Article by Liza Othman
SOUPSAll creamed soups are high in fat content. The commercially prepared ones are particularly fat-heavy, and since the fat cannot be readily removed from them, they should not be used. It is always a good idea to read the label carefully on any packaged product from which soup is being made. The law pertaining to the labeling of foods requires a description of any fat contained in the product, so undesirable sources of fat can be
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