What rollton is made of. Instant noodles - harm and benefit

Instant noodles are one of the dishes in the category and, like most types of such products, have more harm than good. Convenience and the ability to quickly cook a snack, made noodles one of the most popular dishes in the world, but few people think about how it saturates and what gives our body.

The harm and benefits of instant noodles

In order to understand the nutritional values \u200b\u200bof this dish, you first need to understand what and how to make instant noodles. The production technology of various types of noodles does not have fundamental differences.

To prepare this pasta, they take flour with a high protein content, knead a dense steep dough on the water, and then with the help of special devices they give it the form of thin spiral threads. After the formation of pasta noodles goes through the stages of steaming, frying and drying.

Synthetic materials are added to the noodles as a preservative to extend the shelf life. Butylhydroquinone, which is a by-product of oil refining, is most often used for this purpose. The harm of instant noodles lies precisely in the high content of synthetic chemical additives.

Sauces and condiments sold complete with noodles are generally one continuous chemistry without the slightest share of natural products. Even more expensive types of noodles, in the sauce of which meat products are used, which are the remnants of the production of products of other sectors of the meat industry, are so stuffed with chemicals that talking about their beneficial properties is generally ridiculous.

Another factor that makes instant noodles harmful is the extremely high content of sodium glutamate and sodium glutamate flavor enhancer in general. Medical research has long proven that excessive use of sodium salts has a range of negative effects on the human body. Frequent use of sodium glutamate is addictive, and can also cause heart rhythm disturbances, headaches, and cause weakness and nausea.

When asked whether instant noodles are harmful, all nutritionists and doctors answer in the affirmative. It is reasonable to ask - is there any use? Of course, the noodles contain some nutrients, as well as the proportion of minerals, but their amount is so small that talking about the benefits simply does not make sense.

Some people are convinced that instant noodles are not only useless for the body, but also risky. What harm does this simple and beloved dish bring in itself?

Composition of instant noodles

Instant noodles - a pasta product that can be eaten after five minutes of softening in boiling water. What is the composition of this noodle?

It is prepared by drying moisture, which is an indispensable element of any food. Dry vermicelli swells in water due to the fact that starch and various emulsifiers, thickeners are present in it. Sodium glutomat and flavorings, often imitating chicken, beef, and many other flavors, are added to the noodle spices that accompany it. Of course, such a “chemistry” cannot be useful for the body. What is the harm of instant noodles?

Harm

Glutomat sodium, which enhances the taste, can not but alert the composition of spices. Once in the human body, this preservative helps to retain fluid in it, which leads to the appearance of edema, as well as increased pressure. In addition, glutamate sodium is reflected in the taste buds, over time, a person simply gets used to the consumption of such food.

In any case, the content in spices of dyes and flavorings may not be useful for the body. Often you should not eat noodles, no matter how tempting the idea may be (especially at work or on trips), otherwise there is a risk of making yourself gastritis or even a stomach ulcer. During pregnancy, it is better to completely abandon the use of instant noodles, the elderly are also not recommended to abuse it.

If, apart from the noodles, nothing was at hand, it is better to eat it without the spices included in the bag, and salt and pepper the dish yourself. But is instant noodles harmful without flavoring? The absence of spices from the bag will largely save the situation, but this noodle still can not be compared with ordinary pasta. It has no vitamins and proteins, only carbohydrates, so there is no benefit from such a dish.

What about a feeling of fullness? And here is the minus. Instant noodles have low nutritional value, so eating it will not work. It is better to eat some fruit instead. It will dull the feeling of hunger and bring more benefits to the body.

“Fast food” has become a lifesaver today in many situations. Indeed, in the modern dynamics of life, when you need to be in time everywhere, it is so convenient not to waste time on long cooking or money for lunch in a public catering. And rollton (instant noodles), and similar products, has become one of the popular products in many countries. And how does it help out at work, on travel, on a picnic, etc.
All would be well if the doctors did not sound the alarm and claim that rollton is harmful to health.

This Chinese invention was widely used in the nutrition of soldiers. After all, noodles could be eaten dry, like cookies, or pour water with spices, like a soup. This greatly helped out on long military campaigns.
Of course, now is not the time, and food manufacturers offer us the opportunity to quickly prepare the second or first rollton dish with various tastes (chicken, bacon, etc.). And all this in colorful mouth-watering packaging.

What can be harmful in noodles made only from flour and water, and well dried? And the harm to rollton is not in the noodles themselves, but in the additives, attached to the packaging to give the dish appropriate  label name taste.

Asking the question whether rollton is harmful, we note that the main harmful ingredient, glutamate is produced from beets, algae, malt, shrimp, fish. This supplement is widely used in the food industry to enhance flavor. It is believed that it has a beneficial effect on metabolism.

Interestingly, in medicine, monosodium glutamate is used in the treatment of hypertension and nervous diseases. However, if this is a medicine, then it should be used only during treatment and should not be taken regularly. It is believed that the property of sodium glutamate to stimulate taste buds can increase tone, relieve fatigue and even normalize sexual function. Of course, for a healthy adult body, one-time rollton will not do any harm. That baby’s fragile stomach can react negatively. Today, gastritis and ulcers in children are no longer uncommon. Is rollton harmful to you and your children?

All this applies if Rollton is made  conscientious manufacturer. And unfortunately, in many cases, in order to reduce the cost of the product, synthetic analogs of sodium glutamate are used in factories. And such an additive not only enhances, but also creates a taste, clogs rancidity and even the smell of missing meat.

The modern world is living at a very fast pace. So fast that often people just don’t have enough time to cook a healthy meal. Especially in order to save time and not to remain hungry, a person often resorts to the use of instant food.

On the shelves of any store you can easily find many similar products: from all kinds of dry soups to cereals. They all have one thing in common - to get the finished product, just add a little hot water to the mixture. No matter how rich the product range is now, it all started with instant noodles.

The history of instant noodles dates back to the 16th century. It was at this time that the first mention of such products came. Historians believe that the prototype of modern instant noodles can be considered a dish that appeared in China in Yangzhou County, where residents ate noodles with the addition of various broths. To prepare such a dish, the pasta was pre-deep fried, and before serving, it was simply heated with broth. Moreover, each cook had his own recipe for this broth, and they tried to keep it secret in restaurants in order to attract visitors with a special taste.

As for instant noodles in the form in which we are used to seeing it, Japan is rightfully considered its homeland. It was in this island nation that Nissin was founded, which in 1958 introduced to the market a new product - instant noodles with the taste of chicken. On August 25, 1958, the first batches of “instant ramen” (another name for noodles) went on sale in Japan. The founder of Nissin, Momofuku Ando, \u200b\u200bis considered the father of this dish.

The Japanese are very proud that this product, distributed throughout the world, was invented specifically from them. This fact is perfectly confirmed by a public opinion poll conducted in 2000, according to which the majority of the population of the Land of the Rising Sun does not unreasonably consider "instant ramen" one of the most significant Japanese inventions of the 20th century.

Harmful Instant Cooking

Before proceeding with the analysis of the positive and negative aspects of the regular use of this dish, it is necessary to note one small but important nuance. The noodles that are sold in Japan and are a matter of national pride for the inhabitants of the country, and the product that can be found on the shelves of our stores are slightly different things. This is due to the difference in formulations and quality standards.

Speaking about what can be harmful, or even dangerous, instant noodles with regular use, the following facts should be noted:

• contains food supplement E-621 - monosodium glutamate, which is used as an enhancer of product taste;
• a very low content of vitamins and minerals, as well as dietary fiber, which can lead to hypovitaminosis and a decrease in immunity;
• when processing this dish, cheap vegetable fats are used, in particular palm oil;
• has low nutritional value and only removes the feeling of hunger, not covering energy costs;
• prolonged and frequent use of this product increases the likely risk of developing diseases of the digestive system such as colitis, gastritis, and stomach ulcers.

Instant vermicelli has a very low nutritional value and only eliminates the feeling of hunger. Having eaten a similar product, you do not make up for the energy deficit in your body, and, as a result, the excessive use of such a product leads to a gradual depletion and decrease in muscle strength.

Hazardous Supplements

Monosodium glutamate is actively used in many recipes of the food industry, and not only in instant noodles, but also in many other products, such as crackers, chips, sausages and other gastronomic delights. There is no reliable information about the negative effect of this flavoring on the human body. However, this does not mean that glutamate is absolutely harmless, rather, it will not cause harm when consumed in small quantities.

According to one of the studies conducted at the University of Hirosaki, Japan, under the guidance of Professor Hiroshi Oguro, an alarming fact was established. The use in experimental rats of high doses of monosodium glutamate for 6 months led to damage in the animals of the visual apparatus: retinal degeneration and loss of vision developed.

Of course, we will not hide the fact that the experiment used extremely high doses of glutamate, which are many times higher than the maximum permissible concentration by standards. Nevertheless, there is still reason to assume the possibility of a negative effect on the human body and smaller doses of a flavor enhancer. However, there is also a caveat here: to eat monosodium glutamate in order to spoil health, it is often necessary and for a long time, for example, several years.

Instant noodles are cheap, and in order to reduce its cost, it uses the cheapest ingredients. In particular, palm oil is used at the noodle roasting stage, which, to put it mildly, is not the most healthy product.

Interesting to know! Quick noodles are considered by the inhabitants to be a cheap food, but in terms of a kilogram of weight, it turns out to be much more expensive than pasta, which requires ordinary cooking.

Best instant noodles

On the Russian market, the assortment of “instant ramen” is quite diverse, so the question naturally arises: what instant noodles on the counter are the tastiest? The answer is actually very boring, because the whole vermicelli of this category is made according to the same standards approved by the regulatory authorities of the Russian Federation.

In fact, all the differences that products of different manufacturers may have are in the packaging (bag or glass), the spices and other additives that are included. The variety of noodle flavors that any food stall is rich in, is provided for the most part with the help of appropriate chemical flavors, rather than real vegetables or meat, which, of course, reduces the cost of production, but does not make it as nutritious.

Interesting to know! Sometimes different brands are packaged in the same factory from the same raw materials.

  If based on consumer reviews, then the three equivalent leaders look like this:

• Doshirak
• Rollton
• Big Lunch.

It is these three brands that are most often mentioned among the consumers surveyed. However, most of them also indicate that they usually do not use bags with additives (seasoning, oil) attached to vermicelli, but add spices and products to their taste. Some eat instant ramen simply with salt and black pepper, while others suggest combining quick vermicelli with boiled egg or cream cheese.

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