Isn’t it good to have two bags of instant noodles a day?

Instant noodles are the "food for subjugation" that destroyed the Japanese body and culture

The reason why I call instant noodles the "food for subjugation" is, first of all, from the nutritional value Considered from perspective. The nutritional value of instant noodles is extremely low. It does not contain vitamins A and C, and contains very few other vitamins. On the contrary, its salt content is about twice the maximum daily intake of 3 grams set by the U.S. House of Lords Special Committee on Nutrition, and it contains about 1 gram of the chemical seasoning sodium glutamate. There is a serious lack of various micronutrients and fiber. If instant noodles are consumed for a long time, symptoms such as vitamin deficiency and mineral deficiency will definitely occur. In addition, excessive intake of salt and sodium glutamate can cause taste disorders and various nutritional disorders. In addition, it can cause kidney disease and high blood pressure. Because of its "convenience", instant noodles can be said to be a must-have food for most students. Because noodles are convenient, time-saving and economical, they have become an ideal fast food for consumers.

I was too lazy to buy instant noodles for breakfast in the morning, but I was hungry before going to bed at night. But instant noodles are dangerous and it’s best to eat them sparingly. Let's take a look at its "structure". At present, there are more than 300 kinds of food additives, which serve various functions such as coloring, bleaching, regulating appetite, preventing oxidation, extending shelf life, etc. These additives can be used according to regulations. It is not a big problem for us to eat a few meals occasionally, but it is difficult to ensure good health.

Here is a brief list of several additives in instant noodles:

A pack of instant noodles contains 6 grams of salt, and our daily salt intake is about 8 grams, so instant noodles contain salt. The amount is obviously too high. Eating too much salt can easily lead to high blood pressure and damage the kidneys.

Phosphate can improve the taste of instant noodles. However, if the human body absorbs too much phosphorus, the calcium in the body cannot be fully utilized, which can easily cause fractures, tooth loss, and bone deformation.

Fat and fat. Instant noodles are all fried. After frying, the moisture in the noodles can be reduced and the shelf life can be extended. However, these oils become "oxidized lipids" after oxidation. They accumulate in blood vessels or other organs, accelerate human aging, and cause arteriosclerosis, which can easily lead to cerebral hemorrhage, heart disease, kidney disease, etc.

Antioxidants. From the moment instant noodles are made to the hands of consumers, it can take as short as one or two months or as long as one or two years. The antioxidants and other chemicals added to them have slowly deteriorated. It is totally harmful to people. Eating instant noodles for a long time will cause harm. (1) Incomplete nutrition. The main ingredients of instant noodles are flour and oil. In addition, there are some MSG, salt, oil, chili powder, etc. in the seasoning package. Some so-called "delicious and visible" instant noodles are added with small packets of dried vegetable particles or a very small amount of fine minced meat. It does not fully contain the seven necessary nutrients for the human body, including protein, fat, carbohydrates, minerals, vitamins, water and fiber. After instant noodles are fried, the originally rich vitamin B is completely destroyed. Instant noodles can basically only provide the calories needed for human activities. Since instant noodles only have staple foods and no dishes, if you want to be full, you often need to increase the amount of food you eat. The result is excess carbohydrate and fat intake. Therefore, frequent consumption of instant noodles will inevitably lead to long-term excessive intake of fat and calories, leading to obesity and promoting the occurrence of obesity-related diseases such as heart disease, diabetes, hyperlipidemia, and hypertension. At the same time, due to the long-term lack of other nutrients, it will cause malnutrition in the human body, which will lead to a series of other diseases such as dizziness, fatigue, weight loss, heart palpitations, lack of energy, etc. In severe cases, weight loss and muscle atrophy may occur. The consequences of nutritional deficiencies are very serious. According to a survey by relevant nutritionists, 60% of people who eat instant noodles for a long time are malnourished, 54% suffer from iron deficiency anemia, 23% suffer from riboflavin deficiency, and 16% Zinc deficiency, 2% of people suffer from various eye diseases due to lack of vitamin A. (2) Lipid peroxide is harmful to health. Antioxidants are generally added to the oil in instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, and cannot completely and effectively prevent rancidity. When oily foods go rancid, they will destroy their nutrients, produce peroxide lipids, and have a flaky smell. After long-term excess lipid peroxide enters the human body, it will have a certain destructive effect on the body's important enzyme systems and promote premature aging. Therefore, instant noodles are not suitable for long-term consumption as the main meal.

It is best to pour out the noodle soup after rinsing instant noodles, and then add water or soup to reduce salt and other harmful substances. It’s best not to put all the condiments in, just half. It is not a big deal for normal adults to eat 1 to 2 packs a week, but instant noodles are only suitable for emergencies and can only be eaten once a day, not every day.

The shocking inside story of Master Kong’s instant noodles scandal is disgusting

When it comes to “Ting Hsin” International Group, there may be many people who don’t know much about it. If we talk about Dingyi “Master Kong” Instant noodles have become almost a household name. The slogan "delicious but visible" is unforgettable for many people, and it has also made Master Kong's instant noodles dominate the market in mainland China. However, there are still many "delicious but invisible" products. " things are now made public, and the results will make you stunned, and will also make many people who have eaten "Master Kong" instant noodles feel stuck in their throats.

Carrot dices are needed on the front line of production, and there are no qualified ones in the warehouse. There are only some reasons If it gets agglomerated due to moisture, the section chief orders the workers to crush it with iron rods and feet before using it.

At that time, a worker objected, saying that this was too irresponsible to the customers who were eating instant noodles. But Section Chief Tang sternly said: "Do whatever you are told, or else go home." Then the workers used iron bars and feet to do it very hard

"Master Kong" advertisements repeatedly claimed , what is the actual situation of no artificial coloring and no preservatives? In September 1997, "Master Kong" imported approximately 14,000 kilograms of dehydrated shrimp from a factory in Zhuhai, Guangdong. Almost all of these dehydrated shrimps were sprayed with red artificial coloring. And the inspections pass all the way until they are all used. Later, we continued to receive such goods.

Among all the ingredients of "Master Kong", there is a so-called "nutritional agent" whose true purpose is unknown to all mainland employees. And just like this "nutrition agent", many people want to uncover its mystery, but they have never succeeded. Although these cannot prove anything, people with a little common sense know that if many foods do not have preservatives, the quality of the products will soon deteriorate.

When you walk into the production plant of "Master Kong", you will find a clear slogan on the wall: "Photography and photography are prohibited in the production plant area." When asked the relevant personnel why, the answer was: commercial production secrets. Is that really the case?

The conditioning plant and pre-processing workshop are the first step in the production of sauce buns. Onions, ginger, garlic, beef, etc. are all crushed here. The author saw that after the beef was taken out of the cold storage, it was directly put into the meat cutting machine without even being rinsed with water. The dirt on the beef is sliced ??together with other things, and immediately goes to the next meat mixing process. When asked why they were not rinsed, the team leader said that they were stirring so much meat in one shift, could they rinse it? I rinsed the onions, ginger and garlic, but the rotten garlic was not picked out, and the roots of the ginger were still attached to the mud. Even the blackened garlic in the next few baskets was fed into the mixing knife. When asked about a worker, he replied with a smile: "This is still good. If you work the night shift, it will be even dirtier. Rotten onions and garlic are common." What you see here is just a link. Everything dirty makes people feel sad. It’s hard to imagine that this is the place where the famous “Master Kong” sauce package seasoning is produced.

Qin, a worker at a noodle factory, said that when he was working in the noodle factory, he was working the night shift one day. Due to overwork, he lay down on the ground to take a rest temporarily. Unexpectedly, he was torn apart by a crazy rat. My ear was split, and the wound is still there. You can see how many rats there are in the noodle factory. It is also a "paradise" for rats. During the night shift, groups of rats would run back and forth in the warehouse to play games. They kept shuttling between various concentrates and powders, and were chewed by these fat rats. The refined ingredients, powder, onion slices, carrot dices, beef dices, pork dices, sugar and salt, etc. are processed, put into instant noodles, and sold to customers.

When the "AZO" workshop was putting in carrot pellets, the workers discovered a large and several small dead mice in time, so they were not put in, otherwise the consequences would be disastrous. However, according to the workers on duty, this situation is often not found in the input materials.

If you walk here in the aniseed and concentrate workshop, you will not be able to stand the overwhelming smell of the concentrate. Through the smoky dust, you can see the workers who are covered tightly but dirty and cannot see the true nature of their clothes, sweating profusely at work. There was garbage everywhere under their feet. Some of the fine materials scattered on the ground were collected by the workers and put into the pot again to mix? All kinds of dust and sweat on the body are constantly scattered and flowed into the mixing pot during the work of the workers. How can all this dirty stuff remind people that the powder packet in the bag is the "Master Kong" powder packet? This is absolutely true. One squad leader reported that our working environment is so bad that there is nothing we can do about dirty clothes. As for the quality of the fine materials, although there are inspections, it is just a quick glance. Everything has to rely on the wishes of the section chief to limit the output. Get on it. Besides, when customers eat it, they won’t feel dirty. It has been like this for many years, and there has never been a case of eating dead people. If we were serious, maybe we would have gone home long ago. The squad leader said something: Sometimes I am busy with work, and the mixing pot is not cleaned once for several months. Instant noodles are very convenient to eat, but I didn’t expect them to be easy to make.

The bacterial content of small ingredients exceeds the standard. There is an unwritten rule within the "Dingyi" company. If the incoming materials are not up to standard, if they are needed for urgent use, they can be processed for "special procurement" or "special procurement" Can be used later. And the meaning of this "special pick" is just a word from a certain Taiwanese manager. Those who are not qualified will be qualified immediately. There is a company called "Dingfang" under the "Ding Hsin" Group, which delivers garlic powder to "Ding Yi", four to five tons each time. Those whose test results are unqualified will be treated as "special picks" and there will be no returns. Anyone who has any objection is asking for trouble. Those with lighter punishments will be punished, while those with more severe punishments will be sent home. In "Dingyi", this kind of violation of the "Food Hygiene Law" is approved and recognized by the relevant leaders. Many exception review forms are confirmed after being signed by the leader. Therefore, some unqualified and untested products were put into use, and some grassroots leaders were confident.

At the end of 1997, the white sugar supply was out of stock, but the supervisor of the relevant department ordered the workers to break the clumped soft white sugar, which had been banned from use before, with a dirty hammer and continue to use it.

On April 8, 1997, "Dingyi" Company conducted a large-scale cleanup of the conditioning plant in order to cope with the ISO9000 certification inspection. In the fresh food cold storage, workers swept out a pound of rat droppings from various frozen meats.

A section chief suggested that beef that had been gnawed by rats should not be used again, but Director Sun Yan of the Quality Assurance Department ordered him not to do so. The section chief and another division chief argued hard, but were told that it would do no good to them if they continued to argue. They should ship the goods immediately and continue to use them. The goods must be shipped out before inspection, otherwise they would be responsible for the consequences. Finally, this batch of beef that has been gnawed by mice is sent to the pre-processing workshop to be made into "delicious and sweet" sauce packets.

RP Workshop "Master Kong" Chinese gourmet instant noodles may have been eaten by many people. Looking at the gorgeous outer packaging and high price, it is definitely a high-quality product. But that big bag of beef cubes was gnawed by a large group of rats when it was stored in the RP workshop at night, and then heated and bagged to make the finished product. Some Chinese gourmet sauce packets simply cannot withstand storage and often explode for unknown reasons. According to RP's warehouse manager, all workers in the RP workshop do not eat beef packaged in RP bags. Later, due to quality problems, a large number of products were backlogged, and the backlog products had to be distributed to the employees of the conditioning plant.

In early November 1997, the first director of the No. 1 Noodle Factory was inspecting the workshop and discovered a large urine stain next to the noodle mixing machine. After careful inspection, there was urine mixed with noodles. The director ordered a strict investigation, but he did not expect that the factory would ignore the matter later.

Concentrate warehouse of the property management section of the cooking plant. Walking into the concentrate warehouse, people will find that among the forty-five varieties it stores, seven varieties, except soy sauce powder and chili red, are in barrels. Except for this, almost all the other 30 kinds are packed in cartons. The fine materials packaged in these cartons are divided into imported and domestic. The imported cartons are a little neater, while some domestic cartons are already dilapidated. Especially the garlic powder sent by the "Dingfang" company was so dirty that it was unsightly. When asked how he could handle inspections in such a sanitary environment, a supervisor readily replied: "What's the matter? As soon as the superiors notified us of the inspection, they cleaned it up in one day.

Speaking of When the hygiene here was so disgusting, one of the workers laughed and said that if you go to the raw material warehouse and take a look, I guarantee you will never eat "Master Kong" instant noodles for the rest of your life. The raw material warehouse mainly stores green onion slices, carrot cubes, broccoli, etc. etc. Because these items are relatively light, the packaging boxes are relatively large, and there are large plastic bags inside. These large plastic bags are artificially torn in many places. If you smell them with your nose, you will immediately smell them. The degree of man-made destruction here is even worse than that of the concentrate warehouse. These dirty concentrates, powders and dehydrated vegetables are being continuously processed into finished products and put on the market. As the worker surnamed Liu said, he no longer wants to eat "Master Kong" instant noodles for the rest of his life.

(There is something even more disgusting than this, I really can’t bear to say it. It’s really...too......................)