The Dark Side Of Maggi Noodles, What Makes Them Harmful?

MAGGI owes its name to founder Julius Maggi entrepreneur and inventor of the first product to bear the brand - MAGGI Soup Seasoning. In year 1982, Nestle launched the first noodle product in India with the brand name, 'Maggi' with the slogan – two minutes, which became an instant.

What makes it so bad?

Since these instant noodles are made to bear a longer shelf life, they are highly processed. They are low on nutritive content; high on fat, calories and sodium; and are laced with artificial colours, preservatives, additives and flavourings.

"In most cases monosodium glutamate (MSG) as well as tertiary-butyl hydroquinone (TBHQ) - a chemical preservative derived from the petroleum industry - may be present in instant noodles for their taste enhancing and preserving properties. Though dietary intake of these elements is allowed within a limit, regular intake of these can cause severe health issues. MSG is used in the food industry and acts as a flavor enhancer.

Consuming high amount of MSG can lead to the following short-term problems:

          ·         Weakness of Arms & Legs.

·         Headaches

·          Burning sensation of Mouth.

·         Upset Stomach.

·         Hives or Other Types of Allergic reactions to the skin.

THERE ARE A NUMBER OF REASONS WHY INSTANT NOODLES LIKE MAGGI MIGHT BE BAD FOR YOU. IN THIS BLOG WE EXPLORE THE VARIOUS INGREDIENTS IN INSTANT NOODLES THAT MAKE YOU WONDER WHY IS MAGGI BAD FOR YOU.

 Matter that Matters - Maida

Most instant noodles are made of maida - milled, refined and bleached version of wheat flour. What makes maida so bad for our health is the fact that it is highly processed - richer in flavour but, unfortunately, devoid of any nutrition.

"Maida-based instant noodles are loaded with preservatives and are nothing but a source of empty calories ripped of all nutrition. Excessive consumption may lead to obesity."

 "In most cases it has been seen that these maida-based instant noodles take a toll on the digestive process. Its remnants may reach the appendix area of the body and trigger infection,"

 IT IS DEEP FRIED

As per food law, it is a mandatory requirement that ingredients be mentioned in order of proportion, i.e. the ingredient which forms the largest percentage of the product must come first and so on.

This means that the 2nd largest constituent of Maggi Noodles is Edible Vegetable oil! So where is it?The oil is actually used in flash-frying the product.

 IT MIGHT CONTAIN LEAD

Maggi was found to contain 17 parts per million of lead, enormously crossing the permissible limit of mere 0.01 parts per million of lead.

DANGEROUS LEVELS OF SODIUM

The amount of Sodium in the pack is close to 46 % of the daily requirement. Which is a Lot !

       IT IS NOTHING BUT EMPTY CALORIES

Maggi’s nutritional summary:

Calories:360

Fat:14g

Carbs:47g

Protein:7g

There are 360 calories in a 1 block serving of Maggi Masala Noodles.Calorie breakdown: 37% fat, 55% carbs, 8% protein.

PRESENCE OF TRANS-FATS

Trans fats are twice as difficult for the body to dissolve as saturated fats. They boost bad cholesterol (LDL) and reduce good cholesterol (HDL). Manufacturers love it because it reduces cost. They’re active agents of heart disease, diabetes, nutritional deficiencies and cellular deterioration.

 HIGH FRUCTOSE CORN SYRUP

HFCS and cane sugar are NOT biochemically identical or processed the same way by the body. High fructose corn syrup is an industrial food product and far from “natural” or a naturally occurring substance.

 DRIED VEGETABLES

These vegetables are devoid of any nutrition. These are  unhealthy as they are already dehydrated, you are better off not adding any of these. The amount of “vegetables” dehydrated is literally not even handful. We are not aware of their equipment and the process of how they are dehydrated.

  CAUSES ACIDITY

Citric acid (E 330), an active ingredient in instant noodles,  enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. In addition it increases gel consistency in marmalades and decreases enzymatic browning in fruits and fruit products.

So, finally it's time to analyze how much is too much and whether we require to draw a line on processed food consumption.