Reasons why Instant Noodles are Banned from my kitchen pantry.

I have never met anybody who never had instant noodle! I have never met anybody who doesn't like instant noodle! I grew up with it. I got through the uni years because of it -- it was my major source of food. I remembered those times late at night writing assignments, with no time for shopping, and nothing else left in the kitchen - but there were always packs of instant noodles! I used to have uncountable ways to cook it: with bacon; with eggs; with meatball; or just by itself. Very tasty!

But for several years now they are banned from our kitchen!



Let's look at why instant noodle is so appealing to so many people.

• "Instant" implies that it's quick and easy to prepare. All you need is some hot water or a microwave oven and a bowl to put the noodle in. It takes a maximum of 3 minutes to prepare and you have a bowl of steamy, hot noodle ready to eat;
• Cost-effective, inexpensive and can be purchased from any convenience store or supermarket;
• Comes in a wide variety of tastes and flavours;
• Has very long shelf-life.

Instant noodle is not only not nutritious, but increase the risks of diseases that are hard to cure. The culprit is what the manufacturers used to give instant noodle it's long shelf life: Tertiary-butyl hydroquinone (TBHQ). TBHQ is a by-product of petroleum that is used as a food additive to help preserve cheap food such as instant noodle. Also, a carcinogen substance such as Benzopyrene that causes cancer in humans is prevalent in many of the instant noodle brands.

• Not nutritious, contains high unhealthy saturated fats, low in protein, fibre, vitamins and minerals;
• Increase the risk of heart disease and strokes;
• Increase the risk of high blood pressure;
• Increase the risk of high blood sugar;
• Increased the risk of diabetes.
• High risk of developing cancer.

I would urge you to conduct your own research and reach your own conclusions. Please feel free to share any information or comments below.