The Noodles that Cause Chronic Inflammation, Weight Gain, Alzheimer’s and Parkinson’s Disease!

Fast food and instant meals have become an inevitable part of our everyday lives thanks to the fast lifestyle. Some people believe that instant food is less harmful than fast food, but they can’t be more wrong.

An experiment conducted by Dr. B. Kuo at the Massachusetts General Hospital using a pill-sized camera showed shocking results. Dr. Kuo wanted to investigate the effects of instant noodles inside the stomach and the digestive tracts and the findings were disturbing.

It turns out that the noodles remained intact even after a couple of hours, meaning that it influences the absorption of nutrients, yet, these noodles do not contain nutrients, but numerous additives like TBHQ (toxic preservative tertiary butyl hydroquinone).

The noodles remain in the digestive system and can cause many types of side-effects. For those  who didn’t know, it is actually a byproduct of the petroleum industry and is a synthetic chemical with antioxidant properties, but it is not a natural antioxidant. What it really does is inhibiting the oxidations of fats and oils and prolongs the shelf life of processed foods.

This can be also found in Taco Bell beans, Teddy Grahams, Red Baron frozen pizza, Wheat Thins crackers, McDonald’s chicken nuggets, Reese’s peanut butter cups, Kellogg’s CHEEZ-IT crackers; and many more.

Apart from the food industry, it can be found in varnishes, cosmetics, perfumes, lacquers, and pesticides.

During the nineteenth and twenty-first meetings of the Joint FAO\WHO Expert Committee on Food Additive, it’s been determined safe for consumption at levels of 0 to 0.5 mg\kg of the body weight.

The Codex commission has set the maximum limits to 100-400 mg\kg, depending on the food it is added to. The FDA states that the additive mustn’t exceed 0.02% of it fat and oil content.

In A Consumer’s Dictionary of Food additives it is state that TBHQ leads to delirium, nausea, vomiting, collapse, tinnitus, and a feeling of suffocation.

According to the EWG (Environmental Working Group) which is based on animal studies, longer exposure to it can lead to reproductive effects, biochemical changes, liver effects, and positive results of mutation from In-vitro tests in the mammalian cells.

The Journal of Nutrition’s study discovered that women who consume these noodles have an increased risk of metabolic syndrome.

Moreover, people who eat noodles have a 68% increased risk of this syndrome, which involves high blood pressure, low levels of HDL cholesterol, raised fasting triglycerides, and central obesity.

Having more than 3 symptoms raises the risk of heart diseases and diabetes.

Furthermore, these people have a reduced intake of nutrients, such as iron, potassium, niacin, vitamin C, vitamin A, phosphorus, calcium and protein in comparison to those who eat ordinary noodles.

Noodles contain palm oil, wheat flour, and salt, sugar, seasoning, and monosodium glutamate. They are high in artificial ingredients, refined carbohydrates, fructose and sugar and low in fiber and nutrients.

According to a discovery made in 2012 by the KFDA (Korea Food and Drug Administration), 6 noodle brands from the Nong Shim Company Ltd contain a cancer-causing substance known as Benzopyrene. This is due to the presence of monosodium glutamate, which is an excitotoxin that overexcites the nerve cells and leads to brain damage or dysfunction or worsening or triggering learning disabilities such as Parkinson’s disease, Lou Gehrig’s disease, Alzheimer’s and more.

The free glutamic acid is the same neurotransmitter used by the eyes, nervous system, and rain to starts certain body processes. Furthermore, MSG is used to fatten the mice for scientific studies, so avoid it in order to prevent weight gain.

This means that noodles consumption will eventually lead to numerous ailments like chronic disease, weight gain, insulin resistance, chronic inflammation, and severe other ailments.

Source: www.healthyfoodhouse.com