10 Ways Instant Noodles Can Kill You [Must Read]


Instant noodles are a fast, cheap and easy to cook food for the man on the go but do you know they can kill you.
Here we take a look at the top 10 reasons why we should avoid these sweet temptations:
1. Nutrient Absorption : Noodles inhibit the absorption of nutrients for the children under 5.
2. Cancer : The ingredient in the instant noodles called “Styrofoam’, is a cancer causing agent.
3. Miscarriage : Women who are Eating instant noodles during their pregnancy causes miscarriage, because it affect the development of a foetus.
4. Junk Food : instant noodles are enriched with full of carbohydrates,but no vitamins, fiber and minerals. This makes the instant noodles considered as a junk food.
5. Sodium : Instant noodles are power packed with high amounts of sodium. Excess consumption of sodium leads to heart disease, stroke, hypertension and kidney damage.
6. MSG : Monosodium Glutamate is used to enhance the flavour of instant noodles. People who are allergic to MSG consume it as part of their diet, then they end up suffering from headaches, facial flushing, pain, burning sensations.
7. Overweight : Eating Noodles is the leading cause of obesity. Noodles contains fat and large amounts of sodium, which causes water retention in the body and surely it leads to overweight, and obesity leads to heart problems.
8. Digestion : Instant noodles are bad for digestive system. Regular consumption of instant noodles causes irregular bowl movements and bloating.
9. Propylene Glycol : The ingredient in the instant noodles called “Propylene Glycol” which has a anti-freeze property. This ingredient is used because it prevents the noodles from drying by retaining moisture. It weakens the immune system of our body. It is easily absorbed by the body and it accumulates in the kidneys, heart and liver. It causes abnormalities and damage to those areas.
10. Metabolism : Regular consumption of instant noodles affect the body’s metabolism, because of the chemical substances like additives, coloring and preservatives inside the noodles.

What Do You Have To Say?

for the past few months now, each time I eat noodles, I just fart anyhow. But since I stopped eating it, no more illegal farting so I want to believe the article

Sorry but this is either deliberate misinformation or you don't have sufficient information on the matter.
I am all for eating healthy and support a good reduction in our intake of junk food. I do not work for a noodle making company but I like a matter to be well discussed without misconceptions.
Now to your points

1. That instant noodles are made from complex carbohydrates and (like rice and bread) take longer to digest, it doesn't mean they inhibit the absorbtion of nutrients. If your under-5 year old eats bread and rice, noodles do no different.

2. Styrofoam in NOT an ingredient in instant noodles. Even for cup noodles (not popular in Nigeria) polystyrene is used not styrofoam. Styrofoam are those tiny foam like pieces used for packing stuff.

3. There is presently no study that backs this up. A pregnant woman is however expected to maintain a holistic diet.

4. A serving of instant noodles is high in carbohydrates and fats but low in vitamins and proteins. Low, not lacking. It is best instant noodles are eaten with say eggs and veggies to offset this shortage.

5. Sodium is present in maggis, salt and half the stuff we load up on here in naija. Moderation is the key.

6. There are people allergic to MSG. There are also people allergic to nuts, milk, eggs and I once read a report of a poor girl allergic to water! The rule of thumb is to stay away from whatever you are allergic too.

7. Obesity is caused by excess fats in the body. Not water retention. That is oedema. Obesity is when your calorie intake exceeds your calorie usage. So exercise and stop blaming noodles or burgers or chips or whatever else you are eating. (Not speaking of you in particular OP. Just generalising)

8. See my first point.

9. Propylene Glycol is not used as a drying agent for noodles (except by criminals!) It is dried by frying - which odly enough has its own health issues. But I still love my chicken drum sticks!!

10. Additives, colouring and preservatives are also present in packaged juice, other processed foods and what not. Like I said initially, it's all about moderation.

Hope this helps
http://en.m.wikipedia.org/wiki/Instant_noodle#Nutritional_value

^^^way to go... moderation is the key

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. Yummy!

Thanks jare @ LewsTherin, you just made my love for indomie to soar!

I feel weak and sleepy after eating it, though.

tonychristopher: 10 Ways Instant Noodles Can Kill You [Must Read]

2. Cancer : The ingredient in the instant noodles called “Styrofoam’, is a cancer causing agent.

lol this is ridiculous. For starters, styrofoam is a polyethylene polymer that is sometimes used in packaging of noodles. It is NOT an ingredient in instant noodles. An example of styrofoam is the fluffy white packaging that is used to insulate your electronics from damage when shipped. It cannot be added as a food ingredient.

The hoax with ramen noodles was that the wax that is used to coat the styrofoam packaging for the noodles are carcinogenic. That is completely false...

1. Waxes are long chain aliphatic hydrocarbons... there have been carcinogenicity tests on waxes since the early 1960s and they do not cause cancer. These waxes are very safe and most people consume them without even noticing. For example, your lip gloss contains waxes, some of the candies you eat contain waxes, the mineral oil laxatives you give babies with constipation are shorter chain aliphatic hydrocarbons.

2. Numerous studies show that humans do not absorb waxes at all.

Please read your posts before putting them up. they are grossly misleading.

davidylan:

lol this is ridiculous. For starters, styrofoam is a polyethylene polymer that is sometimes used in packaging of noodles. It is NOT an ingredient in instant noodles. An example of styrofoam is the fluffy white packaging that is used to insulate your electronics from damage when shipped. It cannot be added as a food ingredient.

The hoax with ramen noodles was that the wax that is used to coat the styrofoam packaging for the noodles are carcinogenic. That is completely false...

1. Waxes are long chain aliphatic hydrocarbons... there have been carcinogenicity tests on waxes since the early 1960s and they do not cause cancer. These waxes are very safe and most people consume them without even noticing. For example, your lip gloss contains waxes, some of the candies you eat contain waxes, the mineral oil laxatives you give babies with constipation are shorter chain aliphatic hydrocarbons.

2. Numerous studies show that humans do not absorb waxes at all.

Please read your posts before putting them up. they are grossly misleading.

YOU DO NOT KNOW ANYTHING AND YOU WONT RESEARCH JUSTY KEEP DECIEVING PEOPLE, PLEASE READ ON

Styrofoam, The Silent Killer


Because polystyrene products are so common, many people assume they are safe, and that a government agency, such as the Food and Drug Administration (FDA), would not allow a health- threatening product to be marketed to the public.[1] But the EPA National Human Adipose Tissue Survey for 1986 identified styrene residues in 100% of all samples of human fat tissue taken in 1982 in the US. Styrene is used to make polystyrene plastic and is a contaminant in all polystyrene foam packages.[2] But the migration of styrene is nothing new. It was first documented in 1972,[3] and then again in 1976.

www.olivegreen.com.sg


beverages has been observed to be as high as 0.025% for a single use. That may seem like a rather low
number, until you work it this way: If you drink water, tea, or coffee from polystyrene cups four times a
day for three years, you may have consumed about one Styrofoam cup-worth of styrene along with your
beverages.
It has been shown that styrene monomer can affect the quality of food products at known migration
levels, and over 50 percent of the migration of residual monomer occurs within twenty-four hours (within
the normal shelf life of many food products).
Styrene migration has been shown to be dependent on a few factors: fats content, acidity, heat, presence
of ethanol and presence of vitamin A.
¾ Fats content: Styrene is soluble in oil and fat. The higher the fats content of the food, the higher
the migration of styrene into the food. Entrees, soups, or beverages that are higher in fat (like
coffee with milk and fried noodles) will suck more of the styrene out of the polystyrene container.
¾ Acidity: Acids raises the styrene migration rate. Studies showed that tea with lemon produced the
most marked change in the weight of the foam cup.
¾ Heat: Studies have found that styrene tends to migrate more quickly when foods or drinks are hot.
However, meat or cheese bought from the supermarket on a clear-plastic-wrapped polystyrene
tray is also readily picking up styrene from the foam container.
¾ Presence of ethanol: Styrene is soluble in ethanol, commonly found in alcoholic beverages. For
instance, red wine will instantly dissolve styrene. A 1985 Cuban study noted migration of styrene
from low and high-density polyethylene into milk, yogurt and alcohol solutions. This means that
ingestion can take place by using polystyrene cups to drink beer, wine and mixed alcoholic drinks.
¾ Presence of Vitamin A: Most interesting is the degradation of food that contains vitamin A
(betacarotene). In packaged foods with the addition of heat (such as microwave temperatures),
vitamin A will decompose and produce m-xylene, toluene, and 2,6-dimethylnaphthalene. Toluene
will aggressively dissolve polystyrene. This renders polystyrene as an unsuitable package for
containing or microwaving products that contain vitamin A.
(ii



The chemicals involved in production of PS foam are among the top 25 toxic air pollutants in terms of the
total amount released into the environment each year. In addition, scientists indicate that 5% of the earth's
ozone layer has already been damaged due to ozone destroying compounds like CFCs. Many
manufacturers label their PS foam containers as "CFC free," but read the fine print. Usually these labels
say the PS foam is no longer made with "fully halogenated" chlorofluorocarbons, which means that the
CFC used previously has likely been replaced with an HCFC, which, though less damaging to the ozone
layer, is still a CFC and an ozone destroyer.
Furthermore, plastic polymers never fully biodegrade. Instead they photo degrade into dust, and in bodies
of water, that dust can absorb other toxins such as polychlorinated biphenyls (PCBs) and the pesticide
DDT, which is still used in developing countries. The toxins are concentrated even more strongly in this
toxic dust, which is consumed by the fish that humans eventually eat.
Since PS foam do not breakdown easily, it creates the problem of ‘white pollution’. PS foam boxes and
cups which are littered in our environment stays in our environment for a long time. They fragment into
small pieces and are both an eyesore and a hazard to wildlife. As reported in The Straits Times recently,
PS foam littering is a serious problem along our coastlines. In the sea, PS foam leach toxins and some
animals, like birds and turtles, mistake them for food causing them to die of malnutrition and suffocation


Halogenated aliphatic hydrocarbons are organic chemicals in which one or more hydrogen atoms has been replaced by a halogen (i.e., fluorinated, chlorinated, brominated or iodized). Aliphatic chemicals do not contain a benzene ring.

The chlorinated aliphatic hydrocarbons are produced by chlorination of hydrocarbons, by the addition of chlorine or hydrogen chloride to unsaturated compounds, by the reaction between hydrogen chloride or chlorinated lime and alcohols, aldehydes or ketones, and exceptionally by chlorination of carbon disulphide or in some other way. In some cases more steps are necessary (e.g., chlorination with subsequent elimination of hydrogen chloride) to obtain the derivative needed, and usually a mixture arises from which the desired substance has to be separated. Brominated aliphatic hydrocarbons are prepared in a similar manner, while for iodized and particularly for fluorinated hydrocarbons, other methods such as electrolytic production of iodoform are preferred.


The neurological effects of some compounds, such as methyl chloride and methyl bromide, as well as other brominated or iodized compounds in this group, are much more severe, particularly when there is repeated or chronic exposure. These central nervous system effects cannot simply be described as depression of the nervous system, since the symptoms can be extreme and include headache, nausea, ataxia, tremors, difficulty in speech, visual disturbances, convulsions, paralysis, delirium, mania or apathy. The effects may be long lasting, with only a very slow recovery, or there may be permanent neurological damage. The effects associated with different chemicals can go by a variety of names such as “methyl chloride encephalopathy” and “chloroprene encephalomyelitis”. The peripheral nerves may also be affected, such as is observed with tetrachloroethane and dichloroacetylene polyneuritis.

Systemic. Harmful effects on the liver, the kidney and other organs are common to virtually all the halogenated aliphatic hydrocarbons, though the extent of damage varies substantially from one member of the group to another. Since the signs of injury do not appear immediately, these effects have sometimes been referred to as delayed effects. The course of acute intoxication has often been described as biphasic: the signs of a reversible effect at an early stage of the intoxication (narcosis) as the first phase, with signs of other systemic injury not becoming apparent until later as the second phase. Other effects, such as cancer, may have extremely long latency periods. It is not always possible, however, to make a sharp distinction between the toxic effects of chronic or repeated exposure and the delayed effects of acute intoxication. There is no simple relation between the intensity of the immediate and the delayed effects of particular halogenated aliphatic hydrocarbons. It is possible to find substances in the group with a rather strong narcotic potency and weak delayed effects, and substances that are very dangerous because they may cause irreversible organ injuries without showing very strong immediate effects. Almost never is only a single organ or system involved; in particular, injury is rarely caused to the liver or kidneys alone, even by compounds which used to be regarded as typically hepatotoxic (e.g., carbon tetrachloride) or nephrotoxic (e.g., methyl bromide).


http://www.ilo.org/oshenc/part-xviii/guide-to-chemicals/item/1050-hydrocarbons-aliphatic-and-halogenated

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WATCH IT AND DONT USE NOODLES AS STAPLE FOOD PLS


Depression of the central nervous system (CNS) is the most outstanding acute effect of many of the halogenated aliphatic hydrocarbons. Inebriation (drunkenness) and excitation passing into narcosis is the typical reaction, and for that reason many of chemicals in this group have been used as anaesthetics or even abused as a recreational drug. The narcotic effect varies: one compound may have very pronounced narcotic effects while another is only weakly narcotic. In severe acute exposure there is always the danger of death from respiratory failure or cardiac arrest, for the halogenated aliphatic hydrocarbons make the heart more susceptible to catecholamines.

The neurological effects of some compounds, such as methyl chloride and methyl bromide, as well as other brominated or iodized compounds in this group, are much more severe, particularly when there is repeated or chronic exposure. These central nervous system effects cannot simply be described as depression of the nervous system, since the symptoms can be extreme and include headache, nausea, ataxia, tremors, difficulty in speech, visual disturbances, convulsions, paralysis, delirium, mania or apathy. The effects may be long lasting, with only a very slow recovery, or there may be permanent neurological damage. The effects associated with different chemicals can go by a variety of names such as “methyl chloride encephalopathy” and “chloroprene encephalomyelitis”. The peripheral nerves may also be affected, such as is observed with tetrachloroethane and dichloroacetylene polyneuritis.

Systemic. Harmful effects on the liver, the kidney and other organs are common to virtually all the halogenated aliphatic hydrocarbons, though the extent of damage varies substantially from one member of the group to another. Since the signs of injury do not appear immediately, these effects have sometimes been referred to as delayed effects. The course of acute intoxication has often been described as biphasic: the signs of a reversible effect at an early stage of the intoxication (narcosis) as the first phase, with signs of other systemic injury not becoming apparent until later as the second phase. Other effects, such as cancer, may have extremely long latency periods. It is not always possible, however, to make a sharp distinction between the toxic effects of chronic or repeated exposure and the delayed effects of acute intoxication. There is no simple relation between the intensity of the immediate and the delayed effects of particular halogenated aliphatic hydrocarbons. It is possible to find substances in the group with a rather strong narcotic potency and weak delayed effects, and substances that are very dangerous because they may cause irreversible organ injuries without showing very strong immediate effects. Almost never is only a single organ or system involved; in particular, injury is rarely caused to the liver or kidneys alone, even by compounds which used to be regarded as typically hepatotoxic (e.g., carbon tetrachloride) or nephrotoxic (e.g., methyl bromide).

The local irritant properties of these substances are particularly pronounced in the case of some of the unsaturated members; surprising differences exist, however, even between very similar compounds (e.g., octafluoroisobutylene is enormously more irritating than the isomeric octafluoro-2-butene). Lung irritation may be a major danger in acute inhalation exposure to some compounds belonging to this group (e.g., allyl chloride), and a few of them are lacrimators (e.g., carbon tetrabromide). High concentrations of vapours or liquid splashes may be dangerous for the eyes in some instances; the injury caused by the most used members, however, recovers spontaneously, and only prolonged exposure of the cornea gives rise to persistent injury. Several of these substances, such as 1,2-dibromoethane and 1,3-dichloropropane, are definitely irritating and injurious to the skin, causing reddening, blistering and necrosis even on brief contact.

tonychristopher:


YOU DO NOT KNOW ANYTHING AND YOU WONT RESEARCH JUSTY KEEP DECIEVING PEOPLE, PLEASE READ ON

Styrofoam, The Silent Killer


Because polystyrene products are so common, many people assume they are safe, and that a government agency, such as the Food and Drug Administration (FDA), would not allow a health- threatening product to be marketed to the public.[1] But the EPA National Human Adipose Tissue Survey for 1986 identified styrene residues in 100% of all samples of human fat tissue taken in 1982 in the US. Styrene is used to make polystyrene plastic and is a contaminant in all polystyrene foam packages.[2] But the migration of styrene is nothing new. It was first documented in 1972,[3] and then again in 1976.

I worked for the company that actually owns the styrofoam trademark - dow chemical company and i currently work as a toxicologist, evaluating the safety of polymers like polystyrene and aromatic substances like styrene. I've had a good 2 years experience understanding the adverse effects of styrene so believe me, i know what i am talking about.

First off... stryene and polystyrene are two completely different things. The polymer has a completely different fate in the body than the monomer. Quick example, you can inhale styrene as a gas, polystyrene on the other hand is a solid material! Polymers are generally not regulated the world over because you cannot ingest, inhale or absorb polymers beyond a certain molecular weight.
Most importantly, while styrene has some of the effects you mentioned, polystyrene is completely inert. You come in contact with polystyrene everyday (see your styrofoam cups, plates, packing materials) and nothing happens to you.

Before you accuse others of knowing nothing, make sure you understand the difference between a monomer and a polymer.

tonychristopher:


WATCH IT AND DONT USE NOODLES AS STAPLE FOOD PLS


Depression of the central nervous system (CNS) is the most outstanding acute effect of many of the halogenated aliphatic hydrocarbons. Inebriation (drunkenness) and excitation passing into narcosis is the typical reaction, and for that reason many of chemicals in this group have been used as anaesthetics or even abused as a recreational drug. The narcotic effect varies: one compound may have very pronounced narcotic effects while another is only weakly narcotic. In severe acute exposure there is always the danger of death from respiratory failure or cardiac arrest, for the halogenated aliphatic hydrocarbons make the heart more susceptible to catecholamines.

The neurological effects of some compounds, such as methyl chloride and methyl bromide, as well as other brominated or iodized compounds in this group, are much more severe, particularly when there is repeated or chronic exposure. These central nervous system effects cannot simply be described as depression of the nervous system, since the symptoms can be extreme and include headache, nausea, ataxia, tremors, difficulty in speech, visual disturbances, convulsions, paralysis, delirium, mania or apathy. The effects may be long lasting, with only a very slow recovery, or there may be permanent neurological damage. The effects associated with different chemicals can go by a variety of names such as “methyl chloride encephalopathy” and “chloroprene encephalomyelitis”. The peripheral nerves may also be affected, such as is observed with tetrachloroethane and dichloroacetylene polyneuritis.

Systemic. Harmful effects on the liver, the kidney and other organs are common to virtually all the halogenated aliphatic hydrocarbons, though the extent of damage varies substantially from one member of the group to another. Since the signs of injury do not appear immediately, these effects have sometimes been referred to as delayed effects. The course of acute intoxication has often been described as biphasic: the signs of a reversible effect at an early stage of the intoxication (narcosis) as the first phase, with signs of other systemic injury not becoming apparent until later as the second phase. Other effects, such as cancer, may have extremely long latency periods. It is not always possible, however, to make a sharp distinction between the toxic effects of chronic or repeated exposure and the delayed effects of acute intoxication. There is no simple relation between the intensity of the immediate and the delayed effects of particular halogenated aliphatic hydrocarbons. It is possible to find substances in the group with a rather strong narcotic potency and weak delayed effects, and substances that are very dangerous because they may cause irreversible organ injuries without showing very strong immediate effects. Almost never is only a single organ or system involved; in particular, injury is rarely caused to the liver or kidneys alone, even by compounds which used to be regarded as typically hepatotoxic (e.g., carbon tetrachloride) or nephrotoxic (e.g., methyl bromide).

The local irritant properties of these substances are particularly pronounced in the case of some of the unsaturated members; surprising differences exist, however, even between very similar compounds (e.g., octafluoroisobutylene is enormously more irritating than the isomeric octafluoro-2-butene). Lung irritation may be a major danger in acute inhalation exposure to some compounds belonging to this group (e.g., allyl chloride), and a few of them are lacrimators (e.g., carbon tetrabromide). High concentrations of vapours or liquid splashes may be dangerous for the eyes in some instances; the injury caused by the most used members, however, recovers spontaneously, and only prolonged exposure of the cornea gives rise to persistent injury. Several of these substances, such as 1,2-dibromoethane and 1,3-dichloropropane, are definitely irritating and injurious to the skin, causing reddening, blistering and necrosis even on brief contact.

these substances are not in noodles. Please stop misleading others.

davidylan:

these substances are not in noodles. Please stop misleading others.

Fella seems determined to proove instant noodles are about the most dangerous food on earth

There are times when well meaning people, due to an inability to understand or a lack if understanding of how chemistry and physics work in the real world, completely miss the point.

An example. I once heard someone argue that cocain and sugar created the same mind-altering effect. This is because the chemical formula for sugar is C12H22O11 and the chemical formula for cocaine is C17H21NO4, .......For all practical purposes, the difference is that sugar is missing the “N”, or nitrogen atom. So give or take an atom of nitrogen and sugar becomes the same as cocain.

That singular nitrogen atom is the difference between an ant and an elephant. For example graphite and diamonds. This is even worse than the sugar-cocain similarity. They are both composed entirely of carbon but just because the carbon atoms are arranged differently, I wear diamonds on my fingers but step on the graphite in my pencil.

This is probably why the OP is mistaking styrofoam for polystyrene and confusing the hydrocarbons in wax with those in narcotic compounds.

davidylan:

these substances are not in noodles. Please stop misleading others.

WHY ARE YOU THIS OSTRICH PLAYING






The Consumers Association of Penang (CAP) calls on consumers to avoid eating instant noodles as it is harmful to health. Studies have shown that high sodium consumption is linked to a variety of diseases such as hypertension, heart disease, stroke and kidney damage.

In 2004 Malaysians consumed 870 million packets of instant noodles but by 2008 it had increased to more than 1,210 million packets. This is an increase of nearly 40 percent during the period of 4 years.
Instant noodle is a highly processed food that lacks nutritive value. It is a junk food. Every single serving of instant noodle is high in carbohydrates, sodium and other food additives, but low on essential elements such as fibre, vitamins and minerals.

According to the Codex Standards (FAO standards) for instant noodles, acid regulators, flavour enhancers, thickeners, humectants, colours, stabilizers, anti-oxidants, emulsifiers, flour treatment agents, preservatives and anti-caking agents are allowed to use in the making of instant noodles.

24 of the 136 listed additives in the Codex Standards are sodium salts. And the use of sodium additives is the main reason why instant noodles are high in sodium. High-sodium foods can cause hypertension, heart disease, stroke, kidney damage and other health problems.

sodium-in-instant-noodlesTests conducted by CAP on 10 samples of instant noodles found three samples to contain sodium above 1,000 mg. The average amount of sodium found in the samples was 830 mg. According to the current US Recommended Dietary Allowance (RDA) of sodium for adults and children over 4 years old is 2,400 mg/day. Consumption of instant noodles can easily cause excessive sodium intake as sodium is commonly used in our other daily foods especially from processed and hawker foods.

Another health concern is the reported leaching of dioxin and other hormone-like substances from the plastic container of the cup noodle. As hot water is added harmful substances could seep into the soup.

One of the major concerns with instant noodle is that it can produce oxidised fat and oil if it is not managed properly during the manufacturing process. This is of concern if the cooking oil is not maintained at the proper temperature or the oil is not changed as often as necessary.

Instant noodles are coated with wax to prevent the noodles from sticking together. This can be seen when hot water is added to the noodles. After some time the wax can be seen floating in the water.

The Codex Standards also allow the use of 10,000 mg/kg of the chemical propylene glycol, an anti-freeze ingredient as humectants (help to retain moisture to prevent noodles from drying) in instant noodles. Propylene glycol is readily absorbed and it accumulates in the heart, liver and kidneys causing abnormalities and damage. The chemical is also capable of weakening the immune system.

Instant noodles and the flavouring soup base also contain high amounts of monosodium glutamate (MSG). It is a flavour enhancer used by instant noodle makers to make their shrimp flavours ”shrimpier” and beef flavours “beefier”. MSG can trigger an allergic reaction in 1 to 2 % of the population. Individuals who are allergic to MSG can get burning sensations, chest and facial flushing or pain and headaches from it.

High sodium consumption is linked to stroke or kidney damage. In Malaysia, there are an estimated 13,000 kidney patients undergoing dialysis. Every year 2,500 people join the ranks of end-stage renal failure patients. Six new cases of stroke occur every hour in Malaysia.

Some of the chemicals found in instant noodles are also capable of causing cancer. For example, dioxin and plasticisers leached from the containers in the presence of hot water. According to the World Health Organisation (WHO) ,at least 30 percent of all cancers could be prevented through simple measures such as adopting a healthy diet. Instant noodles are definitely an unhealthy diet which consumers should avoid.

In view of its unhealthy nature, the Consumers Association of Penang calls on the Ministry of Health to launch a campaign to highlight the dangers of instant noodles, which is a popular food among Malaysians.

For the sake of their health consumers should opt for more wholesome food.

cHEMIST, YOU WON NOBEL PRIZE IN CHEMISTRY, YET YOU DONT KNOW ANYTHING,











This Is What Happens In Your Stomach When You Consume Packaged Ramen Noodles With a Deadly Preservative

Ramen noodles contain Tertiary-butyl hydroquinone (TBHQ), which is a byproduct of the petroleum industry and food additive frequently to preserve cheap processed foods. It is one of those chemicals that is neither digestible or beneficial in any way for your body. A gastrointestinal specialist conducted an experiment with a time lapse video inside the stomach, comparing both fresh and preserved ramen noodles. After two hours of digestion, the results were staggering.



The first-of-its-kind experiment by Dr. Braden Kuo of Massachusetts General Hospital wanted to find out exactly what happens to food in the stomach and digestive tract after consuming ramen noodles.

Thanks to the "smart pill," a camera the size of a multi-vitamin, Dr. Kuo could do his experiment, showing what happens in the gut of someone who ate a package of instant ramen noodles compared to fresh.

Dr. Kuo recorded 32 hours from the pill camera.

"What we're seeing here is a stomach contracting back and forth as it's trying to grind up the ramen noodles," Dr. Kuo says of the beginning of the video.
For comparison, the study volunteers also ate fresh, homemade ramen noodles on a different day.
The video at 20 minutes, and 2 hours, shows a striking difference.
"The most striking thing about our experiment when you looked at a time interval, say in one or two hours, we noticed a processed ramen noodles were less broken down that homemade ramen noodles," noted Dr. Kuo.

This affects nutrient absorption and could theoretically allow preservatives to linger longer periods in the stomach cavity before being transported to the intestines and subsequently eliminated.
What Is TBHQ?

In processed foods, it's sprayed on the food or on its packaging to prevent discoloration and changes to flavor and odor. Others products, such as cosmetics, perfumes, varnishes and lacquers, contain TBHQ to maintain stability.

Small amounts of TBHQ may not kill you (although death has occurred) or even make you feel immediately sick, but it can have a long term effect on your health such as weakening of organs and contributing to the onset of cancers and tumors.

The FDA says that TBHQ must not exceed 0.02 percent of its oil and fat content. Death has occurred from the ingestion of as little as 5 grams. This would be a considerably high dose compared to the amounts found in foods, but it gives us a good indication on the toxicity level of this preservative.

At higher doses, it has some negative health effects on lab animals, such as producing precursors to stomach tumors and damage to DNA. A number of studies have shown that prolonged exposure to high doses of TBHQ may be carcinogenic, especially for stomach tumors.

Ingestion of a single gram (a thirtieth of an ounce) has caused nausea, vomiting, anaphylactic shock, diarrhea, ringing in the ears, delirium, a sense of suffocation, and collapse. Some people have reported having anxiety and night terrors and asthma after ingesting TBHQ. Others have reported having a body rash and swollen lymph nodes.

You can find TBHQ in McDonald’s chicken Mcnuggets across the United States, however Mcdonalds European chicken nuggets do not contain the toxic preservative. This is interesting since both the European Food Safety Authority (EFSA) and the FDA have evaluated TBHQ and determined that it is safe to consume at the concentration allowed in foods. The EFSA considers TBHQ to be non-carcinogenic, so why do they not allow it in chicken mcnuggets?

Other Food Products Containing TBHQ:
Mcdonalds chicken nuggets and french fries
CHEEZ-IT Crackers made by Kelloggs
Butterfinger chocolate and Resee’s Peanut butter cups
Nestle Crunch
Wheat Thins
Microwave popcorn
Pam cooking spray
Aldi products
Keebler Club crackers
Kellogs eggo frozen waffles and many other kellog products
Taco bell beans and some taco shells
Teddy Grahams
Red Barron frozen pizza
Keebler Cookies
TastyKake
Little Debbie
Kellog’s Pop-Tarts
Homestyle Peanut butter cookies
Some forms of soymilk
Different breads cerals and crackers could contain TBHQ
Crisco oil
Some pet foods
Many cosmetic products and baby products
Some hair dyes lipsticks and eyeshadows
Wrigley’s gum
Little Debbies nutty bars and some M&M products
KFC beans and fried chicken

There are many more processed foods not listed above which contain TBHQ. A conclusion that is now quickly reaching vast numbers is that all processed food in general, has far too many problems to be considered safe. Our regulatory agencies are not responsibly catering to the problems and instead of removing these toxins from the food supply, are claiming that safe levels exist. Since when did safe levels exist of any poison entering the body?

LewsTherin:

Fella seems determined to proove instant noodles are about the most dangerous food on earth

There are times when well meaning people, due to an inability to understand or a lack if understanding of how chemistry and physics work in the real world, completely miss the point.

An example. I once heard someone argue that cocain and sugar created the same mind-altering effect. This is because the chemical formula for sugar is C12H22O11 and the chemical formula for cocaine is C17H21NO4, .......For all practical purposes, the difference is that sugar is missing the “N”, or nitrogen atom. So give or take an atom of nitrogen and sugar becomes the same as cocain.

That singular nitrogen atom is the difference between an ant and an elephant. For example graphite and diamonds. This is even worse than the sugar-cocain similarity. They are both composed entirely of carbon but just because the carbon atoms are arranged differently, I wear diamonds on my fingers but step on the graphite in my pencil.

This is probably why the OP is mistaking styrofoam for polystyrene and confusing the hydrocarbons in wax with those in narcotic compounds.

Iro ni joor.i still love my INDOMIE