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Dr. McDougall's Organic Lower Sodium Soup Black Bean -- 18 fl oz


Dr. McDougall's Organic Lower Sodium Soup Black Bean

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Dr. McDougall's Organic Lower Sodium Soup Black Bean -- 18 fl oz

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Dr. McDougall's Organic Lower Sodium Soup Black Bean Description

  • Plant-Based
  • Vegan
  • Low Fat
  • 53% Less Sodium than Leading Competitor
  • Non-GMO Project Verified
  • USDA Organic
  • Gluten Free

We love sharing our favorite soups with you.


Directions

Try our Organic Lower Sodium Black Bean Soup over quinoa, brown rice or roasted potatoes. To prepare, shake well. Open carton and pour the soup into another container. Heat well until soup is hot. Stir & enjoy!

Free Of
Gluten, GMO, and animal products,

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Cup (245 g)
Servings per Container: About 2
Amount Per Serving% Daily Value
Calories160
Total Fat1 g1%
    Saturated Fat0 g0%
    Trans Fat0 g
Cholesterol0 mg0%
Sodium280 mg12%
Total Carbohydrate28 g9%
    Dietary Fiber5 g18%
    Total Sugars3 g
     Includes Added Sugars0 g0%
Protein8 g
Vitamin D0 mcg0%
Calcium64 mg4%
Iron3.4 mg20%
Potassium600 mg10%
Other Ingredients: Filtered water, black beans*, tomatoes*, onions*, celery*, bell peppers*, brown rice*, potato starch*, garlic*, cilantro*, carrots*, sea salt, basil*, spices*, thyme*, oregano*.
*Organic
Warnings

Do not microwave in container.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Is Souping Replacing Juicing as the Hottest Health Trend?

For years, people have turned to juicing in hopes of cleansing their bodies, improving health and losing weight. But today, a hot new rival to the popular liquid diet -- "souping" -- is taking center stage.

A souping diet is predominantly or exclusively based on eating various soups. Like juicing, many people who "soup" aim to lose weight. But there are key differences in the two liquid diets.

Is Souping Replacing Juicing as the Hottest Health Trend?

People on a juicing diet extract the juices from whole fruits and vegetables to create a beverage rich in vitamins, minerals and phytonutrients.

In addition to weight loss, proponents of juicing claim that the health benefits include:

  • Healthier skin
  • Improved sleep
  • Increased mental clarity

However, juicing is known to have some significant drawbacks, according to Maria Bella, a registered dietitian and founder of Top Balance Nutrition in New York.

"Most juices eliminate the fiber, which is essential for helping us stay full," Bella says.

Fiber also helps regulate digestion and has been shown to lower cholesterol levels and to protect the heart.

Bella also warns that many juices that sound healthy are high in calories, which may contribute to weight gain instead of weight loss.

Many people who go on juicing diets also complain that they are hungry all the time, because the juices contain nothing hearty to "chew" on.

All of these drawbacks have left people searching for an alternative. Enter the new trend of "souping."

The new 'juicing'?

Souping has some key advantages over juicing. "Souping may preserve the much-needed fiber and, in some cases, protein in the diet," Bella says.

Proponents of souping also contend that because vegetables generally have lower sugar content than fruits, souping is less likely than juicing to cause spikes in blood sugar.

Bella says examples of soups that pack a nutrient-laden punch include:

  • Black bean, lentil, split pea soups have both protein and fiber.
  • Butternut squash soup has fiber, vitamin A and vitamin C whereas
  • Tomato soup has fiber and lycopene

Does souping make sense?

Eating healthful soups offers plenty of benefits for the body. But many nutritionists have sounded alarms about the wisdom of switching to an all-juice diet over the years, and they now are voicing similar concerns about souping.

Despite the nutrient boost that can be found in either juicing or souping, Bella does not think either approach should be a mainstay in your meal plan. She says flatly that she would not recommend souping to her clients.

"Just as (with) juicing, souping is a diet trend that may potentially lead to eating disorders or disordered eating," she says.

She also worries about people who use juicing or souping as a means to lose weight. "Once we go on a diet, we are likely to go off a diet," she says.

Rather than resorting to the extreme measures found in juicing or souping, Bella prefers to see people strike more of a balance. She says that while broth-based, low-sodium soups can be part of a balanced diet, it is important to include solid foods in your meal plans.

"The act of chewing sends signals to the hypothalamus that we are full," she says, referring to a region of the brain responsible for the production of many of the body’s key hormones, including those that regulate hunger and thirst.

Instead of strictly souping, Bella suggests starting meals with a small cup of soup and also having lean protein with "colorful produce."

Another alternative is to eat a medium cup of black bean, split pea or lentil soup with flaxseed crackers or 12 whole grain crackers, she says.

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