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.

4 Delicious Lower-Sodium Sauce and Dressing Recipes

“The number of deaths that occur because we eat too much salt is equivalent to a jumbo jet crashing every single day,” says Stephen Havas, a professor of epidemiology, preventive medicine, and medicine at the University of Maryland School of Medicine. “People should be outraged.”
Havas and experts at the National Heart, Lung, and Blood Institute estimate that 400 Americans die each day of heart attacks, strokes, and other diseases caused by salt’s impact on their blood pressure. “And that may be a conservative estimate,” he adds.

“If you give people an extra few grams of potassium, it can lower blood pressure by three or four points,” says Kaplan. “But potassium can cause stomach irritation if you get it in a salt substitute,” he adds. It’s better to get it from potassium- rich foods.