Instant noodles are everyone’s favorite. They are easy to prepare and rather delicious when garnished with the ideal toppings.
Kids love their occasional noodle treats. Parents who work full time often find it convenient to cook their kids a tasty bowl of noodles for dinner, and often for themselves one, too.
While a steaming bowl of chicken soup is a favorite home remedy during flu season, hot soupy noodles have also gotten popularity as a comfort food throughout sick spells.
They are the ideal midnight snack and the best lunchbox option for kids. The appeal of instant noodles in unlimited.
Instant noodles boast another benefit– they are easy on the pocket. No surprise they are the ultimate go-to food for every college student strapped for money.
Their inexpensiveness is also a significant reason for their high usage rate. It is common practice in numerous homes to buy at least 4 or 5 packs of instant noodles when grocery shopping.
Individuals in China, Indonesia and Japan are the greatest consumers of instant noodles in the world, according to a 2015 estimation published by the World Instant Noodles Association.
The common understanding about instant noodles is that they aren’t healthy, but they aren’t exceedingly harmful either.
Nevertheless, in reality, they are far worse.
Instant noodles are without any nutritional worth. Every element of their production, from their standard composition to the procedures required to preserve them, packs a major health risk aspect for consumers.
Contrary to common belief, topping your instant noodles with veggies may improve their dietary value, however it does not counter their negative health results and miraculously turn them into a health food.
Here Are Some Reasons Why Instant Noodles Are Dangerous To Your Health
Contain Harmful Preservatives
Butylated hydroxyanisole (BHA) and t-butylhydroquinone (TBHQ) are the primary preservatives added to instant noodles to prevent rancidness and keep them usable longer.
BHA doubles and TBHQ triples the shelf life of instant noodles, according to a 2006 research study released in the Journal of the American Oil Chemist’s Society.
Although the United States Food and Drug Administration (FDA) authorizes the usage of moderate levels of TBHQ, long-term continuous exposure to this preservative may prove carcinogenic, according to a 2005 research study published in Drug Metabolism and Disposition.
According to the American Cancer Society, BHA is “reasonably anticipated” as being a human carcinogen.
The European Mission includes BHA in a list of chemicals with possible endocrine-disrupting effects. The endocrine system is responsible for the production and regulation of hormones, a disruption which is most likely to cause a number of negative developmental, immune, neurological and reproductive effects.
Don’t Digest Quickly
This is far more damaging than it sounds.
Researchers at Massachusetts General Hospital used a small video camera to observe the impacts of noodles on the gastrointestinal system over 32 hours.
The video revealed the stomach working hard, contracting back and forth, to break down the noodles. The noodles stayed undigested for a very long time and badly strained the digestion system.
Furthermore, the retention of instant noodles in the digestive tract for so long means you get overexposed to the hazardous chemicals and preservatives, such as TBHQ and BHA, discovered in the noodles, which can show carcinogenic.
Long-term exposure to TBHQ can likewise trigger asthma, anxiety and diarrhea in some people. It can also negatively impact the liver and the reproductive organs.
Increases The Risk of Heart Problem
“Metabolic syndrome” is defined as a group of signs that increases a person’s possibilities of contracting heart problem, having a stroke and developing diabetes.
These symptoms include hypertension, high cholesterol, high triglyceride level, high blood sugar level and increased stomach fat.
Women who consumed noodles 2 or 3 times a week reported an increased frequency of metabolic syndrome, according to a 2014 study published in the Journal of Nutrition.
Additionally, deep-frying is a step in the production procedure of many instant noodles. This additionally saturates the noodles with excess fat from the oil, making it a greater danger factor for cardiovascular disease.
Noodles that are air-dried skip the deep-frying, making them a comparatively much healthier option.
High In Saturated Fats
While eating any type of fat exceedingly increases your threat of obesity, hydrogenated fats are especially dangerous as they increase your low-density lipoprotein (LDL, or the “bad” cholesterol) level and increase the risk of heart disease.
The World Health Organization advises preventing dietary hydrogenated fats.
LDL cholesterol levels, insulin sensitivity and abdominal fat levels improved in subjects who changed from saturated fats to polyunsaturated fats, according to a 2002 research study released in Diabetologia.
Relying on the manufacturing procedure, the amount of saturated fat discovered in various brands of instant noodles may vary.
Instant noodles fried in palm oil, lard or butter before product packaging are likely to have a higher saturated-fat content. Some instant noodles’ spices may likewise contain oils high in saturated fats.
Check the nutrition label to discover the precise quantity of hydrogenated fats in your favorite brand of instant noodles and evaluate the health danger precisely.
High in Salt
Sodium-rich salt is the vital taste-enhancer. Nevertheless, too much of it is really unsafe to your health.
Compared with moderate intake, high dietary sodium consumption was recognized as a major factor in high death rates in 23 case studies and 274,683 randomized control trials, according to a 2014 research study released in the American Journal of Hypertension.
Instant noodles are rich in salt, and therefore, rich in sodium.
Excess sodium has actually been related to high blood pressure (hypertension) and, in turn, heart disease, heart failure and strokes.
Patients with high blood pressure who consumed a special diet (rich in fruits, vegetables and low-fat dairy products with low levels of dietary salt) experienced considerably reduced high blood pressure levels, according to a 2001 research study published in The American Journal of New Medicine.
Made From Refined Flour
Instant noodles are made from white flour.
The nutrient-rich parts of a wheat kernel are the germ and the bran. These are both removed during the production of refined flour, and all that remains is nutrient-devoid carbs in the form of starch.
Carbohydrates increase the blood sugar levels in your body, thereby increasing the danger of diabetes.
High intake of instant noodles can likewise increase the risk of excess sugar in the bloodstream. Your body gradually converts excess sugar into fat and stores it away for later use. This induces obesity– another threat aspect for heart disease.
May Contain Harmful Toxins
A lot of instant noodles are fried during the production process.
When the oil used for frying these noodles isn’t often changed or correctly maintained, oxidizing representatives accumulate in the oil.
Gradually, these oxidizing agents draw in toxins that are transferred to the packaged product along with the spoiled oil and fat.
Food poisoning has broken out in Japan in the past due to the existence of degraded oil and fat in instant noodles, causing diarrhea, abdominal pain, headaches and nausea, according to a 2006 study published in Food and Chemical Toxicology.
Safe production techniques of instant noodles are still a valid issue.
The World Instant Noodles Association has, since then, defined and promoted stringent production standards to decrease the threat of contamination and food poisoning by instant noodles.
May Contain Monosodium Glutamate (MSG).
This is not true for all brands of instant noodles, however some use MSG as a component in flavor packets that accompany instant noodles.
MSG is a flavor enhancer, especially popular in Chinese, Japanese and Korean cuisines.
Health and nutrition data of 10,095 healthy Chinese adults correlating to the period of 1991-2006 gathered from the China Health and Nutrition Survey connected high MSG usage over the years to excess weight gain.
Although the FDA has labeled MSG a safe additive, its harmful impacts are still disputed.
Since the 1960s, individuals who frequently consumed MSG-rich Asian cuisine reported severe headaches, mouth and neck numbness, chest pain and extreme sweating and flushing episodes. This group of symptoms eventually came to be known as the “Chinese Restaurant Syndrome.