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Surgeon Warns: Buldak Ramen's Secret Health Risks
2 Dec
Summary
- Synthetic preservative TBHQ linked to oxidative stress with frequent consumption.
- Polystyrene cups may leach microplastics into food when hot water is added.
- Instant noodles contain artificial colors, flavors, and MSG to boost cravings.
An orthopaedic surgeon is highlighting the hidden dangers associated with frequent consumption of instant noodles. These convenient meals are described as causing 'instant damage' rather than comfort, with detrimental effects accumulating over time. Popular brands, including those favored by Gen Z, contain ingredients that are concerning for regular dietary intake.
Key harmful components include TBHQ, a synthetic preservative that can lead to oxidative stress when consumed often. Furthermore, the polystyrene cups commonly used for packaging may release microplastics into the noodles when hot water is added, potentially causing inflammation and gut irritation. The noodles also frequently contain artificial colors, synthetic flavors, and monosodium glutamate (MSG).
MSG is identified as a chemical flavor enhancer that makes the noodles highly palatable and addictive, contributing to cravings. The surgeon emphasizes that these ultra-processed formulations are designed for shelf stability rather than nutritional value. Consumers are urged to prioritize real food to safeguard their gut health, energy levels, and long-term wellness.
