MSG and HFCS in Campbell’s Soup

For many, many reasons it’s so mmm mmm good. For the Campbell’s corporation. Let’s talk about soup, baby. Let’s talk about you and me. I, for one, grew up on creations which often included Campbell’s, specifically Cream of Mushroom soup. Some of those creations? Chicken noodle *hot dish* (midwest casserole) made a weekly appearance at our dinner table of four. For those unfamiliar with this entrée, there are three ingredients that can bridge you to the land of The Know: egg noodles, canned chicken (yes, this unfortunately exists), and Campbell’s Cream of Mushroom soup. No more, no less. It was a comfort food that, uh, my parents found comfort in.

Allow me to do you a favor by encouraging you to live a Campbell’s-free life, starting today without looking back. The American *comfort food* in the red and white labeled can isn’t so much made of food, as it is MSG and high fructose corn syrup. MSG and HFCS=very bad. Together they mess with the mind and body, since they’re chemicals, NOT FOOD.  I mean, do you want to pound some Windex too?  Might as well, if in moderation, of course. 

Bottom line. Campbell’s does not have your best interests in mind. They can chemicals which excite your taste buds and damage your nerves. They get paid to do so.

You don’t have to take my word for it. To read studies on MSG, follow the links at the end of this previous MSG post. Study the endless list of MSG pseudonyms as well.  For further viewing pleasure, read the high fructose corn syrup venting session here.

Canned alternatives in the soup form can be found in more and more stores now. My favorite brands are Amy’s Kitchen and Pacific. Check out a list of leading organic brands here.  Campbell’s will not be found in natural food stores, since it’s, hmm, not natural.  They are not alone, check your soup ingredients.  Do your (especially your kid’s) body good.