INSTANT NOODLES=SLOW DEATH

A Public Safety Announcement

Introduction to instant noodles
Instant noodles are dried or
precooked noodles fused 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 by Momofuku And of Nissin
Foods, Japan.
Instant noodles in Malaysia

Ingredients such as vegetables and eggs are often added when
cooking instant noodles.
The most well-known brand is Maggi, which has become practically
synonymous with instant noodles. Curry is a favorite flavor; other
popular flavors include chicken, tom yum, and asam laksa. Both
soup-based and dry variants are readily
available. Indomie, Nissin, Cintan and Mameebrands of instant
noodles
Though 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 minimal monosodium glutamate.

Hidden Dangers in Instant Noodles
136 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 concerns dioxin and
other hormone-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 packet
Besides 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.