CONSUMPTION OF STOCK CUBES (POPULARLY KNOWN AS MAGGI); HOW SAFE IS IT?

Stock cubes (generally known as Maggi) are often used to add flavor, color, and taste to meals during cooking. This flavored liquid preparation forms the basis of many dishes, particularly soups, and sauces. Stock cubes are readily used in home cooking. However, there are dangers of consuming too much of these cubes. They are potential killers in the kitchen. 

This statement may sound very unbelievable to many because most people rely on Maggi cubes for seasoning. Even TV and Radio adverts have made stars out of the users of these products without taking cognizance of the health risks of their consumption.

So why do we say stock cubes are potential killers? Well, let's first look at the major content of these stock cubes. 

It's important to note that each brand of stock cubes differs quite a lot. It often contains herbs and spices as well as some dried vegetables. However, there are three major ingredients added to the stock cube that you might need to reduce in your diet. These are Salt, Monosodium Glutamate (MSG), and Trans fat.

Now, let's take a closer look at these ingredients and their effects. 

SALT

Salt is needed in very small amounts in the body. It's needed for healthy water balance, blood pressure, muscles, and nerves. However, too much salt can result in fluid retention and high blood pressure.

It is no longer news that excess salt in a diet is one of the major causes of high blood pressure and this is the reason why patients that are diagnosed with the disease are made to refrain from salt. So the question is, can stock cubes (Maggi)  lead to high blood pressure? The answer is simply yes.

One cup of soup has the same amount of salt as two cups of seawater. Why? Due to the stock. They may be handy, but their main ingredient is often salt. Each 100ml of stock contains about 1 gram of salt, and to make the matter worse, many women usually add several cubes to their cooking with additional salt. Therefore it is an established fact that most high blood pressure in the country can be traced to the consumption of excess salt derived partly from Maggi cubes.

MONOSODIUM GLUTAMATE

Monosodium glutamate (MSG) is composed of sodium and glutamate. There are five basic tastes: bitter, sweet, salty, sour, and savory. The savory taste is also called umami. MSG is thought to enhance this flavor. However, it should be noted that medical research has linked MSG to the occurrence of asthma, obesity, and cancer among many others. It is also believed that MSG can cause headaches, tingling, numbness, general weakness, and muscle tightness when consumed in excess and which is the reason why many people feel weak and worn out when they consume a meal with excess cubes of Maggi.

TRANS FAT

Trans fat is a sure way to develop coronary heart disease (hardening and narrowing of arteries that supply blood to the heart). This happens due to the ability of trans fats to increase LDL (bad) cholesterol and decrease HDL(good) cholesterol in our bloodstream.
The aftermath of the increase in bad cholesterol is an eventual narrowing and blockage of the arteries that supply blood to the heart thereby leading to stroke or heart attack.

Now that you are aware of the health risks, how do you control these potential health risks?

POSSIBLE SOLUTION

It all comes down to proportion. Always minimize the amount of salt you use in your meals if you use Maggi cubes for seasoning. Or, you can alternatively use natural local seasoning (such as locust bean, also known as it; Thyme leaf, Rosemary, Bay leaf, and so on).

We all should note that Maggi cubes themselves are not a threat to your health. They only constitute a threat to your health when you use them excessively with excess table salt. So always minimize the amount of salt used when cooking with Maggi because Maggi cubes themselves contain salt. However, for those that are up for a challenge, making your stock at home is the best and quite easier than you may think.

As a general rule, it requires placing the bones left over from, for example, your chicken, into a large pot and covering the carcass with water. You then gently heat the water, simmering the bones within the water. To make it taste even nicer, herbs like rosemary and thyme are added as well as vegetables like onion, celery, carrots, and leeks. And the good news is that after the preparation of the stock, it can be frozen for future use.