Instant noodles appeared in Russia in the mid-90s and immediately became a “folk” dish. “Doshiki” is loved for its ease of preparation, variety of flavors and low price, but at the same time scolded for its harmful composition. What are noodles made of and should we be afraid of it?
The components of such noodles are bread flour, a large amount of vegetable oil and various food additives. According to technologist Dmitry Bystrov, associate professor at Moscow State University of Food Production, for the production of noodles, in addition to the usual starch, gluten and emulsifiers, premixes are also used – complex food additives necessary for the formation of the noodles themselves.
“So many additives are necessary for the noodles to be viscous, elastic, dense, not boiling, not falling apart and keeping their shape. Due to these qualities, it is sometimes used for minor household repairs – gluing or puttying, ”says the socialbites.ca specialist.
Spice has even more all kinds of amplifiers and additives. “Taste enhancers, all kinds of flavoring and aromatic additives, and just a lot of palm oil,” Dmitry Bystrov lists. The expert adds that there are still natural ingredients in instant noodles. “If you study the composition carefully, maybe there will be more natural ingredients than unnatural ones,” he says. Still, instant noodles are a harmful product, according to Bystrov.
“If you compare it with ordinary pasta, the latter uses durum flour. In instant noodles – cheap bread flour, which is absorbed by the body as much as possible and accumulates in the form of subcutaneous fat. It also contains a large amount of heat-treated oil, which may already have isolated carcinogens. Add too much salt and flavor enhancers, which can cause not only allergies but also food addiction,” she says.
The technology of making noodles is quite complex and multi-stage. First, the dough is rolled out in a thin layer and pasta is made from them in the form we are accustomed to seeing. Then the noodles are steamed – this is necessary to preserve the structure and shape of the pasta. After the noodles have cooled a little, they should be washed in salted water to wash the excess starch from the surface. The final step is oiling and deep frying.
“Actually, we have a finished product in front of us. If my memory is correct, when this noodle came out in the early ’90s, advertisers offered to eat it like chips. Many gnawed it without pouring boiling water on it, ”says Bystrov.
The price of instant noodles starts from 20 rubles. There are also more expensive options, for example, noodles from Korean or Japanese manufacturers can cost 300 or even 700 rubles. But does it make sense to pay more? Dmitry Bystrov is sure: there is no fundamental difference between expensive noodles and an ordinary briquette. He explains that the ingredients and production technology are the same for everyone and the difference is only in the spices and packaging.
“The spices in expensive noodles are natural dry broths, natural dyes and dried vegetables. Inexpensive – artificial counterparts. If you want more natural – buy more expensive. But the noodles themselves, regardless of price, are a carbohydrate-fat bomb. Abusing such noodles “You know what they say about men? The belly gets bigger and the tip dries up,” she explains.
Doctors confirm: there is nothing useful in “doshiks”. According to Lyudmila Chernova, dietitian at the RZD-Medicine Saratov clinic, instant noodles are as harmful as any other fast food, and excessive consumption of such “quick and convenient” food has a very negative effect on the functioning of the digestive system. and the whole body in general.
“Doshirak” is widely believed to be ordinary noodles with nothing dangerous in it, but it often turns out that it is in the office of a nutritionist or gastroenterologist who saves instant noodles from daily hunger.
Dietitian Polina Koroleva, endocrinologist of the Atlas clinical network, agrees that regular consumption of instant noodles is not only healthy, but also unsafe for health. He explains that in addition to its high calorie content, this product has a very low nutritional value.
“It contains almost no vitamins, proteins, macro and microelements, except sodium, sulfates and phosphates,” says the nutritionist.
Why do we love instant noodles so much? According to the Queen, it’s all about sweeteners. “Among them is monosodium glutamate, which is known to stimulate the ‘meat taste’ receptors on the tongue, thus making food tasty and appetizing,” she explains.
The doctor explains that most of the glutamate is in the “spice” bag, which many do not pour completely or add at all, believing that the noodles will be less harmful that way.
“We must not forget that instant noodles are still high in palm oil and trans fats, although the harms of flavoring additives are exaggerated and they are not toxic,” he explains.
The doctor says that instant noodles have a high glycemic index due to refined carbohydrates. In other words, he is full in an hour and a half, but thanks to the additives and spices, he can be eaten more than necessary and stay full for longer. According to the nutritionist, this can lead to the development of obesity and disorders of carbohydrate and fat metabolism. “And palm oil significantly impairs lipid metabolism, increasing LDL levels (which triggers atherosclerosis) and triglycerides,” warns Koroleva.
In itself, the method of brewing noodles – and many pour boiling water into the package – says Polina Koroleva is dangerous.
«[Упаковка] It is made of polymeric material, which when heated can trigger the release of toxic substances and, in turn, cause malignant tumors. Therefore, always brew noodles only in glass or ceramic containers, ”warns the doctor.
For cooks, instant noodles are not a “carb-fat bomb” but a common cooking item if you just want fried noodles that fast.
“Actually, Doshirak is the same wheat noodles used in cooking in wok and Asian soups,” Nikita Ovchinnikov, head of the Gigi restaurant, tells socialbites.ca.
According to the chef, ready-made seasonings are not needed if noodles become an ingredient in a dish. “Throw all those seasonings in bags, take onions, garlic, ginger, chili, oyster sauce, chicken or pork, add cilantro and your favorite veggies, and cook with sesame oil. Or you can get tom-yum pasta, vegetables, broth, shrimp and coconut milk – you get a “doshik” tom-yum,” Nikita Ovchinnikov advises.