The Noodles That Can Potentially Trigger Alzheimer’s, Chronic Inflammation, Parkinson’s Disease And Weight Gain!


Instant noodles are a popular go-to lunch or supper for those who are strapped for time (or cash), like college students. While you probably don’t consider them a natural food, you may believe they’re not that bad, or, at least, not as bad as eating a burger and fries or a fast-food burrito.

In a first-of-its-kind experiment, nevertheless, Dr. Braden Kuo of Massachusetts General Hospital might make you reconsider your love of instant noodles (assuming you have one).

He used a pill-sized camera to see what happens inside your stomach and digestive tract after you consume ramen noodles, one of the most common type of instant noodles. The results were surprising…

Ramen Noodles Don’t Break Down After Hours Digestion

In the video below, you can see ramen noodles inside a stomach. Even after two hours, they are remarkably intact, much more so than the homemade ramen noodles, which were used as a comparison. This is concerning for a number of reasons.

For starters, it could be putting a strain on your digestive system, which is forced to work for hours to break down this highly processed food (ironically, most processed food is so devoid of fiber that it gets broken down very quickly, interfering with your blood sugar levels and insulin release).

When food remains in your digestive tract for such a long period of time, it will also affect nutrient absorption, but, in the case of processed ramen noodles, there isn’t really much nutrition to be had. Instead, there is a long list of ingredients, including the toxic preservative tertiary-butyl hydroquinone (TBHQ).

This additive will probably stay in your stomach along with the seemingly invincible noodles, and no one understands what this extended exposure time may do to your health. Common sense suggests it’s not going to good…

5 Grams Of The Noodle Preservative TBHQ Is Lethal

TBHQ, a by-product of the petroleum industry, is often listed as an “antioxidant,” however it is essential to know that it is an artificial chemical with antioxidant properties– not a natural antioxidant. The chemical prevents oxidation of fats and oils, thereby extending the life span of processed foods.

So, there’s quite a discrepancy in supposedly “safe” limits, however it’s probably best to have little or no exposure to this toxicant, as exposure to 5 grams can be lethal and, according to A Consumer’s Dictionary of Food Additives, exposure to only one gram of TBHQ can cause:

  • Nausea and vomiting
  • Ringing in the ears (tinnitus)
  • Delirium
  • Sense of suffocation
  • Collapse


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