Analysis of Instant Noodle Ingredients

This terrifying footage shows instant noodles surviving eighteen minutes of

extreme heat without breaking down, proving this meal might be closer

to plastic than real food. That's because this petroleum

sponge is engineered in three dirty steps.

Step one: wheat flour gets flash-fried in rapeseed

oil at three

hundred degrees, absorbing pure fat in ninety seconds.

Step two: they're sprayed with TBHQ, a petroleum-derived

preservative banned in multiple countries.

And step three: the flavor packet is lubed with disodium inosinate,

a synthetic amplifier that drives overconsumption.

Fourteen Noodle Brand.

I scanned the pack with the Safe Choice app, and not to my surprise, it came

back ninety-five percent processed with more than nine additives hidden

under words I can't pronounce.