What Campbells Soup VP Says About Their Products and Customers

[Sky727]

A deeper dive ??

[rickymouse]

Here is an interesting new article discussing obesity and some people from Soybean oil in the diet.  They compared soybean oil to coconut oil in one piece of the research and the coconut oil led to less fat in the test subjects.

Also, even though soybean oil does not have cholesterol in it it led to higher cholesterol levels compared to other fats containing cholesterol. 

Here is the article, worth the read.  Kind of verifies what Kennedy is saying, even though it is not politically oriented.  Now this discusses one seed oil, but does not address other seed oils.  so it is important to not jump to a conclusion that other seed oils are causing this problem, but most of the oils used in this country have soybean oil in them.  The article does show the method of action of how it leads to obesity.  Also, it effects some people way more than others...but what percentage?  It must be at least fifty percent of people or they would state that it is uncommon.  But then again, I know some people who can eat deep fried foods and are skinny as a rail, but I also know some that gain fat just looking at deep fried food and ultra processed oven fried coated food.

https://medicalxpress.com/news/2025-11-l...g-oil.html

[rickymouse]

A deeper dive ??
[Video: https://youtu.be/wtj37CfsFWk]

The new beef has less elastin binding protein in it, same with the pork and chicken.  The elastin binding protein is made by certain bacteria, and giving the animals some antibiotics or micro organisms added to their food that kill the bacteria that forms the protein keeps those bacteria at bay by altering them in the ruman or digestive system.  That will make the meat more tender, which these days some in society love steaks that can be cut with a fork.  The grassfed organic beef we get from a local farmer, and the ahmish chicken we usually buy do not have the weird meat texture as angus or commercial beef or the cheap chickens.  Even if they state the chickens have not been given antibiotics, does not mean that their food does not contain natural chemicals from other microbes tossed into their foods.  Sure, it stops echoli and staph aurora infections, because those are some of the bacteria that make elastin fiber protein.  It has the same result adding it to their food as it does if given injections.

The organic local chickens and the ahmish chickens are tougher, so you have to cook them longer usually, same with our grass fed organic beef, long cooking breaks down the elastin bond but still the elastin is in the meat.  Our heart and arteries and veins, our digestive system tissue, and our skin use the elastin protein to stay strong.  So the alteration of the food leads to a weaker heart muscle in us, since the only thing that can make elastin fiber protein is certain bacteria and I think one fungus.  It has been a long time since I studied that.  Now, people who live symbiotically with those microbes in their gut....most of us can't, they cause an immune response from some people...those people get really tough muscles...think athletes who have no problem with muscles tearing...yes, muscles and ligaments also contain that protein, just in less amounts than the things I mentioned above.

The video shows them injecting brine into the meat, which is done with birds a lot.  But they also do it with some beef too,  It does help to keep a chicken from drying out, and we also hear about chlorinated chickens, which are put into a chlorine gas room to kill germs, then they are put into a sodium bath which results in a sodium chlorine salt added to the bird which absorbs liquid too.  Little different than sodium Chloride though I guess from my research.  Now chlorine or chloride reacts with hydrogen in the meat...forming hydrochloric acid which also tenderizes the meat...think stomach acid and how it disolves meat and bacteria.  Now the sodium from salt is absorbed into the stomach and transferred down to the exit of the stomach through the blood I think, where the sodium combines with carbon somehow in the process which creates sodium bicarbonate which is excreted by the liver I think to neutralize the acid from the stomach.  Baking soda is created basically so acid does not enter the intestines.

Ok, I am doing this all from memory, so I may have done a little misfiling of how things work but I should basically have translated this into laymans terms somewhat accurately. 

Now the elastin binding protein I am talking about that is missing in our meat....of course they found a medicine they could make from one of the bacteria that they will now sell for megabucks to those with a heart that does not have enough elastin and is stiff.  A pharma drug of course prescribed by a doctor.  I choose to get my elastin from my food, but most people don't know this problem is evident in our food supply.  so they will get the expensive medicine to fix their heart and circulatory system not knowing that a pasture raised cow that eats grass and does not get the antibiotics to kill their natural ruman biodome is important.  Here is an article about the elastin, the microbe they use is one that is not a problem to a majority of people but does not have a bad name associated to it.  So various reasons could have caused the meat being all weird in the food they were showing.  but here is the article addressing the newly found from old knowledge medicine they are going to make.

https://scitechdaily.com/new-drug-could-...t-failure/

Think about this, how come our health is getting so bad and how come the medical and insurance industries are growing and prospering.

[Creaky]

There are so many grandma recipes that use a can of Campbell's soup as a starting point. It's a form of lock-in. Does anyone actually eat their cream of mushroom soup in a bowl? Gross. The first time I made Beef Stroganoff for the family from scratch their minds were blown. Fresh mushrooms? What is this black magic?

I tried to make a 1970s Betty Crocker quiche recipe a few months ago and ended up with far too much filling, as it turns out the size of premade pie crusts has been shrinking for decades. But Campbell's can't change their recipes, because grandma will flip out. Boomers really had such garbage palates. I think they're the only reason places like Applebee's and Cracker Barrel are still in business. It's just the worst slop, but they seem to like it.


Edit: "Can of condensed soup" replacement recipes: https://www.budgetbytes.com/condensed-soup-substitutes/

Thinking it wasn’t as bad back when it first arrived on supermarket shelves,

[Maxmars]

Every "bad" food science development is very likely to be directly linked to "new higher profit" methodologies and also, 'third-party' participation within the business model...

every damned time...

Why is our entire country sitting on it's hands... and simply "allowing" the market.. to make us "ill?"
Perhaps the "regulators" require a waterboarding... get it?

The food industry and all it's adjuncts... are NOT about "feeding people"
... they are about feeding the market.

"Global starvation" explained.

[FlyersFan]

Campbells announces they have fired the Vice President after an investigation.

HERE

[Quantum12]

Campbells announces they have fired the Vice President after an investigation.

HERE

At least he told the truth.  

[rickymouse]

Campbells announces they have fired the Vice President after an investigation.

HERE

He got fired for making false comments, like the one that Campbells soup is for the poor.  The poor usually get a cheaper store brand soup to make their casseroles, so they can fire him for telling that lie I suppose.  is the chicken in their cream of chicken real?  I don't know, all I know is that the chicken tastes a little like rubber.  Just like the chicken in some pot pies and in some chicken strips.

We do have Campbells soup in stock, but also some other brands that taste better and have less ummami taste.  Ummami does have some calming effect, but too much is not good.  That is why they have more strict regulations on Monosodium glutamate...but they are adding glutamate chemistries from other additives that are almost as bad to make up for less MSG in the mixture.  So it did not really help to stop the problem very much.  Hint, it is not the sodium in the MSG that is the only reason it is bad.  In fact, the glutamate is more of a problem if the balance of glutamate to glutamine is off balance.  It can cause some problems with the nerve synapses being off balance...which can lead to sore muscles and some of those muscles are in the colon which can effect the natural processes of the intestines, so it can give a variety of symptoms if off balance.  Too little glutamate can also be a problem and those symptoms are diffent but some food chemistries if eaten often can lead to the deficiency in L-glutamine.

I take an L-glutamine supplement and it works well for symptoms I had.  I started it to see if it helped my gut, but I noticed shortly after that my muscle/ ligment  aches went away, and later my pain in my gut seemed to lessen after like three weeks.  Also, almost immediately my light headedness and spinny head disappeared...which was not in any reserch I read, but actually I found out the method of action for that when researching side effects of some meds...orthostatic hypotension from a release of glutamine tied to some nitrogen chemistry when triggered by hypoglycemia...it quickly reduces blood pressure by expanding the blood vessels.  This occurs with people who have problems with hypoglycemia...it also effects those who take insulin that lowers the blood sugar too low.  So the treatment is sugar water in the vein if this happens or people can just carry around dextrose or glucose tablets which will stop the muscles from excreting that chemistry that drops the blood pressure.  I guess it does that to alow glucose in the blood to get to the muscles because dialated blood vessels will let more sugar and other nutrients get where they are supposed to be when needed.

Ok, no matter how I try to simplify this, it is still probably over a lot of people's heads, so I will just end my post.  It is pretty hard to know what others already know and simplifying things too much can lead to some problems with improperly using the information.  Meanwhile, L-glutamine works for me to stop the release the glutamine tied to the nitrogen compound in the muscles which prevents my BP from dropping fast.  I do not know if it will help others though, but maybe it will help some.  Laying down helps to keep blood flowing to the brain if someone gets a spinny head, and if you get a spinny head, chugging a glass of water will quickly fix the low blood pressure if this occurs too.  Six to twelve ounces of water does the trick, coffee does not work, mountain dew did work for me so I always carried around one of those little cans of mountain dew before I found a small l-glutamine supplement  in the morning keeps it from happening