Despite numerous criticism of experts to instant soups, these products enjoy wide popularity among consumers. Of course, it is much simpler to choose favourite taste on a counter and to cook soup in a few minutes, however very few people think that regular consumption of such dishes can lead to violation of work of a system of digestion.
Advantages of instant soups
The main advantages of instant soups are the convenience of application and compactness. The bag of a soup blend doesn't take a lot of place, it can be taken to the road or to satisfy appetite, when there is no time for preparation of a full-fledged lunch. Soups in bags and jars can be bought for emergency. Such products differ in quite long period of storage. For this reason the dish can always be near at hand.
Instant soups contain record amount of carbohydrates which are almost instantly acquired by an organism. However the feeling of hunger, as a rule, comes back as quickly as disappears.
The taste of instant soups very saturated, and aroma will leave nobody indifferent. Besides, the presented range allows to choose soups for every taste – Russian cabbage soup, borsches, mushroom mixes, broths with chicken, pork or beef. The originality to a fast dish is given by additional additives – croutons and special sauces.
Shortcomings of instant soups
Any instant soup is made on technology of drying of ingredients by means of very high temperature of air. This process is called dehydrogenation. Drying of products provides the maximum removal from them of moisture therefore soups can be stored even within a year. Pasta which is used for preparation of fast soups are made of huge doses of starch, special thickeners and gluten. These ingredients allow "stars", "small letters" and "noodles" to bulk up instantly at contact with boiled water.
It is impossible to make soup in plastic ware. This material at contact with boiled water emits vapors, very harmful to a human body.
Instant soups, as a rule, don't contain natural animal protein. The chicken, mushroom or meat aroma is provided first of all with artificial fragrances and soy powders. A sodium glutamate – ingredient which impacts to soup saturated relish. It is remarkable that most of producers thanks to this crystalline matter can do absolutely without use of natural products. There are two moments which each consumer has to remember – the glutamate of sodium causes accustoming, and in many soups even more dangerous synthetic substitutes are used. In combination with extract of yeast these substances are capable not only to break digestion process, but also to become responsible for development of some serious diseases.