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On the "too much salt issue", I don't care for the taste, but the biggest problem with it is that gradually all the spices, herbs, and flavorings have been removed and replaced with salt. To me, lots of salt is no substitute for real spices. To the prepared foods companies, it is a great substitution because salt is cheap and the public keeps buying.
I try to eat healthy in general but frequently use canned soup as a base to add stir-fried vegetables and spices. My BP is on the low end of normal so I don't look too hard at sodium content but I do watch carbs and calories. Typically I stick with the ones in broth rather than "cream", and those with less meat or none at all, such as Progresso Lentil soup.
"Salt is a contributing factor to high blood pressure."
Not as I understand it. It's contraindicated in the event that one HAS high blood pressure.
At any rate, unsalted soup is so flat and awful that I wouldn't want to live if I had to eat it.
Adults should eat no more than 6g of salt a day (2.4g sodium) – that's around 1 teaspoon.
Too much salt not only heightens blood pressure, but also can cause all kinds of problems. Hence the health warnings, whilst many tinned products and convience foods also contain too much sugar, which also has major health implications.
"People with high blood pressure should not exceed 7 grams per day, but if you're healthy, the amount of salt you're currently consuming is likely safe."
As someone who refuses to worry about what is in my food, and is lucky enough not to have any health conditions that particularly require me to do so, and who just eats whatever she wants to eat in general... I have sometimes wondered if the sheer stress levels I have seen in some folks I know, who are reading all the labels, counting every calorie, and cutting out a dozen different things, and so on, and often taking the time to ALSO fuss about and lecture everybody else on what they're eating and why they shouldn't... Can the stress possibly be good for your health?
I just wonder. Whatever your dietary choices, I wish you all a peaceful spirit today.
With or without reduced sodium, maybe we can all be a little less "salty?"
Meanwhile I want to talk about a weird thing I decided to do with my canned tomato soup. I sometimes, when very hungry, get it into my head to combine stuff I happen to have...following no recipe (I never use them) and just grabbing and making a bunch of stuff that sounds good in the moment. So once, I fried up smoked sausage, made saffron rice, and tomato soup, and black beans, and then combined them all in a big pot. It was pretty tasty!
Since I add rice to other soups, I wonder why I've never thought to add it to tomato?
It would also cut the...SWEETNESS...
I add rice or cooked pasta to tomato soup....
--broke down and bought a can of Campbell's tomato to make a marinated carrot salad...
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