Beware of the bouillon: Hidden dangers in your holiday soup
About 50 percent of the bouillon cube consists of salt, which allows the product to be stored for a long time. This might have been useful during the war at the end of the 18th century, when Rudolf Scheller introduced compressed pea cubes, but we don't necessarily need to use them today. After all, there are many better ways to season Christmas beet soup. Avoid the bouillon cube at all costs.
What else does a bouillon cube contain?
In addition to salt, bouillon cubes contain flavour enhancers like monosodium glutamate and ribonucleotides. Only a small percentage is made up of natural plant spices and dried vegetables, and meat ingredients make up just 0.2-0.5 percent. Moreover, 10 percent consists of fats, which increase the risk of heart attack, stroke, atherosclerosis, diabetes, and cancer.
The dangerous Chinese restaurant syndrome
Monosodium glutamate, which enhances the pleasant umami taste, can cause headaches, chest pains, excessive sweating, or a tingling sensation when consumed in excess. As this ingredient is characteristic of Asian cuisine, these symptoms have been termed Chinese restaurant syndrome.
Unfortunately, consuming monosodium glutamate is not neutral for the body. This compound stimulates the secretion of digestive juices, which can be harmful for people suffering from stomach ulcers. A side effect is also an increased appetite, which should concern those on a weight-loss diet.
Beware of dyes in bouillon cubes
The role of a bouillon cube is not only to enhance the flavour and aroma of dishes but also to improve their colour to make them appear more appetizing. For this purpose, an artificial colouring listed as E150c is added. However, it turns out that ammonium caramel, in tests conducted on mice, showed carcinogenic effects. It has been approved for consumption by EFSA under the condition of adhering to safe doses. However, the International Agency for Research on Cancer has determined that it is also a dangerous substance for humans.
How to save Christmas beet soup?
A good idea is to prepare homemade broth in advance. Few people know that this broth can be frozen, providing a healthy addition to soups and sauces. Depth can be added with beet kvass, which you can find in stores and has a very good composition. Christmas soup can also be saved with spices, dried mushrooms, or a splash of fruit juice.
