things you didn’t know about Maggi

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  Maggi, a seasoning cube invented by Julius Maggi in 1869, was based on his mission of “taste, enjoyment and sound nutrition combined to address the needs of the people”.
  

More than a century later, te brand has created thousands of jobs, empowered thousands of farmers and fed families in their millions.

Here are seven things you probably did not know about Maggi and the Nigerian people:

MAGGI HAS SUGAR

A lot has been said about the composition of Bouillon cubes in the Nigerian market, but as regards Maggi, that is within the realm of speculation. The cube is made from Soybean, iodised salt,  chilli pepper, onions, corn starch, monosodium glutamate palm olein, colour caramel, lovage and – wait for it – sugar!.

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MAGGI TACKLES BLINDNESS

According to the World Health Organisation (WHO), Vitamin A deficiency is the leading source of preventable blindness in children and night blindness in pregnant women. For this reason, sugar is in the makeup of Maggi, as a good source of vitamin A, which helps in tackling these two classes of blindness.

MAGGI PREVENTS BRAIN DAMAGE: Lack of iodine is the major cause of preventable brain damage, and severe iodine deficiency during pregnancy has the capacity to lead to mental retardation of infant or miscarriage, which is predominant in third world countries.

NO NEED FOR SALT IF YOU ALREADY HAVE MAGGI : Strange! Maggi preaches moderation, as too much of those good ingredients can be damaging to your health. Once Maggi is used, you are advised to use little or no salt in cooking, due to presence of iodine and sodium in both. According to the American Journal of Clinical nutrition, too much iodine can lead to sub-clinical hypothyroidism, which could lead to fatigue, cold intolerance, obesity and memory problems.

SIDE EFFECT - Causes Indigestion And Acidity; This is why eating too much Maggi ends up causing high acidity and acute abdominal tract issues among individuals, such as bloating, gas, acidity, etc.