ITC entered the instant noodles segment with Sunfeast Yippee Noodles in 2010.
Many people consider Yippee noodles as a healthy meal replacement, influenced by the aggressive advertisements on TV. The product has very little protein or micronutrient diversity and is not a good meal replacement. When eaten as a complete meal, it should be eaten along with good sources of protein and with abundant non starchy vegetables.
As a meal replacement, it is not suitable for people intolerant of gluten and is also not suitable for people who need to avoid simple starches due to the risk of lifestyle diseases like diabetes, hypertension and obesity as the product is high in simple starches.
The foodnetindia Safety rating for this product :-
foodnetindia safety rating : 2 – (On a scale of 1 to 10 from very unsafe to very safe)
While we believe the product to be safe, we are forced to reduce its rating due to the unsafe manner in which people consume it. In India, instant noodles are widely used as a meal replacement without added vegetables and protein. This makes it unsafe due to the lack of balance and nutrition, becoming a possible cause for lifestyle diseases like obesity, diabetes, non-alcoholic fatty liver disease and hypertension.
foodnetindia wholesomeness rating : 2 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Sunfeast Yippee Masala Noodles is low on nutritive content.
Yippee noodles could be a grain replacement in a meal and little else. It’s wholesomeness and nutrition would be comparable to any grain and therefore while acceptable as a part of a meal, it does not constitute a wholesome meal by itself.
Ingredients of concern in Sunfeast Yippee Magic Masala Noodles
- Edible vegetable oil
- Guar gum
- Hydrolysed plant protein
- IN 170(i)
- IN 339(ii)
- IN 450(iii)
- IN 452(i)
Edible Vegetable Oil
Yippee noodles does not specify which edible vegetable oil has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
Certain vegetable oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
Instant noodles across all brands are known to be high on salt content and high sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
In July 2007, the European Commission issued a health warning to its member states after high levels of dioxins were detected in guar gum. The source was traced to guar gum from India that was contaminated with pentachlorophenol, a pesticide no longer used in Europe. PCP contains dioxins as contamination. Dioxins damage the human immune system and may be the cause of a wide range of diseases including cancer.
We recommend that consumers who purchase this food product must first confirm whether the manufacturer has tested the guar gum and ensured that it does not have PCP contamination. Most manufacturers do not test for this and do not have the equipment to test for this.
A significant proportion of the population is gluten intolerant, either because they suffer from Celiac disease (1% of the population) or gluten sensitivity, which is quite common. Many people who suffer from gluten intolerance may be asymptomatic and may be unaware that they suffer from systemic and chronic inflammation due to their gluten intolerance.
Gluten intolerance has also been linked to autoimmune diseases, cancers, intestinal inflammation, degeneration of the intestinal lining and has even been linked to several mental illnesses (either as a cause or exacerbating factor) the most serious being cerebellar ataxia, a serious disease of the brain that involves an inability to coordinate balance, movements, problems talking, etc. Persons diagnosed with schizophrenia, autism, Alzheimer’s, etc., have been known to respond well to a gluten free diet.
Hydrolysed Vegetable Protein HVP
Hydrolysed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients in frozen and packaged food.
According to European law wheat and soy are subject to allergen labelling on food information to consumers. We believe that Indian manufacturers of packaged foods must follow the best practices from the developed world and must specify if wheat and soy have been used.
In any case, we believe that the manufacturer must specify the source of the vegetable protein.
Calcium Carbonate: IN 170(i)
Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks in all parts of the world, and is the main component of shells of marine organisms, snails, coal balls, pearls, and eggshells. Calcium carbonate is the active ingredient in agricultural lime. It is commonly used medicinally as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
As a food additive it is used as an acidity regulator, anticaking agent, stabiliser or colour. It is used in some soy milk and almond milk products as a source of dietary calcium; one study suggests that calcium carbonate might be as bioavailable as the calcium in cow’s milk. Calcium carbonate is also used as a firming agent in many canned or bottled vegetable products.
Excess calcium from supplements, fortified food and high-calcium diets, can cause milk-alkali syndrome, which has serious toxicity and can be fatal. During the past 15 years, it has been reported in women taking calcium supplements above the recommended range of 1.2 to 1.5 g daily, for prevention and treatment of osteoporosis, and is exacerbated by dehydration.
Disodium hydrogen phosphate:IN 339(ii)
Sodium phosphate is an acidity regulator and chelating agent (used to bind metal ions). It prevents desiccation and is used as an acid stabiliser in powders as well as to prevent formation of clumps. It increases the activity of antioxidants.
Phosphates are normal essential salts for the body. In view of the need to avoid calcium deficiency, their use is limited, as they bind up calcium readily. They normally have no side effects, however in some people it can irritate the digestive tract.
Tetrasodium Diphosphate:IN 450(iii)
Salts of sodium/potassium/calcium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid. Buffers and emulsifiers. IN450 (iii) also binds metals and prevents discoloration due to metals.
IN450 (vi) is also used as bread enhancer and calcium supplement. No side effects known when used in foods. High concentrations of phosphates may disturb several metabolic processes as phosphate plays an important role in general metabolism.
Sodium Polyphosphate:IN 452(i)
Salts of sodium/potassium/calcium/ammonium with phosphates. All are produced synthetically from the respective carbonates and phosphoric acid.
They are sequestrants (metal binders), stabiliser and emulsifiers. Also used to retain water during processing and storage. There are no side effects known when used in foods. High concentrations of phosphates may disturb several metabolic processes as phosphate plays an important role in general metabolism.
Ingredients You Should Be Concerned About (Masala Mix)
Disodium 5′-guanylate:IN 627
It is used as a flavour enhancer. Guanylic acid and guanylates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt needed in a product. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.
Disodium 5′-Inosinate:IN 631
It is used as a flavour enhancer. Inosinic acid and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product. Asthmatic people should avoid inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.
Other ingredients that are in the product but not a major source of concern in our opinion are:
- Condiments: Coriander, Cumin, Chilli, Ginger, Aniseed, Fenugreek, Black Pepper, Cardamom, Nutmeg, Cinnamon, Clove and Turmeric
- Garlic Powder
- Onion powder
Disclaimer – The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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