Instant noodles

Instant noodles were invented in Japan by the founder of Nissin Foods, which produces the Top Ramen brand. To a Japan recovering from post-war food shortages, it was an inexpensive way to feed people

Why should I be aware of this?

There are increasing concerns over the poor nutritional value of this extremely popular food. The high sodium content is detrimental to blood pressure and kidney functioning. There are worries that even the packaging of Cup Noodles contains the toxic chemical dioxin which leaches into the hot water poured into it.

In the early 1980s, there were dark whispers about Maggi containing mono sodium glutamate (MSG) which harms kids’ brains and gets them addicted to the taste.

There is strong apprehension among consumers across the world that the fat components in instant noodles include trans fats, the result of partial hydrogenation of vegetable oils. Trans fatty acids are deadly artery cloggers and insulin resistors which doctors say must be scrupulously eliminated from our diet.

All about Instant noodles

The manufacturing process of instant noodles involves rapidly drying steamed noodles by flash-frying them in oil. Drying by frying makes water vaporize quickly from the surface of the noodles and creates tiny holes through which water gets in when we open the packet and dunk the blocks in hot water. That’s why it takes just two minutes to cook. Therefore all instant noodles are deep fried. It is no wonder that they contain 15-18g of fat.

References

• Instant noodles: a tangled tale