Food Makers' Secret Ingredient: Less Salt http://online.wsj.com/articles/food-companies-quietly-cut-salt-fat-from-recipes-1403566403
Thanks. But it is too bad it has to be a secret.
It is interesting how taistless and healthy seems to be synonimous to many people.
In the meanwhile, there is so much salt in things like soup, that even then "low salt" soups are 25 to 50% of US Daily recommended. And they are still not edible for those of us who have adjusted our salt pallet. You find yourself drinking gallons of water (or, worse, sodas) for the rest of the day.
Oh and Campbells slips in High Fructos sugar into all of the tomato soups we own as about the second ingredient. What is with that? Tomatoes are already sweet.
Of the Three Deadly White foods, sugar, salt and white flower, Campbells tomato soups seemed to have all three in the top 5 ingredients. Tomatos weren't even the first ingredient in the regular tomato, paste was second!
Now we'll see about donating these soups... And being even more careful with our food shopping.