Salt in Soup Gives You More Than Flavor

Canned soups are loaded with salt. Why is there so much salt in soup? It’s a lot cheaper than the flavorful vegetables, chicken, herbs, and spices that you would use at home.

Plus, when commercial soups are cooked at a high temperature for a long enough time to kill potentially harmful bacteria, some of the natural flavors evaporate. Salt is a cheap, convenient way to make up for the loss.

It’s not just soup. All canned foods are cooked to within an inch of their lives at the packing plant. It’s not because companies don’t know how to regulate their ovens.

Is a Low Salt Diet Plan Healthy?

High blood pressure is the leading cause of preventable deaths around the world. But did the Institute of Medicine (IOM) really say that lowering salt consumption is not the answer?

“Lowering daily sodium intake below 2,300 milligrams may do more harm than good,” reported CBS News in May 2013. “No benefit in sharply restricting salt, panel finds,” said The New York Times. “Is eating too little salt risky?” asked National Public Radio. “New report raises questions.”

5 Reasons to Start Reducing Salt Intake Today

In 2005, high blood pressure was responsible for one in six deaths in the United States. That’s because hypertension boosts your risk of dying of a heart attack or stroke more than smoking, high cholesterol, obesity, or any other risk factor does. And excess salt is a major cause of high blood pressure.

What’s more, salt may damage the heart, kidneys, and other organs above and beyond its effect on blood pressure. “Salt is costing us too many lives and too many dollars,” says physician Stephen Havas.

Here are five reasons why reducing salt intake is important for you—and, more importantly, the food industry.