canned soup and sodium

It seems quite logical that removing some of the broth would reduce the sodium a decent amount since the stock likely contains a good portion of the sodium. As you say though, it will still be somewhat high due to the veggies soaking up the sodium. You can't always make things from scratch so convenience foods sometimes have to fill the gaps. It sounds like you try to get the best ones for you which is what I do when I am in a similar situation.

I agree that replacing the broth with water would reduce the sodium, and I will look for Health Valley Organic - I have used a Progresso "Lite" Savory vegetable lentil as a base for a crock pot soup I make with fresh vegies and cut up cooked chicken, that way the sodium is really low per serving and for the most part it's fresh. A lot of the "soup base" contains msg and this Progresso brand doesn't, so works for me - good luck!!

Do you have a medical reason to be so concerned with sodium, or a taste aversion?

Please read this article from the NY Times for a good discussion of this issue: http://www.nytimes.com/2013/05/15/health/panel-finds-no-benefit-in-sharply-restricting-sodium.html?pagewanted=all&_r=0

For those who don't like popular press articles on nutrition and want studies, there are links to two of the studies used by the panel in the NYT article, but this discussion is actually pretty well written and balanced, at least IMHO.

Thanks for the article. I did read it...interesting. I had suspected it wasn't so much of a health concern for someone like me (i have very low blood pressure, no history of diabetes, etc.) However (forgive my vanity) it is a water weight issue. I can't explain my weight fluctuations when i eat below maintenance and yet gain the next day other than salt/water retention. That is my particular reason for cutting back.

That makes complete sense to me, and I also watch my sodium at the bottom of a cut for the same reason. Please just make sure that you're in the range that is suggested there, particularly when you have very low blood pressure. Good luck!

Do you have a medical reason to be so concerned with sodium, or a taste aversion?

Please read this article from the NY Times for a good discussion of this issue: http://www.nytimes.com/2013/05/15/health/panel-finds-no-benefit-in-sharply-restricting-sodium.html?pagewanted=all&_r=0

For those who don't like popular press articles on nutrition and want studies, there are links to two of the studies used by the panel in the NYT article, but this discussion is actually pretty well written and balanced, at least IMHO.

I found this article very interesting. Do you know of any other articles like this?

There is a link to purchase the actual report in the article, which can also be found here: http://books.nap.edu/openbook.php?record_id=18311&page=R1

Please note that, as the article states, there is still a bit of an open debate, so you are going to get different opinions from different doctors. I think it is important though to consider the information oneself prior to consulting a doctor. It appears to me though that the concern from the other side is that people will simply ignore their sodium intake altogether and junk out. To be honest, I ignore my own, but I also know that I'm not getting an exceedingly high amount because of what is in my normal diet. A middle path seems to be the right approach.

I always make my own cause sodium is so bad for me,