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Campbell's Soups are cutting back on sodium. Again. Since 1964, the company has tried several times to reduce the amount of sodium in its popular line of soups without achieving popular success; consumers complain about the high sodium content, but do not buy reduced sodium soups. Campbell's says that they have discovered a new type of sea salt that has 40 percent less sodium than regular salt, which will enable them to maintain the flavor of their soups while decreasing the total amount of sodium. A half-cup serving of Chicken Noodle will drop from 890mg to 670mg of sodium, with the use of the new salt.

Not surprisingly, Campbell's is not revealing the name or their source for the new salt.

The FDA recommends a maximum of 2400 mg of sodium per day - roughly 1 teaspoon of salt. For years, many people have been told to reduce the amount of salt in their diet, but new research shows that sodium intake may not contribute to an increased risk of heart-related problems. Campbell's says that their soups taste-tested as good as or better than the original versions, but whether they are good for you is between your taste buds and your doctor.

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