Canned mushroom soup is convenient and you may have had it a lot when you were younger. But did you know that canned soups, as is the case with most canned foods, contain too much sodium?

If you’re looking for a healthier alternative, try making grain-free homemade cream of mushroom soup!

BPA and sodium content

If you’re worried about your sodium consumption, it may be time to ease off on the canned soups.

The average adult should only consume below 2,300 milligrams (mg) of sodium per day. But if you’re 51 or older, African American, or if you have diabetes, high blood pressure or kidney disease, you should only consume less than 1,500 mg of sodium per day!

Most kinds of canned soups are full of sodium. A commercial brand of chicken noodle and vegetable soup contains a shocking 890 mg of sodium per 1/2 cup condensed serving.

If you’re in a hurry to make dinner, choose reduced-sodium varieties to keep your salt intake under control. Certain popular brands of canned soups have fewer than 600 mg of sodium per serving.

Aside from the sodium content, you should also be wary of canned soups that may contain bisphenol A (BPA), a chemical used to make cans.

BPA interferes with hormone production and the chemical can increase the risk of certain cancers. According to a 2011 study, volunteers who consumed canned soup for five days had 1,221 percent more BPA in their urine than other participants who didn’t eat consume the soup.

6 Reasons to eat vitamin-rich mushrooms

White foods like potatoes may be considered nutrient-poor but mushrooms are a savory exception.

Here are six amazing reasons to eat more mushrooms!

Mushrooms can help boost your energy

Mushrooms are full of B-vitamins like thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5) and folate (vitamin B9).

These B vitamins help your body utilize energy from the food you eat and produce red blood cells that carry oxygen throughout your body.

Mushrooms are good for heart health

Mushrooms are savory ingredients and they are often used as a healthier alternative to salt because they contain glutamate ribonucleotides.

These compounds give food a savory and “umami” taste minus the sodium that may spell trouble for your blood pressure or increase heart disease risk. One cup of mushrooms only has five mg of sodium.

If you’re trying to eat healthier, mushrooms are also a great substitute for red meat because they’re calorie-, fat- and cholesterol-free!

Mushrooms can help promote stronger bones

If you want stronger bones, buy mushrooms marked “UVB.”

UVB-labeled mushrooms were exposed to sunlight during their growth period, compared to mushrooms grown in the dark. UVB-exposed mushrooms converted a compound called ergosterol directly into vitamin D.

Eating only three ounces of UVB-exposed mushrooms helps you meet your daily vitamin D requirement and boosts your bone health.

Mushrooms can help prevent signs of aging

Findings from a 2007 study have revealed that mushrooms are rich in two antioxidants: ergothioneine and glutathione.

And when these antioxidants are present together, they work to help protect your body from the physiological stress that causes visible signs of aging, like wrinkles.

Mushrooms can boost brain health as you age

The antioxidants ergothioneine and glutathione can also help prevent Parkinson’s disease and Alzheimer’s. Researchers from 2007 suggest that eating at least five button mushrooms daily to lower your risk of neurological illness.

Mushrooms can help boost your memory

In a separate study, scientists have discovered that consuming at least two 3/4 cup servings of cooked mushrooms per week can help lower the risk of mild cognitive decline.

Grain-free homemade cream of mushroom soup

Homemade mushroom soup is better than any canned soup! If you’re looking for a light, quick meal, whip up some homemade cream of mushroom soup and serve it with a side salad.

Ingredients for 4 servings:

• 4 tablespoons of unsalted butter
• 1 pound of mushrooms (any kind), sliced into 1/4 inch-thick pieces
• 1 1/2 cups of bone broth or meat stock
• 1 1/2 cups of heavy cream
• 1 1/2 tablespoons of tamari sauce
• 1 tablespoon of arrowroot
• 3/4 teaspoon of Celtic sea salt
• Freshly ground black pepper

Preparation:

1. Melt the butter in a medium saucepan over medium heat. Stir in the chopped mushrooms, salt and pepper. Cook the mushrooms until they have released their moisture for at least eight minutes.
2. Add the arrowroot. Stir continuously and cook the mixture for about 30 seconds.
3. Stir in the stock and cream. Simmer until the soup is thick and reduced for about 10 minutes.
4. Remove the soup from the heat.
5. Stir in the soy sauce before serving.

Boost your B vitamin intake by serving creamy, grain-free cream of mushroom soup!

Sources:

DeliciouslyOrganic.net

LiveStrong.com

GoodHousekeeping.com