"Don’t eat so many instant noodles, they are poisonous"
"Children eat instant noodles, not high"
"There are many additives with instant noodles, and instant noodle buckets are also poisonous."
Do you often hear your family saying similar things when you were a kid?A reader left a message in the backstage. She didn’t eat instant noodles for the first time until high school. After her mother discovered, she would still say a few words "unhealthy".
There are many sayings on the Internet, pointing out that instant noodles are garbage foods, containing carcinogens, and even "experts" also claim that "eating a bag of instant noodles requires liver detoxification for 32 days."
There are additives in the instant noodles. Is it toxic?
Instant noodles are a convenient and fast -food food. They are usually composed of dry planes and seasonings. They can be used as a choice of hungry hunger, but they do contain some food additives. However, not all additives are toxic.
Food additives refer to substances added to food during processing and preservation, which is used to improve the quality, taste, preservation performance of food.
Some food additives have been rigorously tested and regulated and approved, which are considered safe and meet national food safety standards.
For example, preservatives and antioxidants, they help extend the shelf life of food and prevent bacteria from growing. These additives are safe when reasonable use and control.
However, long -term or large amounts of food additives may have a negative impact on human health, such as some preservatives and flavor additives may be related to allergic reactions, respiratory problems, and other health problems.
In addition, instant noodles are usually rich in salt, fat and seasoning. If you eat it for a long time, it may have adverse effects on health, such as increasing the risk of cardiovascular disease, obesity and hypertension.
In order to maintain health, we recommend choosing fresh and natural foods in the diet to minimize or avoid excessive food processing foods, including instant noodles.
A reasonable and balanced diet structure and moderate exercise are essential for maintaining health.If you are concerned about food safety and suitable diet, it is recommended to consult a professional nutritionist or doctor’s suggestion.
Will eating too much noodles cause cancer?
At present, scientific research has not clearly confirmed that there is a direct causal relationship between consumption instant noodles and carcinogenic cancer. However, instant noodles are usually rich in high salt, high oil and high calories. Long -term excessive consumption may have some negative impacts on health.
The increase in the incidence of high -salt diets with certain cancer is increased. Excessive salt can cause hypertension, which in turn increases the risk of cardiovascular disease and certain cancer. Therefore, it is recommended to restrict the intake of salt and try to choose as much as possible.Low -salt food.
High -calorie and high -oil diet are also related to the increased risk of obesity, heart disease and certain cancer. Instant noodles are usually rich in high oil and high calories. Too much intake may lead to weight gain and other health problems.
Therefore, a balanced diet should be selected, mainly fresh and natural foods, and minimize the intake of high calories and high -oil foods.
In general, as a fast food, instant noodles can be eaten occasionally, but it is not suitable for long -term dependence and excessive intake to maintain a balanced diet, including diverse vegetables, fruits, whole grains and protein sources. It is important to maintain health.factor.If you have doubts about your diet, it is recommended to consult a nutritionist or doctor’s suggestion.
Other rumors about instant noodles are also out of nothing ——
Applying paraffin on the instant noodle bowl will dissolve into the boiling water
Paraffin (also known as petroleum wax) is a common waterproof material, which is commonly used in the inner wall coating of packaging food or food containers.However, most instant noodle bowls do not use paraffin as the inner wall coating, but instead use closed food grade coatings to ensure food safety.
When you put the instant noodle bowl in the hot water, the temperature is usually not enough to dissolve the paraffin into the boiling water.In addition, food -grade coatings will undergo relevant safety testing and certification to ensure that they will not release harmful substances into food.
However, if you find that the inner wall of the closed container has paraffin or other unknown coating, or doubts about the safety of your own food, it is best to choose other types of food containers or consult with relevant experts.
The instant noodles were exploded by "Thousands of Oil"?
Not all instant noodles are made by frying. In fact, there are many different types of instant noodle making methods. The frying system is just one of them.
Fried instant noodles are a common method of making, especially for some instant noodle products called "fried noodles", such as egg fried noodles, crispy and spicy fried noodles.
These noodles are fried to make them crispy, and form a layer of oil on the surface to increase the taste and flavor. However, this kind of bombing method is not the production method of all instant noodles globally.
Another common instant noodle production method is to heat the dough through water, cooking, or steaming, etc. This method is widely used in many instant noodle products.
All in all, the production method of instant noodles varies from the product types, including different methods such as frying, boiling, cooking, and steamed. The frying system is only one of them and does not represent all instant noodles production methods.
WHO: These 6 kinds of foods that are truly carcinogenic are recommended to touch less
1. Machining meat:
Processing meat is listed as a type of carcinogenic substances by the International Cancer Research Agency (IARC), which refers to substances that have clear evidence of the human body with cancer.Here are several reasons that may cause carcinogenic carcinogenic carcinogenic:
Nitrite and nitrosamine production: Machining meat (such as pickled, smoked, wax, salt, etc.) is often used in the process of nitrite.During the digestion, nitrite and protein and amine react to generate nitrosamines, which are considered carcinogenic effects.
The carcinogenic substances produced by high temperature cooking: high temperature cooking (such as roasting, frying, fried, etc.) will cause coke on the surface of the processing meat. At the same time, the fat and protein of meat during cooking will decompose and react with other substances to form a variety of carcinogenic substancesSuch as polygon aromatic hydrocarbons (PAHS) and aromatic amine.
Impact of Tannic acid: The tannic acid in machining meat may also participate in the carcinogenic process.Tannic acid and cholesterol reactions generate carcinogens, and may interfere with bacterial flora balances in the intestine, affecting intestinal health.
Based on reliable scientific evidence, many health organizations, including the World Health Organization (WHO) and the American Institute of Cancer (NCI), are recommended to restrict the intake of processed meat to reduce the risk of colorectal cancer and other cancers.In order to maintain health, it is recommended to choose fresh, non -processing meat, and reasonably control the amount of meat intake.
2. Red meat:
Red meat refers to the meat of beef, mutton, pork, etc.Although there is no conclusion that the red meat is directly carcinogenic, some factors may be related to the increase of red meat intake to increase the risk of cancer:
Effect on the intestinal flora: Red meat contains high fat and protein. Excessive intake may change the composition of the intestinal flora, resulting in increasing harmful bacteria and reducing beneficial bacteria, thereby generating harmful metabolic products.These metabolites may cause damage to the intestinal mucosa and increase the risk of cancer.
Carcinogens produced by high temperature cooking: High -temperature cooking red meat can produce carcinogens, such as polygon aromatic hydrocarbons (PAHS) and aromatic amine.These substances are formed by the decomposition of fat and protein in red meat when the temperature is too high, causing damage to the human DNA and cells.
Impact of hemoglobin and iron: red meat is rich in heminin and iron.Hemorrin is a kind of hemoglobin decomposition product. Excessive intake may produce harmful free radicals and damage cells.The high concentration of iron in the intestine may be related to the occurrence of cancer and development.
3. Fried food:
Carcinogenic substances produced by high temperature fried: During the production of fried food, ingredients are exposed to high temperature oil.At high temperatures, the oil is decomposed and reacts with the protein and carbohydrates in the food, producing carcinogenic polygon aromatic hydrocarbons (PAHS) and aromatic amine.These substances can cause damage to cells and DNA.
The accumulation of carcinogens in fried foods: During the fried process, the water in the food gradually evaporates, but the oil will be absorbed by the food.This has led to an increase in fat in fried foods, thereby increasing the intake of calories and carcinogens.Long -term intake of high -fat foods can be related to the development of obesity and chronic diseases.
Addeds in processing food: Many fried foods are processed, which may be added with flavoring agents, preservatives, and color increases.Some artificial additives are considered potential harm to human health and are related to chronic diseases and cancer development.
4. High -salt food:
The relationship between high -salt food and carcinogenic is a wide range of research, but solid evidence is still limited. However, some studies have shown that long -term high -salt diets may be related to the increase in the risk of certain cancers. The following is a possible explanation:
Nitrite in salt: Nitrite that may exist in high -salt food is a common food additive.Nitrite may be converted into nitrosamine under the action of gastric acid, which is a type of carcinogen.Angle more nitrosamine may increase the risk of gastric and intestinal cancer.
The correlation between salt and gastric cancer: The high -salt diet may lead to increased gastric acid, which causes damage to the gastric mucosa and increases the probability of gastric cancer.Studies have found that the incidence of gastric cancer is higher in areas with high salt intake.
High -salt diet and hypertension: Long -term high -salt diet may lead to hypertension, while hypertension is related to the increase in increasing the risk of some cancers.The risk of hypertension and cardiovascular and cerebrovascular diseases increases the probability of cancer disease.
Acetaldehyde metabolism: Alcohol is metabolized into acetaldehyde in the body. Acetaldehyde is a toxic substance with carcinogenicity.Acetaldehyde can directly affect DNA, cause mutations and interfere with the normal function of cells, thereby increasing the risk of cancer.
Liver damage: Drinking a lot of alcohol can cause damage to the liver, causing diseases such as fatty liver, hepatitis and cirrhosis.Long -term liver disease may cause liver cancer.
Nutrition: Alcohol can interfere with the body’s absorption and metabolism of nutrients, leading to malnutrition.Poor of malnutrition may weaken the body’s immune system, weaken the resistance to cancer cells, and increase the risk of cancer.
Promotion of pre -cancer lesions: Alcohol intake may stimulate the mucosa of the mouth, throat, esophageal, and gastric parts, causing inflammation and damage.This stimulation may lead to the occurrence and progress of pre -cancer lesions, and ultimately increase the risk of cancer.
6. Betel nut:
Betel nut is a common plant fruit that is widely used as gum and chewing, especially in Asia. However, there is a connection between betel nut chewing with various cancers, especially oral cancer, esophageal cancer and throat cancer.
Betel nut contains a chemical called nitrosamine, which is a strong carcinogen.By chewing betel nut, nitrosamine can cause cancer compounds, and may cause DNA damage, which will cause the formation of cancer cells
Betel nut contains a stimulating substance called beteline.Chewing betel nuts for a long time will continue to stimulate oral mucosa and other parts, leading to chronic inflammation and ulcer formation, which to a certain extent increases the risk of local cancer.
The chewing of betel nut will change the microbial communities in the mouth, promote the growth of some harmful bacteria, and reduce the number of probiotics.These microorganisms may cause increased risk of mucosal inflammation and cancer.
Betel nuts have complex chemical components, including a variety of phenolic compounds and alcohol -containing sperm solution.There may be interactive effects between these compounds, which increases the risk of carcinogenic carcinogenic.
Source: healthy chat with the doctor