Recipe

Sodium In Your Food Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 2 years ago This is a information post. I made my third batch of chili last week. Used 4 cans of fired roasted tomatoes. The recipe was almost perfect until I tasted it. Way too salty! See full explanation at Ingredients. Prep:1m Cook:1m Servings:1	Thegoldmine
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Ingredients

Called Campbell soup today. The phone rep explained 2400mg = 1 teaspoon of salt. Then the phone rep reminded me the amount listed on the can is per serving. So the chopped tomatoes listed 550mg but there is 2 cups (servings) per can. So 1100 in one can. Yikes, don't they know we all own salt shakers! So today I am making the final version of my 3 Yumm chili. It is called 3 Yumm as I took the second batch to neighbors for a tasting test and one after another in 3 seconds said Yumm as each tasted. I am using "no salt" stewed tomatoes with celery, green pepper and there is only 50mg per serving, way better. Will post later this week. Now we all know how to covert the sodium number on any product. I prefer to use fresh tomatoes but none available this time of the year. Campbell soup and most companies have "800" numbers on their cans or boxes. They all love to answer your questions. I call all the time. Great resource. JJ

Directions

Read the label

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Comments

linebb956 2 years ago said:
Good grief... that's why I like fresh... Question... why do they use so much? And why do they charge more to leave it out?

thegoldminer 2 years ago said:
That is my question and I will call and ask. I can't believe how much sodium is in so many things. Just total overkill on manufacturers.

linebb956 2 years ago said:
I do know when we eat out... the foods tast to salty for me now. I have learned to use herbs and spices.. in place of.

liezel 2 years ago said:
Wish everyone would read their labels. Convenient foods aren't always healthy foods!! Thanks for your info.

kukla 2 years ago said:
Scarey, isn't it?? I read almost every label in the grocery stores -- I must look like a total idiot some times, but I don't care; it's too important to NOT read them :) Often when a recipe calls for canned-or-bottled this-and-that I try to stick with either homemade (when possible) OR I use low-sodium brands. GREAT POST, Goldmine! (And yes, the 1-800 #'s on the products are fabulous, aren't they??) Thank you :)

invisiblechef 2 years ago said:
Also Campbell's has a high amount of MSG. A great substitute if you can find it in your health food isle is a brand called Imagine, also Amy's organic tomato soup.

sunny 2 years ago said:
Here's an interesting article. I look forward to the posting of the final recipe = )

http://cspinet.org/new/200508171.html

evegpt 1 year, 11 months ago said:
I was totally shocked when I started reading the labels on cans and boxes,,,we are on a very low salt diet and have to use only frozen or freash veggies and I have to do a lot of scratch cooking. I have bought low sodium baking powder and baking soda online, so I can make dumplings, bisquit and cornbread again,,,,with plain flour and cornmeal...and an item called also salt bought online is wonderful for a salty taste on sliced tomatoes and french fries,,,,the only thing I can find canned in veggies is the no salt tomatoes,,diced and stewed and sauce,,and there is no salt ketchup available by Hunts and Heinz...

mbalmr 1 year, 6 months ago said:
I've never understood why prepared foods "require" so much salt, either. My neighbor, a widower, is on a very strict low-sodium diet, and he has one heck of a time finding food that he's allowed to eat. You just can't really have anything out of a box or can anymore! It's not just the salt either; it's the processing of those meals (taking away a lot of nutrients,) and the chemical preservatives in those products. The chemicals actually disturb me more than the salt does.

Then you sit and watch every single chef on the Food Network channel salting away like there's no tomorrow (there may not be for them if they're eating their own food) and encouraging people to "layer" their seasoning by salting at each step of food preparation.

carmenperez 1 year, 5 months ago said:
Hi there
i used to use the creamed canned soups all the time never even looked at the lables
things have changed now im diabetic and now i dont even look at the cans lol
i buy my own fresh chicken my own turkey and i make all my creamed or clear broth no salt no preservatives i put herbs and vegies to my own taste jar them bag them and freeze them it works for me
thanx for listenig hope i helped a little
a happy day to you

vikirose13 1 year, 5 months ago said:
Hooray! Another person who calls the mfgrs of industrial food. If it tastes "homemade" from "the best ingredients" why do they put MSG, aromas, and other non-food in it?
Vik

marmay 9 months, 4 weeks ago said:
I was at Whole Foods this weekend and I bought No Salt Fire roasted diced tomatos. Whole foods has an amazing selection of no salt tomato products. Muir Glen and Eden Organisc has many alternatives to the sodium laden Cambells stuff.. Check it out!

sitbynellie 6 months ago said:
It's unbelievable isn't it. And not just salt, but sugar too. I'm diabetic and lactose-intolerant and I have to take care to avoid anything out of a can or a bottle etc. because of the sugar, milk powder/lactose content, even in products which are not overtly sweet or creamy, like scotch broth!!! So I cook my own stuff because I don't like paying to be poisoned.

Hey pal you are a real goldmine and a decent sort. Will you accept my friend invite?
Nellie

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