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Soup has become a known wellness food since the earlier centuries, although there is no solid evidence it is considered one the best natural remedies when it comes to a common cold. A very popular staple in many Americans pantry is Campbell’s Soup. The company trademarks their soup as “heart healthy” and packed with fibers, nutrients, and minerals however when it comes to food labels, word choice is key to persuade a consumer to purchase an item. And not always are all claims made correct.
The sodium quantity a can of Campbell’s soup contains is nowhere near being good for your heart. For instance, the Mexican style Chicken Tortilla Soup has an accumulation of 880 milligrams per container. Not only is this a huge amount in comparison to the 1,500 sodium milligrams that are recommended a day, but such high amount of sodium makes an individual more at risk for heart attacks and strokes. By just having this soup as one meal out of a day, one is more than halfway through their daily sodium intake. In addition, in the year of 2013 the American Heart Association and Campbell’s soup were caught in a legal lawsuit because the association had claimed all soups from their “healthy request” line met sodium criteria when in reality none of them did. This completely contradicts Campbell’s marketing and advertising claims and they have made it possible to get away with this by advertising false accusations, and advertising them proudly on the front seal hoping the consumer doesn’t flip over see the real nutritional facts.
The beloved soup brand also markets themselves to be an excellent source of fiber. As suggested by the UCSF medical center, the daily intake for fiber should be 25 to 30 grams depending on gender. From their healthy request line, the Old fashioned Vegetable Beef Soup only contains 2.9 grams of fiber which is equivalent to only 11.6 percent out of the grams necessary for one day. This further supports the brand’s continuous misconceptions.
From a nutritious meal we expect vitamins and minerals to be delivered to us, which in this scenario we expect this from all the vegetables included in the mixture. Nonetheless, when a food is processed whether it is for it to last longer or taste better it loses its main nutritious components. While altering the soups in order to give them a longer shelf life, the ingredients in them such as the clam chowder, chicken noodle, or vegetable beef are all stripped of most of their protein and iron while the vegetables are left with only small amounts of potassium and vitamin A.
The bottom line is that most statements and advertisements when it comes to the “healthy request” line of Campbell’s soup are false and should be taken with a grain of salt. So one should think twice before indulging and thinking they are making a good decision about their soup.
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