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Because it is "convenient", it can be said that it is a must-have food for most students. Because noodles are convenient, time-saving and economical, they have become Become an ideal fast food for consumers.
I was too lazy to buy instant noodles for breakfast in the morning, but I was hungry before going to bed at night. But instant noodles are dangerous and it’s best to eat them sparingly. Let's take a look at its "structure". At present, there are more than 300 kinds of food additives, which serve various functions such as coloring, bleaching, regulating appetite, preventing oxidation, extending shelf life, etc. These additives can be used according to regulations. It is not a big problem for us to eat a few meals occasionally, but it is difficult to ensure good health.
Here is a brief list of several additives in instant noodles:
One pack of instant noodles contains 6 grams of salt, and our daily salt intake is about 8 grams, so instant noodles contain salt. The amount is obviously too high. Eating too much salt can easily lead to high blood pressure and damage the kidneys.
Phosphate can improve the taste of instant noodles. However, if the human body absorbs too much phosphorus, the calcium in the body cannot be fully utilized, which can easily cause fractures, tooth loss, and bone deformation.
Grease and instant noodles are all fried. After frying, the moisture in the noodles can be reduced and the shelf life can be extended. However, these oils become "oxidized lipids" after oxidation. They accumulate in blood vessels or other organs, accelerate human aging, and cause arteriosclerosis, which can easily lead to cerebral hemorrhage, heart disease, kidney disease, etc.
Antioxidants. From the moment instant noodles are made to the hands of consumers, it can take as short as one or two months or as long as one or two years. The antioxidants and other chemicals added to them have slowly deteriorated. It is totally harmful to people. Eating instant noodles for a long time will cause harm. (1) Incomplete nutrition. The main ingredients of instant noodles are flour and oil. In addition, there are some MSG, salt, oil, chili powder, etc. in the seasoning package. Some so-called "delicious and visible" instant noodles are added with small packets of dried vegetable particles or a very small amount of fine minced meat. It does not fully contain the seven necessary nutrients for the human body, including protein, fat, carbohydrates, minerals, vitamins, water and fiber. After instant noodles are fried, the originally rich vitamin B is completely destroyed. Instant noodles can basically only provide the calories needed for human activities. Since instant noodles only have staple foods and no dishes, if you want to be full, you often need to increase the amount of food you eat. The result is excess carbohydrate and fat intake. Therefore, frequent consumption of instant noodles will inevitably lead to long-term excessive intake of fat and calories, leading to obesity and promoting the occurrence of obesity-related diseases such as heart disease, diabetes, hyperlipidemia, and hypertension. At the same time, due to the long-term lack of other nutrients, it will cause malnutrition in the human body, which will lead to a series of other diseases such as dizziness, fatigue, weight loss, heart palpitations, lack of energy, etc. In severe cases, weight loss and muscle atrophy may occur. The consequences of nutritional deficiencies are very serious. According to a survey by relevant nutritionists, 60% of people who eat instant noodles for a long time are malnourished, 54% suffer from iron deficiency anemia, 23% suffer from riboflavin deficiency, and 16% Zinc deficiency, 2% of people suffer from various eye diseases due to lack of vitamin A. (2) Lipid peroxide is harmful to health. Antioxidants are generally added to the oil in instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, and cannot completely and effectively prevent rancidity. When oily food goes rancid, it will destroy nutrients, produce peroxide lipids, and smell bad. After long-term excess lipid peroxide enters the human body, it will have a certain destructive effect on the body's important enzyme systems and promote premature aging. Therefore, instant noodles are not suitable for long-term consumption as the main meal.
It is best to pour out the noodle soup after rinsing instant noodles, and then add water or soup to reduce salt and other harmful substances. It’s best not to put all the condiments in, just half. It is not a big deal for normal adults to eat 1 to 2 packs a week, but instant noodles are only suitable for emergencies and should be eaten once a day at most, not every day.
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The dangers of instant noodles
Canned instant noodles are the "subjugated food" that destroys the Japanese body and culture
I The first reason why canned instant noodles are called "food for subjugation" is from the perspective of nutritional value. Canned instant noodles have extremely low nutritional value, do not contain vitamins A and C, and contain very few other vitamins. On the contrary, its salt content is about twice the maximum daily intake of 3 grams set by the U.S. House of Lords Special Committee on Nutrition, and it contains about 1 gram of the chemical seasoning sodium glutamate.
There is a serious lack of various micronutrients and fiber. If canned instant noodles are consumed for a long time, symptoms such as vitamin deficiency and mineral deficiency will definitely occur. In addition, excessive intake of salt and sodium glutamate can cause taste disorders and various nutritional disorders. disease. In addition, it can cause kidney disease and high blood pressure.
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Eating instant noodles often will cause nutritional deficiencies
Instant noodles are a food that many college students like. It can be used as a snack or a midnight snack. , can be used as a meal, and is convenient to eat, which is very suitable for us. Many boys, in particular, don't have as many concerns about their body shape as women do, but they are also careless about their diet. Instant noodles are their "favorite" and they often put a few packets of them in their dormitory. However, boys who often eat instant noodles, you know, it is convenient when eating, but how much trouble will it bring you? Instant noodles are fried and then dried and packaged in a sealed package. Although many instant noodles now claim to not be fried, they contain edible oil. Therefore, if left for a long time, the oil in the instant noodles will be oxidized and decomposed by air to generate toxic aldehyde peroxides. Eating instant noodles whose oil has deteriorated will bring you unexpected troubles, such as dizziness, headache, fever, vomiting, diarrhea and other poisoning phenomena. The instant noodles placed in the dormitory often exceed the shelf life without you noticing, and you will be in big trouble if you accidentally eat them. In addition, if the packaging of instant noodles is cracked, not tightly sealed, or stored for too long, there is also the possibility of being contaminated by bacteria and poisons. Therefore, the hygiene of instant noodles cannot be ignored. Generally, the purchase quantity should be determined based on the required quantity. It is not advisable to store too much at one time and the storage time should not be too long. You should choose products with good packaging, clear trademarks and clear manufacturers. If the packaging is broken, it will be easily contaminated, and it will accelerate the oxidation and deterioration of instant noodles. Even if the package is complete, you should check it before eating. In addition to paying attention to whether it has expired, you should also check the quality of the flour. If you find that the surface of the flour has changed color, has mold, or has traces of insects, it means that the flour has expired. It has spoiled and cannot be eaten anymore. If you smell a "hala" smell, a spicy taste or other peculiar odors in your mouth, it means that the oil has deteriorated and cannot be eaten. Even fresh instant noodles, if used to replace staple food for a long time without adding any other food, can easily lead to nutritional deficiencies in the human body, which is extremely detrimental to health. Momofuku Ando, ??Japanese
According to Momofuku Ando himself In his words, the invention of instant noodles was “an inspiration spurred by hunger.” Ando is not an authentic Japanese. He was born in Taiwan, China in 1910, and his original name was Wu Baifu. He lost his parents when he was young, but his father's inheritance provided Ando with enough entrepreneurial capital. He learned from his grandfather's experience in running a silk and satin cloth store. At first, he made a fortune by selling knitwear. In 1933, he crossed the sea to Japan and his career was relatively successful.
Before and after World War II, Japan faced serious food shortages. People were so hungry that they even ate potato vines. It was during this period that Ando began to believe that "with enough food, the world will be peaceful." This is the so-called "eat enough to bring peace to the world", so he decided to join the food industry.
One morning, Ando passed by a ramen stall. Although it was still early, there was already a queue of 20 to 30 meters in front of the stall. People were eagerly waiting for the ramen to be cooked in the cold wind. Standing opposite the ramen stall, Ando thought to himself, if there was a kind of noodles that could be eaten by just washing it with boiling water, everyone would probably like it. Looking back, Ando did not immediately develop instant noodles.
In 1948, Ando founded CCCC Food Company and began to engage in nutritional food research. He used high temperature and high pressure to extract the thick juice from the stewed beef and chicken bones and made a nutritional supplement. As soon as the product was launched, it was deeply loved by Japanese people, and Ando became a well-known figure in the Japanese food industry. The production of nutritional supplements laid the foundation for the future development of instant noodle seasonings.
Unforeseen circumstances, an accident in the 1950s caused Ando to lose almost all his property and had to start a business from scratch. At this time, the idea of ??producing instant noodles once again flashed through his mind. From then on, he began his indissoluble bond with instant noodles for decades.
My wife’s cooking inspires deep-frying, but my son is afraid of chicken and draws out the chicken sauce
In the spring of 1958, Ando built a simple hut of less than 10 square meters in the backyard of his home in Osaka. Use it as an instant noodle research laboratory. He found an old noodle-making machine, bought a 1-meter-diameter wok as well as flour, cooking oil and other raw materials. He rushed into the wooden house and started various experiments before the advent of instant noodles, working from dawn to dusk.
The noodles may seem simple to make, but in fact the combination of ingredients is very subtle. It just so happens that Ando is a complete layman, which added a lot of difficulties to his experiment. He put everything he could think of into the noodle machine and tested it. As a result, some of the noodles made were loose and some were sticky. He just threw it, and did it again. Repeated again and again.
The experiment made Ando a little obsessed. Once at the dinner table, his wife made a delicious fried dish, and he suddenly understood a secret to making instant noodles: deep-frying. Noodles are mixed with water, and the water will dissipate during the frying process, so there will be countless holes on the surface of fried noodles. After adding boiling water, the noodles will become soft quickly like a sponge absorbing water. In this way, by soaking the noodles in the soup to flavor them, and then frying them to dry them, you can create noodles that can be preserved and brewed with boiling water. This method was called "instant hot oil drying method" by him, and he soon obtained a patent for the instant noodles making method