The noodles that are linked to chronic inflammation, weight gain, Alzheimer’s and Parkinson’s


Instant noodles are a popular go-to lunch or dinner for those who are strapped for time (or cash). While you probably don’t consider them a health food, you may think they’re not that bad, or, at least, not as bad as eating a burger and fries or a fast-food burrito.

In a first-of-its-kind experiment, Dr. Braden Kuo of Massachusetts General Hospital may make you reconsider your love of instant noodles. He used a micro camera to see what happens inside your stomach and digestive tract after you eat ramen noodles, one common type of instant noodles. The results were astonishing.

Ramen noodles don’t break down after hours of digestion

Even after 2 hours, the noodles were remarkably intact and this is concerning for many reasons.  It may be a string put on the digestive system that is forced to work long to break down the highly processed foods. When the food remains in the digestive system for a long time it impacts the nutrient absorption. However,  ramen noodles don’t have any nutritional value, though. Instead, they are loaded with additives, including the toxic preservative tertiary butyl hydroquinone (TBHQ).

5 grams of noodle preservative TBHQ is lethal


TBHQ, a byproduct of the petroleum industry, is often listed as an antioxidant, but it is actually a synthetic chemical with antioxidant properties. It prolongs the shelf life of processed foods by preventing oxidation of fats and oils.

It is used in processed foods like Taco Bell beans, Red Baron frozen pizza, Teddy Grahams, Wheat Thins crackers, Reese’s peanut butter cups, Kellogg’s CHEEZ-IT crackers; McDonald’s chicken nuggets and much more.

However, you can also find it in varnishes, lacquers, and pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

The Joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight.

The Codex commission established the maximum allowable limits up to between 100–400 mg/kg, depending on the food it’s added to. In the US, the FDA requires that TBHQ must not exceed 0.02 % of its oil and fat content.

According to A Consumer’s Dictionary of Food Additives, exposure to just one gram of TBHQ can cause:



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