Oil and grease: In order to extend the shelf life, most varieties of instant noodles are fried in oil, and the oil is oxidized into oxidized lipids. It accumulates in blood vessels or other organs, forming an aging phenomenon, accelerating the speed of human aging, causing atherosclerosis, easily leading to cerebral hemorrhage, heart disease, kidney disease and other diseases.
Salt: A packet of instant noodles contains about 6 grams of salt, and a person's salt intake of 6 grams a day is appropriate, so the instant noodle salt content is obviously high. Frequently eat instant noodles will be too much salt intake and easily suffer from high blood pressure, and damage to the kidneys.
Phosphate: Phosphate additives can improve the flavor of instant noodles. However, too much phosphorus in the human body will make the body's calcium can not be fully absorbed and utilized, easy to cause fractures, tooth loss and bone deformation.
Anti-oxidant: Instant noodles from made to consumers, short time for one or two months, long time even up to one or two years, which added anti-oxidant and other chemicals due to long-term storage, by the environmental impact, has been slowly deteriorate, after eating on the human body has certain harmful effects.
To this end, the experts suggest that it is best to eat less instant noodles. In order to prevent and reduce the harm of instant noodles to the human body, eat instant noodles, will be soaked in instant noodle soup pouring, and then blended with boiled water or other soup, in order to reduce the salt and other harmful substances. In addition, eating instant noodles can be added to some vitamin-rich vegetables, such as spinach, green peppers, etc., in order to dilute the harm of various additives on the human body.