Tuesday, November 10, 2009

Is Healthy Eating Instant Noodles

Who is not familiar with instant noodles (noodle)? Noodles are believed to be produced first in China. Instant term which means "fast" refers to the process of serving a fast and simple just started popularized in 1956 by Mamofuku Anda, male citizen of Japan whom born in Taiwan was then 56 years old. Initial idea is to provide fast food for the population at the time of food crisis, adverse effects of the war.

The word 'noodle' itself derived from the German 'Nudel' and nothing to do with the Latin word 'node' which means a collection / bundle. In the American Home, noodle is a generic name of the unleavened dough made from many kinds of materials. Noodle is a wide variety of forms. Furthermore, this instant noodles developed into various parts of the world such as Japan, Korea, the Asian region generally, and Indonesia is no exception.

However, behind the success of mass production of instant noodles in the world, tucked away little question that remains controversial to this day: whether healthy eating instant noodles? Concern that because of instant noodles contain dyes, preservatives are suspected carcinogenic. Not to mention the time was widely told that instant noodles contain wax, which is recommended when cooking noodles, boiled first and discard the cooking water which contains wax. True or not we'll find out together. Many interesting things that might be able to answer your curiosity.

Content of Instant Noodles

A news media which had contained a stir about a 6-year-old boy who suffered serious problems in digestion. The diagnostic results say that the problem was caused by frequent consumption of instant noodle.

Generally, instant noodle made from materials that have been standardized. If we look back packs of instant noodles, we can see that the various instant noodle products which contain more or less the same.

Composition Noodles: Wheat flour, vegetable oil, tapioca flour, salt, acidity regulator, food coloring (Tartrazine CI 19,140)

Seasoning: Salt, a sense amplifier (Monosodium glutamate), sugar, perisa chicken, pepper powder, powder kair, perisa garlic, chili powder, vitamins (A, B1, B5, B6, B12, Niacin, Folic Acid)

Here we will focus on 2 things ie food coloring (Tartrazine) and a sense amplifier (Monosodium glutamate / monosodium glutamate / MSG).

Tartrazin CI 19140

This is a food coloring, but more often used for coloring beverages because it is soluble in water. The resulting color from yellow to red. Tartrazine CI 19,140 to produce a lemon yellow color. Tartrazine is used for biscuit products, instant noodles, cereals, instant soup, candy, ice cream, beverage cans, and so on. Tartrazine is also used in non-food products such as soap, cosmetics, shampoo, moisturizer, coloring eyebrows, hair care products and so on.

In use, reported hypersensitivity reactions appear (allergy) in people with asthma and intolerance to aspirin. It can be caused by ingested tartrazine or direct contact of skin with tartrazine. However, the incidence of intolerance to tartrazine scene is relatively small, so the conclusion of use in a minimal dose is still considered relatively safe.

Likewise tartrazine intolerance is the problem can not be ignored. That's why every food that contains tartrazine should be mentioned on the label. In the U.S., the FDA (Food and Drug Administration) are routinely checked if there are products containing tartrazine but not identify, or be included but has not been tried, or who have a label but not the FD & C Yellow # 5 (ie the code to tartrazine). These banned products often comes from "instant noodles egg" from China.

Had banned the use of tartrazine in Norway, Austria and Germany, until in the end the embargo was lifted by the directors of the European Union.

Mononatrium Glutamat

These compounds are more often known as monosodium glutamate (MSG). In Latin, sodium is a synonym of sodium. The use of MSG in food is to the amplifier taste / flavor. Just as Tartrazine, these compounds are reported to cause intolerance reactions in some people such as migraines, allergies, nausea, vomiting, and so on. That's why when the product contains MSG, so manufacturers need to identify the label. MSG original form you can see the beads of a white crystalline powder, Ajinomoto.

Candles in Instant Noodles

By simply knowing the information and material composition would still not be able to explain whether the consumption of instant noodles is healthy, safe, and not harmful to health. Not yet able to explain why the intestinal boy 6 years described above sticky suspected cause is instant noodle.

We have long known issue in the instant noodle wax. Various discussions were presented to establish the alleged existence of these candles. But I am personally very skeptical about this. If the issue this candle is true, the boy should colon is not sticky, as it was not instant noodles stick to each other. The nature of candles (wax) is very different from the nature of the fat that is on food. Mixing wax into the food will certainly change the flavor and definitely will change the appearance. Likewise the issue of this candle we can not ignore simply because if the laity thinking there might be some food industries that use candles in the dough with a goal that is still very questionable. If you find any fat that floats when you boil the noodles, it is a result of frying fat in the process of making instant noodle product. (See the process of making instant noodles).

Noodles were chewy

The existence of a chewy noodles issue because they contain many preservatives can not necessarily be a guide. To make the noodles to be chewy and not destroyed in the packaging, should examine the process of making dough and how to manage it. Noodles should be made by using the wheat flour with protein levels of more than 12% so that the noodles produced elastic and not easily broken. After the noodles will be processed in a way steamed, fried, then cooled. This method allows noodles will be more durable than that is not through such a process. So, do not have to mix the preservative because it is highly recommended that food free of preservatives (free preservatives).


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