Instant “ramen” noodles are a massively popular staple – especially in the collegiate population.
While genuine ramen noodles made from flour and without additives are not cause for serious concern, the cheap instant noodles are a total
additive-fest. People who live on campus and find it hard to budget their money often end up surviving on instant noodles several days a week.
In Asia, the popularity and convenience of instant noodles is even bigger; it’s a quick, cheap, and easy to way to ease your hunger –
but how do instant noodles affect your health?
#1 Instant Noodles Are Extremely High In Sodium
Instant noodles are extremely high in sodium –one packet containing 1875mg – more than the entire RDA of 1500mg. Sodium is one of the
leading causes of both hypertension (high blood pressure) and kidney dysfunction. How? Sodium causes a build-up of fluid in the body, raising
blood pressure which destroys the delicate vessels that supply the kidneys with blood. This is the reason why people with kidney problems are strongly advised to avoid preserved food items and too much salt in their diet.
#2 Instant Noodles Are Loaded With MSG
MSG is a specific kind of sodium found in most preserved food items like instant noodles and canned food. MSG intake has been linked to an
increased risk for cancer and hypersensitivity reactions like migraines, flushing, and chest pain.
While the FDA has officially labeled MSG as generally safe, it remains a highly controversial ingredient. Because of these reports of
hypersensitivity and a potential risk for cancer, they require all food items to list MSG as an ingredient if it was used in any way to make the
product.
#3 Preservatives Affect Nutrition Absorption In The Body because instant noodles have extremely high levels of preservatives, they can
also affect the way our bodies absorb nutrients. The stomach
and intestines are where nutrition absorption takes place and are home to good bacteria that aids in digestion. Preservatives harm these good bacteria, lowering their numbers (and increasing the number of bad bacteria!) and affecting our
bodies’ ability to absorb nutrients from food.
This can cause problems like nutrient deficiency and long-term absorption problems.
#4 Instant Noodles Contain Antifreeze
Yes, they really do. While instant noodles have your typical preservatives like MSG, they also
have lesser known ingredients that will have you raising your eyebrow. Propylene glycol – a colorless liquid – is a popular antifreeze because
of its ability to absorb water. It also happens to be used to preserve the texture of instant noodles as well, prolonging their shelf life. A 2004 study also linked propylene glycol in take with an increased risk for liver cancer.
#5 Instant Noodles Have Been Linked With Plasticizer Contamination Plasticizers are additives that increase the flexibility of non-food items. However, back in
2011 and 2012, Chinese instant noodles (including certain brains that are exported to th US) were found to be contaminated with toxic levels of plasticizers. When this substance is
ingested, it damages the digestive tract and increases a person’s risk for gastrointestinal and hepatic cancer.
#6 Instant Noodles Often Contain A Cocktail Of Unhealthy Ingredients.
Instant noodles and their packet sauces commonly contain canola oil, corn syrup and Tertiary Butylhydroquinone (TBHQ) – a highly
controversial preservative that is also added to perfumes, lacquers, and biodiesel!
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