Instant noodles contain carbon hydrate, as well as a small amount of monosodium glutamate, salt and other condiments. The condiments in instant noodles are beef juice, shrimp juice and chicken juice, but the content of beef, chicken or shrimp meat is very small. Therefore, instant noodles do not completely contain nutrients such as protein, fat, carbohydrates, inorganic salts, vitamins, etc. that the human body needs, and in some instant noodles there are food pigments, preservatives, etc. People who eat instant noodles for a long time will get sick due to lack of nutrition. So don't eat instant noodles often. If you want to eat instant noodles, you'd better eat them with other foods to make up for the nutrients that instant noodles lack.
Instant noodles are a kind of food that many friends like. Especially during the epidemic, many friends may have to hoard instant noodles at home. Instant noodles have long storage time, simple cooking operation, and many seasonings and heavy taste, which makes them "look" very delicious. But the question is, what are the hazards of eating instant noodles?
① Low nutritional value and high calorie.
The biggest threat of instant noodles is actually "high calorie and low nutritional value". If you eat instant noodles for a long time without paying attention to other nutritional supplements, symptoms of nutritional deficiency will soon appear. Generally, the technology of cold frying is adopted for instant noodles. In fact, the fat content is not low, and the main nutritional components of instant noodles are carbohydrates, so the main nutritional components of instant noodles are carbohydrates and fats. The calories of instant noodles are almost leveraged, and the calories of a small cup of noodles are about 400~500 calories, which may be comparable to that of a steak meal. If you want to lose weight, you may have to control the frequent intake of instant noodles.
Isn't there vegetables and meat buns in the instant noodles? Don't expect these seasoning packages. They are generally air-dried vegetables and air-dried meat, especially air-dried vegetables. The main components such as water-soluble vitamins are basically lost. Compared with fresh vegetables, they can only be said to be a pile of damaged dietary fiber. Protein in meat is also lost, and there is almost no hemoglobin left. Many packaged meats are not real meat, and they can't meet the nutritional value provided by meat.
(2) containing hydrogenated vegetable oil may also accelerate the onset of cardiovascular and cerebrovascular diseases.
In processed foods, especially puffed snacks, instant noodles and other foods, the refined vegetable oil used in the processing process is easy to generate vegetable hydrogenated oil after being fried at high temperature. The vegetable hydrogenated oil contains "trans fatty acid", which is an unhealthy fatty acid. If it is ingested frequently, it will increase the concentration of "low density lipoprotein (LDL)" in the blood, and the effect of low density lipoprotein will make cholesterol circulate and exchange substances in the blood indefinitely. Compared with another kind of "high density lipoprotein (HDL)", HDL accelerates the metabolism of waste cholesterol transported to the liver, and reduces the cholesterol in the blood, thus achieving the effect of balancing the serum cholesterol concentration. If the LDL is too high, more cholesterol will circulate in the blood indefinitely, which will increase the cholesterol concentration and induce hyperlipidemia. The amount of LDL is also positively correlated with coronary heart disease, myocardial infarction and other problems. LDL may increase the probability of inducing atherosclerosis, which is one of the chief culprits of various cardiovascular and cerebrovascular diseases.
③ The seasoning is heavy, especially the salt content is high.
After eating instant noodles, we may all feel thirsty and drink a lot of water, which is because the salt content in the seasoning bag is high. Many researches have found that the average salt content in the seasoning bag of instant noodles is as high as 2~3g, and our recommended salt intake is controlled within 6g a day, so this bag of ordinary instant noodles accounts for half, so we have to reduce the salt intake from other foods. If we eat instant noodles for a long time, we eat a lot of salt frequently, and the intake of sodium ions is high, which is likely to increase blood volume, cause water and sodium retention, increase extravascular osmotic pressure concentration, compress blood vessels, and increase the risk of inducing hypertension. Frequent intake of high-concentration food can also stimulate gastrointestinal mucosa more intensely and induce gastrointestinal diseases.
In short, to sum up, let's just eat instant noodles occasionally, and don't eat them too often. Instant noodles are still a big threat to health. Making instant noodles at home can be improved. For example, first, cook the bread in clear water until it is soft, remove the instant noodles and remove more grease. Then we can cook more vegetables, meat, eggs, fish and shrimp as the soup base, with more abundant ingredients to make up for the lack of nutrition of instant noodles, and add a small amount of seasoning package (only13 is recommended), which will actually have the taste of instant noodles.