The common ingredient in the kitchen that can affect your health. Many housewives use it in soups and stews

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Concentrated soup cubes are indispensable in many kitchens, especially when you want to quickly add flavor to a dish. They’re cheap, easy to use and handy, but nutritionists say they’re not exactly the healthiest choice.

According to the publication He Economistthese products fall into the category of ultra-processed foods and contain large amounts of salt, additives and fats.

What the soup cubes actually contain

Although they are sold as “soup cubes”, the reality is a little different. Instead of an actual soup, they are made from dehydrated ingredients combined with flavor enhancers, sugar and, above all, lots of salt. This formula explains why food instantly tastes more intense when you use them. The problem is that, along with the intensification of the flavor, the intake of substances that, when consumed frequently, are not beneficial for health also increases. Excess sodium, for example, is associated with various conditions, and these products can quickly contribute to exceeding the recommended daily amount.

A less obvious effect is how these cubes can change your perception of taste. Thanks to flavor enhancers, the body gets used to very intense preparations.

Over time, this can lead to an increased preference for saltier and spicier foods, but also a tendency to eat larger portions. Basically, the taste buds become less sensitive to natural tastes.

Why are they considered ultra-processed?

Soup cubes are included in the ultra-processed food category precisely because of their composition. In many cases, they contain less healthy fats such as palm oil, but also a long list of additives. Occasional consumption does not raise major problems, but specialists point out that their frequent use, especially in an already unbalanced diet, is not recommended.

A common ingredient in these products is monosodium glutamate (MSG, E-621), used to intensify the taste. There have been many discussions around it over time. The term “Chinese restaurant syndrome” was coined in 1968 after an American doctor reported symptoms such as palpitations or weakness after a meal at such an establishment, where MSG is frequently used. Since then, monoglutamate has been frequently associated with such reactions.

There have also been hypotheses suggesting a possible link between monoglutamate consumption and conditions such as Alzheimer’s. However, the FDA (the US Food and Drug Administration) states that there is currently no clear evidence to support these theories.

What to pay attention to when choosing such products

If you choose to use soup cubes, it’s important to check the label. Ingredients are listed by quantity, and products with a shorter list are usually less processed. A product with fewer additives and artificial ingredients is generally an option closer to a balanced diet.

You can also opt for more natural alternatives, such as home-made soup or concentrates without artificial additives.