By Catherine J. Frompovich

Campbell Soup Company [1], headquartered in Camden, New Jersey, near the produce-growing fields of South Jersey, has heard the voice of the people about eating non-contaminated, non-chemicalized food and, therefore, decided to ‘go it alone’ regarding transparency about GMOs in the products it makes; transparency in product advertising; and exiting membership in the food industry’s premiere association, the GMA—Grocery Manufacturer’s Association, by the end of the year.

That’s exciting and uplifting news which I, for one, want to congratulate Campbell Soup Company.  I remember as a grade school kid in the 1940s walking home daily from school for lunch and quickly heating and eating a can of any Campbell Soup Company product which, back then, did not contain all the food processing additives, chemicals and preservatives found in packaged and canned foods in recent years, specifically unlabeled GMOs!

Organic Authority posted an article about Campbell’s exciting news and healthful steps it will be taking to assure chemical-free, contamination-free, healthful foods.  Here’s the article.

Campbell’s also is committed to removing BPA from the lining of its canned soups!

Furthermore and most appreciatively, Campbell’s will be removing artificial ingredients from its soup recipes by the end of 2018!  What a blessing for all who will buy and eat those products.  But, how about their other products?

However, Amy’s Kitchen, has been producing organically-grown and chemical-free foods, both canned and frozen, since 1987.  I guess it’s better late than never food processors wake up to the realities of healthful nutrition in the processed foods they produce.  Man-made chemicals do not belong in food!

Remember, you can’t poison a body into wellness.

Campbell Soup Company apparently wants to become known as a “natural” brand.  Hallelujah and pass the Campbell’s!  Moms ought to look forward to stocking up on cleaner and healthier soups.

As a retired natural nutritionist, my sincerest wish is that Campbell’s is as particular about sourcing and purchasing raw products and crops grown using IPM (integrated pest management) or from organically-grown farms, dairies and egg producers.

Kudos and congratulations go to Campbell’s Chief Executive Denise Morrison, who said, “We believe it is the right thing to do for consumers, who have an increasing appetite and expectation for this type of candid discussion.”

Now, if only other prepared and canned food manufacturers would do the same thing!

What a way to go, Campbell’s!

Notes:

[1] https://www.campbellsoupcompany.com/about-campbell/

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Catherine’s NEW book: Eat To Beat Disease, Foods Medicinal Qualities ©2016 Catherine J Frompovich is now available

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