The pleasure of instant noodles is not equivalent to the danger to your body. Although tasty, cheap, and easy to make, instant noodles can increase the risk of dangerous diseases. Before you get deeper into the pleasure, first identify the dangers of instant noodles.
Instant noodles are generally made from flour, salt and palm oil (cooking oil). Inside the packing of noodles is usually contained flavorings, oils and sauces. Instant noodle seasoning is usually made from MSG (monosodium glutamate), food flavor, and salt.
The content of the substance in instant noodles may varybut in general, in 100 grams of instant noodles there are at least 494 calories, 67 grams of fat, 3.5 grams of fiber, 10.59 grams of saturated fat, 7 grams of gulam, 858 mg of sodium, and 67 grams of carbohydrates.
In addition, some instant noodles also contain micronutrients such as thiamin, folate, manganese, iron, niacin, and riboflavin.From the data above can be seen that instant noodle enough filling where kalorinya more than 100 grams of white rice containing only 242 calories.
But the level of sodium, especially MSG in instant noodles spelled out high. where the daily consumption limit of this substance is only 1500-2300mg / day (about 1 teaspoon).
This means that if you eat two to three packs of instant noodles a day, you have excess sodium. sodium is not only obtained from noodles, this substance also has high levels of processed meat, salty snack packaging, canned food, and other processed food products.
MSG itself is an additive used in almost all processed foods to enrich the taste. in the long run, and often (like instant noodle consumption twice a week) consuming sodium can cause metabolic syndrome.
These conditions can increase the risk of heart disease, high blood pressure, diabetes and stroke .Intake of instant noodles is also associated with lower levels of vitamin D in the blood that has a close relationship with the lifestyle of inactivity and obesity.
the danger of eating other instant noodles is that it can damage the biological characteristics of the body because some products contain benzo (a) pyrene, a substance that can disrupt DNA transcription.
some instant noodles also contain tertiary butylhydroquinone (TBHQ) which serves as a preservative to maintain the taste and color of the food. Excessive consumption of TBHQ can lead to increased risk of cancer and bowel tumors.
these things will be very dangerous if consumed as with eating instant noodles too often ..
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