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You thought tomatoes were good for you?

They are . . . unless, of course, some peculiar ingredients are added.

Campbell’s Healthy Request Tomato Soup contains:

tomato puree
high fructose corn syrup
wheat flour
sea salt
vegetable oil
ascorbic acid
citric acid

What is wheat flour doing in tomato soup? Isn’t tomato soup supposed to be, well, tomato? Add a little salt, or some herbs like cilantro or basil––but wheat flour? And high-fructose corn syrup? “Vegetable oil” means corn, cottonseed, canola, or soybean—you know, the ones that disrupt inflammatory pathways.

Examine the can and you will notice that it comes complete with an endorsement from the American Heart Association because it’s low in saturated fat and cholesterol. Oh, boy. And it has 36 grams total carbs per cup, 2 grams fiber: 34 grams net carbs per cup, an awful lot, enough to provoke oodles of small LDL particles within a few hours, the most common abnormality leading to heart disease.

Even though “wheat flour” is down the ingredient list as third item, it still contains the gliadin protein that stimulates appetite and makes you want to eat more soup, more bread, more total food. It still contains lectins that increase intestinal permeability and trigger inflammatory responses. It still contains the unique wheat-related carbohydate, amylopectin A, that increases blood sugar and insulin more than nearly all other carb-rich foods.

For all practical purposes, Campbells Healthy Request Tomato soup is . . . wheat. If you think this is an accident, then take a look at this commentary by a public relationships expert. Mmm mmm good!