“Beware Maggi Lovers : Cooking Maggi Noodles in wrong way is very dangerous for health.

There is a certain way to cook maggi. You may be thinking whats new in this but the cooking process which is shown behind the packet maybe right but it is surely harmful to your body because maggi noodles are coated with Wax which harms us and takes 3 to 4 days to excrete the wax which is harmful. The ingredient called Msg can make you fat and fat people kknow how much difficult it is to loose their weight. Maggi should not be given to young children as they are also harmful to them.

Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat. This is the WRONG way and dangerous method of cooking the instant noodles like Maggi. By doing this, when we actually 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 realize 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.

CORRECT METHOD OF COOKING MAGGI:

The correct way to cook instant noodles without harming our bodies and health is
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 very 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 flavoring powder and toss it to get dry noodles.

2. Maggi is non vegetarian

Maggi contains MSG (Monosodium glutamate) used as a flavor enhancer, which is made? using Bactosoytone, itself made from soy protein using a catalyst enzyme porcine (taken from intestine of Pig). Chemically, catalyst never goes in the molecular structure of Bactosoytone, hence it’s Vegetarian for Nestle. MSG as such is harmful to health. Maggi also launched no-MSG series known as Vegetable Atta-Maggie, but that’s just a makeover.

Atta Maggie contains? DSG (DiSodium Glutamate), which does contain Bactosoytone. Not written in ingredients as such, hidden under alias Flavor-627. Maggi also contains flavour enhancers E 631 and E 635. Also a huge number of popular packed foods such as Magginoodles, biscuits etc and even other products such as toothpaste, soaps etc contain animal fat in them, that too, mostly PIG FAT.

“Disodium glutamate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and other snacks, savouryrice, tinned vegetables, cured meats, and packaged soup”.

Monosodium glutamate (MSG – E621) is a flavor enhancer commonly added to Chinesefood, canned vegetables, soups and processed meats.

The following table indicates additives which are always derived from animals.

(Source)

The video belows shows the dangers of Monosodium glutamate (MSG)

The Dangers of MSG – Part 1 ‘The Hidden Danger in Your Food’ (Flavor Enhancers E621 side effects)

FOOD ADDITIVE CODE BREAKER & SIDE EFFECTS – FLAVOR ENHANCERS, MSG

(Source)Why used in maggi ??

Pigs skin juice is used for bringing taste to maggi ans other flavour enhancers are listed in the above tables which play an important role in bringing the taste to the Maggi.

Simple experiment to try at home if you are non vegetarian:-
Boil chicken maggi soup powder and vegetarian maggi noodles masala powder

After boiling, taste both of them. They will taste the same.
(Source)

3. Why Jain and Vaishnav people can’t eat Maggi??

People who follow jain and vaishnav religion can’t eat Maggi because it contains Onion and Garlic powder in it.

4. Other Foods which contains animals

• Albumen: This is the white of egg and is commonly used on bread and confectionary.
• Ajinomoto: Made from fish. Used as a sauce or in Chinese food.
• Cheese: Most foreign cheeses are made by using stomach acids obtained from the slitting the stomachs of calves while alive.
• Chewing gum: Usually made of vegetable gum but may contain glycerine, gelatine, stearic acid and emulsifiers of animal origin. Check on the label.
• Chips: Always fried in animal fat abroad at all fast food eateries. Packaged Indian crisps must specify that they are cooked in vegetable oils or assume that they are not.
• Chocolates: The most commonly used animal ingredients in chocolates are egg white, egg lecithin, shellac and gelatine. Nestle’s Kitkat is made of calf rennet. Turkish Delight, fruit rolls, toffees, marshmallows, jujubes, peppermints usually contain gelatine. Polo Mints contain beef. So do most Western sweets that come in via the Middle East. Smarties contain cochineal.
• Colas: May use ester gum as emulsifiers. Ester gum’s main ingredient is glycerol. Coca Cola admits to using glycerine.
• Ice-cream: Unless specifically listed as vegetarian, the ice cream contains eggs and gelatine obtained by boiling cattle udders, noses and anuses. Amul and Baskin Robbins are vegetarian.
• Jam: Jammay contain gelatine
• Jelly: Jelly is always made of gelatine. In fact the word jelly is a short form of gelatine. A few companies make it from vegetable gum and mark it as vegetarian jelly. Look for the label.
• Varakh: This is made by beating silver between fresh hot cow/buffalo intestines. Each piece of varakh contains specks of intestine.
• Riboflavin: This is used as a orange-yellow colouring agent. It is obtained from egg yolk or liver. It can also come from vegetables but that is expensive. Check with the manufacturer.
• Worcester Sauce: It contains small fish called anchovies.