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INSTANT NOODLES=SLOW DEATHA Public Safety Announcement

Introduction to instant noodlesInstant noodlesare dried or precookednoodlesfused with oil and often sold with a packet of flavoring. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 minutes.while precooked noodles can be reheated or eaten straight from the packet. Instant noodles were invented byMomofuku AndofNissin Foods,Japan.

Instant noodles in Malaysia

Ingredients such asvegetables andeggs are often added when cooking instant noodles.The most well-known brand isMaggi, which has become practically synonymous with instant noodles.Curryis a favorite flavor; other popular flavors include chicken,tom yum, andasam laksa. Both soup-based and dry variants are readily available.Indomie,Nissin,CintanandMameebrands of instant noodlesThough instant noodles are usually eaten at home, they are also becoming increasingly popular as restaurant or cafe meals, especially in Hong Kong-themed "cha chan teng" cafes and "Mamak" food shops. These meals are usually modified according to the chef's taste and include minimalmonosodium glutamate.

Hidden Dangers in Instant Noodles136 additives, mostly chemicals, are allowed to be added in instant noodles by Codex, the food standards of WHO/FAO. The above picture shows some of those ingredients.

Out of the 136 additives, 24 of them are sodium salts, besides table salt which is also added. That is why instant noodles contain extremely high sodium content. According to CAP tests, just one packet of instant noodles alone can contain about the maximum allowable daily intake of 2,400 mg of sodium. Tests in Hong Kong found sodium levels as high as 5,800 mg per 100 gm of instant noodles (each packet is about 80 gm)

The most recent controversy concernsdioxinand otherhormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. It was reasoned that harmful substances could seep into the soup as hot water was added to cup style instant noodles. After a series of studies were conducted, various organizations requested changes in the packaging to address these concerns.Another concern regarding the consumption of fried foods, including instant noodles, is the possible presence of oxidation products resulting from poor maintenance of the oil. If the cooking oil is not maintained at the proper temperature or changed as often as necessary, these oxidation products, which are suspected to pose various health risks, can be present in the foods. Proper production standards minimize the risk.

Death in a packetBesides the many additives and high sodium levels, instant noodles contain high amounts of fat. Most instant noodles are fried in the manufacturing process. According to Hong Kongs Consumer Council and Centre for Food Safety, 3 cup noodle samples were found to contain more than 30 g of total fat per package, which would account for more than 50% of the daily intake limit for total fat for a 2,000-kcal diet.

Stop the pain!High sodium intake raises high blood pressure. It also creates other health problems like stroke, atherosclerosis, fluid retention, swollen ankles, Carpal Tunnel Syndrome, Menieres Syndrome, Premenstrual Syndrome, glaucoma, osteoporosis, kidney and bladder stones, stomach cancer, enlargement of the heart, rigidity of large arteries and asthma.

Say no to this junk food now.