Maggi demystified , Is it really healthy ?
Maggi for Dummies
A single serving of Maggi instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, it typically contains monosodium glutamate (MSG) as well as a high amount of sodium, usually in excess of 60%, the U.S. Recommended Dietary Allowance.
While many processed convenience foods leave much to be desired nutritionally, the particular concern over ramen is a response to its use as a dietary staple for many Indians. College students in particular consume large amounts of instant noodles; the wide availability, very low cost (often below 15 INR or 25¢), ease and speed of preparation, and portability of the product make it appealing to young adults with little money and/or time to spare. A popular college urban legend states that a student gave himself scurvy by living on nothing but ramen for an entire year.
Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids Monosodium Glutamate, better known as MSG, is a form of concentrated salt added to foods to enhance the flavor. This salt version of glutamic acid is an amino acid the body can produce on its own, but the MSG we find on store shelves is processed and comes from fermented sugar beets. Because this kind of MSG is processed, it can cause many adverse reactions, including skin rashes, itching, hives, nausea, vomiting, migraine headaches, asthma, heart irregularities, depression and even seizures
Since MSG acquired its infamous reputation for causing migraines, the food industry has given it new names and new forms, including autolyzed yeast, yeast extract, maltodextrin, hydrolyzed protein, sodium caseinate, mono-potassium glutamate, and textured protein.
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. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging.
Correct way of Cooking and Healthy Alternatives
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 3/2 minutes and then it’s ready to eat.
NO, 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, it will change the molecular structures of the MSG
causing it to be toxic.
The other thing that you may or may not realise 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.
Maggi has been a true childhood buddy. It took care of our hunger pangs when we were away from our parents in a hostel or on a camp. Continuing the practice, now it is ‘the food’ kids eat without a fuss. It’s that food which our mums let us have as a substitute to other ‘outside’ food we would have otherwise eaten!
Maggi seems to be just that perfect quick-snack between meals and is so easy to make that kids sometime make it alone. What’s more it seems they now come enriched with calcium and proteins! Taste bhi! Health bhi! scream the smalls kids in the ad!
Instant noodles also have chemicals, just like other processed foods do.
Not the right thing for growing kids or their growing brains. Childrens’ stomachs are small and they take in much less food in a day than adults …if they eat a packet of Maggi it’s probably a quarter or half of their day’s intake of solid food. Imagine what you are giving them…chemicals, hydrogenated oils and wheat stripped of nutrients!
If you do have to serve Maggi to your kids, make sure it’s once in a blue moon and don’t forget to add a lot of vegetables to it.
A single serving of Maggi instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, it typically contains monosodium glutamate (MSG) as well as a high amount of sodium, usually in excess of 60%, the U.S. Recommended Dietary Allowance.
While many processed convenience foods leave much to be desired nutritionally, the particular concern over ramen is a response to its use as a dietary staple for many Indians. College students in particular consume large amounts of instant noodles; the wide availability, very low cost (often below 15 INR or 25¢), ease and speed of preparation, and portability of the product make it appealing to young adults with little money and/or time to spare. A popular college urban legend states that a student gave himself scurvy by living on nothing but ramen for an entire year.
Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids Monosodium Glutamate, better known as MSG, is a form of concentrated salt added to foods to enhance the flavor. This salt version of glutamic acid is an amino acid the body can produce on its own, but the MSG we find on store shelves is processed and comes from fermented sugar beets. Because this kind of MSG is processed, it can cause many adverse reactions, including skin rashes, itching, hives, nausea, vomiting, migraine headaches, asthma, heart irregularities, depression and even seizures
Since MSG acquired its infamous reputation for causing migraines, the food industry has given it new names and new forms, including autolyzed yeast, yeast extract, maltodextrin, hydrolyzed protein, sodium caseinate, mono-potassium glutamate, and textured protein.
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. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging.
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 3/2 minutes and then it’s ready to eat.
NO, 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, it will change the molecular structures of the MSG
causing it to be toxic.
The other thing that you may or may not realise 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.
Maggi has been a true childhood buddy. It took care of our hunger pangs when we were away from our parents in a hostel or on a camp. Continuing the practice, now it is ‘the food’ kids eat without a fuss. It’s that food which our mums let us have as a substitute to other ‘outside’ food we would have otherwise eaten!
Maggi seems to be just that perfect quick-snack between meals and is so easy to make that kids sometime make it alone. What’s more it seems they now come enriched with calcium and proteins! Taste bhi! Health bhi! scream the smalls kids in the ad!
Instant noodles also have chemicals, just like other processed foods do.
Not the right thing for growing kids or their growing brains. Childrens’ stomachs are small and they take in much less food in a day than adults …if they eat a packet of Maggi it’s probably a quarter or half of their day’s intake of solid food. Imagine what you are giving them…chemicals, hydrogenated oils and wheat stripped of nutrients!
If you do have to serve Maggi to your kids, make sure it’s once in a blue moon and don’t forget to add a lot of vegetables to it.
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