In the video above, you can see ramen noodles inside a stomach. Even after two hours, they are remarkably intact, much more so than the homemade ramen noodles, which were used as a comparison.
When food remains in your digestive tract for such a long time, it will also impact nutrient absorption, but, in the case of processed ramen noodles, there isn’t much nutrition to be had. Instead, there is a long list of additives, including the toxic preservative tertiary-butyl hydroquinone (TBHQ).
This additive will likely remain in your stomach along with the seemingly invincible noodles, and no one knows what this extended exposure time may do to your health. Common sense suggests it’s not going to be good…
Five Grams of Noodle Preservative, TBHQ, Is Lethal!!!
TBHQ, a byproduct of the petroleum industry, is often listed as an “antioxidant,” but it’s important to realize it is a synthetic chemical with antioxidant properties– not a natural antioxidant. The chemical prevents oxidation of fats and oils, thereby extending the shelf life of processed foods.
It’s a commonly used ingredient in processed foods of all kinds (including McDonald’s chicken nuggets, Kellogg’s CHEEZ-IT crackers, Reese’s peanut butter cups, Wheat Thins crackers, Teddy Grahams, Red Baron frozen pizza, Taco Bell beans, and much more).
But you can also find it in varnishes, lacquers, and pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.
by Dr. Mercola Read more