Imagine: you are preparing dinner, generously pouring aromatic seasoning into the pan, and a month later you suddenly realize that you cannot taste the food without this packet.
You are tormented by thirst, and your blood pressure is jumping like crazy. All this is the result of a hidden war waged against you by the manufacturers of “magic” mixtures.
Monosodium glutamate, disguised as E621, is not just a flavor enhancer.
It's a drug for the receptors. It tricks the brain into believing that you're eating a culinary masterpiece, even if it's oversalted instant noodles.
Over time, the natural flavors of vegetables, meats, and even sweets become “gray,” leaving you reaching for more seasoning to liven up the dish.
But the real tragedy is that 90% of store-bought spices are fake. Take a jar of “dried basil.” Most likely, it’s ground stems and dust mixed with dyes.
Real basil, even when dried, retains its bright green color and summer aroma. Try this experiment: buy a bunch of fresh basil, dry it in the oven at 50°C and chop it.
Add a pinch to tomato sauce and you'll hear notes of clove, mint and lemon explode. That's the real deal, not the chemical imitation you get from the supermarket.
What about ready-made mixtures "for pasta" or "grill"? Behind the beautiful names hides salt, sugar and burnt starch, which gives a "smoky" aroma.
For example, in the popular "chicken" seasoning, the second most important ingredient after salt is dextrose - the same sugar that causes insulin spikes. The solution is simple: create your own mixtures.
For Mediterranean dishes, combine oregano, rosemary, garlic and lemon zest. For an Asian twist, combine ginger, turmeric, coriander and black pepper.
Store them in glass jars for no more than three months, and your recipes will sparkle with new colors.
But the most dangerous enemy is "low-calorie" sauces. To remove fat, manufacturers replace it with sugar, thickeners and synthetic flavors.
For example, low-fat mayonnaise contains 30% more salt than regular mayonnaise, and sugar-free teriyaki sauce contains a whole host of chemical sweeteners that cause bloating and migraines.
Make a homemade version: mix Greek yogurt, mustard, lemon juice and dill. It will take five minutes, but it will save your blood vessels from toxin attacks.
And remember: even natural spices can be harmful if there is too much of them. Cinnamon in large doses causes convulsions, nutmeg - hallucinations, and saffron - bleeding.
Use them like perfume - just a pinch to enhance the flavor, not overpower it.
