Instant noodles are one of the world’s most popular foods. It’s been estimated that about 95 billion servings of instant noodles are eaten around the world each year.
That’s a heck of a lot of noodles but if you’ve ever had instant noodles, its popularity really shouldn’t come as much as a surprise. They’re cheap, they have an incredibly long shelf life, they’re easy to make, and they are delicious, with so many different flavours available.
But while you can get your calorie fix from instant noodles, they aren’t exactly very nutritious. Many people consider instant noodles to be “junk food” because it’s low in protein, fiber, vitamins, and minerals, but high in carbohydrates and unhealthy saturated fat. And unfortunately, it gets far worse than that…
Apparently, these noodles can increase the risk of heart disease and stroke because they contain Tertiary-butyl hydroquinone (TBHQ). TBHQ is a byproduct of the petroleum industry and it’s used as a food additive to preserve cheap processed foods.
When an experiment at the Harvard School of Public Health was conducted to see the impact of consuming instant noodles, it was found that people who consume the food regularly have an increased risk of developing “metabolic syndrome.” This happened regardless if the person exercised or ate an otherwise balanced diet.
People with metabolic syndrome have health problems such as:
High blood pressure
High blood sugar
Increased risk of heart disease, stroke, and diabetes
Dr. Hyun Shin, co-author of the study, did add this: “That doesn’t mean that every single person is going to respond the same way, but the piece to keep in mind is that it’s not a healthy product, and it is a processed food.” In June 2012 ,the Korea Food and Drug Administration (KFDA) found a cancer-causing substance known as Benzopyrene in six brands of noodles made by Nong Shim.
Culled from Metaspoon
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