Ethan Clarke
Ramen is a popular dish in Japan and throughout Asia. It is believed to have originated in China. Ramen noodles are commonly made from wheat flour, water, salt, and kansui (an alkaline mineral). There is a long-standing internet rumour that instant ramen contains plastic or wax coatings. However, this has been debunked by fact-checkers and companies that make instant ramen, who have stated that their products do not contain any plastics or waxes. Instead, ramen noodles are fried and dehydrated with regular cooking oil to reduce moisture content and extend their shelf life.
| Characteristics | Values |
|---|---|
| Plastic in Ramen | It is a misconception that instant noodles contain plastic or a coating. |
| Wax in Ramen | There is no evidence that wax is present in instant noodles. |
| Nutritional Value | Ramen noodles are low in fiber, vitamins, minerals, and protein. |
| Preservation | Tertiary-butyl hydroquinone (TBHQ) is used to preserve ramen in its storage condition. |
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What You'll Learn
Ramen noodles are made from flour, water, salt, and kansui
It is a common misconception that instant noodles contain plastic or a plastic coating. This rumour has been circulating on the internet for a long time, but it is not true. Ramen noodles are made from flour, water, salt, and kansui.
Flour, water, and salt are staple ingredients in many foods, but kansui is unique to ramen. Kansui is a type of alkaline mineral water, also known as lye water, that is used as an auxiliary ingredient in ramen. It is said that 1700 years ago, water from a lake in the Chinese countryside was used to knead wheat. This water had a high concentration of sodium carbonate, which is the main component of kansui. The water gave the noodles their distinctive texture and flavour.
When making ramen, wheat flour is combined with kansui, which increases the stretch and spreadability of the proteins (gluten). This results in a thick, smooth texture. Kansui also gives the noodles their unique firmness, or "Koshi" in Japanese. The flavonoid dyes present in the flour react with the alkalinity of the kansui, giving the noodles a pale yellow colour.
The addition of salt to ramen dough has multiple benefits. Firstly, it enhances the flavour of the noodles. Secondly, it causes the gluten in the flour to tighten, increasing the elasticity of the dough. This makes the noodles stronger and helps them hold their shape. Lastly, salt acts as a preservative, inhibiting bacterial growth and extending the shelf life of the noodles.
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Instant noodles don't contain a wax coating
Instant noodles are a convenient and quick meal option, but there have been concerns about their health effects. One persistent internet rumor is that instant noodles contain a wax coating, which has caused worry among consumers. This claim has been debunked by instant noodle manufacturers and fact-checking sources. Maruchan, a popular brand of instant noodles, has stated that there are no plastics or waxes used in the making of their noodle products. They clarify that there are no special coatings on the packaging, containers, or the noodles themselves for extended preservation. Instead, their noodles are made from flour, water, and seasonings like salt and soy sauce, and are fried and dehydrated using regular cooking oil to reduce moisture content, resulting in a long shelf life.
This rumor of a wax coating has been circulating since 2000 or even earlier, according to Snopes, and has resurfaced multiple times on social media platforms like Facebook, spreading misinformation. The claim suggests that the wax coating prevents the noodles from sticking together and that it can cause cancer or hair loss. However, USA Today conducted research based on published sources and refuted these statements, confirming that there is no evidence or reports of wax being used as an ingredient in instant noodles or styrofoam containers.
The safety of instant noodles has also been called into question due to the presence of monosodium glutamate (MSG), a common flavor enhancer in processed foods. While some worry that MSG causes hair loss, the Japanese company Ajinomoto, which manufactures MSG, has stated that this is not the case. Additionally, studies have found little proof of ill effects on people who consume MSG.
While instant noodles do not contain wax coatings or pose the risk of hair loss, it is important to consume them in moderation. A study has linked the regular consumption of instant noodles to an increased risk of metabolic syndrome, which includes high blood pressure, high blood sugar, diabetes, and a higher risk of heart disease. Therefore, while instant noodles are convenient, they should be enjoyed occasionally rather than as a daily meal.
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Ramen is a common dish in Japan and throughout Asia
It is a common misconception that instant noodles contain plastic or wax. This is simply an internet rumour. Instant noodles are made from flour, water, and seasonings like salt and soy sauce. They are fried and dehydrated in regular cooking oil, which reduces the moisture content and allows them to have a long shelf life.
Ramen gained popularity in Japan, especially during food shortages following World War II. In 1945, Japan recorded its worst rice harvest, and wheat flour was provided as emergency aid by the US. This, along with returning Japanese citizens with a taste for ramen from their time in China, caused an explosion of ramen shops throughout the country. Instant noodles were later invented in 1958 by Momofuku Ando, further popularizing the dish.
Today, ramen is considered a cultural icon in Japan, with many regional varieties and a wide range of toppings. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. Ramen shops can be found in every neighbourhood in Japan, and the dish is enjoyed as a quick, casual meal. The best quality ramen is usually found in specialist shops called rāmen'ya.
Outside of Japan, ramen is also popular in other parts of Asia, such as Korea, where there is a variation called ramyeon, which is spicier than the original Japanese ramen. Ramen has also gained popularity outside of Asia, particularly in areas with a large demand for Asian cuisine, and there are now restaurants specializing in Japanese-style ramen noodles worldwide.
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Ramen is preserved with tertiary-butyl hydroquinone (TBHQ)
It is a common misconception that instant noodles contain plastic or a plastic coating. This rumour has been circulating on the internet for a long time. However, there are no plastics or waxes used in the making of instant noodles. Instead, ramen is preserved using tertiary-butyl hydroquinone (TBHQ), a petroleum derivative used to preserve processed foods.
TBHQ is a food additive that has been used for decades to preserve the quality, safety and nutritional value of many foods. It is composed of a grouping of four carbon atoms called a butyl group. Many harmless substances, such as butter, also contain butyl. While TBHQ does contain a tertiary butyl group, it is not made from butane and does not contain butane.
According to the Toxicology Data Network, TBHQ has been linked to chronic neurotoxic effects and vision disturbances in humans. Studies on lab animals have also shown that at very high doses, TBHQ can produce precursors to stomach tumours and damage DNA. However, it is important to note that the Food and Drug Administration (FDA) regulates the amount of TBHQ that can be added to foods, and it is not harmful at the levels that are permitted. For example, you would have to eat more than 11 pounds of Chicken McNuggets to ingest one gram of TBHQ.
The EFSA considers TBHQ to be non-carcinogenic, and a 1986 review of scientific literature concerning the toxicity of TBHQ determined that there is a wide margin of safety between the levels of intake by humans and the doses that produce adverse effects in animal studies.
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Ramen is low in fibre, vitamins, minerals, and protein
It is a common misconception that instant noodles contain plastic or a plastic coating. This is simply an internet rumour. Instant noodles are made from flour, water, and seasonings like salt and soy sauce.
Ramen is often criticised for being low in fibre, vitamins, minerals, and protein. While ramen does contain some nutrients like iron, B vitamins, and manganese, it is true that it is lacking in fibre, protein, and several other vitamins and minerals.
Ramen is a carbohydrate-rich food, providing a cheap and quick energy source. However, it is often criticised for being nutritionally poor. For example, a study of 6,440 Korean adults found that those who regularly ate instant noodles had lower intakes of protein, calcium, iron, potassium, vitamins A and C, and other nutrients. They also consumed fewer vegetables, fruits, nuts, seeds, meat, and fish.
Ramen is also associated with high sodium levels, which can negatively impact health. The flavour packet provided with instant ramen is very high in sodium and has been linked to an increased risk of high blood pressure, heart disease, and stroke. However, it is important to note that ramen can be made healthier by ditching the flavour packet and adding low-sodium chicken or bone broth, vegetables, and protein sources such as eggs or tofu.
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Frequently asked questions
No, it is a common misconception that instant noodles contain plastic or a plastic coating. This has been an internet rumour for a long time, but it is false. Instant noodles are typically made from flour, water, and seasonings like salt and soy sauce.
Ramen noodles are fried and dehydrated in cooking oil, which reduces their moisture content. This low moisture content allows instant ramen to have a long shelf life.
No, there is no evidence that instant noodles contain wax. This is another internet rumour that has been debunked by fact-checkers and noodle companies.
