A bouillon cube is nothing more than a conglomerate of salt, flavor enhancers, palm oil and a dye. For this price, we have a quick and cheap ‘chicken soup’ and… hypertension, allergies, stomach pains. Is it worth it? We have to answer this question ourselves. Below we present a healthy alternative to stock cubes.
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I have always urged everyone to give up stock cubes. And it is not easy at all. I hear thousands of arguments that it cannot be done: that there is no time, and that it is cheaper, and that it is tastier. However, the harmful effects of the cubes trumps all no-votes.
- A large amount of salt. The cube is mostly foldable from salt. And one it’s understandable, it’s a concentrated soup after all, on the other however, when using stock cubes, we have no influence on the amount of salt in ours meal. And excess salt is not only a greater risk of hypertension, but also cardiovascular disease, stomach and brain cancer, and kidney disease. Persons, that use cubes or a lot of salt at all, prepared in a way traditional soups, they define as barren and look for a salt shaker or the popular ‘Maggi’. However, gradually weaning off the salty taste, allows you to appreciate nature. Already 2 weeks after discontinuing the salt shaker food starts to taste better. So you can do everything accustom.
- However, salt is not enough. We can also find broth cubes flavor enhancers, in particular monosodium glutamate, disodium inosinate and guanylate disodium. Glutamate is suspected of promoting obesity and causing allergic reactions, and the last two additions should keep away children and people with gout and kidney stones.
- We can also find the stock cubes hardened palm fat. It consists of 45 percent of saturated fatty acids, so it can cause, among others. increase in blood cholesterol.
- The next item in the composition of most stock cubes is ammonia caramel. It is obtained by heating sugars with ammonia. May be the cause of, among others, hyperactivity and liver and stomach diseases.
Increasingly, we can find healthier versions of cubes on the market. Producers declare on them the lack of monosodium glutamate, reducing fat, increasing the amount of vegetables. However, you can prepare really healthy stock cubes at home.
Homemade bouillon paste
Ingredients: 4 bay leaves, 20 grains of allspice, 20 grains of black pepper, 50g fresh lovage leaves, a few sprigs of rosemary, a bunch of parsley, a bunch of dill, 60g of Parmesan (optional), 10 carrots, 1 celery, 1/2 leek, 2 parsley roots, 4 peeled and pitted tomatoes, 4 cloves of garlic, 50 g of salt, 2 tablespoons of rapeseed oil or olive oil, 70 g of water or white wine.
Manufacturing method:
- Grind bay leaves, allspice and peppercorns in a coffee grinder.
- Finely chop the lovage, rosemary, parsley and dill.
- Grate the Parmesan cheese finely.
- Grate all vegetables on a fine grater.
- Put all the ingredients prepared in advance into a pot, add water, oil / olive oil and salt, bring to the boil, covered, then uncover and heat up for about 40 minutes while stirring.
- Blend the mass and put it in a jar.
The mass prepared in this way will perfectly replace an artificial, shop cube. It can also be pasteurized in jars or frozen, for example in ice cube containers.
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