Countless diseases if you eat a lot of instant noodles!

Test results showed that 100% of instant noodle samples contained oxalic acid, a chemical that causes very dangerous kidney stones. This was really shocking to consumers.

100% of instant noodle samples contain detergent

Recently, at the Food Safety Workshop, Prof. Dr. Chu Pham Ngoc Son, Vice President of the Public Health Association, said that in the past, Hai Dang Chromatography Science and Technology Service Joint Stock Company (Ho Chi Minh City) analyzed 873 samples of vermicelli, pho noodles, instant noodles, hu tieu, wontons, sponge cakes, etc. and discovered that 363 samples, equivalent to about 42%, contained very high levels of oxalic acid.

Especially with instant noodles, 62 samples tested and all 62 samples contained oxalic acid, not only domestically produced noodles but also imported noodles contained this toxic substance with concentrations ranging from 30.8-449mg/kg.

Mr. Son said that the presence of oxalic acid in instant noodles or other types of noodles, vermicelli, etc. is not to “dye yellow” the noodles but to bleach the raw flour. Because through the analysis of 353 flour samples, 120 samples had oxalic acid. Therefore, some instant noodle manufacturers claim not to add the above chemical to noodles but when tested, it is found in their products.

Oxalic acid, according to the international classification system, is a substance used for industrial cleaning. Therefore, for whatever reason, this chemical is not allowed to be used in food processing because when entering the body, it tends to precipitate if it meets nutrients containing calcium. And this precipitation will cause kidney stones and "settle" in the joints to form "thorns", causing pain for people with this disease.

Test results showed that 100% of instant noodle samples contained oxalic acid, a very dangerous chemical that causes kidney stones. Illustrative photo

Countless diseases if you eat a lot of instant noodles

Our country is currently the 4th largest consumer of instant noodles in the world after China, Indonesia and Japan, with a consumption of about 5.1 billion instant noodle packages per year.

According to medical experts, oxalic acid in instant noodles is a strong organic acid, with high pressure with metal ions such as calcium, iron, sodium, magnesium, potassium... to form oxalate salts. Normally, oxalic acid is used in industry and household. For example, in the wood industry to whiten wood that has turned black due to weather, sunlight...; as a detergent for household appliances; in wastewater treatment to remove calcium in wastewater... However, because of its bleaching properties, some food processing facilities have abused this chemical for food processing.

According to the principle, oxalic acid is a specialized cleaning agent in industry and should not be used in food processing because it is very toxic to the body. Studies around the world show that regular consumption of instant noodles will increase the risk of cardiovascular diseases such as high blood pressure, atherosclerosis, and stroke. The reason is due to the fat content in most instant noodles. This type of fat is transfat and saturated fat, which are extremely harmful to health, especially for the elderly or people with a history of cardiovascular disease.

Another ingredient in every instant noodle package that not everyone can easily recognize is salt. Instant noodles are often seasoned with a lot of salt, with such a high amount of salt, when eaten, it accidentally harms the kidneys, and even consuming too much can cause kidney stones. In addition, instant noodles are also full of phosphate, a substance that helps improve the taste of food. Although it makes you feel delicious, this substance makes us susceptible to osteoporosis, bone loss, and weak teeth if consumed too much.

Not to mention that noodles also contain propylene glycol, which is a waxy substance that coats the noodles to prevent them from “freezing” (caking) when put into boiling water. This substance can easily accumulate in the liver, kidneys, and heart, causing abnormalities and damage. To check if propylene glycol is in noodles, just let the cooked noodles cool down and you will see it float on top like a layer of fat on the surface of the water.

According to the World Health Organization’s recommendations, not only for instant noodles but for food in general: If you follow a healthy diet, eating foods that have low risk of causing disease, consumers will prevent at least 30% of all cancers, and not count other diseases. Therefore, for instant noodles, if they do not have nutrients and have a high risk of causing disease, it is best not to eat them.

People with kidney problems, gout, rheumatism, or chronic pain in the vulva should limit foods high in oxalic acid.

According to Young Intellectuals