Noodles (Ramen)

with all my
additions I don't need the second packet. Typically I'll add garlic,
onion, celery, radish, bok choy, napa, 'shrooms, whatever.
Sheldon

You proved my point. You're adding so many good things that you don't
need to use the salt packet. Boil the noodles and leave out the sodium
envelope. Pull apart the left-over roast chicken that's sitting in the
fridge and add that, too. You can add salt after the noodles are
cooked and have a tastier (and healthier) snack.

Quoted message said:

with all my
additions I don't need the second packet. Typically I'll add garlic,
onion, celery, radish, bok choy, napa, 'shrooms, whatever.
Sheldon

You proved my point. You're adding so many good things that you don't
need to use the salt packet. Boil the noodles and leave out the sodium
envelope. Pull apart the left-over roast chicken that's sitting in the
fridge and add that, too. You can add salt after the noodles are
cooked and have a tastier (and healthier) snack.

I really don't think those packets are so terribly unhealthy, most
restaurant foods and stupidmarket prepared foods contain a far higher
ratio of salt... and it's not like I eat ramen every day, perhaps twice
a month is more like it, and I don't prepare ramen during the warm
months. Perhaps I'll consume 12 of those flavor packets a year... I
usually use two packages of noodles but only one flavor packet.

One of my favorite additions is that lonely left over pork chop... when
time is not an issue I cut out the meat and simmer the bone for like 20
minutes, then progress with the soup, adding the meat at the end, that
I've cut into paper thin slices. I also use about twice the water
called for on a package of ramen... sometimnes I thicken it slightly
with cornstarch. I have a particular 2 qt pot I use for ramen, I know
the recipe is correct when nothing else will fit into that pot.

SOUP! SOUP!

YOU'RE MAKING SOUP!

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

For the most part it is not table salt it is in the form of MSG.

http://www.eufic.org/gb/food/pag/food35/food352.htm

What is monosodium glutamate and where is it found?
Monosodium glutamate is the sodium salt of glutamic acid. Glutamate is a
naturally occurring amino acid that is found in nearly all foods, especially
high protein foods such as dairy products, meat and fish and in many
vegetables. Foods often used for their flavouring properties, such as
mushrooms and tomatoes, have high levels of naturally occurring glutamate.
The human body also produces glutamate and it plays an essential role in
normal body functioning.
monosodium glutamate added to foods produces a flavouring function similar
to the glutamate that occurs naturally in foods. It acts as a flavour
enhancer and adds a fifth taste, called "umami", which is best described as
a savoury, broth-like or meaty taste.

In the European Union, monosodium glutamate is classified as a food additive
(E621) and regulations are in place to determine how and when it can be
added to foods. Typically, monosodium glutamate is added to savoury prepared
and processed foods such as frozen foods, spice mixes, canned and dry soups,
salad dressings and meat or fish-based products. In some countries, it is
used as a table-top seasoning.

How is monosodium glutamate made?
In past times, monosodium glutamate was extracted from natural protein-rich
foods such as seaweed. Today, this time-consuming practice is no longer used
and monosodium glutamate is made from an industrial fermentation process.

Is monosodium glutamate linked to adverse reactions?
Despite a small number of person reporting sensitivity to monosodium
glutamate, scientific studies have not shown any direct link between
monosodium glutamate and adverse reactions. monosodium glutamate used to be
blamed for the "Chinese Restaurant Syndrome" because the first anecdotal
report was made following consumption of a Chinese meal and monosodium
glutamate is widely used in Asian cooking. Symptoms said to be experienced
included burning sensations along the back of the neck, chest tightness,
nausea and sweating. However, a double-blind controlled challenge of
individuals claiming to suffer from the "syndrome" failed to confirm
monosodium glutamate as the causative agent. Other studies have found that
allergic-type reactions after Asian meals are more often due to other
ingredients such as shrimp, peanuts, spices and herbs.

If you think you are sensitive to monosodium glutamate or any other food
ingredient, the best advice is to check with your doctor or with a
dietitian.

How much sodium is in monosodium glutamate?
monosodium glutamate contains about one third of the sodium of table salt
and is used in smaller amounts. When monosodium glutamate is used in
combination with a small amount of table salt, it can help to reduce the
total sodium in a recipe by 20 to 40% while maintaining flavour.

Much much more.

Dimitri

Dimitri said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged noodles,
it doesn't take long).

For the most part it is not table salt it is in the form of MSG.

http://www.eufic.org/gb/food/pag/food35/food352.htm

What is monosodium glutamate and where is it found?
Monosodium glutamate is the sodium salt of glutamic acid. Glutamate is a
naturally occurring amino acid that is found in nearly all foods, especially
high protein foods such as dairy products, meat and fish and in many
vegetables. Foods often used for their flavouring properties, such as
mushrooms and tomatoes, have high levels of naturally occurring glutamate.
The human body also produces glutamate and it plays an essential role in
normal body functioning.
monosodium glutamate added to foods produces a flavouring function similar
to the glutamate that occurs naturally in foods. It acts as a flavour
enhancer and adds a fifth taste, called "umami", which is best described as
a savoury, broth-like or meaty taste.

In the European Union, monosodium glutamate is classified as a food additive
(E621) and regulations are in place to determine how and when it can be
added to foods. Typically, monosodium glutamate is added to savoury prepared
and processed foods such as frozen foods, spice mixes, canned and dry soups,
salad dressings and meat or fish-based products. In some countries, it is
used as a table-top seasoning.

How is monosodium glutamate made?
In past times, monosodium glutamate was extracted from natural protein-rich
foods such as seaweed. Today, this time-consuming practice is no longer used
and monosodium glutamate is made from an industrial fermentation process.

Is monosodium glutamate linked to adverse reactions?
Despite a small number of person reporting sensitivity to monosodium
glutamate, scientific studies have not shown any direct link between
monosodium glutamate and adverse reactions. monosodium glutamate used to be
blamed for the "Chinese Restaurant Syndrome" because the first anecdotal
report was made following consumption of a Chinese meal and monosodium
glutamate is widely used in Asian cooking. Symptoms said to be experienced
included burning sensations along the back of the neck, chest tightness,
nausea and sweating. However, a double-blind controlled challenge of
individuals claiming to suffer from the "syndrome" failed to confirm
monosodium glutamate as the causative agent. Other studies have found that
allergic-type reactions after Asian meals are more often due to other
ingredients such as shrimp, peanuts, spices and herbs.

If you think you are sensitive to monosodium glutamate or any other food
ingredient, the best advice is to check with your doctor or with a
dietitian.

How much sodium is in monosodium glutamate?
monosodium glutamate contains about one third of the sodium of table salt
and is used in smaller amounts. When monosodium glutamate is used in
combination with a small amount of table salt, it can help to reduce the
total sodium in a recipe by 20 to 40% while maintaining flavour.

Much much more.

MSG occurs naturally in breast milk... and I'm normal.

Sheldon

In article <[email hidden]>,

Sheldon said:

MSG occurs naturally in breast milk... and I'm normal.

Sheldon

<cough>

Ok. ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

MSG occurs naturally in breast milk... and I'm normal.

Sheldon

<cough>

Ok. ;-D

Now the left one... sorry you can only handle one at a time :-O

Sheldon Cup

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

MSG occurs naturally in breast milk... and I'm normal.

Sheldon

<cough>

Ok. ;-D

Now the left one... sorry you can only handle one at a time :-O

Sheldon Cup

<Giggles> Wanna play doctor?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

Sheldon said:

Quoted message said:

Ramen flavor packet is loaded with sodium.
Why not just use the noodles with leftover or canned low sodium broth
and add the ingredients you described? (Or boil some packaged
noodles, it doesn't take long).

I used to buy ramen noodles till I read the nutrition info.
You could make something better in the same amount of time.

Ramen is cheap (10/1$), and a time saver... I consider it pasta that
cooks up in 1/5 the time. Ramen is already portioned, great for the
waistline. Ramen is a wonderful way to use left overs that would
otherwise be forgotten and end up in the trash. Ramen is a good
vehicle for adding healthful veggies to ones diet... can easily be
made more nutritious than canned condensed soups. And as to the
salt, no law says you need to use the entire seasoning packet.

No law says you have to use *any* of the seasoning packet. Get out that
shaker of Adobo seasoning! Dice up some leftover meat or seafood (steak,
ham, shrimp, whatever) and dice up the veggies of choice and add some
low-salt chicken or veggie broth or your own stock of choice. Add more
herbs and sauces to taste and add salt to taste.

Having said all that, I like Ramen and don't have a problem with salt.

Jill <--Had a handful of Fritos for a snack last night

And you aren't going to make anything healthy out of ramen. Read the
label. That stuff is deep fried.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

"Del Cecchi" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

And you aren't going to make anything healthy out of ramen. Read the label.
That stuff is deep fried.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

Not all.

http://www.instantramen.or.jp/english/index.html

Some are air dried.

Dimitri

In article <[email hidden]>,

Del Cecchi said:

jmcquown said:

Sheldon said:

[email hidden] wrote:

>Ramen flavor packet is loaded with sodium.
>Why not just use the noodles with leftover or canned low sodium broth
>and add the ingredients you described? (Or boil some packaged
>noodles, it doesn't take long).
>
>I used to buy ramen noodles till I read the nutrition info.
>You could make something better in the same amount of time.

Ramen is cheap (10/1$), and a time saver... I consider it pasta that
cooks up in 1/5 the time. Ramen is already portioned, great for the
waistline. Ramen is a wonderful way to use left overs that would
otherwise be forgotten and end up in the trash. Ramen is a good
vehicle for adding healthful veggies to ones diet... can easily be
made more nutritious than canned condensed soups. And as to the
salt, no law says you need to use the entire seasoning packet.

No law says you have to use *any* of the seasoning packet. Get out that
shaker of Adobo seasoning! Dice up some leftover meat or seafood (steak,
ham, shrimp, whatever) and dice up the veggies of choice and add some
low-salt chicken or veggie broth or your own stock of choice. Add more
herbs and sauces to taste and add salt to taste.

Having said all that, I like Ramen and don't have a problem with salt.

Jill <--Had a handful of Fritos for a snack last night

And you aren't going to make anything healthy out of ramen. Read the
label. That stuff is deep fried.

You can make it semi-healthy by dressing it up with fresh meats and
veggies. ;-)

It's better that way anyway.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Although MSG is a naturally occuring by-product of cooking, the MSG
used in proccessed foods is a refined product, made from industrial
waste.

The amount a person will ingest through ordinary cooking is miniscule
compared to the refined product.

The MSG that is used in processed food is a by-product of industrial
waste.

No one in his/her right mind would use it at home.

Quoted message said:

Although MSG is a naturally occuring by-product of cooking, the MSG
used in proccessed foods is a refined product, made from industrial
waste.

The amount a person will ingest through ordinary cooking is miniscule
compared to the refined product.

The MSG that is used in processed food is a by-product of industrial
waste.

No one in his/her right mind would use it at home.

Industrial waste ???? Where did you get that ?

MSG is made by extracting glutamic acid (an amino acid) from
hydrolyzed* vegetable protein. The same vegetable protien from which
your veggie burgers are made. The other method is the use of bacteria,
such as the ones that, with soybean or, create soy sauce. No
"industrial waste" that UI can tell.
(* Hydrolyzed -- chemically digested by *food grade* acids or enzymes)

In any event, there is no chemical or physical difference between
"natural" and "artificial" MSG -- a chemical is a chemical. There is no
*magic* difference betwen the two. None. Nada.