Are you still eating instant noodles? These hazards will scare you!

Compared to women, many men are relatively lazy, especially when they are at home. They rarely cook by themselves and always like to buy some instant noodles. Although it seems that they don’t need to spend time cooking and are very labor-saving, in fact, eating instant noodles frequently will indeed bring harm to the body. The editor will list these harms below!

1. Prone to intestinal cancer

Studies have shown that consuming an appropriate amount of fiber and calcium can help prevent colon cancer. Instant noodles and other foods are mostly made of refined flour, which is low in fiber. Fiber and minerals are also lost during processing. If you eat this kind of food for a long time, the human body will be prone to colon cancer due to the lack of fiber and calcium. Due to eating too much, more and more people are suffering from chronic constipation. The prolonged retention of feces in the large intestine is also one of the important factors that induce colon cancer.

2. Lack of nutrition can damage brain activity

Scientific research shows that to maintain and improve the normal physiological functions of the brain, eight nutrients are necessary, including lecithin, protein, sugar, calcium, vitamin A, vitamin C, vitamin E and B vitamins. However, the content of lecithin, vitamins and minerals in convenient foods is very low, and eating them frequently is not good for brain development and thinking activities.

3. Contains certain additives

In order to improve the taste, appearance or extend the shelf life of instant noodles, some additives are generally added into them, such as phosphates, antioxidants, preservatives, etc. However, these things will slowly deteriorate due to long-term storage and environmental influences, and will be harmful to the human body after consumption. If they accumulate in the human body, they will cause serious consequences.

4. Harmful substances produced during the production process

Since instant noodles are made in an unnatural way, fresh ingredients are dehydrated or fried, and in this process, chemical reactions may occur, producing some harmful substances. For example, all starchy foods will produce acrylamide, a carcinogen, when cooked at high temperatures (over 120°C).