Despite the numerous criticism of instant soups by experts, these products are very popular among consumers. Of course, it is much easier to choose your favorite taste on the counter and cook soup in a matter of minutes, but few people think that regular consumption of such dishes can lead to disruption of the digestive system.
Advantages of instant soups
The main advantages of instant soups are ease of use and compactness. A bag of soup mixture does not take up much space, you can take it with you on the road or satisfy your appetite when there is no time to prepare a full meal. Soups in bags and jars can be purchased in reserve. Such products have a rather long shelf life. That is why the dish can always be at hand.
Instant soups contain a record amount of carbohydrates, which are absorbed by the body almost instantly. However, the feeling of hunger usually returns as quickly as it disappears.
The taste of instant soups is very rich, and the aroma will not leave anyone indifferent. In addition, the presented assortment allows you to choose soups for every taste - cabbage soup, borscht, mushroom mixes, broths with chicken, pork or beef. The originality of a quick dish is given by additional additives - crackers and special sauces.
Disadvantages of instant soups
Any instant soup is made using the technology of drying ingredients using a very high air temperature. This process is called dehydrogenation. Drying products ensures maximum moisture removal from them, so soups can be stored even for a year.
The pasta used to make quick soups is made with huge doses of starch, special thickeners and gluten. It is these ingredients that allow the "stars", "letters" and "noodles" to swell instantly upon contact with boiling water.
Soup should not be brewed in plastic containers. This material, in contact with boiling water, emits vapors that are very harmful to the human body.
Instant soups generally do not contain natural animal protein. Chicken, mushroom or meat flavor comes primarily from artificial flavors and soy powders.
Monosodium glutamate is an ingredient that gives the soup a rich flavor. It is noteworthy that most manufacturers, thanks to this crystalline substance, can do absolutely without the use of natural products. There are two things every consumer needs to keep in mind - MSG is addictive, and many soups use even more dangerous synthetic substitutes. In combination with yeast extract, these substances can not only disrupt the digestion process, but also become the culprits in the development of some serious diseases.
