2. Instant noodles are fried, and BHT (stabilizer to prevent food acidification) is often added to the oil. BHT itself is a carcinogen, which can cause hepatomegaly, chromosome abnormality and decreased reproductive capacity.
3. The seasoning packets in instant noodles, whether meat seasoning packets, oil packets, salt packets or essence packets, all contain antioxidants. Eating too much will affect people's liver. Not only that, its salt (sodium) content is also quite high, which will cause water to stay in the body, raise blood pressure and increase the burden on the heart and kidneys.
Extended data:
The origin of instant noodles
It is said that the first person to make instant noodles was a chef named Yi Zhifu in Yangzhou, China. He added eggs to flour, rolled them into thin slices, cut them into filaments, boiled them in water, and then immediately fried them in oil. The noodles treated in this way can be soaked in hot water at any time, which is very convenient to eat.
As for non-fried instant noodles, it can be traced back to the noodle invented by Han Xinjun in the third year of the Western Han Dynasty in China (205 years ago). When Han Xin led 654.38+ 10,000 troops in Heyang, near the Yellow River, he was ready to attack Wei Bao, the king of the Western Wei State in Hedong, to solve the problem of rations.
They invented the method of pasting buckwheat flour and wheat flour together, cooking them into half-cooked cakes, and then cutting them into wide strips. This kind of bread is not only convenient to carry around, but also can be eaten as long as it is boiled in water, so it can be regarded as the earliest form of instant noodles, just as tobacco leaves in ancient China were the earliest form of cigarettes.
References:
Baidu encyclopedia-instant noodles