The noodles that are linked to chronic inflammation, weight gain, Alzheimer’s and Parkinson’s. The noodles remained intact even after a couple of hours, meaning that it influences the absorption of nutrients, yet, these noodles do not contain nutrients, but numerous additives like TBHQ (toxic preservative tertiary butyl hydroquinone). It will remain in the digestive system and lead to various adverse effects. It is, in fact, a byproduct of the petroleum industry and is actually a synthetic chemical with antioxidant properties, but it is not a natural antioxidant. It inhibits the oxidations of fats and oils and prolongs the shelf life of processed foods.

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