The Facts Behind Top Ramen

So I know a lot of people who love Top Ramen. I also loved Ramen until I found out what it can do to your body and health! This makes me want to puke. It is 35% Sodium. EWW!! I can’t even believe I used to eat that 🙁
So anyway back to Ramen… Lets just say that.. Ramen, and of course the ingredients in Ramen can eat holes in your brain and then well… Lets just say your whole life is about to go downhill! 🙁
Plus when they say it cooks in three minutes and the noodles are raw and in a big clump, well.. that has unnatural written all over it LOL.
If you have never seen Ramen before here’s some picture’s of Ramen!
Also here is a video on some health risks while eating Ramen:

Here is every single ingredient in Top Ramen and what is means: By the way, I got all this information on or the Wikipedia!

Enriched Wheat Flour: Enriched flour is flour with specific nutrients returned to it that have been lost while being prepared.
Niacin: Niacin (also known as vitamin B3 or nicotinic acid)
Reduced Iron: Finely divided iron prepared by a chemical process (as by heating ferric oxide at a dull red heat in hydrogen) and used as a tonic.
Also here is a video that will blow your mind!

Thiamine Mononitrate: A water-soluble pyrimidine derivative belonging to the vitamin B complex that is important in carbohydrate metabolism and normal activity of the nervous system.
Riboflavin: A yellow vitamin of the B complex that is essential for metabolic energy production. It is present in many foods, especially milk, liver, eggs, and green vegetables, and is also synthesized by the intestinal flora.
Folic Acid: A vitamin of the B complex, found especially in leafy green vegetables, liver, and kidney.
Vegetable oil: An oil derived from plants, e.g., canola oil, olive oil, sunflower oil.
Canola Cottonseed:  Cottonseed oil is a cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.
Salt: A white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.
Soy Sauce: A sauce made with fermented soybeans, used in Chinese and Japanese cooking.
Potassium Carbonate: Potassium carbonate is a white salt, soluble in water (insoluble in ethanol), which forms a strongly alkaline solution
Sodium Mono: A chemical element, atomic number 11, atomic weight 22.990, symbol Na. (See Appendix 6.) Sodium is the major cation of the extracellular fluid, constituting 90 to 95 per cent of all cations in the blood plasma and interstitial fluid; it thus determines the osmolality of the extracellular fluid.
Hexameta: Sodium hexametaphosphate (SHMP) is a hexamer of composition (NaPO3)6. Sodium hexametaphosphate of commerce is typically a mixture of polymeric metaphosphates, of which the hexamer is one, and is usually the compound referred to by this name.
Phosphate: A salt or ester of phosphoric acid, containing PO43− or a related anion or a group such as —OPO(OH)2.
Sodium Carbonate: A white alkaline compound with many commercial applications including the manufacture of soap and glass.
Turmeric: A bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family, used for flavoring and coloring in Asian cooking and formerly as a fabric dye.
Sugar: A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
MSG aka Monosodium glutamate: Monosodium glutamate, a sodium salt of the amino acid glutamic acid that enhances the flavor of certain foods. Originally isolated from seaweed, MSG is now made by fermenting corn, potatoes and rice.

Want more info on MSG?

Check out what MSG really is in my other article on MSG!
Maltodextrin: Dextrin containing maltose, used as a food additive.
Lactose: A sugar present in milk. It is a disaccharide containing glucose and galactose units.
Celery seed: The seed of a plant related to the celery plant, with a celery like flavor and aroma.
Hydrolyzed corn: Hydrolyzed vegetable protein (HVP) is produced by boiling foods such as soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide.
Wheat and Soy Protein:  Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products : soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Natural Chive: Chive is the common name of Allium schoenoprasum, an edible species of the Allium genus.
Disodium inosinate: Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.
Disodium guanylate: Disodium guanylate, also known as sodium 5′-guanylate and disodium 5′-guanylate, is a natural sodium salt of the flavor enhancing DNA nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG).
Yeast extract: Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents (removing the cell walls); they are used as food additives or flavourings, or as nutrients for bacterial culture media.
Powdered cooked chicken: Dehydrated chicken fat and MSG.
Cabbage extract: Extract from Cabbage



More ramen

Top Ramen also comes in many flavors!

Ramen chicken



– Jaclyn

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