Amazon has
10-Pack 4.2-Oz Nongshim Neoguri Spicy Seafood Ramen Noodle Soup on sale for $12.05 - $2.41 (20%) off when you 'clip' the
coupon on the product page = $9.64 ->
now $9.98.
Shipping is free w/ Prime or on $35+ orders.
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About this product:
- Unique thick udon-style noodles with bold hits of garlic, then subtler notes of mussels, and classic flavors of the sea permeate throughout
Top Comments
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The Amazon selling 20 Nongshim Gourmet Spicy Shin for $16.51 with sub.
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Our community has rated this post as helpful. If you agree, why not thank WalterS0bchak
But I do think high salt can be very bad. Look up the work of Dr. researcher Richard Johnson, if IIRC, talks about how high salt in the plasma increases fat storage. Gives the body signals of dehydration which triggers fat storage. If you can dilute the plasma enough that the sodium doesn't reach a certain level you would be OK But hard to do with super high quantities of salt. Shows how most obese people have very high levels of salt. But I think the other ingredients are probably more unhealthy, definitely only use a little bit of the packet.
Here's some info on just a couple of questionable ingredients: " Together, disodium guanylate and MSG enhance the flavor of food. In fact, humans respond to mixtures of MSG and nucleotides like GMP eight times more strongly than MSG alone (1Trusted Source, 4Trusted Source).in other words, when MSG and disodium guanylate are combined, you're likely to perceive food as much tastier (5Trusted Source).
In one study, the sodium content in fermented sausages was replaced with potassium chloride, resulting in unappealing qualities like poor texture and flavor. However, after MSG and flavor-enhancing nucleotides were added, study participants rated it delicious (5Trusted Source).
Importantly, the combination of MSG and disodium guanylate adds umami to a dish. Umami, which is considered the fifth basic taste, is associated with the savory or meaty flavors of beef, mushrooms, yeast, and rich broths (1Trusted Source, 6).Given that disodium guanylate doesn't create umami on its own, it needs to be paired with MSG.As an MSG replacement
As a food additive, disodium guanylate can enhance the effect of MSG (7Trusted Source).Though less common, disodium guanylate is also sometimes paired with disodium inosinate to replace MSG entirely (8).Disodium inosinate is a flavor enhancer derived from inosinic acid (IMP). When mixed with disodium guanylate, these nucleotides are referred to as "I+G" in the food industry (1Trusted Source, 5Trusted Source).However, I+G only creates umami when paired with MSG."** should also avoid disodium guanylate. This is because guanylates often metabolize to purines, which are compounds that can raise uric acid levels in your body** that's bad.
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" Together, disodium guanylate and MSG enhance the flavor of food. In fact, humans respond to mixtures of MSG and nucleotides like GMP eight times more strongly than MSG alone (1Trusted Source, 4Trusted Source).in other words, when MSG and disodium guanylate are combined, you're likely to perceive food as much tastier (5Trusted Source).
In one study, the sodium content in fermented sausages was replaced with potassium chloride, resulting in unappealing qualities like poor texture and flavor. However, after MSG and flavor-enhancing nucleotides were added, study participants rated it delicious (5Trusted Source).
Importantly, the combination of MSG and disodium guanylate adds umami to a dish. Umami, which is considered the fifth basic taste, is associated with the savory or meaty flavors of beef, mushrooms, yeast, and rich broths (1Trusted Source, 6).Given that disodium guanylate doesn't create umami on its own, it needs to be paired with MSG.As an MSG replacement
As a food additive, disodium guanylate can enhance the effect of MSG (7Trusted Source).Though less common, disodium guanylate is also sometimes paired with disodium inosinate to replace MSG entirely (8).Disodium inosinate is a flavor enhancer derived from inosinic acid (IMP). When mixed with disodium guanylate, these nucleotides are referred to as "I+G" in the food industry (1Trusted Source, 5Trusted Source).However, I+G only creates umami when paired with MSG."** should also avoid disodium guanylate. This is because guanylates often metabolize to purines, which are compounds that can raise uric acid levels in your body** that's bad.