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I usually avoid canned soup as it does have so much sodium. But there is a frozen soup brand called Tabatchnick which has low sodium alternatives that are really low sodium (especially compared to canned soup!).
I didn't know that, but if true what a great thing!!!
Skyegirl: I am a pretty darn good cook, majored in foods and nutrition (many years ago) and still never heard of this. Glad to know it though.
Now, as to why there is so much sodium in so many foods: the fat has been removed from so many things, the flavor has suffered, so sodium and sugar have been added to offset the loss. This is why, when one can, making as much as possible, from scratch is the best way to eat healthy and enjoy tasty foods.
If home cooking means you skip salt, fat and sugar then how would it taste any better? There is no magic formula, is there?
If home cooking means you skip salt, fat and sugar then how would it taste any better? There is no magic formula, is there?
It doesn't take much fat or salt to make home made soup taste great. Vegetables, herbs, spices, maybe a little wine and simmering. Maybe a little love, too.
If home cooking means you skip salt, fat and sugar then how would it taste any better? There is no magic formula, is there?
certainly doesn't mean you skip herbs and spices altogether. It simply means you control how much you use and you substitute herbs and spices for the fat, sugar, etc. Processed foods use almost no other spices except salt and sugar (if you call sugar a spice, which it really isn't) We use a lot of garlic, basil, rosemary, thyme, tarragon, lemon and lemon juice, wine, cilantro, and ginger for starters. Yes, of course we use some fat and salt. I also can a lot of veggies during the summer, which helps. Depending what type of soup you are making, there are endless possibilities for making soup tasty and still not overloading with sodium or sugars.
I don't know about others but until just now I had no picture of how much one gram of salt is. First, I found out that on a weight basis, sodium≠salt. Specifically, 1500mg of sodium equates to 3.75 grams of salt. A more useful measure is that 1000mg of sodium equates to 1/2 tsp of salt, so a can of of low sodium soup has perhaps a quarter of tsp of salt. It doesn't seem a lot.
If home cooking means you skip salt, fat and sugar then how would it taste any better? There is no magic formula, is there?
Because you can use fresh ingredients cooking at home, so that's a whole other way you can add desirable flavors. It's that simple.
Ever had a really delicious salad of fresh vegetables? I'm sure you have. Ever had a canned salad? There's a reason that doesn't exist. (at least I hope not!)
Or... ever has a dish with fresh basil on it? How does that compare to the taste of dried basil in a jar?
Who doesn't like salt, fat or sugar? Most foods without salt are just inedible but sometimes you can make up for it by seasonings and what not. May be I should start making my own soup.
Me.
Haven't used salt since I was 16, now 56. But guess what, did have a hearth attack....
Meanwhile I seen a guy ordering 6,yes six hot dogs. I thought, he is buying for his family. You guessed it, he ate them all...
Most canned food has a ton of salt, it is, according to my doctor, an old habit.
for those who worry so much about the sodium in things like soup, do you ever eat hot dogs, how about polish sausage, Brats and what about lunch meat? All are loaded with sodium. The only way to totally control your sodium intake is to cook everything from scratch. I doubt most of us are doing this. I know, as healthy as we try to eat, as much as I love to cook and as seldom as we eat out, I still would be lying if I claimed I watch our sodium all the time or I cook from scratch all the time.
In my opinion, and according to my taste buds, if it ain't got salt, it's flavorless. I'm sure that's what induces them to put salt in those things. They have a product that they need to sell, to other than cycling women who are now day 25 - 28. The rest of us aren't too concerned.
I use salt, but a lot of prepared foods tastes too salty to me. When I cook, I add salt in small amounts until the food no longer tastes "bland" to me. I always use less than a recipe calls for.
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