It’s no secret that instant noodles are anything but healthy. We’re not even sure if the vegetable packet that comes with every cup is made up of real veggies. Still, according to the World Instant Noodles Association—yes, it exists—"52 countries consumed 97.7 billion servings [of instant noodles] last year alone."
In 2012, the Korea Food and Drug Administration found a cancer-causing substance called Benzopyrene "in six brands of noodles made by Nong Shim," which led to a massive recall of the products both locally and internationally.
In a study published in 2014, researchers analyzed the diet of 11,000 South Koreans, ages 19 to 64, and found that South Korean women were prone to developing metabolic syndrome because of how much ramen they eat. Metabolic syndrome is often associated with high blood sugar, high blood pressure, as well as increased risk of diabetes, stroke, and heart disease.
So what makes instant noodles dangerous? It’s a substance called Tertiary-butyl hydroquinone or TBHQ. This is a product used in the petroleum industry to preserve processed food. What’s alarming is that more often than not, as in the case of Nong Shim’s products, there are other poisonous ingredients in those cups of noodles that we’re not even aware of.
Last year, nine products were banned by the Food Safety and Standards Authority of India because some of them contained seven times the allowed limit of lead.
Source: Next Shark.
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