>From http://www.asiaweek.com/asiaweek/97/0411/feat2.html
ASIA IS MAD ABOUT instant noodles, with good reason. They are cheap, easy to prepare and, well, instantly gratifying. Children love them. And the industry has grown important enough that it was able to support an "International Ramen Summit" in Tokyo last month. But are they good for you? Nutritionists would never suggest that eating the ubiquitous noodles every day is healthy, but the occasional bowlful will certainly do no harm. Take a look at the ingredients list. The first item is always white flour. In dietary terms, this is a complex carbohydrate -- a molecule that contains carbon, hydrogen and oxygen. It is required for the processing of nutrients within the body and it is also our main source of energy. Without carbohydrates, the body begins to search for other sources of nourishment, usually from stored fat and body protein. Soon afterward, muscle wastage, fatigue and depression set in. Carbohydrates also act as natural tranquilizers, which is why they make good snacks for late evening. But high-carbohydrate foods like instant noodles that are also high in starch are currently undergoing significant scrutiny in the medical community. In February, the Journal of the American Medical Association published an article on the link between a high-starch diet and diabetes. White bread, mashed potatoes and instant noodles all have high "glycemic indexes," which is a measure of how much the food drives up blood sugar. The study's authors, however, advise that people should not rush to cut starches from their diet; rather, starchy foods should be augmented by whole-grain products (like brown rice) and leafy greens. The second largest nutrient group in instant noodles is fat. Surprised? Most of us eat pasta with the understanding that it is a high-carbohydrate, low-fat food. Not so with the instant variety. Says Prof. Harold Corke, a wheat expert at the University of Hong Kong: "Most instant noodles are dried by deep frying, and only 3%-4% are air dried. Air-drying is not indicated on the package and they are not marketed on that basis. Instant noodles are about 18% fat". That's not too bad: remember that fat is a dietary requirement. Nutritionists recommend that about 20% to 30% of daily calories come from fat. But not all fats are equal. Most manufacturers use palm oil, a pleasant-tasting fat readily available in the region. It is also highly saturated, so if you are at risk of coronary artery disease, avoiding instant noodles is advisable. But health concerns aside, most noodle lovers would choose a fried variety simply because oil makes foods taste better. There is, however, more to noodles than simply flour and fat. Potassium carbonate is a salt. It turns noodles a slightly yellowish color (typical of the Cantonese mein) and "gives them a firm bite," says Prof. Corke. Without this additive, the noodles would be softer, easily turning mushy -- much like their pale relative Chinese ho fan and sometimes Japanese udon. There is no nutritional value in potassium carbonate, but it is not unhealthy. The same goes for the mysterious xanthan gum that often appears toward the end of the ingredient list. It is a bacteria-derived food stabilizer that has long been approved for human consumption. The condiment pouches contain most of the product's salt content. Again, if you are required to maintain a low-salt diet for blood-pressure reasons, instant noodles are not appropriate. The flavor pouch also contains coloring to make the broth look more appetizing and usually a hefty portion of the flavor-enhancer monosodium glutamate (MSG). Although some people report a sensitivity to MSG -- complaining of fever, fatigue and headache -- it too is a fully approved food additive. There are instant noodles available without MSG, but they tend to be about 25% more expensive and taste bland. Dr. Edmond Li, a Hong Kong nutritionist, has this advice: "Do not rely on instant noodles for a source of vegetables. They are added only to make the dish more satisfying and are not intended to provide the consumer with nutrition." But he understands the noodles' appeal. Even his children are permitted an occasional package -- especially if they are being fussy. "I don't think it's a problem to stimulate their appetite with them." Parents can alter the nutritional value to some extent. First, buy packets that do not come pre-mixed in their own bowl. This way, you can control how much of the flavoring pouch goes into the broth. Also, adding egg or vegetables to the soup is an excellent way to increase the protein and vitamin content, without altering the taste and texture that appeals to children. In the end, remember that the best way to maintain a nutritious diet is to eat a variety of foods. Instant noodles will not hurt anyone (without dietary restrictions) but you wouldn't want to be stuck on a desert island with them alone. ****** >From : http://www.medicinenet.com/script/main/art.asp?articlekey=50696 Noodle Secrets Solving the mysteries of instant noodles. WebMD Feature Feb. 21, 2000 (San Francisco) -- Momofuku Ando probably didn't get many votes when Time Magazine chose its Person of the Century -- even though he invented one of the most influential foods of the past 100 years. No, he didn't clone sheep or genetically engineer a super tomato. His contribution to the modern diet? Instant noodles. Introduced to America in 1970 by Ando's company Nissan Foods, the packs of brick-like curlicues morph into long, rubbery noodles in a salty soup base in just five minutes. Add to this simplicity the economical price (as low as 12 packs for a dollar) and it's no surprise that this fast-food "delicacy" is a preferred choice for college students strapped for cash or short on cooking skills. These monuments to expedience, marketed under such brand names as Top Ramen (ramen means "noodle" in Japanese), Oodles of Noodles, and Cup-a-Soup, have provided vital sustenance during many a stressful late-night cram session. Filling, yes. But are they good for you? "The noodles themselves are pretty harmless," said Ron Konzak, author of The Book of Ramen. (Yes, someone actually wrote a book about ramen. There are web sites devoted to the topic, too.) "Usually it's the MSG in the flavor packets that can harm people on low sodium [diets] or [who are] allergic to the stuff." MSG, or monosodium glutamate, is a "flavor enhancer" used to improve the taste of sweet, salty, bitter, or sour foods. Supposedly, it has a pleasant flavor of its own. Instant noodle makers use it to make their shrimp flavors "shrimpier" and beef flavors "beefier." (No one is certain what it does to the "oriental" flavors.) According to Stephanie Brooks, a San Francisco Bay Area dietitian, MSG triggers an allergic reaction in 1 to 2% of the population. "People allergic to MSG can get burning sensations, chest and facial flushing, or pain and headaches from it," Brooks said. Even those who don't suffer from those symptoms should be careful not to overdo it when it comes to the noodles, or at least the flavor packs, which Brooks says are also high in sodium. A sampling of the three main brands of instant noodles revealed sodium amounts of 687 to 830 milligrams per serving. (That's 28 to 34% of the recommended daily value for a person consuming a 2,000-calorie-a-day diet.) On top of that, each serving contains between 7 and 11 grams of total fat (11 to 17% of the recommended daily value). Brooks warns that those suffering from high blood pressure, taking diuretics or certain antidepressant medications (MAO inhibitors), or suffering from congestive heart failure should avoid the high sodium and MSG content supplied by instant noodles. Of course, most of the young adults who have propelled these low-cost rations to best-selling snack status are free of circulatory problems and blissfully oblivious of the bodily harm they're causing. Luckily, most of them outgrow the product after either learning how to cook real food or earning enough money to move on to healthier fare. "I haven't eaten Top Ramen in months," said Chris Bank, 24, a newly graduated software designer in San Francisco. "I used to live off that stuff, but I haven't thought to buy it recently. I think I might scrounge up some change and pick up a case." After stocking up, Bank might consider searching for "instant noodles" the next time he's on the Internet. The Web offers sites devoted to clever recipes using instant noodles. Some of the more interesting include ramen pancakes, ramen chili, and cream cheese ramen. And many of the recipes don't incorporate the sodium-laden flavor packs. Now that you know the facts about instant noodles, perhaps it's time to start worrying about that other staple food of your youth: macaroni and cheese. (c)1996-2005 WebMD Inc. All rights reserved. **** >From : http://english.pravda.ru/main/18/90/360/14934_noodles.html Dry noodles cause vitamin deficiency and stomach ulcer 02/08/2005 18:02 Vacuum-dried meals or instant meals cannot be called "normal" or "nutritious" food A lot of people find the idea of eating fast quite attractive: it saves time and money. Dry noodles take a top position on the list of fast meals: it takes mere minutes to make a hot and tasty container of noodles for a lunch break. However, the majority of people develop an aversion to dry noodles if they have them for lunch for more than two days. Television adverts say that dry noodles are a perfect substitute for nutritious lunch. This statement misleads a lot of people, but the noodle business is rather profitable: 43.7 billion of dry noodle dishes were eaten in 2003 worldwide. Dry instant noodles were born in Japan: the company Nisshin Food Products invented the miraculous food in 1958. The new dish won immense popularity very quickly and was even recognized as the best Japanese invention of the 20th century (it was revealed as a result of a special opinion poll). Instant noodles appeared on the Russian market after the fall of the "iron curtain" and became very popular too. The success was achieved owing to low prices, bearable taste and the minimum of efforts that the product required for cooking. Russian food makers did not lose the new trend out of their sight and offered a variety of dry products to Russian consumers. Dry noodles are basically made of water and flour: they roll dough into little "tubes," mince them and expose the noodles to steam. When the product is cooled, they fry it a little to get rid of moisture. Packs of dry noodles usually depict pieces of meat, chicken, vegetables and shrimps, although none of these delicacies can be found inside, as a rule. Dry noodles are usually packed with little packs of spices and powder, which gives the product the taste of meat or shrimps. Noodle makers do not promise any beef or chicken: they usually write "chicken-flavored," for example. Pork-flavored noodles may contain not only bean protein, but the powder concentrate of pork paste at best. Other producers may even describe the image that they use on the package: they specify that the image represents just a way the noodles can be served. Russian noodle makers have an opportunity to invent as many ways of table appointments as possible: there is no law in Russia to regulate a strict correspondence of what can be seen on a package and inside it. Vacuum-dried meals or instant meals cannot be called "normal" or "nutritious" food. Dry food is high-calorific, but it hardly contains any vitamins or proteins - only carbohydrates. Additives and powders that can be found in every container or pack of dry noodles simply enrich the taste and make the product last longer. They stir up appetite and may even result in heartburn, discomfort in the stomach or digestive distress. Dietitians say that occasional consumption of dry noodles is not harmful. Having dry noodles for lunch on a regular basis will inevitably lead to digestive problems. In addition, such products may affect the liver and the pancreas. Specialists of the Institute for Nutrition of the Russian Academy of Sciences say that the daily consumption of instant products may result in stomach ulcer or gastritis. Furthermore, vacuum-dried food worsens the general condition of the human organism, inciting vascular and immunity problems, not to mention beriberi (vitamin deficiency disease) and shortage of minerals. Almost all instant products may lead to such lamentable consequences. ================ Kirim bunga, http://www.indokado.com Info balita: http://www.balita-anda.com Stop berlangganan/unsubscribe dari milis ini, e-mail ke: [EMAIL PROTECTED] Peraturan milis, email ke: [EMAIL PROTECTED]
