The IJN has not endorsed any message against instant noodles…

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https://m.facebook.com/IJN.Malaysia/photos/beware-we-have-not-endorsed-any-message-against-instant-noodle/10156295121797146/

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Received via WhatsApp.

Please note: The Institute Jantung Negara (IJN) has advised that we, Malaysians should not over eat instant noodles because the heart disease is mainly caused by the seasoning powder. If you cannot do without it, you must reduce the powder by half and do not drink the soup after you have finished eating the noodle.
 
DO NOT IGNORE THIS….. Especially those who are fond of eating instant noodles, such as Maggi, Cintan etc…..
 
THE CORRECT WAY OF COOKING NOODLES

The correct way to cook instant noodles without harming our bodies and health is as follows…..

Normally, when we cook the instant noodles we will put them into a pot with water, throw in the powder and let it cook for around 3 minutes and then it is ready to eat.

This is the WRONG method of cooking the instant noodles.

By doing this, when we boil the ingredients in the powder, normally with MSG, it will change the molecular structure of the MSG, causing it to be toxic.

The other thing that you may or may not realise is that, the noodles are coated with wax and it will take ‪around 4 to 5‬ days for the body to excrete the wax after you have eaten the noodles.
 

THE CORRECT WAY OF COOKING:

1. Boil the noodles in a pot of water.

2. Once the noodles are cooked, take out the noodles, and throw away the water which contains wax.

3. Boil another pot of water, add the cooked noodles into the hot boiling water and then turn off the stove.

4. Only at this stage, when the stove is off, and while the water is still hot, add the flavouring powder into the water, to make noodle soup.

5. However, if you need dry noodles, remove the noodles and add the flavouring powder and toss it to get dry noodles.

Dietician’s Note:

If you buy plain Hakka noodles you initially need to boil them in the water. When they are cooked you discard the water.

This will soften the noodles, but to prevent it from sticking you need to add a tablespoon of oil. And also the noodles are deep fried partially to make them crunchy and then dusted with flour to prevent them from sticking while boiling. Hence, when you buy the noodles they are already made unhealthy. This is the type we use to make stir-fried noodles.

The regular Maggie or Cintan too is made the same way, plus they add MSG or Ajinomoto and other chemical preservetives.
 
A large number of patients, with ages ranging from 18-24 years are ending up with pancreatitis, either as a swelling or infection of the pancreas owing to regular or frequent consumption of instant noodles.
 
If the frequency is more than 3 times a week, then it is very hazardous…..

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