Most of us already know that soups made from powder are not capable of bringing anything good to our body. They are artificial, harmful and, it would seem, why they should be remembered again.
However, what to do all those office workers, and not only them, who have a catastrophically inadequate time for a normal dinner, and they have long forgotten about home breakfast? Manufacturers continue to seduce with less glutamate sodium or salt. Can I use soups from powder at least occasionally?
What is hidden in the soup?
In our time it's hard not to succumb to the temptation of fast food - we really live on the go, we do not sleep much. And then these manufacturers are tempted by the lightning-fast preparation of "almost homemade food."And we are already confused - on the one hand, we would like to eat healthy food, and on the other - it would be nice just to eat on time. Otherwise, only memories will remain from the figure and the digestive system. And then there are financial difficulties.
Remembering soups from bags, we usually mean at once 2 of them - actually soups from powder and traditional "Chinese" soups with special noodles. These second, in fact, come from Japan, where once considered a luxury meal, the purpose of which was to be the fight against hunger. Now everything is completely different.
Soups from powder, unfortunately, have nothing to do with home cooking and grandmother's recipes. Producers compete among themselves, adding to the composition of these "dishes" more and more new ingredients. For example, it can be some amount of dried vegetables or herbs.
And the fact that their content, as a rule, is insignificant in comparison with components, which you do not want to show off, nobody especially pays attention. Of course, as with other product groups, in this case we can find both better and worse products with different amounts of artificial additives and flavor enhancers. What can we find by reading the composition of popular soups?
1. Solid vegetable fat
The consumption of trans fats, in particular those found in such foods, is associated with a risk of developing coronary heart disease, cancer and especially breast cancer. All over the world, measures are being taken to reduce the amount of trans fats in finished products. It is worth knowing that the same fats derived from natural sources( beef, milk), in a limited number can act on the body is beneficial.
2. Salt and sugar
These are two components, the amount of which in the finished dishes is too high. Excess of salt in the diet increases the risk of hypertension, malignant tumors, causes a water retention in the body. Researchers who study the effect of salt on our body warn that in one bag of soup there is more salt than in a pack of chips. Sugar, on the contrary, increases the risk of obesity, caries, diabetes and the development of tumors.
3. Food supplements
If you are talking about preservatives, then you need to honestly admit that the producers of soups of the premium category are diligently trying to reduce their quantity to a minimum. Qualitatively dried, densely packed goods have a higher shelf life, even without the addition of preservatives.
The controversial component of soups in powder is sodium glutamate( E621) - a taste enhancer. On the one hand, it is approved for use in foods in many countries; on the other, there are reports of its harmfulness( for example, an increased risk of obesity, allergies, bronchial asthma).
For the production of soups in powder, dyes and flavors are needed. During drying, the vegetables lose both their color and flavor. The situation can be saved by using both artificial and natural components. However, do not forget that this will adequately affect the cost of the product.
In most cases, the product is cheaper, the more artificial colors and flavors are used in it. In order for the dried components to retain their shape, manufacturers are forced to add a component that prevents caking.
What is the harm of soups from powder
As a result, all these artificial additives significantly reduce the digestibility of the dish. The body must be much stronger to digest such a complex product. Suffice it a heavy dish for our digestion was and noodles from the so-called "Chinese soups".One of the intermediate stages of its preparation is a rapid frying at a temperature of 200 ° C.
This significantly reduces the digestibility of such a product. By the way, the whole line of dyes, taste enhancers and other technical additives has a bad effect on our skin. One of the mechanisms to release toxins is to increase the sebum secretion, and this aggravates the health problems of the skin itself.
The "convenient food" market, that is, "convenient food", is gaining strength every year. We are more and more busy, we have less and less time, and if we manage to find at least an hour of free, suddenly there are 100 most interesting things that you want to do instead of sitting in the kitchen.
Despite this, do not forget about health. Of course, nothing terrible, probably, will not happen if we eat a soup of powder several times a year, for example, on a visit or on the road. It is important that this does not become our habit. The temptation to be comfortable and save time should not be stronger than taking care of health and well-being.