Friday, September 21, 2007
What Is With Packaged Broth?
Hitting the 600mg to 700mg range seems to be standard with chicken and beef broth. But why? Clearly you can make it yourself with far less sodium by not adding salt. You'll get some, but there's a limit of what can come out of even a kosher chicken. It makes me wonder whether there is any flavor in these commercial offerings, or if salt is all they have going for them?