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Instant Noodles Cause Instant Damage Linked To Alzheimer’s, Parkinsons and Weight Gain

The toxic result of eating supermarket instant noodles will shock you!

Dr. Braden Kuo of Massachusetts General Hospital ran an experiment to find out what happens in our stomach when we eat instant noodles. The experiment consisted of using a small camera, the size of a pill, to document what goes on in the stomach and digestive system after eating regular instant noodles found in supermarkets. And the results of this experiment were shocking.

As you can see in the video above, the ramen instant noodles remain the same after 2 hours in the stomach. Very different from homemade ramen noodles, which were used as a comparison.

The problem with having instant noodles sitting in your stomach for long periods is that it can put stress on the digestive system. The striking thing is how most processed foods have almost no fiber, and they break down quickly in the stomach, which interferes with blood sugar levels and insulin release. But this doesn’t happen with instant noodles.

When food lingers in the digestive tract for long periods, it influences the absorption of nutrients into the body. And because ramen instant noodles don’t have much nutrition for the body absorb, it becomes a problem as the digestive system works harder to break down something that lacks any nutritional value, only toxic chemicals like the preservative tertiary butyl hydroquinone (TBHQ).
TBHQ stays in the stomach, and no studies are investigating what happens to people’s health in the long term when exposed to TBHQ.

Lethal TBHQ

TBHQ chemical originated from petroleum. It has been classified as an “antioxidant.” However, it is a petroleum byproduct and contains some antioxidant properties. It’s not a natural antioxidant. TBHQ prevents oxidation of fats and oils prolonging the shelf life of processed foods. Now you know how processed foods can last so long on the supermarket’s shelves.

You can find TBHQ in McDonald’s chicken nuggets, Wheat Thins crackers, Kellogg’s CHEEZ-IT crackers, Reese’s peanut butter cups, Taco Bell beans, Teddy Grahams, Red Baron frozen pizza, to name a few fast food brands that embrace this chemical.

This chemical is not only used in processed foods. It can also be found in varnishes, lacquers, pesticide products, cosmetics, and perfumes to reduce evaporation rate and improve stability.

The FAO/WHO Expert Committee on Food Additives declared, in the 19th and 21st meetings, that levels of 0-0.5 mg/kg of body weight of TBHQ were safe for human consumption.

In reality, the Codex commission allows between 100 to up to 400 mg/kg, depending on the food TBHQ is added to. For example, chewing gum has the highest levels of TBHQ added to the formula. The Food and Drug Administration in the U.S. determined that TBHQ cannot exceed 0.02 percent of its oil and fat content.

Because of these differences between acceptable limits, depending on the industry, and the safe amount we can consume, it’s probably wise to avoid all together products that contain TBHQ. As a side note, 5g of TBHQ can be lethal, and 1g of TBHQ can cause illness such as nausea and vomiting, ringing in the ears (tinnitus), delirium, sense of suffocation and collapse.

TBHQ is said not to be a persistent toxicant, which means the body may be able to eliminate it. But keep in mind that eating instant noodles on a weekly basis, will prolong the exposure of this toxin in your body causing concerns to your health in the long run.

The Environmental Working Group (EWG) found some health dangers associated with TBHQ after testing on animals.

These include:

  • Liver effects at low doses
  • Mutation results in vitro tests on mammalian cells
  • Biochemical changes at low doses
  • Reproductive effects at high doses
  • Eating Instant Noodles Linked to Metabolic Syndrome

The Journal of Nutrition published that women who ate instant noodles more than twice a week were 68% more likely to have metabolic syndrome, including symptoms like obesity, elevated fasting blood sugar, elevated blood pressure, elevated fasting triglycerides, and low levels of HDL cholesterol.

And if you have three or more of the symptoms listed above, you increase your chances of developing diabetes and cardiovascular disease.

Conclusion

If you rarely consume instant noodles, it will probably not kill you. But start to organize yourself and include more real food in your pantry. Do some preparation on days that you are less busy, so when you don’t have much time, you have the food ready to go. Also, try to cook dinner more often, so you can take it for lunch the next day. The internet is filled with healthy quick and easy recipes for you to prepare in under 20 minutes. Use your time to research other food options. Avoid processed and fast foods as much as possible. Don’t make these foods a routine part of your life. Instant noodles are one of the worst processed foods. You should avoid them at all costs.

Source:

http://articles.mercola.com/sites/articles/archive/2014/09/03/eating-instant-noodles.aspx#_edn1

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