Don’t eat these again ! The Noodles That Cause Chronic Inflammation, Weight Gain, Alzheimer’s And Parkinson’s Disease

Instant noodles are convenient for those who are pressed for time or cash, like college students. While they are not regarded as the healthiest option, most people fail to acknowledge that they are actually bad for you.

Dr. Braden Kuo of Massachusetts General Hospital may make you reconsider your love of instant noodles. What he did was using a camera to see what happens into the stomach and digestive tract after eating ramen noodles.



Even after two hours, the noodles remain intact, which is alarming! This puts strain on the digestive system, which is forced to work hard to break it down. Moreover, when food remains in the digestive system for an extended period of time, it inhibits nutrient absorption. However, noodles don’t have any nutritional value, though. Instead, they are loaded with additives, including the toxic preservative tertiary-butyl hydroquinone (TBHQ).


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

It is used in different processed foods, such as Reese’s peanut butter cups, Wheat Thins crackers, Teddy Grahams, Red Baron frozen pizza, McDonald’s chicken nuggets, Taco Bell beans, and many more. It can be also found in pesticide products, perfumes, lacquers, and varnishes.

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 set 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 percent of its oil and fat content.

According to A Consumer’s Dictionary of Food Additives, exposure to just one gram of TBHQ can cause vomiting, collapse, delirium, sense of suffocation, and ringing in the ears.

Even though TBHQ is not considered as persistent toxicant, eating instant noodles may increases the risk of getting prolonged exposures. According to the Environmental Working Group (EWG), based on animal studies health hazards associated with TBHQ include reproductive effects at high doses, liver effects at very low doses, positive mutation results from in vitro tests on mammalian cells and biochemical changes at very low doses.


According to a recent study published in the Journal of Nutrition, women who ate more instant noodles had greater risk of metabolic syndrome when compared to those who ate less, regardless of their overall diet habits.

As a matter of fact, those who ate instant noodles more than two times a week had 68 percent higher risk of metabolic syndrome, a group of symptoms like high blood pressure, elevated fasting triglycerides, elevated blood sugar, low levels of HDL cholesterol, and obesity. This is concerning since having three or more of these symptoms increases the risk of developing cardiovascular disease or diabetes.

Past research on the topic found that instant-noodle consumers had a lower intake of nutrients like phosphorus, iron, potassium, calcium, niacin, vitamin C, vitamin A, and protein compared with non-consumers. Plus, noodle consumers had unhealthy fats and sodium and excessive intake of energy.


According to Prevent Disease reported,

“The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, though air-dried noodle blocks are favored in Western countries. The main ingredients of the dried noodle are wheat flour, palm oil, and salt. Common ingredients of the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.

…In June 2012, the Korea Food and Drug Administration (KFDA) found Benzopyrene (a cancer-causing substance) in six brands of noodles made by Nong Shim Company Ltd. Although the KFDA said the amounts were minuscule and not harmful, Nong Shim did identify particular batches of noodles with a problem, prompting a recall by October 2012.”

MSG is an excitotoxin, meaning that it overexcites the nerve cells, causing brain dysfunction and damage to varying degrees. It may also trigger learning disabilities, Parkinson`s disease, Lou Gehrig`s disease, and Alzheimer`s disease.

Free glutami acid is the same neurotransmitter the nervous system, brain, pancreas, and the yes use to set up certain bodily processes. MSG is also used to fatten up mice for scientific purposes, meaning that if you are planning on losing weight you should avoid this obesity drug.


Although eating a package of instant noodles once in a while is not fatal, making it a habit generates the development of various health issues. If you indulge too much in ramen noodles, it`s a matter of time before they make you sick and fat.

Processed foods lead to weight gain and chronic disease as they are packed with sugar, fructose, artificial ingredients, and refined carbohydrates. On the other hand, they are low in nutrients and fiber, which tells a lot about their nutritional profile. They are designed to make you overeat, leading to excessive food cravings and eventually, to insulin resistance and chronic inflammation.

Although removing processed foods requires planning your meals beforehand, taking gradual steps helps remove them painlessly from your diet. To make this process manageable and easier, scout out your local farmer`s market and plan your meals accordingly.