Sourced from: Infinite Health Blog, by Dr. Davis, originally posted on the Wheat Belly Blog: 2011-10-10

Wheat-watch: Campbell’s Healthy Request Tomato Soup

You thought tomatoes were good for you?

(replacement image, of current product)

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
Product Ingredients in 2022-01: Tomato Puree (Water, Tomato Paste), Water, Wheat Flour, Sugar, Contains Less Than 2% Of: Salt, Potassium Salt, Natural Flavoring, Citric Acid, Ascorbic Acid (Vitamin C), Monopotassium Phosphate, Celery Extract, Garlic Oil.

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.

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 carbohydrate, amylopectin A, that increases blood sugar and insulin more than nearly all other 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 (link now 404) by a public relationships expert. Mmm mmm good!