It makes us delighted everytime someone listens to our concept and loves it. And it makes us happier still to be able to get a feedback about it’s tastes and what they feel about the product after getting a chance to experience it. Plus, when it comes from people that are immersed in all things culinary, a compliment means a million bucks.

The FoodChannel.com is an authority when it comes to good food and is targeted to the consumer (with an average of 200,000 unique visitors per month and 850,000 pageviews) , bringing over 40 years of experience in working within the food industry, world-class kitchens, trained chefs and knowledge to the table.

And the verdict is out!  “General comments were overwhelmingly favorable. “I could eat this on a regular basis,” said one enthusiastic taster. Whereas ramen noodles are thought to be “junk food, this stuff is real food,” commented another. “Better flavor. Better for you.”

“In short, we were pretty much bowled over.” Read the article below or find it on the front page of www.foodchannel.com in the column Latest News from February 24, 2009 onwards!

Instant Noodles Get Physically Functional

From The Kitchens of The Food Channel

Review of Red Chopsticks Instant Noodles

Instant noodles are a familiar, favorite convenience food. They’re cheap, they’re quick and easy to prepare, and they taste pretty good. They’ve enjoyed a long-term relationship with college students who are notoriously short on cash and kitchen skills.

But instant noodles have never been thought of as a nutritious food. Red Chopsticks aims to change that perception.

The company has introduced a line of products it calls “the world’s first functional instant noodles.” It consists of four microwaveable noodle bowls.

• Beauty Bowl with Marine Collagen and Vitamin E (Chicken flavor). The added collagen is said to help moisturize the skin and help reduce dryness and wrinkles.

• Power Bowl with L-Carnitine (Hot & Sour flavor). L-Carnitine has been shown to promote healthy body weight by reducing body fat, and even to improve sperm count in men.

• Kid Bowl with Omega-3 and DHA (Seafood flavor). Omega-3 fatty acids are heart-healthy and the fatty acid DHA promotes healthy brain development in young children.

• Green Bowl with Dietary Fiber (Seaweed flavor). Fiber is needed to help the body absorb nutrition more efficiently.

All four varieties are free of MSG, with no trans fat, no preservatives or artificial colors.

It’s interesting that, at least in the naming of the Beauty Bowl and Power Bowl, Red Chopsticks places the emphasis on the functional benefit right up front, ahead of the flavor. The company obviously sees this functionality as the products’ key point of difference from other instant noodles.

So, they’re the better-for-you instant noodles…but how do they taste?

The Review

Our taste panel tried all four flavor/function varieties and found them all to be flavorful as well as functional and highly convenient. We also appreciated that the packaging/bowls were reusable as storage containers and are recyclable.

The Beauty Bowl (Chicken) flavor was rated best tasting overall, featuring a rich chicken broth that was satisfying and not too salty.

We also very much liked the Power Bowl (Hot & Sour Shrimp flavor), which had a real spice kick to it.

The Green Bowl (Seaweed flavor) received mixed reviews, with some quite enjoying it, while others found the seaweed taste a bit off-putting.

The Kid Bowl had a sweetness to it that will undoubted appeal to children, but we adults thought it a bit too sweet.

Bottom Line

General comments were overwhelmingly favorable. “I could eat this on a regular basis,” said one enthusiastic taster. Whereas ramen noodles are thought to be “junk food, this stuff is real food,” commented another. “Better flavor. Better for you.”

Chefs noted that it would be simple to use the rice bowls as soup starters by adding chicken or other meat protein, vegetables and spices.

In short, we were pretty much bowled over.

For more information on Red Chopsticks Instant Noodles, you may visit the company’s website.

http://www.foodchannel.com/stories/1205-instant-noodles-get-physically-functional

What are LDLs?

Low-density lipoprotein (LDL) belongs to the lipoprotein particle family. Because LDLs transport cholesterol to the arteries and can be retained there by arterial proteoglycans starting the formation of plaques, increased levels are associated with atherosclerosis, and thus heart attack, stroke, and peripheral vascular disease. For this reason, cholesterol inside LDL lipoproteins is often called “bad” cholesterol. This is a misnomer. The cholesterol transported on LDL is the same as cholesterol transported on other lipoprotein particles. The cholesterol itself is not “bad”; rather, it is how and where the cholesterol is being transported, and in what amounts over time, that causes adverse effects.

Increasing evidence has revealed that the concentration and size of the LDL particles more powerfully relates to the degree of atherosclerosis progression than the concentration of cholesterol contained within all the LDL particles. The healthiest pattern, though relatively rare, is to have small numbers of large LDL particles and no small particles. Having small LDL particles, though common, is an unhealthy pattern; high concentrations of small LDL particles (even though potentially carrying the same total cholesterol content as a low concentration of large particles) correlates with much faster growth of atheroma, progression of atherosclerosis and earlier and more severe cardiovascular disease events and death.

The American Heart Association, NIH, and NCEP provide a set of guidelines for fasting LDL-Cholesterol levels, estimated or measured, and risk for heart disease. As of 2003, these guidelines were:

These guidelines were based on a goal of presumably decreasing death rates from cardiovascular disease to less than 2% to 3% per year or less than 20% to 30% every 10 years. Note that 100 is not considered optimal; less than 100 is optimal, though it is unspecified how much less.

Source: Wikipedia, January 28, 2008

What are HDLs?

High-density lipoproteins (HDL) form a class of lipoproteins that carry fatty acids and cholesterol from the body’s tissues to the liver. About thirty percent of blood cholesterol is carried by HDL.[1]

It is hypothesised that HDL can remove cholesterol from atheroma within arteries and transport it back to the liver for excretion or re-utilization—which is the main reason why HDL-bound cholesterol is sometimes called “good cholesterol”, or HDL-C. A high level of HDL-C seems to protect against cardiovascular diseases, and low HDL cholesterol levels (less than 40 mg/dL) increase the risk for heart disease.[1] When measuring cholesterol, any contained in HDL particles is considered as protection to the body’s cardiovascular health, in contrast to “bad” LDL cholesterol.

Epidemiological studies have shown that high concentrations of HDL (over 60 mg/dL) have protective value against cardiovascular diseases such as ischemic stroke and myocardial infarction. Low concentrations of HDL (below 40 mg/dL for men, below 50 mg/dL for women) are a positive risk factor for these atherosclerotic diseases.

Data from the landmark Framingham Heart Study showed that for a given level of LDL, the risk of heart disease increases 10-fold as the HDL varies from high to low. Conversely, for a fixed level of HDL, the risk increases 3-fold as LDL varies from low to high.

More sophisticated laboratory methods measure not just the total HDL but also the range of HDL particles, e.g. “lipoprotein subclass analysis”, typically divided into several groups by size, instead of just the total HDL concentration as listed above. The largest groups (most functional) of HDL particles have the most protective effects. The groups of smallest particles reflect HDL particles which are not actively transporting cholesterol, thus not protective.

Source: Wikipedia, January 28, 2008

Inulins are a group of naturally occurring polysaccharides (several simple sugars linked together) produced by many types of plants.[1] They belong to a class of fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants which synthesize and store inulin do not store other materials such as starch.

Inulin is indigestible by the human enzymes ptyalin and amylase, which are adapted to digest starch. As a result, inulin passes through much of the digestive system intact. It is only in the colon that bacteria metabolise inulin, with the release of significant quantities of carbon dioxide, hydrogen and/or methane. Inulin-containing foods can be rather gassy, particularly for those unaccustomed to inulin, and these foods should be consumed in moderation at first.

There are two types of dietary fiber, soluble and insoluble. Insoluble fiber increases the movement of materials through the digestive system and increases stool bulk; it is especially helpful for those suffering from constipation or stool irregularity. Soluble fiber dissolves in water to form a gelatinous material. Some soluble fibres may help lower blood cholesterol and glucose levels. Inulin is considered a soluble fiber.

Because normal digestion does not break inulin down into monosaccharides, it does not elevate blood sugar levels and may therefore be helpful in the management of diabetes. Inulin also stimulates the growth of bacteria in the gut.Inulin passes through the stomach and duodenum undigested and is highly available to the gut bacterial flora. This contrasts with proprietary probiotic formulations based on Lactic acid bacteria (LAB) in which the bacteria have to survive very challenging conditions through the gastrointestinal tract before they are able to colonize the gut.

Some traditional diets contain up to 20g per day of inulin or fructo-oligosaccharides. Many foods naturally high in inulin or fructo-oligosaccharides, such as chicory, garlic, and leek, have been seen as “stimulants of good health” for centuries.

Omega-3 fatty acids are a family of polyunsaturated fatty acids.

Both the Omega-3 Alpha-linolenic acid and OmegA-6 linoleic acid are essential nutrients which must be obtained from food.

People with certain circulatory problems, such as varicose veins, benefit from fish oil. Fish oil stimulates blood circulation, increases the breakdown of fibrin, a compound involved in clot and scar formation, and it lowers the blood pressure. There is strong scientific evidence, that Omega-3 fatty acids significantly reduce blood triglyceride levels and regular intake reduces the risk of secondary and primary heart attack.

Some benefits have been reported in such conditions as rheumatoid arthritis and cardiac arrhythmias.

DHA (Docosahexaenoic acid) is an omega-3 essential fatty acid.

DHA is a major fatty acid in sperm and brain phospholipids, and especially in the retina. Dietary DHA may reduce the risk of heart disease by reducing the level of blood triglyceride in humans. Low levels of DHA result in reduction of brain serotonin levels and have been associated with AHD, Alzheimer’s disease, and depression, among other diseases, and there is mounting evidence that DHA supplementation may be effective in combating such diseases.

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. Another particular class of trans fats, vaccenic acid, occurs naturally in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are neither required nor beneficial for health[1] and, in fact, the consumption of trans fats increases one’s risk of coronary heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol. [3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than naturally occurring oils.

Partially hydrogenated oils have been used in food for many reasons. Partial hydrogenation increases product shelf life and decreases refrigeration requirements. Because baking often requires semi-solid fats to suspend solids at room temperature, partially hydrogenated oils can replace the animal fats traditionally used by bakers (such as butter and lard).

The National Academy of Sciences (NAS) advises the United States and Canadian governments on nutritional science for use in Public policy and product labeling programs. Their 2002 Dietary reference intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids contains their findings and recommendations regarding consumption of trans fat (summary).

Their recommendations are based on two key facts. First, “trans fatty acids are not essential and provide no known benefit to human health”, whether of animal or plant origin. Second, while both saturated and trans fats increase levels of LDL cholesterol (so-called bad cholesterol), trans fats also lower levels of HDL cholesterol (good cholesterol); thus increasing the risk of coronary heart disease (CHD). The NAS is concerned “that dietary trans fatty acids are more deleterious with respect to CHD than saturated fatty acids”. This analysis is supported by a 2006 New England Journal of Medicine (NEJM) scientific review that states “from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit.”[

Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. Dietary fiber consists of non-starch polysaccharides such as cellulose and many other plant components such as dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides.

Sources of dietary fiber are usually divided according to whether they are water-soluble or not. Both types of fiber are present in all plant foods, with varying degrees of each according to a plant’s characteristics. Insoluble fiber possesses passive water-attracting properties that help to increase bulk, soften stool and shorten transit time through the intestinal tract. Soluble fiber undergoes metabolic processing via fermentation, yielding end-products with broad, significant health effects.

On average, North Americans consume less than 50% of the dietary fiber levels required for good health. In the preferred food choices of today’s youth, this value may be as low as 20%, a factor considered by experts as contributing to the obesity crisis seen in many developed countries.

In clinical trials to date, these fiber sources were shown to significantly reduce blood cholesterol levels — thus are important to general cardiovascular health– and to lower risk of onset for some types of cancer.

Consistent intake of fermentable fiber through foods like berries and other fresh fruit, vegetables, whole grains, seeds and nuts is now known to reduce risk of some of the world’s most prevalent diseases — obesity, diabetes, high blood cholesterol, cardiovascular disease, and numerous gastrointestinal disorders. In this last category are constipation, inflammatory bowel disease, ulcerative colitis, hemorrhoids, Crohn’s disease, diverticulitis, and colon cancer–all disorders of the intestinal tract where fermentable fiber can provide healthful benefits.

Other examples of fermentable fiber sources (from plant foods or biotechnology) used in functional foods and supplements include inulin, fructans, xanthan gum, cellulose, guar gum, fructooligosaccharides (FOS) and oligo- or polysaccharides.

nsufficient fiber in the diet can complicate defecation. Low-fiber feces are dehydrated and hardened, making them difficult to evacuate — defining constipation and possibly leading to development of hemorrhoids.

The American Dietetic Association (ADA) recommends a minimum of 20-35 g/day for a healthy adult depending on calorie intake (e.g., a 2000 cal/8400 kJ diet should include 25 g of fiber per day). The ADA’s recommendation for children is that intake should equal age in years plus 5 g/day (e.g., a 4 year old should consume 9 g/day).

The British Nutrition Foundation has recommended a minimum fiber intake of 12-24 g/day for healthy adults.

We were featured in the Business Section of the Bangkok Post on December 27, 2007! Click here to read the page in .PDF format.