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Frontier Bulk Soup Mix – Cheddar Cheese, 25 lb. box

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Dairy whey, cheddar cheese [cheddar cheese (cultured milk, salt, enzymes, annatto extract), buttermilk powder, salt, soy lecithin], natural flavors (contains soybean derivatives), carrot, dehydrated onion, guar gum, silicon dioxide (an anti-caking agent), yeast extract, salt, red bell peppers, white pepper, parsley and celery seed.Nutrition Facts Serving Size 2 tbsp (21.0g)Servings 540Amount Per Serving Calories 75 Calories from Fat 25% Daily Value
*Total Fat 3g3% Saturated Fat 0g0% Trans Fat 0g Cholesterol 0mg 0% Sodium 720mg 28% Total Carbohydrate 12g 6% Dietary Fiber 0g 0% Sugars 0g Protein 4g Vitamin A 0% . Vitamin C 0% Calcium 0% . Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.Common Name: Cheddar Cheese Soup Mix Bar Code: 0-89836-80255-2

Dairy whey, cheddar cheese [cheddar cheese (cultured milk, salt, enzymes, annatto extract), buttermilk powder, salt, soy lecithin], natural flavors (contains soybean derivatives), carrot, dehydrated onion, guar gum, silicon dioxide (an anti-caking agent), yeast extract, salt, red bell peppers, white pepper, parsley and celery seed.

Just some other information:
Confusion about flavor enhancer

“Without the addition of flavor enhancers”: “pure nature” Questionable note on the packaging – Maggi soups. Too much promised? “Without the additive, flavor enhancers” With regard to the manufacturer Maggi advertises “pure nature” in his bag of soup of the product line. This is misleading, find three out of four consumers, according to a survey of 1,000 participants Emnid on behalf of the consumer rights organization Food Watch. Finally, packet soups contain yeast extract – and the taste-enhancing substances, glutamate and guanylate inosinate. One laboratory analysis showed the example of the product, “pure nature Maggi Cream of Asparagus soup.” We’ll tell you what to look at why food and flavor enhancers can be unhealthy.

Hidden glutamate, High
“Nestle leads the consumer to deliberately mislead,” said Anne Markwardt of Food Watch. Yeast extract is used in food industry as a source used for glutamate – the original flavor enhancer – and is similar: “It enhances the flavor of the food and comes as taste and flavor in foods are used,” Silke radicals Meyer says of the German Society for Nutrition (DGE ). And thus tricking the food industry: Instead of using yeast extract or flavoring manufacturer glutamate and write those words on the labels. Maggi in this opinion: “Nature soups contain yeast extract as an ingredient that contains protein-rich foods such as all fruits and vegetables and also free glutamate naturally.” However, a drawback for consumers: Maggi Soup Line “pure nature” are per 100 grams twice as expensive as that of the Maggi-line “good appetite” with additives.

No e-numbers, no taste?
But even in wort and yeast extract infected free glutamate. Thus, the extract such as Maggi seasoning is used. However, it is not isolated, ie as a substance before, “but is made up of several essences,” says the nutritionist. Therefore, they receive no e-numbers, are by law not as a flavor enhancer. This must usually be marked on the packaging with the E-number 620 bis 625th A total of six glutamic acid compounds from the EU are permitted as food additives. The most common is the so-called monosodium glutamate.

With time, tastes bland’s develope.
The insidious thing about the hearty-intensive additions: Over time, our sense of taste gets used to it and blunts. “The home-cooked broth or plain yogurt tastes great with fresh strawberries then fad,” says Meyer radicals. The instant soup or strawberry yogurt tastes great with many flavors compared much better. “Especially in children has been observed that they particularly like to take up intense flavor additives, including versions,” said the expert.

 Meat is the muscle structure is not absolutely necessary. Men in particular are still convinced that meat is the ideal sports food. But that’s not true. Endurance athletes need more protein, for example, not as non-athletes. Even bodybuilders can also feed high in protein without meat. On the subject of meat or other errors, and circulating half-truths. Poultry meat is actually healthier than beef? Makes meat aggressive? We have taken the seven most common myths about steak under the microscope.

How important is meat for athletes? Nutrition scientists as the experts from the Institute of Sports Nutrition in Bad Nauheim believe that endurance and recreational athletes do not need much protein on average. This meat in the diet of athletes playing a marginal role. Only strength athletes in the construction phase are recommended 1,5 to 2 grams of protein per kilogram of body weight per day. That’s twice as much as the amount of protein that is recommended non-athletes or endurance athletes. In this case, can provide meat or fish with their high protein content is a good contribution. For all others is: Milk, cheese and soy supply the muscles with enough protein.

Too much meat harms kidney and heart

Too much meat harms the kidney – at least when at the same time too little is drunk. In addition, the saturated fat from beef, pork and poultry are considered harmful to heart and blood vessels. Recent studies also show that too much red meat – that meat from beef, lamb or pork – increases the risk of cancer. “Increasing the already 100 grams of meat per day or more the risk of later developing colon cancer by 49 percent,” said Gisela Olias, spokeswoman of the German Institute of Food Research (DIfE) in Potsdam-Rehbrücke .. For the same amount of meat increases the risk by 70 percent. But how much meat it must then be? Olias recommends a week do not exceed 300 to 600 grams consume. Whether this amount will come in two or more in six to seven smaller portions on the plate, does not matter.

No danger of antibiotics

Many people appreciate the dangers of meat is wrong. Thus, many fear before, with the meat or pollutants include antibiotics or even becoming infected with BSE. “The fear of antibiotics and pollutants is unfounded,” says Jürgen animal Kundke, spokesman for the Federal Institute for Risk Assessment (BfR) in Berlin. Thus, the so-called residue control plan making sure that meat nationwide directly after slaughter regularly inspected and tested for residues is. So it was true that from time to time “outliers” – those are the exception. “Consumers do not have to fear for their health,” says the expert.

Dangerous bacteria in raw meat

Another danger, however, is underestimated by consumers again and again: “bacteria in raw meat, always represent a risk,” says animal Kundke. Thus, infecting hundreds of thousands each year with salmonella, campylobacter or listeria bacteria. The result is general diarrheal diseases for children, seniors and people can quickly become life threatening with a weakened immune system. Primarily raw meat products like ground beef, carpaccio or tartare are potential seed sources. An infection can be avoided if you always well-cooked meat in the kitchen and observes the main hygiene rules.

Vegetarians live healthily – and healthier

So vegetarians live healthier? If you believe a British study, then yes. The researchers compared over twelve years, the health of vegetarians and meat eaters. Indeed, the group of objectors meat healthier blood lipid and blood pressure, lower death rates from cancer and had less overweight. However, vegetarians generally live healthier overall diet, a balanced diet, smoke less and drink less alcohol than the general population. Whether the sole waiver of meat brings more health, is disputed by experts. In a nutrition scientists agree: who eats meat in moderation, choose low fat varieties and avoiding fatty meats, feeds and healthy meat.