Campbell’s Soup to Remove MSG … at Long Last!

WELLNESS-You can’t get more American than Campbell’s soup. This company has been gracing our grocery shelves since 1859. With iconic artists like Andy Warhol using the soup can designs to create art that now sells for 15 million dollars, there may not be one American unfamiliar with Campbell’s.   

When the CEO of Campbell’s recently announced in a board meeting that they would be changing the ingredients of Campbell’s soup, it caused quite a stir. Turns out Campbell’s has been using Monosodium Glutamate for decades along with many other canned and package food companies. The problem is, study after study shows that MSG just might be killing you.  

While the FDA still claims that consuming MSG is harmless, there are many experts that disagree, the most well known of these being Dr. Russell Blaylock.  He is a board certified neurosurgeon and author of “Excitotoxin: The Taste That Kills.”  In his research he discovered that flavorings like MSG actually excite the cells in our brains to the point of damage or death causing brain damage in varying degrees. This could also mean that by consuming foods with MSG we may be contributing to learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more. 

Campbell’s had already stopped using preservatives and also is known for using real vegetables in their soups. Campbell’s acknowledged that the next big step is to cut out the use of chemicals used for flavoring and coloring. High Fructose Corn Syrup will also be removed from their soups , which has recently been linked to liver damage. Campbell’s is also aware that General Mills is on the same track to remove these items from its products, and they don’t want to be left out.  

Make no mistake here people, Campbell’s soup is yet another example of a company that is responding to pressure from the community at large. If their products were flying off the shelves like they used to there is a good chance they would not be cutting these dangerous ingredients. 

The fact of the matter is sales of Campbells have been down, and they know if they want to stay relevant, they need to meet the new needs of consumers that are waking up to the importance of good health and chemical free ingredients. Thanks to the consumer, Campbell’s will now bending to pressure and make their soups healthier. There are plenty of other companies that make packaged and frozen foods with this chemical inside, and they are more likely to follow suit of a behemoth company like Campbell’s. 


(Christian Cristiano is an acupuncturist in LA, TV host of Wellness for Realists and writes on wellness regularly for CityWatch. Christian can be reached at 323.935.3420. twitter: @CristianoWFR)





Vol 13 Issue 69

Pub: Aug 25, 2015

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