THE WICKED EFFECTS OF INSTANT NOODLES!
THE WICKED EFFECTS OF INSTANT NOODLES!
There have been a reoccur-rent warning on consumers to avoid eating instant noodles as it is harmful to health. Studies have shown that high sodium consumption is linked to a variety of diseases such as hypertension, heart disease, stroke and kidney damage.
Instant noodle is a highly processed food that has little or no nutritive value. It is a junk food. Every single serving of instant noodle is high in carbohydrates, sodium and other food additives, but low on essential elements such as fibre, vitamins and minerals.
According to the Codex Standards (FAO standards) for instant noodles, acid regulators, flavour enhancers, thickeners, humectants, colours, stabilizers, anti-oxidants, emulsifiers, flour treatment agents, preservatives and anti-caking agents are allowed to use in the making of instant noodles.
24 of the 136 listed additives in the Codex Standards are sodium salts. And the use of sodium additives is the main reason why instant noodles are high in sodium. High-sodium foods can cause hypertension, heart disease, stroke, kidney damage and other health problems.
Tests conducted by Consumer association of Penang (CAP) Malaysia on 10 samples of instant noodles found three samples to contain sodium above 1,000 mg. The average amount of sodium found in the samples was 830 mg. According to the current US Recommended Dietary Allowance (RDA) of sodium for adults and children over 4 years old is 2,400 mg/day. Consumption of instant noodles can easily cause excessive sodium intake as sodium is commonly used in our other daily foods especially from processed and hawker foods.
One of the major concerns with instant noodle is that it can produce oxidised fat and oil if it is not managed properly during the manufacturing process. This is of concern if the cooking oil is not maintained at the proper temperature or the oil is not changed as often as necessary.
Instant noodles are coated with wax to prevent the noodles from sticking together. This can be seen when hot water is added to the noodles. After some time the wax can be seen floating in the water.
The Codex Standards also allow the use of 10,000 mg/kg of the chemical propylene glycol, an anti-freeze ingredient as humectants (help to retain moisture to prevent noodles from drying) in instant noodles. Propylene glycol is readily absorbed and it accumulates in the heart, liver and kidneys causing abnormalities and damage. The chemical is also capable of weakening the immune system.
Instant noodles and the flavouring soup base also contain high amounts of monosodium glutamate (MSG). It is a flavour enhancer used by instant noodle makers to make their shrimp flavours ”shrimpier” and beef flavours “beefier”. MSG can trigger an allergic reaction in 1 to 2 % of the population. Individuals who are allergic to MSG can get burning sensations, chest and facial flushing or pain and headaches from it.
High sodium consumption is linked to stroke or kidney damage.
According to the World Health Organisation (WHO) ,at least 30 percent of all cancers could be prevented through simple measures such as adopting a healthy diet. Instant noodles are definitely an unhealthy diet which consumers should avoid especially for addicts.
24 of the 136 listed additives in the Codex Standards are sodium salts. And the use of sodium additives is the main reason why instant noodles are high in sodium. High-sodium foods can cause hypertension, heart disease, stroke, kidney damage and other health problems.
Tests conducted by Consumer association of Penang (CAP) Malaysia on 10 samples of instant noodles found three samples to contain sodium above 1,000 mg. The average amount of sodium found in the samples was 830 mg. According to the current US Recommended Dietary Allowance (RDA) of sodium for adults and children over 4 years old is 2,400 mg/day. Consumption of instant noodles can easily cause excessive sodium intake as sodium is commonly used in our other daily foods especially from processed and hawker foods.
One of the major concerns with instant noodle is that it can produce oxidised fat and oil if it is not managed properly during the manufacturing process. This is of concern if the cooking oil is not maintained at the proper temperature or the oil is not changed as often as necessary.
Instant noodles are coated with wax to prevent the noodles from sticking together. This can be seen when hot water is added to the noodles. After some time the wax can be seen floating in the water.
The Codex Standards also allow the use of 10,000 mg/kg of the chemical propylene glycol, an anti-freeze ingredient as humectants (help to retain moisture to prevent noodles from drying) in instant noodles. Propylene glycol is readily absorbed and it accumulates in the heart, liver and kidneys causing abnormalities and damage. The chemical is also capable of weakening the immune system.
Instant noodles and the flavouring soup base also contain high amounts of monosodium glutamate (MSG). It is a flavour enhancer used by instant noodle makers to make their shrimp flavours ”shrimpier” and beef flavours “beefier”. MSG can trigger an allergic reaction in 1 to 2 % of the population. Individuals who are allergic to MSG can get burning sensations, chest and facial flushing or pain and headaches from it.
High sodium consumption is linked to stroke or kidney damage.
According to the World Health Organisation (WHO) ,at least 30 percent of all cancers could be prevented through simple measures such as adopting a healthy diet. Instant noodles are definitely an unhealthy diet which consumers should avoid especially for addicts.
Now we know the reaon for the short life span of this generation compared to that of our fore-fathers. The artificial chemical intake in almost all of our food this days is alarming.
My advice: Eat more of organic and natural foods. Lets stick to our garri, pounded yam, amala, fufu and our various soups fortified with natural stuffs.
PLEASE HIT THE SHARE BUTTON
Comments
Post a Comment