Instant noodles contain preservatives. Will you turn into a mummy if you eat too much? Nutritionist Li Yizhen: The devil is actually hiding here...

Instant noodles are easy to prepare and are the first choice for many people’s midnight snack. There is a rumor that "Don't eat instant noodles anymore, or you may turn into a mummy if you eat too much!" Instant noodles are the first choice for many people to replenish their energy when they stay up late to work overtime or study. If your family sees you at this time, they will always remind you that instant noodles contain preservatives and remind you not to eat them often. The Food and Drug Administration clarified the rumors, emphasizing that preservatives should not be added to instant noodles. But does this mean that there is no problem with preservatives in instant noodles? Nutritionist Li Yizhen believes that the devil is actually hidden in the sauces and seasoning packets!

Instant noodles contain preservatives. Will you turn into a mummy if you eat too much?

Taiwanese people love to eat instant noodles. In addition to being a must-have food during typhoon days, working overtime late at night, and mountain climbing, it is also a must-have taste of home when traveling abroad for study, making eating instant noodles a part of the national memory. However, no matter how delicious instant noodles are, Chinese people still generally have the impression that "instant noodles contain preservatives and eating too much will turn you into a mummy", so they have a love-hate relationship with instant noodles!

FDA: Instant noodles cannot contain preservatives according to law

Do instant noodles really contain preservatives? The main function of preservatives is to inhibit the growth of microorganisms and extend the shelf life. However, the Food and Drug Administration emphasized in the "rumor-busting section" of its official website that according to the current "Scope, Limits and Specifications of Food Additives", preservatives cannot be added to instant noodles.

The reason why instant noodles currently available on the market can be preserved for a long time is the way they remove moisture during the production process! The Food and Drug Administration stated that most instant noodles are steamed and then fried. Both steaming and frying can achieve a sterilization effect, while high-temperature frying will dehydrate the instant noodles, significantly reducing the moisture content of the noodles, making it impossible for remaining or foreign microorganisms to reproduce, thereby reducing the occurrence of spoilage and deterioration and achieving the purpose of extending the shelf life.

The Food and Drug Administration emphasized in the "rumor-busting section" of its official website that according to the current "Scope, Limits and Specifications of Food Additives," preservatives cannot be added to instant noodles.

Compared to the noodles...the real problem is: the sauce and seasoning packets!

However, for most people, the most important thing about eating instant noodles is the taste imparted by the various sauces and seasoning packets. So when discussing whether instant noodles contain preservatives, how can we just look at the noodles themselves? In this regard, current domestic regulations do not stipulate that all ingredient packets cannot contain preservatives, and Li Yizhen, a nutritionist at Daqian General Hospital, said that even if the sauce and seasoning packets of instant noodles do not have additional preservatives added during the production process, most commercially available instant noodle seasoning packets contain condiments such as soy sauce and chili sauce. These sauces used as raw materials for seasoning packets may have preservatives added. Therefore, it is recommended to put less seasoning packets when cooking instant noodles.

3 secrets to make instant noodles nutritious

Nutritionist Li Yizhen said that for people who are often too busy to eat, instant noodles are convenient and can quickly satisfy hunger, but instant noodles are high in oil, salt and fiber. If used as the main source of meals for a long time, it may lead to chronic diseases. If you really want to eat it, it is recommended that you grasp these 3 secrets to turn sinful delicacies into nutritious dishes, reducing the burden on your health.

Instant noodles are convenient foods that can quickly satisfy hunger, but they are high in oil, salt, and fiber. If used as the main source of meals for a long time, they may lead to the occurrence of chronic diseases.

1. Use less seasoning and don’t finish the instant noodle soup:

The Ministry of Health and Welfare recommends a daily sodium intake of 2,400 mg. However, if you eat just a bowl of instant noodles a day, your sodium intake will be close to the limit of 2,400 mg. If you use instant noodles as your main meal for a long time, you will have the problem of excessive sodium intake. Long-term excessive sodium intake can easily lead to high blood pressure. Therefore, it is recommended to put a little less seasoning packet when eating instant noodles, and do not drink all the instant noodle soup.

2. Blanch the instant noodles before cooking:

It is healthier to pour out the water from the first cooking of noodles and use the water added the second time to cook instant noodles. Because the oil in the noodles will be released during soaking and cooking, pouring out the water used to cook the noodles for the first time can reduce the oil content of the noodles, and also reduce the oil absorption by the noodles, thus reducing the burden of absorption by the human body.

3. Add more vegetables:

The vegetable content in instant noodles is very low. Instant noodles usually only come with a small packet of dehydrated vegetables, and vegetables are the main source of dietary fiber. The Ministry of Health and Welfare recommends 25 to 35 grams of dietary fiber a day. Adequate dietary fiber intake can prevent constipation, promote intestinal peristalsis, maintain a healthy intestinal environment, and help the growth of good bacteria in the intestines. In addition, dietary fiber contributes to blood cholesterol metabolism and lowers blood cholesterol. It is recommended to add vegetables when cooking instant noodles to increase satiety. Of course, if you can beat an egg or add a piece of tofu, it will be more nutritious!