Soup syns help please!
Could anyone explain why canned soups that contain free ingredients are so high in syns please? I don't understand! :sigh:
Also with regards fresh soups - Wagamama's is one of my favourite restaurants, and all of their food is prepared freshly on site, however the syns in their ramen soups are up in the 30's, despite that they are full of free foods.
On this basis i'm a little nervous about having the soups that the canteen at my work make. I know they are made from scratch daily, and I only purchase the ones where the ingredients are 'free' foods (the main components are always provided) so at worst i would apply 4 syns in case a thickener was used, but is this wrong of me? If i were to make a wagamamas soup at home from the recipe book using free foods i am sure it wouldnt come to 30 syns..
Apologies if i'm missing something, im just very confused..!
I too would really like an answer to this question - any offers??
I have always seem it as a way to discourage us. Potentially because soup is such an unknown, even quote unquote home-made ones from places like pret or wagamamas will have other commercial ingredients produced for taste rather than health. There are too many variables. If we make our own we know exactly what goes into it. Another factor may be portion size. Who actually has half a can of soup? A bit like the argument for not mashing or blending fruit. We could be taking in lots of hidden sugars and not even know. There is a list of soups that fall onto the HEXB list so I guess they are ones that have a very high fibre content and presumably all the other ingredients are accounted for to allow them on the list.
Also the heat used in the canning process can destroy vital nutrients.
Not all soup is created equal and the varieties are infinite.
Yet we allow crap additive laden mug shots. Go figure.
Haha, god those Mugshots are awful arent they?! Thank you for your input :-)
Originally Posted by lickthelid
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