frontpageiAMmeStyle posted Mar 14, 2025 11:46 PM
Item 1 of 3
Item 1 of 3
frontpageiAMmeStyle posted Mar 14, 2025 11:46 PM
12-Pack 2.25-Oz Maruchan Ramen Instant Lunch Cups (Chicken or Shrimp Flavor)
$4.70
$6.24
24% offAmazon
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18 Comments
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Food safe Styrofoam is made to withstand boiling water with no adverse effects. There is no warning in Asian versions. Nor is there a more expensive paper version for microwaving as there is in America. I trust the Asians.
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I don't think pouring boiling water into the styrofoam container is that much better either, but I haven't really look into it. I'm also not sure what the coating is used on the current microwave-able marked paper containers but I wouldn't be surprised if it gets banned a few decade down the road.
Do with the information however you want. If you choose to microwave it or not, I don't care.
https://youtu.be/suIDGW5KGNI?si=
https://youtu.be/fvvYMzDvFfw?si=
I don't think pouring boiling water into the styrofoam container is that much better either, but I haven't really look into it. I'm also not sure what the coating is used on the current microwave-able marked paper containers but I wouldn't be surprised if it gets banned a few decade down the road.
Do with the information however you want. If you choose to microwave it or not, I don't care.
The reason for they got rid of Styrofoam containers in fast food restaurants is purely ecological. Normal Styrofoam doesn't biodegrade. McDonald's started the trend decades ago with their Filet O'Fish. The original blue Styrofoam containers are now considered collectibles.
There is simply no epidemiological data showing that people who heat food in Styrofoam have higher morbidity or mortality. They've looked into these noodle cups in Asia since the 1970s.
https://youtu.be/suIDGW5KGNI?si=
https://youtu.be/fvvYMzDvFfw?si=
The other part simply says that instant noodles don't digest as fast as fresh noodles. First of all, the researchers admitted that they didn't know what that meant. No diseases or adverse effects can be linked to it. And frankly, I think it's great. Slower digestion leads to three effects: 1) it keeps you full longer. 2) you don't get sugar spikes (noodles are starches). 3) some if it goes through your intestines partially digested. That means FEWER CALORIES. These three features are why we recommend high fiber foods to patients!
So I'm not sure what your point is with the videos. Aside from the high salt contents, can you link any morbidity or mortality with instant ramen? They've looked into this quite a bit in Asia and found nothing besides the salt (which can easily be lessened by using less of the flavor powder and pouring out the soup).
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