Instant noodles: Convenience versus health risks in Canada
Instant noodles are an integral part of the diet for many Canadians, especially students and those leading a fast-paced life. Quick preparation, low cost, and a wide variety of flavours make them a popular choice for a quick meal. But are they really as harmless as they seem? Let's take a closer look at this popular product and see what experts have to say.
Borscht, broth, or tomato soup in just a few minutes? It sounds like a dream for busy students, tourists, and people on the go. Just add boiling water to the instant noodles, wait a moment, and they're ready. However, this quick solution comes at a cost. Despite being convenient and popular, instant noodles face criticism from dietitians, who warn against regular consumption. What lies behind this quick meal that, despite controversies, continues to enjoy unwavering popularity in Canada and worldwide?
Instant noodles – where did they come from and why are they so popular?
Although the name suggests a Chinese origin, instant noodles were actually created in Japan by Momofuku Ando. The inventor, born in 1910 in Taiwan, wanted to create a product that would help combat food shortages in Japan after World War II. In 1958, his company Nisshin Foods launched the first instant dish – Chicken Ramen. Although it was initially a luxury product, it eventually became a mass-market item.
In the 1970s, instant noodles began to be packaged in Styrofoam cups, making them even more practical. Today, the market offers a wide variety of flavours and levels of spiciness, so there's something for everyone. More than 100 billion packages of instant noodles are sold worldwide each year, with about 300 million going to Canadian consumers.
What's really in instant noodles?
At first glance, the contents of instant noodles seem simple: noodles and seasoning packets. However, a detailed analysis shows that this product is far from natural ingredients.
Noodles: The production of noodles for instant noodles is based on wheat flour, salt, and water, but phosphates, palm oil, starch, sugar, and guar gum are also added. Some brands use TBHQ (tert-butylhydroquinone), labelled as E319, which is a byproduct of the petroleum industry.
Seasoning Packets: They contain flavours, taste enhancers, salt, palm oil, and sometimes a small amount of dried vegetables. Unfortunately, drying at high temperatures results in most of the vegetables' nutritional value being lost. Additionally, ingredients include monosodium glutamate, artificial colours, modified starch, and anti-caking agents.
The biggest health risk is not the seasoning packet itself, but the noodles. The production process includes boiling, deep-frying, and packing them into characteristic blocks. Such noodles are extremely difficult to digest – they remain in the stomach much longer than natural products, burdening the digestive system.
One portion of instant noodles contains a large amount of salt – more than a bag of chips. Regular consumption of such products can lead to a range of health problems, including:
- hypertension,
- overweight and obesity,
- acne,
- high cholesterol,
- heart issues,
- depression risk,
- and even an increased likelihood of cancer.
Is it worth eating instant noodles?
Instant noodles are tempting due to their easy preparation and low cost, making them an attractive choice for people with limited budgets and time. However, regular consumption can have serious health consequences. If you decide to eat them, do so occasionally – treat them as an emergency option, not a daily meal.
Do they taste good? Yes, although their flavour has little to do with home-cooked meals. Are they healthy? Definitely not. That's why it's worth thinking twice before putting another package in your cart. If you can, choose more natural alternatives that will take care of your health and well-being.
