The Cause of Instant Noodle is Dangerous

The Cause of Instant Noodle is Dangerous

Color Tartrazine CI 19140

Tartrazine dye is a synthetic (artificial) dye that gives yellow color to food or drink. According to research conducted by The American Academic of Pediastrics Committee on Drugs, excessive tartrazine dye can cause health problems, such as tumors in the thyroid gland, Lymphocytic lymphomas, and chromosomal damage. Due to its harmful effects, the use of tatrazine has been discontinued in some countries, such as Austria, Norway, and Germany.

Mono Sodium Glutamate (MSG)

MSG is a substance that has a function to add flavor to the food. According to research Horvath et al, 2013 excessive use of MSG can cause damage to the liver and brain. This study investigates neurological development using MSG to inhibit the development of nerves appropriately.

Antioxidant TBHQ (Tertiary Butyl Hydroxine Quinolin)

TBHQ is a chemical that has a function as an antioxidant, but anti-oxidant TBHQ is an antioxidant that comes from natural rather than synthesis. This substance is used for the oxidation of oils and fats so that the food can last long. Based on the Centers for Science in the Public Interest (CSPI) research on the effects of TBHQ given to mice, the apparent effects of TBHQ can cause tumors. In addition TBHQ can cause stomach health problems and DNA damage.

Excess Sodium

Sodium is a mineral that is needed by the body. The normal level of sodium required by the body is 340 mg. Excess sodium affects the feeling of thirst and elevated blood pressure.