How many times can you eat ramen noodles?
Japan and its ramen - hot, tasty and not as healthy as you think
It's getting colder again and what could be better than sipping a hot bowl of ramen? Ramen is very popular in Japan, but death could knock on the door after consuming it, which leads many people to prefer to forego the soup.
BioMed Central published an article by three Japanese researchers at Jichi Medical University that found a direct link between ramen restaurants and the death rate from stroke.
Salt consumption through ramen is significantly higher
Shortly afterwards, the Asahi Shimbun wrote that in Tochigi, Akita, Aomori, Yamagata, Niigata and Kagoshima prefectures, which are famous for their ramen, the high blood pressure in the population is above average.
Since ramen is often eaten in these regions, people also consume a lot of salt. A survey also confirmed this, as it turned out that Yamagata Prefecture consumes more salt than any other part of Japan.
Of course, this led to corresponding reactions on social media platforms. Because the love for ramen is great in Japan, so great that some ramen fans reported discomfort, insomnia and indigestion after a bowl of ramen. Nevertheless, nobody wants to let the pleasure talk badly.
In Japan it has long been known that ramen is not doing the body any favors. The pasta is high in gluten and sugar, and the broth is high in MSG and saturated fat. A combination that's not good for the brain either.
As a result, ramen is often associated with dementia.
Why do Japanese people love ramen so much?
Before World War II, ramen was called shinasoba (Chinese noodle) and was not as common as it is today, where you can find ramen restaurants on every corner.
However, in the 1950s, the number of ramen sellers across Japan increased. At that time, the nation was still fighting malnutrition.
At that time, ramen was a simple and quick food against hunger.
In 1958, Momofuku Ando introduced the world's first instant ramen noodles. A meal made for Japan's rapid economic growth.
After Ando's company Nissin Foods Inc. introduced the Cup Noodle (dried noodles and soup in a disposable cup), they began to conquer the world. This variant of ramen quickly became popular in Germany as well.
But in times when people are paying more attention to their bodies after repeatedly hearing news about the effects of various foods, ramen is also viewed critically.
Serving ramen is hard work
More and more bloggers are reporting that their favorite ramen restaurant had to close because the owners and employees suffer from health problems.
Serving ramen is hard work, restaurant owners typically working 12 hours a day. The production of the pasta is particularly labor-intensive.
In addition, there are the vapors from meat and fish broth, which can cause cancer and a stroke over a long period of time.
In an interview with the Asahi Shimbun, Professor Tomonori Okamura of Keio University advises ramen restaurants to curb their sugar and salt consumption and recommends that consumers add bean sprouts and other vegetables to their dishes.
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