WARNING! After Reading This.. You'll Never Eat Noodles Ever Again!

Instant noodles are a popular go-to lunch or dinner for those who are strapped for time (or cash), like college students. While you probably don’t consider them a health food, you may think they’re not that bad, or, at least, not as bad as eating a burger and fries or a fast-food burrito.
Ramen Noodles Don’t Break Down After Hours of Digestion

For starters, it could be putting a strain on your digestive system, which is forced to work for hours to break down this highly processed food (ironically, most processed food is so devoid of fiber that it gets broken down very quickly, interfering with your blood sugar levels and insulin release).

When food remains in your digestive tract for such a long time, it will also impact nutrient absorption, but, in the case of processed ramen noodles, there isn’t much nutrition to be had. Instead, there is a long list of additives, including the toxic preservative tertiary-butyl hydroquinone (TBHQ).

Five Grams of Noodle Preservative, TBHQ, Is Lethal

TBHQ, a byproduct of the petroleum industry, is often listed as an “antioxidant,” but it’s important to realize it is asynthetic chemical with antioxidant properties – not a natural antioxidant. The chemical prevents oxidation of fats and oils, thereby extending the shelf life of processed foods.

But you can also find it in varnishes, lacquers, and pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

Exposure to just one gram of TBHQ can cause:

• Nausea and vomiting
• Ringing in the ears (tinnitus)
• Delirium
• Sense of suffocation
• Collapse

While TBHQ is not suspected to be a persistent toxicant, meaning your body is probably able to eliminate it so that it does not bioaccumulate, if you eat instant noodles your body might be getting prolonged exposures.

Eating Instant Noodles Linked to Metabolic Syndrome

If you’re still considering ramen noodles for lunch, you should know that women who consumed more instant noodles had a significantly greater risk of metabolic syndrome than those who ate less, regardless of their overall diet or exercise habits.

Women who ate instant noodles more than twice a week were 68 percent more likely to have metabolic syndrome — a group of symptoms such as central obesity, elevated blood pressure, elevated fasting blood sugar, elevated fasting triglycerides, and low levels of HDL cholesterol.

Having three or more of the symptoms increases your risk of developing diabetes and cardiovascular disease. Past research also analyzed that eating instant noodles contributes little value to a healthy diet.

What Else Is in a Package of Instant Noodles?

Aside from a lot of sodium and the preservative TBHQ, what else is found in a typical serving of instant noodles?

The dried noodle block was originally created by flash frying cooked noodles. The main ingredients of the dried noodle are wheat flour, palm oil, and salt. Common ingredients of the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.

The monosodium glutamate (MSG) in instant noodles is reason enough to avoid them. MSG is an excitotoxin, which means it overexcites your nerve cells to the point of damage or death, causing brain dysfunction and damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease, and more.

Return to Whole, Living Foods for Optimal Health

Occasionally eating a package of instant noodles clearly won’t kill you, but when you make a habit of substituting convenience foods for real food, it’s only a matter of time before health problems will likely develop. Instant noodles are a prime example of the types of processed foods you want to avoid as much as possible, as they are virtually guaranteed to make you sick and fat if you indulge too much (and “too much” may be as little as a couple of times a week).

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