I can eat a tomato with a sprinkling of salt and it tastes good. But if I buy canned tomato juice, one small glass is going to give me something like 30 percent of the day's sodium requirement. And it doesn't even taste salty. If I get the lower sodium kind - it tastes like it needs salt.
I'm not talking about salt used to preserve, say, beef jerky. The high sodium content is true of just about all canned foods - which I thought were sterilized in the canning process - and I'm noticing it in frozen foods as well. A 220-calorie Lean Cuisine gives me a quarter of the day's sodium (with a good chance I'll salt it lightly as well).
Is the sodium coming from somewhere besides sodium chloride?
I'm not talking about salt used to preserve, say, beef jerky. The high sodium content is true of just about all canned foods - which I thought were sterilized in the canning process - and I'm noticing it in frozen foods as well. A 220-calorie Lean Cuisine gives me a quarter of the day's sodium (with a good chance I'll salt it lightly as well).
Is the sodium coming from somewhere besides sodium chloride?
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