Monday, July 15, 2013

Truth Behind Maggi Noodles (Indian Instant Noodles)

Truth Behind Maggi Noodles (Indian Instant Noodles)

Food play an important role in our day to day lives to fight against obesity and diet-related disease. Today factory made foods have made chemical additives a significant part of our diet. I am working on Indian food labels basically it is a research on Food Labels and Ingredients.

My Friday's topic: Grading Indian Foods

Graded 'F' for Maggi Noodles

Just a quick drive to the ingredients:

1. High In Sodium- 1/4th Package have 950mg of Sodium. American Heart Association limited to less than 2000milligrams of sodium per day
2. Caramel Color "Caramel coloring, when produced with ammonia, contains contaminants, 2-methylimidazole and 4-methylimidazole. In 2007, studies by the U.S. National Toxicology Program found that those two contaminants cause cancer in male and female mice and possibly in female rats. The U.S. National Toxicology Program (NTP) has again determined that both chemicals cause liver tumors, lung tumors, and thyroid tumors in rats and mice. In 2011, the International Agency for Research on Cancer, a division of the World Health Organization, concluded that 2- and 4-methylimidazole are "possibly carcinogenic to humans." Then, the State of California's Environmental Protection Agency listed ammonia-caramel coloring as a carcinogen under the state's Proposition 65. The state lists chemicals when they pose a lifetime risk of at least 1 cancer per 100,000 people"
3. Sodium-bicarbonate- May cause side effects that usually do not require medical care, according to These include increased thirst, stomach cramps and bloating.
4. Guar Gum- It is unclear if prolonged ingestion promotes cancer or suppresses Cancer.


Surprisingly half our grocery aisles are dumped with Maggi Noodles- Article by Padmaja Vasireddy (Student in Nutritional Science)

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