That can of soup in your pantry could be a hidden source of sodium, a major contributor to high blood pressure. Many processed and canned soups are loaded with salt to enhance flavor and act as a preservative.
Consuming a high amount of sodium causes your body to retain water. This extra water in your bloodstream increases the pressure on your blood vessel walls, leading to elevated blood pressure.
To protect your heart, become a label reader. Look for soups labeled “low sodium” or “no salt added.” A good benchmark is to choose soups with less than 400-500 mg of sodium per serving. An even better option is to make your own soup at home. This way, you have full control over the ingredients. Use herbs, spices, garlic, and lemon juice for flavor instead of salt.
Tip: Always rinse canned beans and vegetables before using them to remove a significant amount of the added sodium.