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By Medifit Biologicals

 

NOODLES

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 Introduction of noodles

A strip, ring, or tube of pasta or a similar dough, typically made with egg and usually eaten with a sauce or in a soup.

The history of noodles:

Noodles have a long and important history with Asia and as a staple food in many parts of the world for at least 2000 years. The earliest recorded example being an incredible 4,000 year old bowl of noodles unearthed in China.

Noodles come from a variety of origins, but wherever they have found a home, noodles have maintained their popularity over centuries due to their nature of being relatively cheap to produce, nutritious and filling, quick to prepare either hot or cold and their ability to be easily transported and stored for up to years at a time.

Noodles are more commonly made from wheat flour but can also be created from rice flour or mung bean starch. The dough for wheat flour based noodles is typically wheat flour, salt, water, with the addition of eggs or lye depending on the desired texture and taste of the noodles.

             Some facts on Noodle:

Noodles do not contain sugar

Noodles lower cholesterol levels

They are easy to digest and encourage healthy bowel function

Noodles are a great source of protein and carbohydrates

Noodles contain vitamins and minerals including thiamin, riboflavin and iron

Noodle are:

Low in calories

Low in fat

Is a great way to lose weight

Noodles are very diverse. They can be served hot or cold and with or without a dressing. Popular sauces include fried bean sauce, chicken sauce, duck chops and a variety of soups. A wide selection of vegetables, meat, fish and eggs can also be added.

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             Health Benefits of Noodles:

Noodles are part of the grains family like rice and pasta. You can make use of noodles in entrees, side dishes and soups as well as other recipes where you might have used rice or pasta. Depending on preparation and ingredients, noodles have diverse nutritional profiles. Further down are health benefits of noodles.

  1. Lessen cholesterol

Most noodles comprise of about 200 calories in each serving. Rice noodles are believed to contain somewhat lesser calories than the noodles produced from wheat. Through only consuming noodles that are cholesterol free, you can easily reduce your intake of cholesterol. Usually, egg noodles possess the most cholesterol, but when egg yolks are removed during preparation, cholesterol is eliminated with it.

  1. Weight loss

Shirataki noodles are produced from yams and they have no carbohydrates and also no calories. In addition, they come already pre-cooked so that you only heat them and then you can eat them. People in weight loss programs are recommended to consume shirataki noodles since it enhances weight loss efforts.

  1. Highly nutritious

Noodles enriched with egg whites or eggs provide substantial amounts of riboflavin, niacin, folic acid, iron and thiamin. Boring pastas are therefore not the only option if you are looking to get healthy quickly. In addition, noodles contain adequate fiber and protein content needed by the body. Consuming noodles regularly provides the body sufficient nutrient supply, for optimal functioning.

 

             5 Reasons For Not Eating Instant Noodles:

Reduce nutrient absorption

Children who are accustomed to eating instant noodles will have difficulty in the absorption of nutrients and other food, which is actually very they need. This is because the content of certain ingredients in instant noodles that have an effect on the ability of digestion.

szechuan noodles

Cancer

If you eat instant noodles in styrofoam packaging, then the possibility of cancer can happen to you. Styrofoam is known as one of the cancer-causing agents.

Affect the body’s metabolism

In the long run, instant noodle consumption will affect the metabolism of the body. This is due to the accumulation of toxic substances on instant noodles such as food coloring, addictive substance, as well as preservatives in it.

Propylene glycol

In the instant noodles contain any ingredient propylene glycol or anti-freeze. It is an ingredient that is added to make the noodles moist. If it accumulates in the body, then the effect is quite harmful to the body organs such as heart, liver, and kidneys. Also weakens the immune system.

Interfere with digestion

Instant noodles are often interfere with the digestive system, such as the cause abdominal pain, heartburn, bloating, constipation, or even diarrhea.

 

             Different Types of Noodles:

Ramen

Ramen availability and sophistication has finally evolved beyond the 10-cents-a-package version that got some of us through college. Wheat flour gives them their chewy bounce, and egg gives them their rich yellow complexion. Known as a Japanese specialty, ramen, too, was invented in China. These noodles are available fresh, fresh-frozen, or dried. The cellophane-packaged bricks of dried ramen—including the Top Ramen you remember from childhood—are deep fried.

Udon

Made simply from wheat flour and water, these thick, chewy Japanese noodles are most often sold fresh. The traditional way to serve them is submerged in broth and adorned with a variety of toppings including tempura, fish cakes, vegetables or simply a shower of sliced scallions.

Soba

These Japanese noodles get their grey-brown hue and nutty flavor from buckwheat flour (although “soba” can also refer to any thin Japanese noodle). Especially in summer, soba is served chilled, with a simple dipping sauce made from dashi, soy sauce and mirin. In chilly weather, enjoy soba in soup.

Somen

These thin, delicate Japanese noodles are made from wheat flour and a bit of oil. Like soba, somen noodles are most often served chilled, with a bowl of mild sauce for dipping.

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Chinese Egg Noodles

Made with wheat flour and egg, these are the noodles you know well from Chinese takeout menus in the form of chow mein and lo mein.

             Noodles And Heath Risk:

Instant noodles or more commonly known as ramen is a popular food not only in the United States but also in many countries around the world.

The United States Food Food Standards Agency (FSA) calls on consumers to avoid eating instant noodles as it is harmful to health. Studies have shown that high sodium consumption is linked to a variety of diseases such as hypertension, heart disease, stroke, cancer and kidney damage.

A food dye and wax is just one of many ingredients/chemicals linked to cancer has been found in instant noodles. Instant noodle is a highly processed food that lacks nutritive value. Every single serving of instant noodle is high in carbohydrates, sodium and other food additives, but low on essential elements such as fibre, vitamins and minerals.

Instant noodles have, acid regulators, flavour enhancers, thickeners, humectants, colours, stabilizers, anti-oxidants, emulsifiers, flour treatment agents, preservatives and anti-caking agents which are sodium additives. High-sodium foods cause hypertension, heart disease, stroke, cancer, kidney damage and other health problems.

 

 

By Medifit Biologicals

www.medifitbiologicals.com