700, gtr > wrote:

> On 2013-09-11 18:57:47 +0000, sf said:
>
> >> 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?
>
> Didn't he say that "Processed soup like Campbells" is the salt bomb?

I wonder if he replied to the wrong person.

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

On Wednesday, September 11, 2013 10:18:46 AM UTC-4, 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.
>

Just about anything you buy 'on the aisle' will be salt laden. Take a look at such stuff as hamburger helpers, gravy mix, canned soup, etc. Better to make your own, even if it's a pain. You'll save money, too, by making your own salad dressing etc.

What I do now is put my greens and other salad stuff in a large bowl, sprinkle on some EVO, toss, sprinkle on herbs of choice, ( I made up an Italian blend), toss again, sprinkle on some red wine vinegar**. Toss and chill.
The salad is just barely dressed - no puddle of store bought dressing wasted in the bottom of the bowl either.

I have a Good Seasons copycat around here somewhere too, but I am sure it can be googled.

** I put the vinegar in an empty nail polish remover bottle, punched out one small hole. I can shake out just a few drops at a time.

On 2013-09-11 18:21:45 +0000, Sqwertz said:

> 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.
>
> Campbell's made a big deal about lowering the salt content in all of
> it's products. Then it made a big deal about putting it all back in.
>
> http://www.theatlantic.com/health/ar...sodium/242485/
>

Like to see the detailed demographics of the loyal Campbell's user.
Especially trended over the past 20 years.