Well, I was going to post a rant here on looking for low-sodium soup, and how for whatever reason, manufacturers seem unwilling to compromise on their salt content. You can get low-sodium soups, no problem, but they taste like reheated ass, or you could buy a “reduced sodium” soup, but why bother? Because “reduced” in that context is a flat-out lie. It’s like saying Scott Weiland needs to gain “a little” weight. Anyway, like I said… I was going to post a rant on this topic, complete with facts and figures and all that jazz, but then I found out that somebody had already done way more research on the topic that I have the time or energy for, so here’s a link to their findings, which you may read at your leisure: