Our days are busy, filled with a long list of things to do. So when lunch or dinner time rolls around, there is hardly any energy left to prepare something healthy and nutritious. Plus, it’s so easy to reach and grab something that is quick and easy like instant noodles. All you do is add hot water, wait two to three minutes and you got something fairly yummy to eat. Instant noodles are not only convenient but also cheap. A study published in The Journal of Nutrition is warning consumers of the dangers this staple does to your overall health.Instant noodles have a long shelf life, therefore, they are packed in preservatives. Tertiary-butyl hydroquinone (TBHQ), a petroleum byproduct is part of the ingredients used to make the noodles stay fresh. Although used in small amounts, you are increasing your intake the more you eat this product.
Eating instant noodles two or more times a week have a higher risk of metabolic syndrome in women. Metabolic syndrome is associated with abnormal cholesterol, high blood pressure, excess abdominal fat, and high blood sugar. Consequently, increasing the risk of diabetes, stroke, and heart disease.
Part of what makes instant noodles so yummy is the high amounts of sodium used to make it taste so yummy. This can lead to kidney damage, heart disease, and other issues.
Instant noodles absorb nutrients during digestion, particularly for children under five years of age.
You may be leading an active lifestyle but it is counterintuitive if you are consuming instant noodles more than two to three times a week.
Pregnant women who consume instant noodles are at higher risks of miscarriage.
Instant noodles are made from refine, bleached wheat flour. This is a highly processes staple with no nutritional value but high in carbs.
Instant noodles are packed with sugar, salt, syrup, edible vegetable oil, and flavouring. These ingredients are common in other junk foods that lead to overweight and obesity.
The styrofoam containers the noodles come in are made from Bisphenol A (BPA), a toxic synthetic that has been found to have health effects like prostate and breast cancer, developmental problems and attention deficit hyperactivity disorder.
It is not clear what exact chemical in instant noodles is the culprit but hair loss is also a consequence of eating instant noodles a lot.
Monosodium Glutamate has been sold as a flavour enhancer. It can be found in just about everything like crackers, Chinese food, salad dressings, and canned soups. Many people are actually allergic to MSG with symptoms varying from headaches, flushing face, and indigestion. Research suggests it may be linked to Alzheimer’s disease, Parkinson’s disease, and Lou Gehrig’s disease.
Bloating is a common side effect from eating too much instant noodles during the week.
A tiny camera followed the noodles during digestion. Within two hours, the homemade noodles are broken down in the digestive system.
In contrast, the instant noodles shape and colour are more or less the same. Researchers believe this is due in part to the presence of TBHQ.
Propylene Glycolis is a synthetic compound usually found in shampoos and conditioners. It also happens to be found in instant noodles. The body absorbs Propylene Glycol when digested, weakening the immune system and damaging the liver, kidneys, and heart in the process.
