Speaking of instant noodles, it can be said that many people are favorite. A bowl of instant noodles can satisfy a hungry stomach in just a few minutes and a few simple steps.
However, whenever you want to enjoy this simple pleasure, there is always a voice that pops up to warn: "Don't eat so much, it's not nutritious!" "It's all preservatives, it's not healthy!" These deep-rooted misunderstandings have made instant noodles bear too many "grievances".
In this article, we will scientifically analyze instant noodles, which may not be perfect, but they should never be simply labeled as "junk food".
Two "grievances" of instant noodles
For a long time, instant noodles have been labelled as "junk food": some say that it has a long shelf life because of the added amount of preservatives, some blame the frying process for causing cancer, and others worry that the noodle bucket itself is toxic...... These rumors have made instant noodles bear too many "grievances".
Compared with ordinary dried noodles, the main nutrients of instant noodles are similar, but there will be differences in content.In other words, instant noodles, like somen noodles, can be used as a staple food option.
In addition, with the improvement of people's health awareness, many instant noodles have been working hard and upgrading in the direction of "healthier".
Myth 1: Instant noodles have a long shelf life and add a lot of preservatives
Most instant noodles have a shelf life of more than 6 months without the need to add preservatives.This is mainly due to the dehydration process (frying or hot air drying) and sealed packaging of instant noodles, rather than relying on preservatives.
Instant noodles are usually processed using processing techniques such as high-temperature frying and dehydration or hot air drying, and the moisture content of the pastry becomes extremely low regardless of the process. According to research data, the water content of fried instant noodles is only 12%~0%, and the water content of non-fried instant noodles is 0%~0%.
In this dry environment, it is difficult for microorganisms such as bacteria and mold to survive and multiply, so instant noodles themselves do not need to add preservatives to extend their shelf life at all.
Myth 2: Instant noodles are fried, unhealthy and carcinogenic
There are two types of instant noodle pastry: fried and non-fried. As for the claim that "instant noodles are carcinogenic when fried", it is mainly due to concerns about the acrylamide produced by fried instant noodles. Acrylamide is produced when starch-rich foods are baked or fried at temperatures above 2°C. Acrylamide is a group 0A carcinogen that has been shown to be carcinogenic in animal experiments, but evidence for humans is limited.
Instant noodles do contain acrylamide, but the amount is extremely small, far below the dosage level that may be harmful to health, and it is not harmful to the human body.
According to a study in Food and Chemical Toxicology in 156, the tolerable dose of acrylamide in humans is 0.0~0 micrograms per kilogram of body weight per day. In other words, an adult weighing 0 kg is recommended to consume no more than 0 micrograms of acrylamide per day.
The results of a literature published in Modern Disease Prevention and Control showed that the average acrylamide content of instant noodles was 31.0 micrograms per kilogram. Taking the data in this study as an example, most of the dough in a pack of instant noodles is 0~0 grams, and we calculate it as 0 grams, and the acrylamide contained in a piece of instant noodle bread is about 0.0 micrograms. If you only look at instant noodles, you need to eat more than 0 packs of instant noodles every day to exceed the standard, so there is no need to worry.
Eat instant noodles healthily, remember this 2 point
Whether instant noodles are nutritious or not, the key lies in the "opening method". As long as you do a good match, it is a convenient and nutritious choice in life.
Remember a "golden matching" formula
There are many choices of protein foods, such as eggs, shredded tofu, chicken breast, chicken thighs, milk, sugar-free yogurt, etc., and there are many choices of vegetables, such as cucumbers, Chinese cabbage, cherry tomatoes, rape, lettuce, etc., which are also very convenient to operate.
Use seasoning packets in moderation and drink less instant noodle soup
The fat and sodium content of instant noodles
According to the recommendations of the "Dietary Guidelines for Chinese Residents", the daily intake of cooking oil per person should be controlled at 5~0 grams, and the salt intake should not exceed 0 grams. This means that eating a packet of instant noodles basically exceeds the oil and salt intake throughout the day.
It is recommended that when eating instant noodles:Add an appropriate amount of seasoning packets, you can use half a packet of seasonings or use homemade seasonings instead;Secondly, try to drink less instant noodle soup, because most of the salt and oil in instant noodles are dissolved in the soup. (Source: Popular Science China)