Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat. This is the WRONG way and dangerous method of cooking the instant noodles like Maggi. By doing this, when we actually boil the ingredients in the powder,normally with MSG, it will change the molecular structure of the MSG, causing it to be toxic. The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have eaten the noodles.
CORRECT METHOD OF COOKING MAGGI: The correct way to cook instant noodles without harming our bodies and health is 1. Boil the noodles in a pot of water. 2. Once the noodles are cooked, take out the noodles, and throw away the water which contains wax. 3. Boil another pot of water, add the cooked noodles into the hot boiling water and then turn off the stove. 4. Only at this stage when the stove is off, and while the water is very hot, add the flavouring powder into the water, to make noodle soup. 5. However, if you need dry noodles, remove the noodles and add the flavoring powder and toss it to get dry noodles.
Maggi is non vegetarian
Maggi contains MSG (Monosodium glutamate) used as a flavor enhancer, which is made? using Bactosoytone, itself made from soy protein using a catalyst enzyme porcine (taken from intestine of Pig). Chemically, catalyst never goes in the molecular structure of Bactosoytone, hence it’s Vegetarian for Nestle. MSG as such is harmful to health. Maggi also launched no-MSG series known as Vegetable Atta-Maggie, but that’s just a makeover.
Atta Maggie contains? DSG (DiSodium Glutamate), which does contain Bactosoytone. Not written in ingredients as such, hidden under alias Flavor-627. Maggi also contains flavour enhancers E 631 and E 635. Also a huge number of popular packed foods such as Maggi noodles, biscuits etc and even other products such as toothpaste, soaps etc contain animal fat in them, that too, mostly PIG FAT. — Source — foodie-funda | Google-G | Veggieglobal
But according to vegmomos.com
1. The Tangy flavor of Maggi
Maggi has a tangy taste which is very much similar to usual non veg dishes. Another thing that strengthens this is that many other noodle products tastes a lot same to each other but none of them comes any close to the taste of Maggi. This makes Maggi special and stand out from the competition, but it also make the whole thing more suspicious.
2. The Additional Flavor Enhancer E635
Okay, this is what put Maggi in this mess. This extra flavor enhancer is supposed to have meat extracts from different animals or fish.
E635 original name “Disodium ribonucleotides” is a flavor enhancer made from the mixtures of many other flavor enhancers like E626, E627 and some other. Some of these flavors such as E627 mostly do have extracts derived from animals, but it is possible to create these flavors without animal extracts as well by compromising their real taste.
Man, these seem to be some really strong evidences. However, that’s just one side of the coin and still it’s only claimed, not proven. See the next page to continue the search for truth and to find out whether Maggi is veg or not.