[問題] 關於雞湯塊
大家做菜(煮湯)時會排斥用雞湯塊嗎?
本來也一直有觀念認為味精啊,雞湯塊那些都不大好
但之前又有看過新聞說,大骨熬久了會有重金屬產生?
那不是為了想要健康點自己用大骨熬高湯提鮮,也不一定健康了嗎?
現在變的覺得,算了啦,除非成分真的有很危害人體的東西
不然反正雞湯塊,大骨熬湯多少都有風險的疑慮,幹嘛那麼費事費瓦斯熬高湯呢?
蔬果熬湯,也有硝酸鹽殘存的問題,這些跟雞湯塊比,真的有比較健康嗎?
覺得若很多東西自己認為作法健康,但無法確認原料來源是否就有問題,
最後費很多工,似乎也沒有真的比較健康? 想到比較健康的作法是涮肉片跟熬昆布的湯?
大家平常做菜是否會使用雞湯塊,味精這些東西來調味呢?
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