Top Ramen

[DrMattOglesby]

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just an update from the OP (me):

This is EXACTLY the kind of thread I was hoping for when i posted it! thanks a lot guys for the continued research on this topic.
However, I also have another question--

Does the injgestion of the Sodium play a role in how well it is absorbed? Does it have to come in FIRST as a NaCl molecule by chance? I imagine it would break right up into Na+ and Cl- anyway, but i just wanted to make sure sodium alone was fine.
I also wonder what the saturation is for sodium intake...that is to say, HOW MUCH sodium can one orally ingest and still absorb greater than 95% of what was ingested.
because at some point, if you have too much sodium in your blood, wont it just get dumped out by the kidneys?

maybe i should do my own research, but you guys keep offering really good insights so i keep asking here!

 

[metalmd06]

😱

back to topic:
Ramen and roaches are the only things that will be around after a nuclear holocaust.
Long, long after the thin, colorful plastic cover has disintegrated, the ramen will remain.
Standard dystopic ramen projections point to an acute period of cockroach consumption of raw, unseasoned ramen, as the roaches will not have developed prehensile capabilities or mental acuity sufficient to the understanding of, and the performance of, the cooking of the ramen. The cockroaches will then bloat and explode, thus ending life on earth.

You forgot Twinkies. I actually think that the roaches will go for the twinkies first. They will eat themselves fat and lazy until they can't move. Then they all die, thus ending life on earth.

 

[sherruns]

You forgot Twinkies. I actually think that the roaches will go for the twinkies first. They will eat themselves fat and lazy until they can't move. Then they all die, thus ending life on earth.

forgot about the twinkies!! haha!! yeah, this thread is both crazy silly and highblown pseudo-intellectual. it sorta had a slow day yesterday. i was wondering if anyone would enjoy the light-hearted comments. you have resurrected this thread!

by the way...
T.O.P. stands for Testing of Oral Proficiency, although others believe it stands for Thermal Oxidation Process, Tasmanian Organic Product, Termination of Pregnancy, Threshold Orbiting Potential, or Tired of Plutonium. Some believe Top Ramen is a pharmacologic byproduct of Thai Oksuka Pharmaceuticals, however.

 

[OCHO]

.

 

[sherruns]

Ok its official you have too much time on your hands to come up with all of that. Go run a marathon or something hehehe

D

 

[Dakayus]

is anyone a fan of real japanese ramen? I honestly considered moving back to japan for a year to learn to make it and open a place in philly

Not sure if you're joking or not, but I've tried to make it and it's impossible. To get real noodles, you need to hand pull them so the dough needs to be pliable as well as supple to endure the pulling process. I've wasted probably 20 lbs of flour and about 20 days trying to make it. In the end, it's easier to just buy it. *They use a special kind of water from a specific river I think it's kansui that basically contains some salt at a specific molarity and without this [I think it's potassium bicarbonate or sodium bicarbonate], the noodles won't stretch.* It takes years and years to get it right and is passed down from family to family (I'm Japanese so go figure).

Anyways back to the Top Ramen, did you know that it's fried? Did you know a college kid died from eating most of his meals from it? (yes it's obviously due to malnutrition).

 

[MaximusD]

Props to TT on mentioning the glucose-sodium cotransport in the intestines.

But Ramen is pretty cleary just empty calories. It has little-to-no redeeming qualities, aside from its price. At least it's not loaded with sugar, I guess.

The massive amt of carbs in ramen are broken down into monosaccharides between the mouth and the duodenum anyway... whats the difference?

 

[spazzz]

Not sure if you're joking or not, but I've tried to make it and it's impossible. To get real noodles, you need to hand pull them so the dough needs to be pliable as well as supple to endure the pulling process. I've wasted probably 20 lbs of flour and about 20 days trying to make it. In the end, it's easier to just buy it. *They use a special kind of water from a specific river I think it's kansui that basically contains some salt at a specific molarity and without this [I think it's potassium bicarbonate or sodium bicarbonate], the noodles won't stretch.* It takes years and years to get it right and is passed down from family to family (I'm Japanese so go figure).

Anyways back to the Top Ramen, did you know that it's fried? Did you know a college kid died from eating most of his meals from it? (yes it's obviously due to malnutrition).

That's amazing. I was serious btw. I know that ramen is an art as much as it is delicious

 

[DredPiratRobrts]

I HAVE THE ANSWER to all of your Ramen needs, that is...

Was at SuperFresh today and spotted this:

Total Fat - 1g !
Sat Fat - 0g
Trans Fat - 0g

28g Carbs
2g Fiber
4g Protein

Great news for you Ramen lovers! You can now eat Ramen without all the crazy fat from frying it in lard.

Here's the bad news, it might break the bank at a whopping $0.50 per brick.

I bought some of the "Savory Herb Chicken" flavor, cooking it up tonight, will report later.

 

[DredPiratRobrts]

The verdict is in.....not too bad. Definitley worth the $0.50.