Bouillon cubes, we see them everywhere today so that it is difficult to miss them when we do our shopping. These little aromatic cubes are so effective and so affordable that many of us do not hesitate to use them daily in preparations for successful seasoning. However, if these little condiments have the power to enhance the taste of any dish lacking in flavor and they therefore deserve their place in our kitchens, they are not very beneficial to us. According to specialists, they would even constitute a real danger to our health.
Ingredients and composition that may be harmful and dangerous to health
A study carried out among consumers, concerning around thirty references of food cubes, showed that bouillon cubes contain harmful substances. Moreover, according to this survey, the composition of aromatic products could also be dangerous for our health.
The fact is that, in addition to having a very high sugar and salt content, the small cubes also contain powerful allergens. Used daily, they are real enemies for weight loss and even promote weight gain in many cases. In addition, since their use therefore leads to an excessive consumption of salt, it is very likely that these small broths would promote the appearance or aggravation of certain diseases such as cancers, cardiovascular diseases (stroke and others) and ‘hypertension.
The “Chinese Restaurant Syndrome”
Bouillon cubes being very loaded with additives (colorants, thickeners, flavor enhancers, etc.), eating them can cause what experts call “Chinese restaurant syndrome”. This disorder, which as its name suggests is very common among people who have just eaten a meal in an Asian establishment, is manifested by many symptoms (nausea, difficulty breathing, vomiting, stomach cramps, allergic reactions, headaches and others).
It is especially the monosodium glutamate (e621) contained in food which is at the origin of the problem. This substance is easily recognizable on product labels through certain specific names such as E620 or E625 for example. Sodium glutamate is currently widely used in the manufacture of small aromatic cubes, especially in the development of vegetarian versions. Broths with more than 0.6 g of salt per 100 ml and a low percentage of vegetables are absolutely to be avoidedbecause this means that flavor enhancers are involved in large quantities in their composition.
In addition to their content, which constitutes a real health risk, the packaging of the aromatic cubes is also very harmful. The fact is that they present a fairly large amount of MOAH (alkylated monocyclic aromatic hydrocarbons). According to the recommendations of the European Commission, these substances are considered to be potentially carcinogenic and mutagenic. Of course, MOAHs only relate to packaging. However, since the broths are kept in the packets…
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