Soup was always good food. The homemade kind, at least. Canned soup, not so much—largely thanks to the estrogen-mimicking chemical bisphenol-A (BPA) used in the lining of many cans.
Good news on that front: America's iconic soup maker Campbell's has finally responded to pressure from parents and advocacy groups and committed to going BPA-free. It hasn't set a specific timeline for the phase-out to be completed; however, the company says it has already started using BPA-free linings for some of its soups. I like the sound of that.
But what I really like is that thanks to the kerfuffle about BPA in linings, I have pretty much weaned myself and my family off canned food altogether. I'm using the '70s crockpot from my youth to make beans, and experimenting with all kinds of soup in big pots that offer more servings than cans.
Nonetheless, way to go, Campbell's!
Photo: AKA Media Inc. Creative Commons license.
