Baba Ramdev Patanjali v/s Maggi Atta Noodles: Explosive Facts Unearthed
There is a huge padasana (noise and nuisance from an orifice) going on around Baba Ramdev’s Patanjali and Maggi Atta Noodles.
All Indian noodle connoisseurs would like to know which is better and why. Here’s a comparison that compares Noodles + Tastemaker (Masala Mix):
Let’s cut to the chase. Everyone knows that packed noodles contain dehydrated vegetables, sodium, oil, and a few other regular ingredients.
What people don’t know much about are the emulsifiers, preservatives, colours and taste enhancers. These are the ingredients that cause the maximum damage, and here is our report:
A. Chemicals & Substances That Are Common to Both, Patanjali and Maggi
- Acidifying Agent 330: In plain English — Citric acid. This agent gives the noodles a sharp taste. It is made by fermenting cane sugar or molasses and adding a fungus, Aspergillus niger, to the mix. It can also be derived from pineapple by-products and low-grade lemons.
Since this is plant-based, it is SAFE.
- Flavour Enhancer 627: Also known in technical jargon as Disodium 5′-guanylate. In plain English, this flavour enhancer gives a meaty and savoury taste to the noodles, which people love, even the vegetarians. It does the same thing to food that MSG does.
Now, here comes the rub: This flavour enhancer is either derived from seaweed, dried fish or mushrooms. So, if Nestle and/or Baba Ramdev have purchased the enhancer from a supplier who has derived it from dried fish, you are likely consuming a non–vegetarian product, even when it has the green vegetarian dot displayed on it.
Ramdev’s noodles also contains E631, which works similar to E627 and is also derived from meat or fish sources, and there’s no point elaborating further on it.
According to medics, this salt/s shouldn’t be given to children under 12 weeks of age. Gout patients and asthmatics also must avoid it.
- Mineral (Calcium Carbonate): Though this mineral occurs naturally and works by curbing the noodles’ acidity, it can cause constipation, gas, loss of appetite, headaches, weakness, etc.
- Trans and saturated fatty acids. Instant noodles are precooked by flash-frying, i.e, deep-frying in an oil (Rice Bran in Patanjali’s case) at a very high temperature for a short duration in order to dehydrate them. These dehydrated noodles can then be had by hydrating them in boiling water for 2-3 minutes. The process of deep-frying at very high temperatures alters the contents of the oil due to oxidation, producing the free radicals that damage your system. That’s bad news for folks who snack on noodles regularly — because oil rancidity due to oxidation can cause diabetes, cellular damage, Alzheimer’s, heart disease and even cancer.
B. Maggi Noodles Content That Raises A Red Flag
- Colour 150d: In other words, Caramel Colour or Caramel IV – sulfite ammonia caramel 150d. The colour which doubles up as a thickening agent is derived from sugar or glucose (plant starches). It is linked to gastrointestinal and hypersensitivity problems (allergies). Plus, if it is obtained from genetically modified plants, then only God knows what it is capable of.
- Permitted Natural Colours: These colours are derived from natural sources.
I researched into the first permitted colour — Cochineal. Well, the Cochineal is an insect and its dye is obtained by crushing it. I didn’t feel like researching into the others, but it’s sufficient to say that the naturally derived colour can either be vegetarian or non vegetarian.
- Hydrolyzed Groundnut/Vegetable Protein: You know what hydrolyzed protein means? It means that a vegetable protein such as from groundnuts or soy is subjected to prolonged boiling in a strong acid like sulphuric acid in order to break it down into individual amino acids. No, it is not meant to provide extra protein but is actually a taste/flavor enhancer like the controversial MSG (monosodium glutamate). In fact, hydrolyzed protein does contain glutamates inherently, and hence you can see No Added MSG on the ingredients label. The hydrolyzed protein enhances the taste.
The Maggi Noodle’s Pack clearly mentions Hydrolyzed Groundnut Protein, but the Patanjali pack doesn’t do that.
C. Patanjali Noodles Content That Raises A Huge, Huge Red Flag
- No mention of any Colour: The ingredients do not mention any colour even though some colour is used (see the product to judge for yourself).
- Contains Nature Identical Flavours: Now this is a hideous bit of information. What more flavor do you need after dumping in so many chemicals?
Anyways, Patanjali Noodles contain nature identical flavours. Nature identical flavours are similar to natural flavours but are synthesised chemically from the cheapest and easiest sources. In other words, this could imply that Patanjali’s biggest contributories to flavours are likely imported from China.
Baba Ramdev already imports fruit pulps from China, what’s stopping him from importing noodles and chemicals?
All instant noodles are bad for health. However, when you compare Maggi with Patanjali Noodles, Maggi emerges as the lesser evil because it is not as infested with as many chemicals.
Moreover, Nestle specifies the percentage of ingredients contained in the pack (example: Atta — 84.2%; Toasted onion 8%; Onion powder 6.2%, etc). Patanjali is not this transparent.
I would stay far far away from both though.
The article represents the writer’s personal opinion, not MakeupInIndia.in’s
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