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IPFS

What's really in instant noodles?

Written by Subject: Food

Instant noodles are one of the kids favorite foods and your rescue meal plan when there's nothing available that you can cook in no time, but since these instant noodles are made to bear a longer shelf life, they are highly processed!

Using a pill sized camera, Dr. Kuo took us inside a stomach and digestive tract to show what happens after you eat ramen noodles. The results showed that even after 4 hours, the noodles are intact.

The main preservative in Instant noodles is Tertiary-butyl hydroquinone (TBHQ). According to FDA it can cause sickness, weaken organs if eaten in routine over a long period of time and increase the risk of tumors and cancers.

TBHQ is used in perfumes, too and cheap processed foods, such as microwave popcorn, poptarts etc. Apart from TBHQ, Propylene Glycol is used in Instant noodles to maintain their texture even when cooked in hot water. The same product is used in tobacco industry.

Apart from many synthetic chemicals, Corn Syrup, Palm Oil and Monosodium Glutamate (MSG) are other ingredients that come with their own side-effects which I would need whole separate post to write about.

The above reasons are enough to keep your kitchen slabs uncluttered from instant noodles. Do not feed ill-health to your loved ones.

If you have some noodle lovers at your home, go for fresh homemade ramen noodles instead of the instant variety!

Much love,

Niko


www.universityofreason.com/a/29887/KWADzukm