Maggie noodles :Health impact

In this fast moving world, all of us are aware of the Maggie noodles that can be cooked instantly(within 2 minutes). Many of us are fond of it because of its taste and time saving effect. Maggi seems to be just that perfect quick-snack between meals and is so easy to make that. What’s more it seems they now come enriched with calcium and proteins! Taste bhi! Health bhi! scream the small children in the ad! But on the other hand, there are some health effects that are brought along with this small pack of noodles.


A very large number of patient with the ages ranging from 18-24 years are ending up with pancreatitis either as a swelling or infection of the pancreas due to regular consumption of instant noodles. If the frequency is more than thrice a week, then it is very hazardous. A single serving of the noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are fried during the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Furthermore, if served instantly, Maggie noodles typically contain high amounts of sodium. 2400 mg/day is only the currently Recommended Dietary Allowance of sodium for adults and children over 4 years old .


Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 2 minutes and then it's ready to eat.This is the wrong method of cooking the instant noodles.By doing this, when we actually boil the ingredients in the powder, normally with MSG(Monosodium glutamate), it will change the molecular structures of the MSG causing it to be toxic.
The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have taken the noodles.


CORRECT METHOD :

•  Boil the noodles in a pot with water.
•  Once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
•  Boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
•  Only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle soup.
•  However, if you need dry noodles, take out the noodles and add the ingredient with the powder and toss it to get dry noodles.

Further the concern regarding the consumption of fried foods, including instant noodles, is the possible presence of oxidation products resulting in poor maintenance of the oil. If the cooking oil is not maintained at the proper temperature or changed as often as necessary, those oxidation products, which are suspected to pose various health risks,can be present in the food. Proper production standards minimize the risk