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I'm in the PhD lab, so I'm eating some Progresso soup out of a can. My question is, where is the sodium. This stuff needs some salt, and I don't have any. It's got 660 something or other--grams I'm assuming, though I can't read the fine print--of sodium. I don't know what 660 grams of salt means practically, and I'm not worried about it.As far as I know, I don't have a heart problem. I'm skeptical of the idea that salt has that much impact on heart problems anyway. I hear the relationship is very minute. I should be able to eat as much salt as I want within reason. What's the deal with all the educed sodium in these products. The can advertizes low fat and that's fine. But they should put a big warning label on it if it's low sodium and you have to add your own salt so you'll be prepared

I'm with you Link, I think the Lord used salt God liked it enough to use it as an example of 'no flavor'.I smiled when our family (that does consume salt) got together after a funeral and a nephew said, The DArnell family is here and only one salt shaker?But 660 grams? you must have misread it. That is about a pound and a half methinks Some facts but mostly just my [email protected]://shipslog-jack.blogspot.com/

Could you have missed the decimal with your 'OLD EYES'? .660g Some facts but mostly just my [email protected]://shipslog-jack.blogspot.com/

Ah your eyes are bad my friend, that is

Progresso probably thinks you want it that way, since according to the FDA and WHO you should eat a max of around 2 grams of salt per day, and according to the American Heart Association, you should eat a max of 1.5 grabs per day.Your instinctive skepticism is clearly correct, though. In fact, according to a study of more than 100,000 people, you are more likely to die from all causes if you eat the recommended amount of salt than if you were to eat in excess of 7 grams per day.http://www.nytimes.com/2014/08/26/upshot/dash-of-salt-does-no-harm-extremes-are-the-enemy.htmlYour skepticism about a link between sodium and heart disease appears correct, as well. A study of over 2,600 people with an average age of 74 showed no significant increase in cardiovascular disease, heart failure, or death for elderly folks eating 2,300mg of salt daily vs. 1,500mg of salt. http://well.blogs.nytimes.com/2015/01/26/salt-may-not-affect-heart-risks/But, yeah, as Cojak said, if you ate 660 grams that's pretty well-salted and you might want to ease up a bit.

You guys may be right about the mg thing. I threw the can away so I don't know for sure. A kilogram would be about 2.2 pounds. That's the only way I can get a concept of how much a gram is. I'm at the University of Hawaii, btw. I don't worry about too much salt intake as far is my health is concerned. Maybe if I ate too much, I'd retain water or something like that. I talked to a woman once who said she'd passed out before from low blood pressure. She said later in the conversation that she tried to not eat too much sugar or too much salt. I asked her if she had low blood pressure, why would she worry about sodium intake, since that was associated with high blood pressure

It's not my preference. But as long as canned food isn't too heavy in preservatives (other than natural things like salt and vinegar), I don't see it as a major health concern to eat it occasionally. My grandmother would 'can' green beans in a mason jar. I don't eat a lot of canned food. My wife loves to cook and she is good at it. We eat a lot of fresh stuff. I did have a few cans in the PhD lab in case I ran out of good leftovers to take with me or if I was in a hurry

Like I have said....if the ingredients look like a chemistry experiment, it's probably not good for you.

My grandmother? I don't know exactly, but I doubt she added anything you wouldn't find in a normal kitchen. I think she just used salt and a canner, one of those big pot things. I don't think it had any preservatives that weren't actually food. But that was my grandmother.I remember her dill pickles had cucumbers, dill, salt, vinegar, water, and one hot pepper and a clove or two of garlic. She canned those in mason jars, too. I've never canned pickles. I've only made refrigerator pickles. I like to add a little mustard seed to the dill. It gives it that extra flavor

There was a heap of difference in mama's canning and canned food. Also for awhile even some folk down south switched to 'tin cans', but most stayed with mason.kerr jars.I was raised on 'canned food' and am pretty healthy, other than cannot hear. The only preservatives I know in mama's canned:Beans,corn,tomatoes, okra and pickles was salt, if that is a preservative in veggies. Dad continued to raise a hog every year for our pork meat. He used SALT (tons of it) to cure the meat. Mama dried her own apples, no preservatives.The only major problem with mama's southern cooking was Lard, but who knew it was bad for you?Of course anything that makes soap and fries eggs should be suspect, right? Some facts but mostly just my [email protected]://shipslog-jack.blogspot.com/