Because of its convenience, instant noodles can be said to be a necessary food for most students. Instant noodles have become an ideal fast food for consumers because of their convenience, time saving and economy.
I am too lazy to buy breakfast noodles in the morning, and I am very hungry before going to bed at night. But instant noodles are harmful, so it is best to eat less. Let's look at its "structure". At present, there are more than 300 kinds of food additives, which have many functions, such as coloring, bleaching, regulating appetite, antioxidation and prolonging shelf life. These additives can be used according to regulations. It is not a big problem for us to eat a few meals occasionally, and it is difficult to ensure our health.
The following are several additives in instant noodles:
Salt A packet of instant noodles contains 6 grams of salt, and our daily intake of salt is about 8 grams. Therefore, the salt content of instant noodles is obviously high. Eating too much salt is easy to get high blood pressure and damage the kidneys.
Phosphate can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body unable to be fully utilized, which will easily lead to fractures, tooth loss and bone deformation.
Grease. Instant noodles are fried, which can reduce the moisture in noodles and extend the shelf life. However, these oils become "oxidized lipids" after oxidation, which accumulate in blood vessels or other organs, accelerate human aging, cause arteriosclerosis, and easily lead to cerebral hemorrhage, heart disease and kidney disease.
Antioxidant. Instant noodles are as short as a month or two and as long as a year or two. The added antioxidants and other chemicals have slowly deteriorated, which is harmful to people. Eating instant noodles for a long time will bring harm. (1) The main ingredients of instant noodles with malnutrition are flour and oil. In addition, there are some monosodium glutamate, salt, oil and Chili powder in the seasoning bag. Some so-called "delicious and visible" instant noodles, plus a small bag of dried vegetables or a very small amount of minced meat. Protein, fat, carbohydrates, minerals, vitamins, water and cellulose cannot be fully utilized. After frying, the vitamin B originally rich in instant noodles was completely destroyed. Instant noodles can basically only provide the heat needed for human activities. Because instant noodles have only staple food and no dishes, they often need to increase their food intake. The result is an excessive intake of carbohydrates and fat. Therefore, eating instant noodles often will inevitably lead to long-term excessive intake of fat and calories, which will lead to obesity and promote the occurrence of obesity-related diseases such as heart disease, diabetes, hyperlipidemia and hypertension. At the same time, due to the long-term lack of other nutrients, it will cause malnutrition in the human body, which will lead to a series of diseases such as dizziness, fatigue, emaciation, palpitation and listlessness. In severe cases, nutritional deficiencies such as weight loss and muscle atrophy may occur, and the consequences are very serious. According to the investigation of nutritionists, among the people who eat instant noodles for a long time, 60% are malnourished, 54% are iron-deficiency anemia, 23% are riboflavin deficient, 16% are zinc deficient, and 2% suffer from various eye diseases due to vitamin A deficiency. (2) Lipid peroxide is harmful to health. Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce lipid peroxides, which are spicy. Long-term excessive lipid peroxide will destroy the important enzyme system of the body and promote premature aging. Therefore, instant noodles should not be eaten as a staple food for a long time.
It is best to pour out the noodle soup after flushing, and then add water or soup to reduce harmful substances such as salt. It's best not to put all the condiments in, just put half. Normal adults eat 1 ~ 2 packets a week, but instant noodles are only suitable for emergencies, and can be eaten at most once a day, not every day.
Version 2:
Harm of instant noodles
Canned instant noodles are "national subjugation food" that destroys Japan's body and culture.
The first reason why I call canned instant noodles "food of national subjugation" is from the perspective of nutritional value. The nutritional value of canned instant noodles is extremely low, and it does not contain vitamins A and C, and other vitamins are also very few. On the contrary, its salt content is about twice the maximum daily intake of 3 grams stipulated by the Special Committee on Nutrition of the United States House of Lords, and it contains about 1 gram of chemical seasoning sodium glutamate. Various micronutrients and cellulose are seriously lacking. If you eat canned instant noodles for a long time, you will definitely have symptoms such as vitamin deficiency and mineral deficiency, and you will also have taste disorders and various nutritional disorders due to excessive intake of salt and sodium glutamate. In addition, it will bring kidney disease and high blood pressure.
Version 3:
Eating instant noodles often leads to malnutrition.
Instant noodles are a kind of food that many college students like. It can be used as snacks, snacks and dinner. It is very convenient to eat and suitable for us. Especially many boys, they are not as worried about their bodies as women, and they are also very careless about their diet. Instant noodles are their "favorite" and they often put several bags in the bedroom. However, boys who often eat instant noodles, you know, are very convenient to eat, but will it bring you a lot of trouble? Instant noodles are fried, dried and sealed. Although many instant noodles now claim that they are not fried, they will contain edible oil to some extent. Therefore, the oil in instant noodles will be oxidized and decomposed by air for a long time, resulting in toxic aldehyde peroxides. Eating this oil-deteriorated instant noodles will bring you unexpected troubles, such as dizziness, headache, fever, vomiting, diarrhea and other poisoning phenomena. Instant noodles in the bedroom often exceed the shelf life and you don't pay attention, so you will be in big trouble after eating them by mistake. In addition, the packaging of instant noodles is damaged, the sealing is not strict, the storage time is too long, and it may be contaminated by bacteria and poisons. Therefore, the hygienic problem of instant noodles can not be ignored. Generally, the purchase quantity should be determined according to the demand. Should not be stored too much at a time, storage time should not be too long. Be sure to buy products with good packaging, clear trademarks and clear manufacturers. Broken packaging is easy to pollute, and it will also accelerate the oxidation and deterioration of instant noodles. Even if the package is complete, check it before eating. In addition to paying attention to whether it is expired, it depends on the quality of the bread. If the surface of the bread is found to be discolored, moldy and moth-eaten, it means that the flour has gone bad and can no longer be eaten. If you smell "spicy", there is spicy taste or other peculiar smell at the entrance, indicating that the oil has gone bad and cannot be eaten. Even fresh instant noodles, if they are used instead of staple food for a long time without adding any other food, will easily lead to nutritional deficiency and do great harm to health.
In Ando's own words, the invention of instant noodles is "an inspiration born of hunger". Ando is not a Japanese. 19 10 was born in Taiwan Province province, China, formerly known as Wu Baifu. I lost my parents since I was a child, but my father's legacy provided Ando with enough venture capital. He learned the experience of running a silk shop from his grandfather. At first, he made a fortune by selling knitwear, and 1933 came to Japan across the ocean, and his career was quite successful.
Before and after World War II, Japan faced a serious food shortage, and people were so hungry that they even ate potatoes and seedlings. It was during this period that Ando began to believe that "with enough food, the world would be peaceful". The so-called "full", so I decided to join the food industry.
One morning, Ando passed a Lamian Noodles stall. Although it's still early, there is a long queue of twenty or thirty meters in front of the booth, and people are waiting for Lamian Noodles to cook in the cold wind. Standing opposite the Lamian Noodles stand, Ando thought, if there is a kind of noodles, just rinse them with boiling water and you can eat them. I guess everyone will like it. Think about it, Ando didn't immediately develop instant noodles.
From 65438 to 0948, Ando founded Zhongjiao Food Company and began to engage in the research of nutritious food. He used high temperature and high pressure to extract the thick juice of stewed beef and chicken bones to make nutritional supplements. As soon as the product went on the market, it was deeply loved by the Japanese, and Ando became a celebrity in the Japanese food industry. The production of nutritional supplements laid a foundation for the development of instant noodle seasoning in the future.
Unforeseen things happened. An accident in the 1950s made Ando lose almost all his property and had to start a business from scratch. At this time, the idea of producing instant noodles flashed through his mind again, and he began to have an indissoluble bond with instant noodles for decades.
The wife cooks and inspires cooking, and the son is afraid that chicken will lead to chicken juice.
1958 In the spring, Ando built a simple hut in the backyard of his home in Osaka, which was less than 10 square meter and was used as an instant noodle research room. He found an old chef who made noodles, bought a wok with a diameter of 1 m, flour, cooking oil and other raw materials, plunged into the wooden house and began various experiments before the advent of instant noodles.
Noodles seem simple, but the ingredients are subtle, and Ando is a complete layman, which adds a lot of difficulty to his experiment. He took everything he could think of to the noodle manufacturer for testing. As a result, some noodles were loose and some stuck together. He just threw it away, threw it away and did it. Repeat it over and over again.
The experiment made Ando a little obsessed. Once at the dinner table, his wife cooked a delicious stir-fry dish, from which he suddenly realized a trick of making instant noodles: frying. Noodles are mixed with water, and water will be released when frying, so there will be countless holes on the surface of fried noodles. After adding boiling water, noodles will become soft like sponges. In this way, noodles are soaked in soup to make them tasty, then fried and dried to make noodles that can be preserved and brewed with boiling water. This practice was called "instant hot oil drying method" by him, and he soon got the patent of instant noodles.