Why Maggie is not good for your health
Maggi Mania factsDoes the Maggi herb really exist?
The brown bottle with the yellow-red label has been a cult in German kitchens for 130 years (!). For many, their “Maggi” is simply part of their meal, for some the bottle on the table has almost become a decoration.
Some, like ice cream maker Uwe Hoffmann, even go so far as to make ice cream out of Maggi. Definitely a matter of taste ...
Maggis Wort - some condemn it, others love it.
But what is actually in it? Who came up with the idea of the seasoning mix - and why? And is it actually unhealthy to season with Maggi every day?
BILD has the answers!
When was it invented?
Even if you hardly believe it: The Maggi wort has been around since 1886. It made the company known around the world.
The creator of the seasoning mixture was the Swiss company founder Julius Maggi.
A year later he also designed the typical brown Maggi bottle with the yellow and red label. The color and shape of the bottle have remained the same to this day.
How did Mr. Maggi come up with the idea?
Julius Maggi had one target group in mind: industrial workers. He lived at the end of the 19th century at the time of industrialization and wanted to provide the factory workers with inexpensive, yet tasty food.
Maggi still stands for this philosophy today.
What's in the Maggi sauce?
“That certain droplet of something” is written on the bottle, but the exact recipe of the wort is still top secret. It is clear that vegetable proteins, which until 2006 consisted of soybeans and wheat, serve as the starting material for the wort. Since then only made of wheat.
In the past, these vegetable proteins were denatured by boiling them in hydrochloric acid and then neutralized with sodium hydroxide solution. Biological release processes are used today.
The resulting flavor is then supplemented with the flavor enhancers monosodium glutamate and disodium inosinate as well as salt. There are also water and sugar.
And is the Maggi plant in the wort too?
The lovage is also popularly called Maggi herb. But it has nothing to do with the Maggi liquid! The plant just happens to taste the same as the Maggi - hence the nickname.
Is the seasoning really unhealthy?
Opinions are divided about Maggi - some could drink a bottle every day, others condemn the spice mixture as dangerous to health. Is that too?
According to the German Nutrition Society, Maggi wort is not fundamentally dangerous to health. Continuous consumption is still not recommended, according to nutrition expert and book authorSven-David Müller.
He says: “In principle, Maggi is not healthy, it is an artificially produced broth that contains a lot of glutamate and flavors and is completely superfluous for healthy cuisine. The only product it contains that is healthy through and through is water. "
► Particularly tricky: the salt!
"The Maggi spice mixture contains around 62 percent salt - with just one tablespoon of Maggi you have covered your entire daily requirement of five to six grams of salt." Salt is fundamentally important for the body, but too much is harmful.
The result: high blood pressure, which can lead to cardiovascular diseases such as stroke.
Müller: "With Maggi we are literally getting too salted up in our lives".
► The flavor enhancers contained in the spice mixture also keep getting people excited. While it has not been proven that they promote diseases such as cancer. It is clear, however, that glutamate can promote the development of obesity.
Müller: "Glutamate intervenes in the regulation of hunger and satiety and you have more appetite!"
That is why he recommends cooking with fresh spices. Then the risk of eating too much salt is also lower: "After all, hardly anyone would sprinkle a tablespoon of salt over their soup."
► You cannot and do not want to do without the Maggi taste?
Then just use a small amount of Maggi.
Müller: "One or two splashes just before serving also provides the aroma - and is not harmful to health."
This is how much Maggi is consumed in Germany
Once you have Maggi, you use it: The majority of the wort fans (53 percent in the kitchen and 52 percent at the table) use Maggi four to five times a week. 17 percent of Maggi fans go further and use the seasoning every day in the kitchen or at the table. Real fans ...
This is the Maggi fan
What does the typical Maggi consumer look like? He is around 43 years old, more traditional and lives in a larger household. He usually knows the seasoning from parents and grandparents and also often cooks traditional German dishes.
Maggi wort is used for this
Most consumers of the seasoning have probably given less thought to the Maggi ice cream: By far the best way to use the seasoning is for soups. Also popular: Maggi as a salad dressing. But the seasoning is also popular for stews and hard-boiled eggs.
Maggi in art
The seasoning mix did not even stop at art. In 1972, Joseph Beuys turned the little bottle into an art object by using it for his installation “I don't know a weekend” side by side with a Reclam volume from Immanuel Kant's “Critique of Pure Reason”.
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