Salt in Canned Soups

Some people will make these compromises with salty canned soup, while others won’t.  I decide this kind of thing on a case by case basis.  Sometimes I do compromise, while other times I don’t.  As for canned soup, I’ll accept some salt but not massive amounts of it — while there are those people who won’t compromise on salt at all and make their own soups.  I use Amy’s organic soups because I like the organic ingredients but her soups do have a significant amount of salt.  Then again I don’t have the ordeal (for me an ordeal) of having to make my own soups.

Mind you, I am in the camp that says one should totally avoid all additional salt, as we get enough of the stuff embedded in the foods we eat, so extra salt is unnecessary and clearly unhealthy.  But if I tolerate the extra salt in Amy’s soups, I don’t want to have to make my own soups, and I also take advantage of how great her soups taste.  Mine would be pretty miserable at best taste-wise.

Then again, if you are handy with food and enjoy making your own soup, you are in the cat bird’s seat, and can scoff at all these commercial canned soups with their sky-high salt content.

My Story


Was following the post on Facebook of a woman who came down with kidney stones. So I’ve been been reading about what causes them and the various types of kidney stones, with each type having a somewhat different origin.

Something that jumped out at me was water — how critical being hydrated is to avoid kidney stones; and the related cause of having too much salt in one’s diet because salt can cause dehydration.  She blamed a plant-based diet and specifically the oxalates from spinach for causing the kidney stones, but I wonder if the real cause of her problem was the amount of salt in her diet.  

From what I read, there is no need to add any salt to what we eat, as the food itself already contains within it enough salt for adequate human consumption (the human body does need some salt, but a very small amount).  Yet you see these cooking shows on TV where the chef adds salt to everything without a second thought — mindlessly.  

No doubt, this kind of thing is a prime cause for kidney stones for those who eat food prepared this way.  Best not to add salt to anything (what a huge change for people accustomed to always add that pinch of salt for taste!), and make it a habit to buy the “unsalted” version of whatever you get from the supermarket.  Otherwise, you may find yourself enduring those terrible pains.  And drink plenty of water — you don’t want to get stoned, do you?

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