Instant noodles are a quick and inexpensive option for a meal, so they are quite popular among the young people. Yet, we are often unaware of their effects on our health.
Dr. Braden Kuo of the General Hospital in Massachusetts analyzed the effects of noodles by watching their effects in the stomach with the help of a small camera.
The video shows a type of noodles, ramen, in the stomach, and after two hours, they remain undigested. This indicates that the digestive system is overloaded and needs to work overtime to process the consumed foods.
Foods that need to be digested longer affect the absorption of nutrients. In the case of noodles, this means that the additives and toxins, such as the preservative tertiary butyl hydroquinone, remain in the system.
This toxin is a byproduct of the petroleum industry TBHQ, and is an artificial, synthetic chemical with antioxidant properties and extends the life of processed foods.
This ingredient is also found in numerous processed foods, such as McDonald’s chicken nuggets, Reese’s peanut butter cups, Teddy Grahams, etc., and it is also added to cosmetics, perfumes, lacquers, pesticide products, and varnishes, in order to stabilize them and lower the evaporation.
According to the Joint FAO/WHO Expert Committee on Food Additives, the only time TBHQ is safe for intake is at the level of 0-0.5 mg/kg of the human’s weight.
Yet, the Codex commission reported that 100-400 mg/kg is allowable, but you should carefully choose the food that it is added to.
However, it would be best to avoid it completely or have little of it. A Consumer’s Dictionary of Food Additives reported that 1 gram of the toxicant leads to collapse, nausea, vomiting, delirium, tinnitus, and a sense of suffocation.
The animal studies conducted by EWG revealed that the low doses of TBHQ result in liver issues and biochemical changes, and the high doses cause reproductive effects and positive mutation.
Furthermore, the Journal of Nutrition published a study that showed that women who consumed noodles are at an increased risk of metabolic syndrome.
Namely, women who ate instant noodles more than two times per week had a 68% higher risk for a metabolic syndrome (central obesity, increased triglycerides, high blood sugar, high blood pressure, and low HDL cholesterol).
Prevent Disease reported that dried noodle block contains palm oil, wheat, and salt, as well as flavoring powder, which is rich in salt, seasoning, sugar, and monosodium glutamate.
In June 2012, the KFDA discovered that 6 brands of noodles (Nong Shim Company Ltd) contained a carcinogenic substance known as Benzopyrene.
This excitotoxin overexcites the nerve cells and might cause a brain dysfunction, Alzheimer’s diseases, learning disabilities, Lou Gehrig’s disease, etc.
Moreover, MSG also leads to obesity and contains glutamic acid, which negatively affects the brain, eyes, pancreas, nervous system, and other organs.
If you occasionally eat a package of instant noodles, it won’t kill you, but their regular intake will undoubtedly cause health issues.
Instant noodles are low in nutrients and fiber, and high in sugar, fructose, artificial ingredients, and refined carbs. The consumption of processed foods leads to chronic inflammation and insulin resistance, various serious diseases, overeating, and addictions.
You need to limit their intake and focus on healthier dietary choices, such as fresh fruits and vegetables.