Instant Noodles, A Highly Processed Food With Extreme Ingredients

   Instant noodle is a highly processed food that lacks nutritive value. This instant noodles is a junk food. Each single serving of instant noodle is high in sodium, food additives and carbohydrates, but low on essential elements such as  fibre, vitamins and minerals .

    Flavour enhancers, humectants, colours, thickeners, stabilizers, acid regulators, anti-oxidants, emulsifiers, flour treatment agents, anti-caking agents and preservatives are allowed to use in the making of instant noodles base on Codex Standards (the food standards of FAO / WHO) for instant noodles.

   Besides table salt which is also added in instant noodles, 24 of the 136 mostly chemical additives permitted to be added in instant noodles by Codex Standards are sodium salts.The use of sodium additives is the main reason why instant noodles are extremely high in sodium content. High-sodium foods consumption can cause  heart disease, stroke, atherosclerosis, hypertension, fluid retention, stomach cancer, swollen ankles, Meniere’s Syndrome, Carpal Tunnel Syndrome, Premenstrual Syndrome,glaucoma, asthma, kidney and bladder stones, stroke, enlargement of the heart, rigidity of large arteries,stomach cancer and osteoporosis and other health problems.

   Tests conducted  on 10 samples of instant noodles found three samples to contain sodium over 1,000 mg. The average measure of sodium found in the samples was 830 mg. Base to the current US  (RDA) Recommended  Dietary Allowance of sodium for children over 4 years old and adults 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 procedure. 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.According to Hong Kong’s Consumer Council and Centre for Food Safety, three samples cup of noodle 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.

   Instant noodles are coated with wax to prevent the noodles from sticking together. It can be seen when boiling water is added to the noodles. After few minutes the wax can be seen floating in the water.Wax that covers instant noodles takes 4-5 days to digest it.

   The Codex Standards also allow the utization of 10,000 mg/kg of the chemical propylene glycol, an anti-freeze catalyst fixing  as humectants (help to keep  moisture to prevent noodles from drying) in instant noodles. Propylene glycol is readily absorbed by the body and it accumulates in the  liver, kidneys and heart causing damage and abnormalities.The chemical is also capable of weakening the immune system.

   Instant noodles and the flavouring soup base also contain high amounts of (MSG) monosodium glutamate . 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. People who are allergic to MSG can get headaches , chest and facial flushing or pain and burning sensations from it. .Flavoring has various negative effects on health, especially the kidney function. The palatability and taste of instant noodles with a variety of flavors are actually less healthy if eaten in large quantities.

   Another health concern is the reported leaching of toxic chemical compounds and other hormone-like substances from the plastic container of the cup noodle. As boiling hot water is added harmful substances could seep into the soup. For example, dioxin and plasticisers leached from the containers in the presence of hot water. Moreover, the content of dioxins and plasticizers contained in the pack packaging (usually in the form bowl or cup) are said to be able to improve cancer risk among users. Substances that are dissolved in hot water can be hazardous when in eating from the bowl directly.  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 certainly an unhealthy diet which consumers should avoid.
 
  Intake of instant noodles, too frequent for pregnant women also can cause miscarriage or interfere the process of  fetal growth. Children under 5 years of age will have problems absorbing nutrients if took instant
noodles more than 3 times a week.For the sake of health, people should ought to decide for more wholesome food.

Extreme Ingredients In Instant Noodles

Here are some ingredients that you might take it along with your instant noodles.

1) Calcium Sulfate : plaster of Paris,used in medicine to make plaster casts for broken limbs, used as a desiccant, to remove moisture where dry conditions are required

2) tartaric acid: Chemicals used in laxatives and to whiten the mirror. More toxic than 100% pure alcohol.

3) Calcium Oxide : Used in the treatment of waste and pesticides.

4) Tertiary Butylhydroxyquinone (TBHQ) : petroleum-based products; a form of butane (lighter fluid).

5)Butylated hydroxytoluene (BHT) are added to many foods to prevent fat spoilage : Risk of carcinogens and harmful effects to the kidneys.

6) Propyl Gallate : One xenoestrogen (compounds such as hormones). May have an adverse effect on fetal development and prevent the production of healthy sperm and reproduction.

7) Pentasodium triphosphate : the most powerful detergent (often used in detergents), tanning materials for leather; also used in paper production, petroleum refining, mining and water treatment applications.

8) Propylene Glycol : synthetic solvents are toxic neurology. Used for the manufacture of refrigerant, automotive antifreeze, liquid functioning in hydraulic pressure and so on. Taken in excessive quantities can lead to kidney damage.

9) Polydimethylsiloxane : used in contact lenses, shampoo (to make hair shiny and smooth), lubricants and heat-resistant tiles.

10) artificial dyes such as Sunset Yellow FCF(a synthetic 'coal tar' and azo yellow dye used in fermented foods which must be heat treated)  and Tartrazine( a coal-tar derivative that is used to color foods,drinks, jams, sweets, packaged soups, canned fish, cosmetics, and other products): To contribute to hyperactivity in children, may also contribute to nerve damage,visual and learning disorders, urticaria (hives),allergies, rhinitis (runny nose), nasal congestion,abdominal pain, kidney tumors, chromosomal damage, vomiting and nausea,  indigestion and distaste for food. May be the cause of cancer. Increased incidence of tumors in animals.