The Noodles That Cause Chronic Inflammation, Weight Gain, Alzheimer’s and Parkinson’s Disease!

Having a hectic lifestyle leads to the consumption of fast and easily prepared foods. Up to now we all know how damaging processed fast food can be and because of that we all somehow turn to noodles believing that they are healthier.

Regarding this issue Dr. B. Kuo at the Massachusetts General Hospital carried out an experiment with a pill-sized camera. By using this method he wanted to find out the effects of instant noodles inside the stomach and the digestive tracts. The results were disturbing. The noodles did not have in their content any nutrients, but they had numerous additives such as TBHQ (toxic preservative tertiary butyl hydroquinone) which impedes the nutrient absorption in the body.

This additive remaining in the digestive system can lead to numerous adverse effects. As a matter of fact, it is a byproduct of the petroleum industry which is a synthetic chemical with unnatural antioxidant properties. Furthermore, it impedes fats and oils oxidation thus prolonging the shelf life of processed foods.

Unfortunately, this additive is used in other popular processed foods as well. Those foods are: Teddy Grahams, Taco Bell beans, Red Baron frozen pizza, Reese’s peanut butter cups, McDonald’s chicken nuggets, Kellogg’s CHEEZ-IT crackers, Wheat Thins crackers and much more. Likewise, it is utilized in numerous varnishes, perfumes, cosmetics, lacquers, and pesticides.

TBHQ has been determined safe for consumption at levels of 0 to 0.5 mg\kg of the body weight, at the Joint FAO\WHO Expert Committee on Food Additive’s 19th and 21st meetings. The Codex commission has set the maximum limits to 100-400 mg\kg based on which food it is added to. FDA states that the additive mustn’t exceed 0.02% of it fat and oil content.

A Consumer’s Dictionary of Food additives claims that TBHQ can lead to nausea, collapse, delirium, vomiting, tinnitus, and a feeling of suffocation.

On the other hand, The EWG (Environmental Working Group) based on studies where the subjects were animals; claims that long exposure to this compound can cause reproductive issues, biochemical changes, liver issues, and positive results of mutation from In-vitro tests in the mammalian cells.

The Journal of Nutrition’s study has found out that women who eat these noodles are at higher risk of metabolic syndrome. The ones who eat them two times a week are at 68% higher risk of this syndrome, which includes central obesity, high blood pressure, low levels of HDL cholesterol, and increased fasting triglycerides. Having more than 3 symptoms increases the risk of diabetes and heart diseases.

Individuals who consume these instant noodles had lowered intake of nutrients, like potassium, niacin, iron, calcium, vitamin C, vitamin A, phosphorus, and protein when compared to individuals who ate ordinary noodles.

Let us not forget the content of noodles: monosodium glutamate, wheat flour, palm oil, salt, sugar, and seasoning. Monosodium glutamate is an excite toxin that overexcites the nerve cells causing brain damage, dysfunction, thereby triggering learning disabilities like Alzheimer’s, Parkinson’s disease, Lou Gehrig’s disease, and many more.

Further on, KFDA (Korea Food and Drug Administration) in 2012 found out in six noodle brands a cancer-causing compound called Benzopyrene as a result of the content of monosodium glutamate. These noodle brands belonged to the Nong Shim Company Ltd. Likewise, MSG causes weight gain already confirmed by performed studies on mice, because of that avoid it.

We can conclude that consuming instant noodles can lead to various health concerns such as weight gain, chronic disease, serious ailments, insulin resistance, and chronic inflammation. They are abundant with artificial substances, refined carbohydrates, sugar and fructose, and low in fiber and nutrients.

Therefore, we sincerely advise you not to consume any kind of processed foods, but turn to healthy foods so that you can prevent health issues and boost your health.