Does eating often affect your health?

Instant noodles were invented by the Japanese. After World War II, Japan's economy took off and the pace of life accelerated rapidly. Japanese people who like noodles invented instant noodles as fast food. Instant noodles were first put on the market in Japan in 1958. In the 1960s, a Taiwanese businessman discovered this novel food and introduced it to the world. Nowadays, many people all over the world, including migrant workers, students staying in school, business travelers and people who stay up late, like this kind of food that can be eaten without packaging, because it can satisfy their hunger as quickly as possible. By 1997, the global annual output of instant noodles had reached 43.4 billion packets.

Instant noodles have indeed brought great convenience to people's lives, but their nutritional problems have not been broken. Eating instant noodles for a long time or excessively can easily lead to unbalanced nutrition; In addition, the problems of oil peroxidation, pollution and deterioration of instant noodles are often ignored.

& gt& gt The harm of eating too much instant noodles;

● 1. Malnutrition

The normal life activities of human body need seven elements: protein, fat, carbohydrates, minerals, vitamins and cellulose. People who lack any of them for a long time will get sick. The main ingredient of instant noodles is carbohydrates, and the soup only contains a small amount of seasonings such as monosodium glutamate and salt. Even all kinds of instant noodles, such as chicken juice, beef juice and shrimp juice, have very little gravy content, which is far from meeting the nutritional needs we need every day.

The processing of instant noodles generally goes through wet noodles → steaming → frying → cooling → adding seasoning → packaging and other processes. In the process of ultra-high temperature steaming, frying and drying, the nutrients in flour are destroyed very badly, especially the vitamin B family. According to nutritionists, thiamine loss is 29% ~ 60%, riboflavin and nicotinic acid loss is 23% ~ 25%, inorganic minerals loss is 70%, protein loss 15.7%, fat loss is 42.6%, and carbohydrate loss is 2%. If boiled over-temperature, vitamin B can still preserve 51%; If fried, the preservation rate of vitamin B group is almost zero. It can be seen that instant noodles have many conveniences, but because of its special processing technology, the nutritional components in grains are greatly destroyed. Although people in the food industry try their best to improve the nutritional value of instant noodles, they add ingredients such as egg slices, dried meat granules and dehydrated vegetables to the soup bag, but the total weight of instant noodle soup is only a few grams, and the nutritional ingredients they can provide are very limited. Therefore, from the nutritional analysis, instant noodles can only be used to temporarily satisfy hunger and can never be regarded as a staple food. Long-term consumption will cause malnutrition, such as dry skin, anemia, easy to catch a cold, dizziness, fatigue, emaciation, palpitation, listlessness and so on. In severe cases, nutritional deficiencies such as weight loss and muscle atrophy may occur. Especially for children, if some effective measures are not taken to make up for their defects, it will inevitably affect their health. According to relevant surveys, among people who eat instant noodles for a long time, 60% are malnourished, 54% are iron-deficiency anemia, and 23% are deficient in riboflavin (vitamin B2). 16% people are deficient in zinc, and 2% people suffer from various eye diseases due to vitamin A deficiency.

● 2. Oil peroxidation

Although many instant noodles now claim that they are not fried, they will contain edible oil to some extent. Although it is sealed and packaged after drying, it is still not completely isolated from the air, and the micro-space on the plastic film still has certain breathability. If left for a long time, the oil in instant noodles will be oxidized and decomposed by air, resulting in toxic aldehyde peroxides. Acid value and peroxide value are important hygienic indexes of instant noodles. If the acid value is unqualified, it means that the oil in instant noodles has been oxidized and deteriorated, which will not only affect the digestion and absorption of the human body, but also greatly reduce the taste and nutritional value. Instant noodles with a serious peroxide value exceeding the standard will cause vomiting, diarrhea and other symptoms.

● 3. Pollution deterioration

Although instant noodles have the characteristics of storage resistance, people always overestimate its quality assurance and always think that instant noodles will not go bad. In fact, if the packaging of instant noodles is damaged, the seal is not tight and the storage time is too long, it may be contaminated by bacteria and poisons, which will also accelerate the oxidation and deterioration of instant noodles. If people eat bad instant noodles, they may suffer from acute gastroenteritis and other diseases.

In short, for the sake of health, don't take instant noodles as the staple food for dinner; Eating instant noodles occasionally is harmless, but proper "feeding" can ensure that the body is not hurt.

& gt& gt Matters needing attention in purchasing instant noodles:

1. It depends on the manufacturer, and the quality, hygiene and taste can be guaranteed by choosing products of regular brands.

2. Try to buy the freshest products according to the production date. The shelf life of instant noodles should not exceed 6 months, otherwise they can't be eaten.

3. It depends on the ingredient list, on the one hand, as a reference for choosing the taste, on the other hand, we should pay special attention to the food additives in instant noodles.

4. Sensory indicators of instant noodles:

● A color: it is the unique color of this variety, which is non-burnt and healthy, and the depth of the front and back can be slightly different.

● B odor: normal odor, no musty odor.

● C-shape: neat appearance and uniform pattern. There should be no foreign matter and cinder.

● D Cookability: The rehydrated noodles should have no obvious broken strips or broken strips, and the taste is not raw or sticky.

& gt& gt Matters needing attention in eating instant noodles:

1. Instant noodles are only suitable for emergencies, such as when it is not convenient to eat temporarily or when you can't eat because of conditions. Eat once a day at most, not every day.

2. If you like instant noodles or you really need to eat instant noodles for a long time due to conditions, you should add some non-staple foods to supplement the lack of nutrition. For example, eat sausages, beef jerky, bacon, floss, boiled eggs (about 100g), braised pork and so on.

You can also add some sesame oil or lard (about 25 grams) to instant noodles, or use some raw fruits and vegetables, such as cucumber, tomato, radish, sweet potato, water chestnut, lotus root, banana, pear and orange. And the amount should be kept at about 250-300 grams.

3. The seasoning package of instant noodles is usually high in oil, salt, monosodium glutamate and other ingredients, so it is best not to put them all in. Just put half of it, and add some healthier condiments, which will not only taste better, but also make you feel more at ease.

People with gastrointestinal diseases, poor appetite and malabsorption had better not eat instant noodles. In a word, instant noodles, as a convenient food, are harmless to health if eaten occasionally, but harmful to health if eaten frequently.

5. The preservation of instant noodles, in summer, is generally appropriate for one month; It can be stored for three months in winter. When stored, it should be placed in a cool and low humidity place to avoid direct sunlight, so as to avoid oil oxidation. After the instant noodles are opened, it is best to eat them all at once to avoid oxidative deterioration or cockroach pollution of the noodles in the air.

Food additives in instant noodles;

● Salt: A packet of instant noodles contains about 6 grams of salt. The World Health Organization (WHO) recommends that the daily salt should not exceed 6 grams, and a packet has reached this figure. The salt content of instant noodles is obviously high, and eating too much salt is easy to cause high blood pressure and increase the burden on the kidneys.

● Phosphate: It is widely used and can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body not be fully utilized and accelerate its excretion, which will easily lead to osteoporosis, tooth loss, bone deformation and even fracture.

● Grease: Instant noodles are mostly fried, which can reduce the moisture in noodles and extend the shelf life. However, these oils become "lipid peroxides" after oxidation, which accumulate in blood vessels or other organs, accelerate human aging, and cause atherosclerosis, easily leading to cerebral hemorrhage, coronary heart disease, kidney disease and so on.

● Antioxidants: Instant noodles can take as short as one or two months and as long as one or two years from production to consumers. The added antioxidants and other chemicals have been slowly deteriorating, which is harmful to human body.

It should be said that qualified convenience is harmless to human body, but experts suggest that it is best to eat less or not to eat instant noodles. In case you want to eat, don't exceed two packs a week. In order to prevent and reduce the harm to human body, when eating instant noodles, you can pour out the soup in the bubble and add boiled water or other soup to reduce harmful substances such as salt. Furthermore, when eating instant noodles, you can add some colorful vegetables rich in vitamins such as spinach and green peppers to the noodles to reduce the harm of various additives to the human body. Especially under special circumstances (such as busy work, trouble cooking in hot weather, etc. ), when you need to eat instant noodles for a long time, you should pay attention to supplementing nutritious foods such as fruits, fresh eggs, vegetables and aquatic products; In addition, it is best to buy instant noodles while eating, and the storage time should not be too long. Buy it home and put it in a cool and dry place to avoid oil oxidation.

Classification of instant noodles

Instant noodles are pasta made of wheat flour, buckwheat flour, mung bean flour and rice flour. As the main raw material, salt or flour improver is added, and a proper amount of water is added, and it is prepared, calendered, shaped, steamed, fried or dried to a certain maturity. According to the different production processes, it can be divided into two categories.

● 1. Fried instant noodles: instant noodles fried and dehydrated with edible oil. The noodles of fried instant noodles are fried with palm oil or other edible oil. Noodles are golden in color, crisp and delicious. After being brewed with hot water, the flavor is rich and attractive. Its disadvantages are large oil absorption and short storage period, and generally rancidity begins to occur after more than 3 months.

● 2. Non-fried instant noodles: instant noodles that have been quickly frozen, dried by microwave and dried in vacuum (referred to as non-fried noodles). Non-fried instant noodles refer to instant noodles dried by hot air, also called corrugated noodles, which must be cooked before eating.