Ingredients found in Instant Noodles are Toxic and Causes Cancer
If we look at the composition of instant noodles, it becomes clear where the danger comes from. They are high in fat, high in salt, high in calories, and they’re fully processed. Instant noodles also contain tertiary-butyl hydroquinone (TBHQ), which is a chemical preservative that comes from the petroleum industry. Tertiary-butyl hydroquinone (TBHQ) is a preservative that can be found in instant noodles and has been a source of many health discussions.
TBHQ is used to extend the shelf life of oily and fatty foods, so it can often be found in fast food. It’s also used in varnishes, cosmetics and perfumes. TBHQ is highly toxic BUT have been approved for use in the food industry. A number of studies have shown that prolonged exposure to high doses of TBHQ is carcinogenic.
Small doses of TBHQ have been approved for consumption by the FDA in the US. The FDA has set the limit of up to 0.02% of the total oils in food to be TBHQ. If you consumed 1 gram of TBHQ, this would very likely cause an adverse reaction, and 5 grams could be lethal.
Nobody is really sure what the safe limit is, but its not a good idea to have TBHQ lingering in your gut.
Another potentially toxic substance that is found in instant noodles is monosodium glutamate or MSG. This is a chemical called excitotoxin that overexcites your nerve cells. The Experimental and Clinical Sciences journal reported that “MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs” The journal also adds that “in conclusion we would like to state that although MSG has proven its value as an enhancer of flavour, different studies have hinted at possible toxic effects related to this popular food-additive”.
Instant Ramen Noodles Don’t Break Down After Hours of Digestion
In another study, scientists put a little, pill-sized camera inside the stomach of a person who just ate instant Ramen noodles. This enabled them to follow the digestive process and observe what happens once the quick meal reaches the stomach.
The results were disheartening for all instant noodle lovers. It appears that the body has great difficulty breaking these noodles down.
Here is a video showing what happens when you eat instant noodles
After two hours, the meal was still more or less intact, which is very unusual. For comparison, when the participant ate homemade noodles, these digested much quicker, so after two hours there was hardly anything left to see in the stomach.
This small study was conducted by Dr. Braden Kuo of Massachusetts General Hospital, and was the first experiment of its kind. Dr. Kuo points out that his experiment doesn’t show instant noodles are necessarily harmful for you.
The sample was too small, and further research is needed to establish the effects the slow digestive process has on the gastro-intestinal tract and your body as a whole. Dr. Kuo even admits still eating instant Ramen noodles himself, but he does it in moderation.
Instant noodles have become a staple food for many people around the world, particularly for those who are on the go or have limited time to prepare meals. However, recent studies have linked the consumption of instant noodles to an increased risk of cancer.
Instant noodles are made from wheat flour and are typically high in sodium, preservatives, and artificial flavors. These ingredients can have negative effects on the body, particularly when consumed in high amounts. One of the main concerns with instant noodles is their high sodium content, which can increase the risk of hypertension and heart disease. Additionally, the preservatives and artificial flavors used in instant noodles have been linked to cancer.
One study conducted in South Korea found that those who consumed instant noodles at least twice a week had a 68% higher risk of developing stomach cancer compared to those who did not consume instant noodles. Another study conducted in China found that regular consumption of instant noodles was associated with an increased risk of esophageal cancer.
The reason for this link between instant noodles and cancer is not entirely clear, but it is thought that the high temperature at which instant noodles are cooked, as well as the preservatives and artificial flavors used in the noodles, may play a role. Additionally, the high sodium content of instant noodles can damage the lining of the stomach and increase the risk of cancer.
It is important to note that these studies do not prove that instant noodles cause cancer, but they do suggest that consuming them regularly may increase the risk. Therefore, it is important to be mindful of the amount of instant noodles consumed and to limit their consumption as much as possible.
There are also healthier alternatives to instant noodles available, such as whole wheat noodles or rice noodles. These options are made from natural ingredients and are typically lower in sodium and preservatives. Additionally, they can be easily incorporated into a variety of dishes, making them a great alternative to instant noodles.
In conclusion, the consumption of instant noodles has been linked to an increased risk of cancer. However, this link is not clear cut and needs further research. But it is important to be mindful of the amount of instant noodles consumed and to limit their consumption as much as possible. Instead, opt for healthier alternatives such as whole wheat noodles or rice noodles. Eating a balanced diet that includes a variety of fruits and vegetables, as well as lean proteins, is the best way to reduce the risk of cancer and maintain good health.