Noodles are described as instantaneous; Because it was previously fried in oil, and often in palm oil; Therefore, they contain high levels of fats, especially saturated fats, which increase the risk of heart disease.
Noodles are among the foods that contain large amounts of sodium, especially when adding the contents of the spice box, as most types of noodles contain more than 500 mg of sodium per 100 grams of weight, while the Australian Heart Foundation advises choosing foods that contain less than 120 mg of Sodium per 100 grams, so eating it is linked to a risk of high blood pressure, which is the main cause of heart disease.
Noodles contain monosodium glutamate, which is a food additive commonly used in food processing, as it is used to improve the flavor of processed foods. With moderate consumption of monosodium glutamate, other studies have indicated the negative impact of this additive on brain health, and some people have an allergy to this substance specifically, which causes them headaches, muscle tension, numbness, and tingling.
Noodles are among the foods with a high glycemic index, meaning that they quickly raise blood glucose levels, causing what is known as insulin resistance, which in turn leads to type 2 diabetes, and foods with a high glycemic index are also associated with heart disease and obesity.
A study conducted at Baylor University Medical Center found that eating noodles two or more times a week was linked to metabolic syndrome, a syndrome that increases a person’s likelihood of developing heart disease, and other serious diseases such as diabetes and stroke, and this was more common among women for various reasons, including biological differences between Gender, and different eating habits between women and men.
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