CORRECT WAY OF COOKING INSTANT NOODLES

The correct way to cook instant noodles without harming our bodies and 
health. `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 
minutes and then it's ready to eat. 

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 realize is that, the noodles are 
coated with wax (lilin) and it will take around 4 to 5 days for the body to excrete 
the wax after you have taken the noodles.* 

CORRECT** **METHOD* : 

1. boil the noodles in a pot with water. 
2. once the noodles is cooked, take out the noodles, and* **throw* *away the 
water which contains wax(lilin)**.* 
3. boil another pot of water till boiling and put the noodles into the hot 
boiling water and then shut the fire. 
4. only at this stage when the fire is off, and while the water is very hot, 
put the ingredient with the powder into the water, to make noodle soup. 
5. however, if you need dry noodles, take out the noodles and add the 
ingredient with the powder and toss it to get dry noodles. 

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Reminder:

Ramen (instant noodles) and similar products are often criticized as being unhealthy or junk food. A single serving of 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 high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases.

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.

Another major concern on the health drawback of consuming the instant noodles is that the products can be manufactured with oxidized fat and oils if the process is not better managed. Oxidized fat and oils are health hazard substances which induce neurotoxins and which make neurocells hypoactive.

References:

1. Forwarded emails.

2. Wikipedia.