Ever though what happens when you eat ramen noodles? This story may make you think twice before downing a bowl of processed Ramen Noodles.
A video showing what happens inside the digestive tract after eating Ramen Noodles has gone viral.
Ramen noodles seem innocent, but they contain Tertiary-butyl hydroquinone (TBHQ), which is a byproduct of the petroleum industry and food additive frequently to preserve cheap processed foods.
A gastrointestinal specialist, Dr. Braden Kuo of Massachusetts General Hospital conducted an experiment with a time-lapse video inside the stomach comparing both fresh and preserved ramen noodles. After two hours of digestion, the results were staggering.
Watch the video below and you’ll never eat ramen noodles again.
So why don’t these noodles breakdown? If you read the ingredients on your ramen packet, you wouldn’t be so surprised. The worst is, the longer these noodles take the digest, the more chemicals your body absorbs.
Here’s why you shouldn’t eat ramen noodles.
Why not Eat Ramen Noodles: TBHQ Is Lethal in Small Doses
TBHQ, a byproduct of the petroleum industry, is often listed as an “antioxidant,” but it’s actually a synthetic chemical with antioxidant properties. The distinction here is important. The chemical actually acts as a preservative by preventing the oxidation of fats and oils. That’s why you’ll find this ingredient in grocery store products and fast-food menu items. It’s also present in varnishes, pesticides, cosmetics, and fragrances (1,2).
TBHQ is a legal food additive. In fact, a joint FAO/WHO Expert Committee on Food Additives determined that TBHQ was safe for human consumption at levels of 0-0.5 mg/kg of body weight (3).
The Codex Commission (an organization that sets international food standards, guidelines and codes of practice) set the maximum allowable limits of THBQ between 100 to as much as 400 mg/kg, depending on the food it’s added to (4,5).
Some foods, like chewing gum, contain the highest allowable levels of TBHQ. In the US, the Food and Drug Administration requires that TBHQ must not exceed 0.02 percent of its oil and fat content, so low-fat foods can contain more of the additive (6).
Different organizations have different “safe” limits and exposure to five grams can be lethal, so it’s best to avoid TBHQ as much as possible.
In fact, according to A Consumer’s Dictionary of Food Additives, exposure to just one gram of TBHQ can cause (7):
- Nausea and vomiting
- Ringing in the ears (tinnitus)
- Sense of suffocation
TBHQ is hard for the body to eliminate, meaning that it tends to accumulate in your tissues.
Based on various studies, the Environmental Working Group (EWG states that the health hazards associated with TBHQ intake include (8):
- Liver problems (at very low doses)
- Cell mutations
- Biochemical changes (at very low doses)
- Reproductive problems (at high doses)