Instant Noodles: MSG Becoming Toxic and Hard to Digest Wax

While checking my daily facebook news feed, I saw this issue posted by General Knowledge. The issue about instant noodles,  warning its lovers who are pond of it at least three times a week. Maybe it is true and some good Samaritans want to stop the spreading danger.  Or maybe a haux, a smear campaign against instant noodle manufacturer and the famous MSG manufacturer, Ajinomoto.

The article’s idea:

1) The current cooking instruction printed on instant noodles label is wrong. Maybe the manufacturer should bother changing it.

2) Boiling the separately packaged flavors in water changes the MSG to toxic form. It should be added after removing the softened noodles from fire.

The bad effects of MSG has been a debatable issue for decades. Still unproven these days. MSG represents the fifth basic taste called umami. MSG was previously known to make tongue more sensitive to four basic tastes.

3) The dry and crunchy noodles contains wax. The water should be discarded after boiling. It contains wax – able to stay inside body for four to five days. Then transfer the noodle and dissolve the flavor to another set of hot water.

Why add wax to food? Wax acts as invisible food protection. A function similar to other packaging material. Keso de bola outer surface is covered with wax. A thin coating is applied on candy to prevent melting. Fruits and vegetables for export are covered with it to retard rapid water loss and high respiration rate. Perhaps your favorite apples were subjected to wax treatment. Wax for food use are edible but not digestible.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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