Love instant noodles? Here’s why they can be harmful

Instant noodles, frequently lack important elements including fibre, vitamins, and minerals. Relying on them as a staple can lead to nutrient deficiencies and poor overall health.

Noodles are high in sodium due to the flavoring packets included. Excessive sodium intake can contribute to high blood pressure, heart disease, and kidney problems.

Processed noodles often contain additives, preservatives, and artificial flavors to enhance taste and extend shelf life.

Noodles are calorie-dense but not very filling, which can lead to overeating. Combined with their high carbohydrate content, this can contribute to weight gain and obesity if consumed frequently and in large quantities.

Most noodles are made from refined flour, which is stripped of nutrients and fiber during processing. Consuming a lot of refined carbs can lead to rapid spikes in blood sugar levels, increasing the risk of type 2 diabetes and other metabolic disorders.

Monosodium glutamate (MSG) is a common additive in these noodles. MSG consumption is associated with weight gain, headaches, nausea, and even high blood pressure

Instant noodles are primarily made from maida, a type of highly processed white flour.

Beyond the immediate nutritional concerns, regular consumption of instant noodles poses potential long-term health risks

Instant noodles are fried in unhealthy oils. This results in a product high in saturated fats and trans fats, both of which are known to raise LDL (bad) cholesterol levels while lowering HDL (good) cholesterol.

Disclaimer: This content including advice gives generic information only and is in no way a substitute for qualified medical opinion.