Campbell's: A Popular Soup
The Campbell's company was established in Camden, New Jersey, in 1869 but the first condensed soup was not produced until 1897. The condensed nature of the soup made it a long-standing favorite with cooks, who use the undiluted contents as a base for sauces and stocks.
According to the makers of Campbells, the three most popular varieties are Chicken Noodle, Tomato and Cream of Mushroom, which are among the top 10 food items sold in grocery stores every week.
The bad news? These soups are brimming with salt.
Too Much Salt
Half a can averages about half of a person's daily quota of sodium.
According to the Dietary Guidelines, most Americans sodium intake should be around 2,300 milligrams per day or less. That is about the amount found in a scant one-teaspoon measurement. Seniors and those with high blood pressure should aim for even less; about 1,500 milligrams. However, the average American consumes more than 4,000 milligrams daily -- almost two times the suggested limit.
Campbell Lowers Sodium Content
Credit where credit is due: On June 15, 2010, an announcement was made public that Campbell's reduced the amount of sodium in 21 varieties of their condensed soups. The reductions varied from 25 to 45 percent.
By fall of 2010, Campbell's offered more than 200 reduced sodium products.
You can also try brands like Healthy Choice and Campbell's Healthy Request, which have less than half as much sodium.
Disclosure: We have no affiliation with the manufacturer mentioned above.
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