Canned Chicken Broth

musicprnt
Thu, 06 Mar 2014 21:33:19 +0000

The standard broths you buy in the store, college in, Swansons and so forth, are generally loaded with sodium and they often have chemicals added to clarify them, keep them from separating and so forth. As far as reading the labels, also keep in mind that there are things they don’t have to tell you on a food label, like whether that ‘natural flavoring’ is heavily processed, or whether ingredients used in their are genetically modified either. The FDA allows products with Carageen in them (it is an emulsifier/stablizer) to be called organic, even though that stuff is not good for you, it causes inflammation which can cause a lot of other issues.To be honest, I also am skeptical of canned products, many of them are lined with plastics that have BPA in them, and it can leach into the soup (perfectly legal to do so), so I would lean more towards cartons.

I agree with another poster, it will be a lot more expensive, but I would look for organic or even better, organic broth made from free range poultry. Free range poultry has not been raised with antibiotics in its feed, it has not been stuffed with corn and hormones, and has a lot more omega 3’s in it as well, and to me tastes better:).

If you are making broth yourself, one of the best types of poultry to use is a fowl (an old hen), simmer that in water with carrots and onions for a long time (some recipes call for overnight on low heat), it makes great broth.