Ching's Secret Schezchow Instant Noodle Soup

Flavouring Substances are added to Food products either to regain the flavour it would have lost during processing e.g. juices or to add a new desired flavour e.g. in case of biscuits, vanilla flavour may be added to otherwise food product without any flavour.

Based on the resemblance of the flavouring substance to its natural occurrence, it is classified as natural, nature identical or artificial flavouring substance. Read this blog to find more about different flavouring substances.

Sugar is a source of Instant Energy which if not used mainly by muscles, is stored as Fat.

 

One of the immediate side effects of High Sugar diet is insulin surge and increase in fat deposits in the body. 

Long term use of diets high in sugar are linked to increased risk for diabetes, obesity and contributes to cravings, mood swings, PMS, and a host of other conditions. Also, some studies suggest that its not FAT but sugar that is the cause for higher intake calorie and excess weight gain. Now no need to go to other extreme and drop sugar completely from your diet.

So, it is better to limit the consuming products like these which are high in sugar or better still avoid them.

Additives are added to the packaged foods for different reasons varying from increasing shelf life, to provide flavour and texture, increasing nutrition quality or required to manufacture some types of food. 

One of the ways to determine the degree of Processing is the number of additives you find in the ingredient list. The higher the number of additives greater is the degree of processing. Additives can be identified by looking for ingredients that begin with 'E' and have a number in them. 

It is generally recommended that food that is closer to nature is better hence it is better to choose food products with lesser number of additives.