How to identify clean noodles and noodles with toxic preservatives

By senses, consumers can easily recognize which noodles are clean and which noodles contain borax and toxic preservatives.

Vermicelli is a traditional food and is used frequently in families and many restaurants. To ensure safety when using, consumers should carefully choose for their family the type of vermicelli that does not contain borax and chemicals with some simple tips below:

The simplest way is to look at the color of the noodles. Noodles made from pure rice will have opaque white or dark noodles. On the contrary, noodles containing borax or preservatives will have a clear, bright white color and the noodles will be shiny.

Vermicelli does not contain borax or chemicals, the vermicelli strands are slightly broken, easily broken, and feel a bit sticky and soft to the touch. Vermicelli containing borax makes the vermicelli strands tougher and more brittle, difficult to break. When touched, there is no soft, sticky feeling of rice flour because borax and chemicals have been used to make the vermicelli strands tougher and more brittle.

Vermicelli without borax is opaque white, ivory white like rice grains and shorter. Photo: Internet

In addition to paying attention to the color of the noodles, consumers should smell the noodles to easily recognize clean noodles. Normally, noodles that do not contain borax have a slightly sour smell, not too strong. This is the completely natural sour smell of soaked rice during the noodle making process.

Vermicelli containing borax will not have the mild sour smell of soaked rice. If vermicelli is left out in the market until the end of the day at high temperature without any sour smell, then it is likely that borax and chemicals have been used in the vermicelli. The use of anti-spoiling chemicals is allowed but must be within the permitted dosage.

Vermicelli that does not use borax and chemicals will have the starchy and rice flour flavor when eaten, just like eating rice. Vermicelli that is bought and left for a while or overnight will turn sour and rancid. Vermicelli that is not rancid after 2-3 days and has no taste when chewed in the mouth is the type that uses too much borax and chemicals. If you test it with turmeric powder, you will see that the vermicelli turns gray.

In addition to the fact that vermicelli is a food that is being warned about being contaminated with borax, the extremely toxic chemical Tinopan (fluorescent) has also been discovered in vermicelli production facilities. Although there are no results of testing vermicelli samples containing this chemical, consumers need to be very careful when choosing to buy vermicelli.

Vermicelli contains borax, the vermicelli is tougher, shinier and smoother. Photo: Internet

According to experts, Tinopan is an industrial chemical used to bleach paper, fabrics, etc. It should absolutely not be used in food. This chemical has a great impact on health and affects the biosynthesis of nutrients in cells, especially protein synthesis. This leads to many disorders in the process of absorption into the body, causing damage to the digestive tract, liver and kidneys, etc.

Note when choosing and preserving vermicelli: Consumers should buy vermicelli at reputable and trustworthy shopping addresses. When using vermicelli, blanch it in boiling water to make the vermicelli strands more delicious and safer. If using dried vermicelli, carefully check the origin, brand, and clearly state the expiration date on the packaging...

According to Dan Tri