Instant noodles, which we often enjoy eating, typically contain about 60% carbohydrates. Fats make up about 25% to 30%, which is relatively higher than the carbohydrate content.

However, proteins are lower, comprising only about 5% to 10% compared to other nutrients.

Instant noodles are likely one of the most frequently consumed foods in our country. However, there's a widespread perception that they are unhealthy.

As a result, many people feel guilty eating them. Like many others, I, too, have had many questions about instant noodles,

which led me to create this video. Today's video aims to clear up any doubts you may have about instant noodles!

Here's the first question: I'm concerned because I've heard that instant noodles contain preservatives,

but do they actually contain any? One common concern when consuming manufactured goods is the addition of preservatives.

In fact, the shelf life of instant noodles is typically around six months, which is quite long.

This leads some people to worry that instant noodles might contain preservatives. I had the chance to visit a ramen museum in Japan recently,

where I could thoroughly observe the noodle-making process. During that process, preservatives were not added.

Let me explain why. In the process of making ramen, there's a step where the noodles are deep-fried;

the dough is spread out and then fried in oil. Afterwards, the fried noodles are removed and go through a drying process.

During this process, the high-temperature hot air kills most bacteria, and simultaneously, moisture is removed, reducing the water content in the noodles.

The primary reason for food spoilage is the proliferation of microorganisms, but in the case of ramen, firstly, the microorganisms are eliminated by the high heat,

and secondly, for microorganisms to multiply, they require at least 12% moisture content.

But the moisture content on the surface of ramen noodles is less than 10%, creating an environment not conducive to microbial growth.

Therefore, there was never a need to add preservatives to the noodles themselves. Now, moving on to the second question,

Typically, instant noodles are fried in palm oil, and although it's a vegetable oil, it can be detrimental to health.

So some people blanch the noodles in water before eating, and I wonder if this method is healthier.

Yes, I've heard some people give that advice from time to time. Also, one of the tips often mentioned on TV is

to boil water twice, cook the noodles separately to remove the oil, and then put them in fresh boiling water.

The crucial point here is the belief that this oil is harmful to our health. So, it's necessary to verify whether this oil is indeed detrimental to our health.

Palm oil is extracted from the fruit of palm trees, and it's quite stable at room temperature.

This means it tends to remain solid and doesn't spoil easily at ambient conditions. It's used in a wide array of food products.

Not just in noodles but also in snacks, cereals, bread, and margarine, to name a few.

You might wonder, "Doctor, does this mean all these foods are bad for our health?" However, the primary reason palm oil is used is because of its high stability.

Moreover, palm oil is a vegetable fat rich in nutrients like vitamin A, vitamin E, carotene, and tocopherols.

These components are lipids that help activate cellular functions in our bodies. Therefore, it's not accurate to say that palm oil is inherently bad for our health.

But another concern you might have could be about cholesterol, right? It is true that palm oil can increase bad cholesterol, LDL, by about 0.24 mmol/L.

However, what's really crucial is to understand the impact it has on our bodies. When we look at the results of large-scale studies,

People who consumed diets high in palm oil did not have higher total or LDL cholesterol levels compared to those on different diets.

In essence, we can conclude that palm oil is not harmful to health. However, if you are still concerned, you can reduce your palm oil consumption.

Thirdly, due to the additives in instant noodles, some people are concerned about sodium intake and opt to use only half of the seasoning packet.

I personally don't do it because it compromises the taste, but is the noodle seasoning packet really that bad for our health?

We need to consider this issue in two parts. Firstly, whether the ramen soup is really made with harmful ingredients,

and secondly, whether the high sodium content is problematic if consumed frequently. Like how Japanese ramen masters prepare their broth,

it's predominantly made with natural ingredients for the soup base, so the ingredients themselves are not a major concern.

Moreover, since 2006, artificial MSG has not been added to the products. Instead, natural flavor enhancers like garlic are used to enhance the taste.

And the amount of these additives complies with the standards set by food hygiene laws, so unless you're consuming ramen four times a day, it shouldn't be a concern.

If it's just once or twice a week, there's no need to worry. You might be concerned about the high sodium content,

but ramen recipes recommend boiling it with 500ml of water and the seasoning packet for good flavor.

Following this guideline, it has less sodium than kimchi stew or soybean paste stew. We often eat those stews and various soups regularly, don't we?

So when you make ramen, if you only use half of the seasoning packet, it might taste bland,

thus it's better to add green onions and bean sprouts and consume only half of the broth.

Moving to the next question. If you add diced garlic, green onions, onions, bean sprouts, and tomatoes to your ramen,

It might not taste as good, but could it be healthier for you? And are there other foods that pair as well with ramen as kimchi does?

I was quite surprised. I actually put all the ingredients you mentioned into my ramen! It may lose some of its original flavor, but doesn't it become even tastier?

It seems to be a matter of personal preference. If you sauté cabbage and green onions with the soup base before adding water, it deepens the flavor.

Adding such ingredients is a good idea. Vegetables contain vitamins, minerals, protein, and fiber,

which are nutrients often lacking in ramen itself. So adding vegetables can be very beneficial! Kimchi does pair perfectly with ramen,

but you should be cautious when eating it. Too much kimchi can lead to excessive sodium intake.

However, kimchi is a fermented food that supplements the probiotics missing in ramen, and its fiber content helps prevent excessive sodium absorption.

That's why it's beneficial to eat kimchi with ramen. But doesn't boiling kimchi with ramen destroy the probiotics?

Yes, the probiotics are destroyed. However, even if they die, they become prebiotics in the colon.

Now, there's another thing you might be curious about, right? Which is more harmful to your health, cup noodles or packet noodles?

Considering health aspects, the container can be problematic. Previously, styrofoam containers were used, but they can melt with hot water.

That's why there has been a shift towards paper containers recently. But it's not just plain paper that's being used.

There's a coating inside the paper, and this coating can leach out if it's soaked in hot water for too long, regardless of the container's size.

So, when considering health, packet noodles might be slightly better. I once saw a grandfather on TV who lived a long life eating only ramen.

But is it really healthy to eat ramen as a substitute for every meal? The important point here is,

That, while there are such exceptional cases, fundamentally, it's not advisable to eat ramen for all three meals a day.

Ramen significantly lacks vitamins, minerals, and protein. Occasionally having it for a meal isn't a big issue,

but there's an ideal ratio of nutrients required for each meal. That's the balance of protein, fats, and carbohydrates.

Typically, a good ratio is 20% fats, 20% protein, and 60% carbohydrates.

The carbohydrate content in ramen is okay at 60%, but the fat content is on the higher side, between 25% to 30%,

and the protein is quite low, only between 5% to 10%. So, you end up with not only a deficiency in vitamins and minerals but also an excess of fat and a lack of protein.

It's not advisable to eat ramen for all three meals of the day. In the Korean military, they often make 'boggeulgi' by pouring hot water into ramen packets.

You always hear people saying, "Eating this can cause cancer," or "It's bad for your health,"

but honestly, it's really tasty. Is 'boggeulgi' ramen truly more harmful to your health?

Direct contact between food and aluminum can be problematic. However, if you take a closer look at a ramen packet,

you'll notice that it's made up of multiple layers. In fact, the ramen packet is not a single layer but a multi-layered structure.

Above the aluminum layer, there is a layer known as PP which covers and protects the aluminum. PP is known for its strong heat resistance and excellent thermal properties.

Therefore, even when boiling water is added, the aluminum does not come into direct contact with the food.

However, this doesn't mean it's advisable to frequently consume 'boggeulgi'. Although PP is heat-resistant, there is a possibility of microplastics being released,

so it's not recommended to eat it often. Today we discussed the truths and misconceptions about ramen.

We've talked about how ramen might not be as bad for your health as one might think.

For those who enjoy ramen as a late-night snack, you might worry about facial swelling after eating it.

In such cases, the best solution is to reduce the amount of ramen you consume. Also, drinking about half a cup of milk after eating ramen can be beneficial.

While some may enjoy mixing milk with their ramen, for others, it's advisable to drink half a cup of milk after finishing the ramen,

as it can help to somewhat block sodium absorption. I hope today's content will be beneficial for your healthy lifestyle.

라면 매일 드시나요? 우리나라 라면 이거 알고 맛있게 드세요~

👉건쌤 프로필

- 경희대학교 한의과대학 졸업. 
- 경희대학교 한의과 대학원 석사 박사 
- 한방재활의학과 전문의 / 한의생리학 박사
- 전) 자생한방병원 (본원) 한방재활의학과 전문의
- 전) 대한체육회 의무, 선수관계자 의무위원
- 현) 경희대학교 한의과 겸임교수
- 현) 대한체육회 선수관계자위원회 한의사 위원
- 현) 대한장애인조정연맹 이사
- 현) 김한겸 한의원 원장

안녕하세요.
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라면의 영양 성분 및 건강에 대한 오해

라면의 탄수화물 함량은 약 60%, 지방은 25~30%로 탄수화물보다 높고, 단백질은 5~10%로 낮다.

라면은 국민 간식이지만, 건강에 좋지 않다는 인식이 널리 퍼져있다.

라면에 방부제가 들어있는지에 대한 우려와 그 이유에 대한 설명.

라면의 팜유 사용에 대한 우려와 면을 삶아 먹는 방법이 더 건강한지에 대한 질문.

라면의 팜유와 나트륨 함량에 대한 분석

팜유는 상온에서 안정적이며 다양한 식품에 사용되며, 비타민 A, E 등 영양소가 풍부하다.

팜유는 LDL 콜레스테롤을 약간 증가시키지만, 대규모 연구 결과 건강에 해롭지 않다는 결론.

라면 스프의 나트륨 함량에 대한 우려와 절반만 사용하는 것에 대한 의견.

라면 스프는 주로 천연 재료로 만들어지며, 2006년부터는 인공 MSG 대신 천연 조미료를 사용한다.

라면의 나트륨 함량은 김치찌개나 된장찌개보다 적으며, 하루에 한두 번 섭취하는 정도는 괜찮다.

라면과 함께 먹으면 좋은 음식과 건강하게 먹는 방법

야채, 김치 등을 첨가하여 영양 균형을 맞추는 방법과 그 효과에 대한 설명.

김치는 라면과 잘 어울리지만, 나트륨 섭취에 주의해야 하며, 프로바이오틱스 보충과 섬유질 섭취에 도움이 된다.

컵라면과 봉지라면 중 어떤 것이 더 건강에 좋을지에 대한 비교 및 봉지라면의 장점.

라면 섭취에 대한 균형 잡힌 조언

라면을 매 끼니 먹는 것은 영양 불균형을 초래하므로 바람직하지 않다.

군대에서 흔히 먹는 '봉지라면'의 건강 문제점에 대한 분석.

라면 섭취 후 얼굴이 붓는 것을 방지하기 위한 방법.