Instant noodles is a food item that has always been under a lot of speculation. When I was a little girl, my mother and a number of teachers constantly warned me that instant noodles could lead to bowel troubles, obesity — and even make you dumb. But.. is it true?
It’s convenient, cheap and best served hot, so how could the pre-cooked dried noodles packed with flavouring powder and seasoning oil be harmful? Let’s find out.
Since they are high in fat, salt, calories, and fully processed — instant noodles a.k.a. ramen or maggie mee (a staple food for college kids and other young adults, as well as for people in certain cultures) may increase people’s risk of metabolic changes linked to heart disease and stroke.
It may also lead to increased blood sugar and blood pressure levels, causing a higher risk of diabetes. The culprit? Wax coating. A substance found in ramen called Tertiary-butyl hydroquinone (TBHQ), byproduct of the petroleum industry used to preserve cheap processed foods.
You know when you pour hot water on the noodles, and when you drain the water, you can see that the water has turned murky/oily? That’s the thing that will jeopardise your health the most — well, on top of the MSG-powered flavour sachets that makes them so irresistible.
However, this doesn’t mean that every single person is going to respond the same way. The piece to keep in mind is that it’s not a healthy product, and it is a processed food. Just don’t eat it every day, and remember to control your portion intake.
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