The Flavor Enhancer with Bad PR
In recent years, monosodium glutamate, the flavor enhancer labeled as E 621, has often come under attack, although it is not as dangerous as many, mostly unreliable sources depict it. According to alarming articles, the compound could significantly increase the risk of developing cancer and migraines with regular consumption. However, scientifically, there is little basis for the concerns surrounding this divisive ingredient.
Like People and Salt
If table salt is among the first ingredients, you should know that the food contains it in nearly the highest proportion. Excessive salt can bind water, leading to damage to blood vessels and, in the long run, may cause high blood pressure. In Hungary, we often consume several times the recommended daily maximum salt intake. Most of this comes not from oversalting the food we cook but from choosing commercially available foods without checking their salt content.
Why Do Instant Soups Last for Years?
Fortunately, there are now methods that allow instant soup to preserve its shelf life for many years without the need for synthetic materials or preservatives. One such method is the drastic reduction of the soup's moisture content, as drying has long been a proven preservation technique. By replenishing the liquid, you can get tasty food even years later.
Nutrient Ratio Matters Too
Contrary to popular belief, the issue with instant soups is generally not the presence of flavor enhancers or preservatives, as manufacturers often produce these ready-made meals without adding them. The problem starts with excessive salt and saturated fat hidden in the sachets. If possible, when choosing soup powder, make sure to opt for a version rich in protein and fiber. This way, you can easily incorporate instant soup into a balanced diet without worrying about the consequences.
