| dec 13 2007 | | A nice can of salt, I mean soup. | What is the rationale behind making at least one third the contents of a can of soup salt? Have the manufacturers not heard of heart disease and the link to sodium? People even add more seasoning when the soup is in their bowl.
A casual reading of labels in supermarkets makes this abundantly plain. Campbell’s soup 37% sodium, PCF No Name brand a whooping 43% sodium. I don’t even know how they can get that much salt in a can.
So when you are shopping start to read the labels. There is some very crucial information included. Don’t be fooled by the bright “Low Fat” banner. Worry less about what it does contain, rather than what they proclaim it doesn’t contain.
Stay healthy.
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