Is using chicken granules/bouillon in daily cooking safe?
By frontier2002
@frontier2002 (630)
Malaysia
May 9, 2008 12:33am CST
My girlfriend uses chicken granules most of the time in her cooking. I don't really mind the MSG but im curious about the fat content as it is not written on the packet of how much fat content it has but is it okay to use them all the time? Do you use chicken granules everyday in your daily cooking? Some say it has high MSG and sodium content but some say it's okay to use them even though you are watching your weight. Tell me what you think..
2 responses
@jakesmum (154)
• Australia
9 May 08
I'm an avid label reader - I always make sure the food I eat and feed my family is healthy - not too much salt or too much fat.
@frontier2002 (630)
• Malaysia
9 May 08
Thats a good thing to practice. Thanks for the tips jakesmum.
@meiteoh (416)
• Switzerland
9 May 08
I use Maggi Chicken Stock Granules but only for soups which has little to no meat flavour. I add like 1/2 to 1 flat teaspoon because I find that if I add too much, I get all thirsty - typical of the Hong Kong Kitchen Syndrome. It's came about because many Chinese restaurants use copious amounts of MSG. Too much MSG impacts water retention and affects hair loss - or at least that what I was told by my parents.
I try not to use them regularly because I believe that when it comes to certain dishes, there should be some natural flavour and there is no need to flavour it with something else when it already tastes a certain way.
While it doesn't say on the same, chicken stock granules are made up of chicken fat, palm fat, corn starch and etc. I wouldn't recommend using them in everything every day. All that salt, MSG and fat is bound to be unhealthy in the long run.
@frontier2002 (630)
• Malaysia
9 May 08
Hi meiteoh. I get what you mean when you get all thirsty if you add too much of the chicken stock granules. I feel the same way too. I'll stay thirsty for hours even though i drink alot of plain water. We are using Masako, an Indonesian product by Ajinomoto. It tastes really good in soups and she doesn't use salt if she cooks vege. Just add the Masako, a little water and the next thing you know, it's ready to be eaten. I guess i'll have to tell her to try not to use it often unless the dish is lacking in taste.
