[Lypepuddyu]

I keep seeing things here about people using low sodium beef and chicken broth to make dressings, ketchup, etc. Every single brand of broth I see in the stores, whether at big chain stores or Whole Foods and Sprouts has "other" things in the broth: yeast extract, soy lecithin, etc. Those are not things we can have. So how is it that everyone is using this "broth"? I would love to have a decent bowl of soup. I've tried the protocol way of boiling chicken, adding celery, tomato and onions and it just tastes like dirty water.

What's up with the store bought broth????