3 minutes of instant noodles can't be digested for 32 hours?

instant noodles are common food, but they have been controversial. Recently, it was reported that American scientists used capsule endoscopes to compare the situation of "processed food" and "additive-free food" being eaten into the stomach, and found that hand-made ramen was fully digested after
32
hours, while instant noodles remained residual and not fully digested. Gossip also claims that instant noodles difficult to digest because it is added a variety of antioxidants, additives, even bubble noodles bowls will release harmful substances, long-term consumption of harmful health. Is instant noodles really so poisonous?
the truth is in fact, the capsule endoscope images mentioned in the gossip are real, but the interpretation of it is not correct. And this shot is not a rigorous scientific experiment, from which can not draw the conclusion that instant noodles are difficult to digest or harmful to health.'s the digestive image of the noodles? "Shooting noodle digestion with photographic capsules" is a collaboration between
Stefani Bardin
, a media practitioner, and
Bra Kuoden
, a doctor who studies gastrointestinal science (more from
TEDxManhattan 2012
Talks. ）。 In the project, two volunteers ate two different sets of foods (one for instant noodles and the other for handmade noodles, and two for different kinds of drinks and fulth) and then swallowed capsule endoscopes to record the situation in the digestive tract. However, in the process of Chinese, especially in the process of communication, a large misinterpretation has occurred, which also formed the gossip we see.The capsule endoscopy used in the projectcaptured in the gossip from Stephanie? Bading introduced the
(video address
at the TED Conference on TED. These images are indeed taken in real life, but there is a problem with the interpretation of them in the gossip. In fact, in Stephanie? Bading's video makes it clear that the two kinds of noodles after eating more than
2,
hours has been basically digested, can not see the complete noodles, only instant noodles can see a little instant noodles look. Moreover, the capsule endoscopes used in the shooting recorded only
8
hours of image time per person at a time, and the digestion of the opposite strip could not be recorded continuously for
32,
hours. Therefore, the gossip that "instant noodles
still
digested after 32 hours" is unfounded.two-and-a-half hours or so after eating, the image is instant noodles on the left and handmade noodles on the right The resulting images are really hard to tell. There are differences in the digestive capacity of each person, and the differences in the digestion of the surfaces observed in the shooting may only be due to differences in the digestive capacity of individuals. And in addition to noodles, the two people eat other foods are also different, resulting in different reasons for digestion is even more impossible to judge. What's more, "can't fully digest" and "harmful health" are two different things, otherwise we can't even eat the golden mushroom? Brayden? Guo also admitted in an interview that the project was originally designed to observe the digestion process of processed foods, due to the lack of subjects, it is not enough to draw the conclusion that instant noodles are not digestible or harmful to health.you worry about additives in instant noodles?1,
Antioxidants and Citric Acids Gossip also mentions that instant noodles can be added to 136 antioxidant ingredients, including laxatives, whitening agents of "citric acid", for contact lenses, lighters ingredients "TBHQ" added to the noodles, as well as BHT (2,6-two statins-4-methylphenol) and so on, too many antioxidants can cause liver swelling, chromosomal abnormalities and reduced reproductive capacity.fried instant noodles because of the use of grease, in the storage process is easy to oxidize, if oxidation, may affect product quality, and may even endanger people's health. To prevent oxidation, antioxidants are often added. At present, there are more than 20 kinds of antioxidants commonly used in the world, of which BHT and TBHQ are the two most commonly used. How secure are they?according to China's national standard "GB 2760-2011 National Standard for Food Safety Food Additives Use Standard", BHT and TBHQ in instant noodles allowed maximum use is 0.2g/kg. JECFA assessment by the Codex Alimentarius Commission found that TBHQ had a safety value of 0-0.7 mg/kg bw, while BHT had a safe value of 0-0.3 mg/kg bw, and that these antioxidants would not cause cancer. Generally speaking, the use of reasonable and legal, antioxidants will not have an impact on human health.some people worry that there are too many kinds of added unsafe. In fact, a variety of antioxidants used together, can enhance the antioxidant capacity, which is the synergy of antioxidants, its antioxidant performance is better than the use of one alone, and the use may be lower. At the same time, the rational compounding of different types of antioxidants and antioxidants can greatly improve the antioxidant effect of antioxidants. Citric acid is a booster. The use of citric acid with antioxidants can enhance antioxidant effectiveness. Staic acid also exists in many natural foods, such as those we drink in wine and in many fruits. Staic acid is also an acidity regulator, in China's food additive standard GB2760 stipulates that citric acid can be used as a processing aid in a variety of foods, do not need to make limits. The U.S. Food and Drug Administration (FDA) evaluates salicy acid as GRAS, which is generally considered safe., like many food additives, antioxidants can be used in many chemical products in addition to food. For example, BHT, TBHQ can also be used in cosmetics, plastics, gasoline and paraffin, "contact lenses, lighters" and so on. This is the same as the "bread contains sole ingredients", but the eye-catching title party, can not explain the food additive safety problems.2, propylene dehyde gossip mentioned that in the instant noodles production process, added in the oil propandiol", can increase the taste of noodle lubrication;, propylene glycol can be used as a antibacterial agent in wet instant noodles. Wet instant noodles have also become popular in recent years, and its most intuitive feature is that their noodles are wet. Dry instant noodles because dry without moisture, microorganisms can not grow, so generally do not need to use preservatives. However, wet instant noodles do not work. Propylene glycol is the most commonly used antibacterial agent in the production of wet surfaces.propylene glycol and we usually drink alcohol is close relatives, the two sources are quite close, the structure is similar, so, often also with alcohol together, can increase the antibacterial effect. Since propylene glycol can be oxidized and metabolized in organisms and turned into acetic acid and acetone acid into the normal metabolic process of the human body, it is not harmful to the human body. Add the appropriate amount of propylene glycol to the noodles, in addition to anti-corrosion bacteria, but also increase the stickiness of the noodles and surface gloss. But propylene glycol is not added the more the better, usually, the amount of propylene glycol added should not exceed 3%, otherwise it will bring bitter taste to the noodles.is the safety of propylene dehyde? Propylene glycol is similar to alcohol, if consumed in large quantities there will be acute toxicity, acute toxicity symptoms and drinking too much performance is somewhat similar, including loss of balance, dizziness and so on. Half of the rats with propylene glycol died at 6423 mg per kilogram of body weight, and studies showed that the rats were fed food containing propylene glycol 200-2100 mg per kilogram for 104 consecutive weeks, and no animal deaths or significant abnormalities were found. JECFA, the Codex Alimentarius Commission's food additive, evaluated its safety and concluded that its daily appropriate intake ADI value was no more than 0-25mg per kg of body weight. The FDA of the U.S. Food and Drug Administration believes that when propylene glycol intake reaches or approaches lethal levels (more than 6 grams per kg of body weight), it has been found in some animal experiments that can cause kidney damage in animals, but given the low average human intake, there is no evidence that propylene glycol is harmful to humans, so the FDA's safety rating of propylene glycol is GRAS, which is generally considered safe. Therefore, the rational use of propylene glycol also need not worry too much.a bubble bowl release styrene?Gossip mentioned that bowls of instant noodles are polystyrene material, in the brewing process encountered high temperature will release styrene monomer, in Japan has made a study in this regard reported that the human body per kilogram of body weight intake of styrene per day is 0.001 mg, and a bowl of bubble noodles dissolved out of 0.00015 mg, almost a dangerous amount of 1/4.Truth: A small amount of styrene monomer may not be fully polymerized and remain in the finished product during the production process, in addition, the stability of polystyrene products is not very good, in the process of use, it is possible to decompose and produce a small amount of styrene monomer under high temperatures and other conditions. However, the amount of styrene monosome migration depends mainly on the temperature of exposure, the level of grease in food, and the time of exposure.
maximum daily
intake of styrene, as determined by the JEFCA, is
0
.
04
mg/kg. For people weighing
60
kg, the maximum allowable daily intake is
2400
micrograms. In the study of styrene migration of polystyrene-wrapped materials used in packaging hot drinks, it was found that the migration of styrene monomers generally does not exceed
0
.
025
%。 Based on the results of this study, it is assumed that the content of styrene monomer in polystyrene resin is the upper limit of
0
.
5
%, then, a bubble noodle bowl (general weight of about
5
-
8g
) in the styrene monosylate migration is actually very low, far from the point of health hazards, eating bubble noodles will not cause health effects. In addition, the plastic film in the instant noodles bucket is not polystyrene, its film is polyethylene film., "instant noodles
32
hours can not be fully digested" is a misreading of the original image. Instant noodles are not healthy food, nor is it suitable for eating more, but the additives do not bring safety problems, bubble noodles bowl is not poison.