136 additives, mostly chemicals, are allowed to be added in instant noodles by Codex, the food standards of WHO/FAO. The picture below shows some of those ingredients.
Out of the 136 additives, 24 of them are sodium salts, besides table salt which is also added. That is why instant noodles contain extremely high sodium content. According to CAP tests, just one packet of instant noodles alone can contain about the maximum allowable daily intake of 2,400 mg of sodium. Tests in Hong Kong found sodium levels as high as 5,800 mg per 100 gm of instant noodles (each packet is about 80 gm).
Early this year five farmers in Pendang, Kedah lost RM30,000 when 18 cows died from carbofuran poisoning. The cows were grazing on the rice field which had used the pesticide.
This is in view of the fact that the halal status of the ghee has been withdrawn by the Jabatan Kebangsaan Islam Malaysia (JAKIM) on the grounds that it contains doubtful elements.