Instant noodles are favorite foods for many people. Their convenience, deliciousness, and diversity of tastes are welcomed by many people. However, it is known that the long-term consumption of instant noodles is harmful to the body. Because of the preservatives contained in the instant noodles and the various additives in the seasoning packs, it will cause some harm to the body. But what are the long-term consequences of eating instant noodles on the body?

1. The main ingredients that cause obesity in instant noodles are flour and fat, so the nutrition of instant noodles is not comprehensive. In addition, there are some seasonings such as monosodium glutamate, salt, oil, and chili powder. Generally a little tasty instant noodles or instant noodles with different flavors are all because of adding small packets of dried vegetables or tiny amounts of tiny minced meat.

Because the instant noodles are deep-fried, the originally rich vitamin B is completely damaged. Instant noodles are basically only able to provide the heat needed for human activities. At the same time, since instant noodles only have staples and no dishes, it is often necessary to increase the amount of food to eat. The result is too much carbohydrate and fat intake. Therefore, regular instant noodles feed on the diet, resulting in long-term excessive intake of fat and calories, which leads to obesity and promotes obesity-related diseases such as heart disease, diabetes, hyperlipidemia, and hypertension.

2. Can cause malnutrition in the body We also mentioned that instant noodles do not have too much nutrients, except carbohydrates or carbohydrates. Eating instant noodles will cause malnutrition in the body, which can lead to the occurrence of another series of diseases such as dizziness, weakness, weight loss, heart palpitations, and lack of energy.

3. Premature aging The oils in the instant noodles are generally added antioxidants, but it can only slow down the oxidation rate, delay the rancidity, and can not completely prevent rancidity. The rancidity of oily foods can damage nutrients, produce peroxy lipids, and have a hazel flavor. After a long-term excessive amount of peroxy lipids enters the body, it will have a destructive effect on the body's important enzyme system, and it will also promote premature aging. Of course, there are a lot of non-fried instant noodle foods, but for long-term preservation, corresponding methods will still be used to extend the shelf life of instant noodles.

4. There will be nutritional deficiencies The body's normal life activities require six elements: namely, protein, fat, carbohydrates, minerals, vitamins and water. As long as there is a lack of one of these nutrients, people will suffer from illness. The main ingredient of instant noodles is carbohydrates. Soups contain only a small amount of MSG, salt, and other flavorings. Even instant noodles such as chicken, beef, and shrimp juices contain only a small amount of gravy and are far from satisfactory. The amount of nutrients we need every day. Even fresh instant noodles, if used for a long time instead of staple foods, without adding any other foods, can easily lead to nutritional deficiencies and are extremely detrimental to health.