Of course not worth it. There are good dry broths, there are dried vegetables, roughly speaking ... Asian broths are good.
But what they sell here is one solid chemistry.
If I don't feel like cooking, it is better to go to a good restaurant and eat chicken broth.
It reminded me of instant noodles. In the 90s, no one took it at all - the quality was so disgusting that it was easier to brew toilet paper. But then, for some reason, nothing was said about harm, although it was considerable. And now, when modern factories can provide both a large quantity and high quality, for some reason they suddenly started talking about harm in every corner. And this despite the fact that production technologies and safety standards are constantly being improved.
Got it? Right. Now this product has become a threat to the monopolies of fat capitalist pigs, who are used to super-profits for air. Moreover, this tale is characteristic only of Russia with its constantly poorer (and, as a result, constantly looking for an alternative) population. I have many acquaintances abroad (USA, Canada, Germany, Spain, Finland, South Korea, Japan, etc.) and for a whole decade no one has ever hinted at the relationship between physical form and harm.
As for the subject of the question itself, everything is quite simple. If you have 3-4 days off a week, no one forbids spending them on yourself. And when you run ahead of cowards to WORK and work in there like a damned one for almost days on end - here you already want - you don't want to, but you will look for ways to simplify household chores. One of these tools is ready-made broths. There is nothing harmful there, unless, of course, you eat them in buckets every day. It would seem that meat and vegetables, from which they simply drove water (not without their own subtleties, of course, but nevertheless). Yes, only the old farts who cannot develop (who do not believe - google "tachogenic alienation"), quickly noticed that if a technically identical resource (and even immediately ready) is handed out to the wrong person, no one will ever buy it at a high price, and even and raw, that is, with them. This is at its best. At worst, they will be assigned the role of only suppliers of raw materials, which are much cheaper. But they do not need this, they are accustomed to a thousandfold super-profits for air. Hence, all sorts of various rumors about harm grow. And all for one simple reason - they are profitable, since they reduce sales from competitors. Everything is economic interest, Adam Smith spoke about this.
Contradictions are not created for your benefit, but to increase sales. Take advantage of the achievements of modern science and do not fall for the tricks of fat capitalist pigs.
I think that if you are able to get confused and cook a chic strong broth with all sorts of garni bouquets and vegetables stewed in oil, then, of course, it is better to cook it yourself, because using ready-made ones is at least not sporting. If there is no time to prepare such a miracle or not from something, then it is better to use ready-made (of course, high-quality). I do not think that ready-made broths are somehow particularly harmful, the trouble is, in my opinion, that they, as a rule, have a rather obsessive set of spices, which makes different dishes taste similar.
I partially agree with the previous answer: no scientific food tricks can replace a well-prepared broth.
I also agree that the "first" should be drained, but this is mainly for children and those who sits on strict diets. In other cases, the broth is more important.
I suppose that this question is essentially about monosodium glutamate and all kinds of E-shocks. Everyone is especially afraid of the first one.
As for supplements of type E, Google will help you, because I am for practical advice.
Monosodium glutamate is in equal proportions with the same table salt. less harmful to our body. Everything is good in moderation.
In short: a bouillon cube or concentrate in the manner of "one spoon - two liters of soup" of course will not work, because besides the same glutamate and husks from seeds, they do not contain anything. Such broth, even if not harmful, is unlikely to taste good. Housewives, on the other hand, have long ago cut the chip and cook quite decent broths, be they vegetable, fish or meat, and, bringing to taste, can add a small amount of magic powder with chicken on the package.
Remember: this is like with cosmetics. The rule of number van is to emphasize, not create!
No, you shouldn't. They include a huge part of salt, flavorings, enhancers of taste and aroma, and finally spices and spices.
What happens when such a cube (or package) dissolves in water will not turn the tongue to call broth - it will be just salt water, no more.
Self-cooked broth will be much healthier and tastier, especially since it is not difficult to cook it: boil, for example, chicken, add spices to taste, salt at your discretion, and you get great broth.
And even with meat.
It is recommended to bring the first broth to a boil without spices and drain, then pour the meat again with water and cook until tender with all seasonings and vegetables.
Thus, you can supposedly get rid of harmful substances from meat.
I do not presume to judge the correctness of the approach, but I do it myself.