The low cost of each glass of glass may eventually lead to high medical expenses
Although instant soup has long been regarded by the public as a harmful food, its consumption in the country is far from decreasing.
In 2015, Mexico purchased 850 million units of instant noodles. By 2019, this number reached 1.220 billion.
According to data from the World Instant Noodle Association (WINA, abbreviated in English), it has grown by 43% in just four years, making Mexico the second largest consumer of this ultra-processed food in Latin America, second only to Brazil. ), consulted by the Obesity Data Laboratory (LabDO).
Experts agree that the reason for this is the economic and labor instability of a large part of the population and the lack of national policies to support healthy eating.
“(This soup) is very cheap, and it is satisfied with the calories in the stomach and the feeling of fullness. It fully meets the needs of people who work only 15 minutes without eating. Clinical nutrition teacher Claudia Claudia Mimiaga said in an interview: “Want to load food or they don’t have enough income to prepare food.”
“Poverty in the country makes people spend more time away from home every day, move longer, and it is enough by sacrificing the food they have to eat at home in the best case. It is true. None of us can guarantee it. Food and nutrition policy for fresh food,” said Julieta Ponce, a food-oriented professional nutritionist.
However, the low cost of each cup of instant soup will eventually lead to a high proportion of people who eat these soups every day.
And they are mainly made of flour and starch, and added flavor enhancers, vegetable oils, certain animal fats, soybean derivatives, yeast, sugar, salt and a variety of chemical substances.
“To make it look, taste, and texture, they have to use a lot of chemicals; that is, everything is unreal. The soup has no original texture, no original flavor and no original smell. This is unreal. Then a lot of chemical additives must be used.” said Ponce, director of the Food Guidance Center.
“The first thing you want to do is to compare: how many ingredients I put in my noodle soup. I assure you that you will not put 30 ingredients in it. These soups have 36 kinds, of which three are Different types of sugar and seven kinds of salt or sodium.”
It is in the latter that one of the main risks is that, for example, chicken soup contains 1,360 mg of sodium, which accounts for 68% of the recommended daily intake of adults by the World Health Organization (WHO), in contrast to LabDO.
Mimiaga, head of the nutrition support team at the National Institute of Neurology and Neurosurgery, detailed that excessive sodium intake can increase blood pressure-high blood pressure, and therefore the risk of cardiovascular disease, stroke and heart disease.
When asked about the accuracy of the human body taking months to digest this soup, Ponce replied that she had collectively deprived the idea of this kind of food, and she replied that this was only a partial myth.
This is not because the human body cannot digest this product, and this product does not cease to become wheat flour in nature, but because it is unknown how long it takes to metabolize the large amounts of chemical substances contained in it. It may not be possible to overwork the great protection laboratory of the liver, whose main function is to filter substances that may be toxic to the blood.
“What we suspect is that when people consume these products on a regular basis, the liver is likely to become fat. This is one of the diseases clinically called hepatic steatosis, and it is related to the liver’s no longer resistance.
“Today, before the increase in glucose levels, and even before the increase in cholesterol and triglycerides, we have seen that the livers of boys and girls who consume ultra-processed products become fat-rich,” Ponce warned.
Therefore, it is not that the soup is digested very slowly, but the metabolic pathway of its chemical substances is ignored, which is likely to lead to fatty liver in early life. Another reason to stop consuming one of the ultra-processed products.
For Mimiaga, you should choose regular pasta that is made very fast and cheap. Even eat the cheapest seasonal foods, or other daily choices that are healthier than instant noodles.
Mimiaga concluded: “To be honest, it’s more nutritious to make crepes or quesadillas on the street because they have less salt.”
They recommend prohibiting children from using
Nutritionist Julieta Ponce said that because instant soup has a pro-inflammatory effect, it should be banned from children. This characteristic of him is the cause of the high mortality rate of the Covid-19 pandemic in Mexico.
He said: “What are we waiting for? Seven out of ten deaths from Covid are related to high blood pressure, diabetes, and obesity.”
“After the pandemic, we may have to stop talking about calories and talk about pro-inflammatory foods. I don’t even call them food, but consumer products or edible products. We must start to make a difference.”
Experts explained that this is related to the process in which the elements in the product are generated that will turn on the immune system’s alarm and cause mild chronic inflammation.
The director of the Food Guidance Center said: “It’s like a low-intensity war.”
“This is the reason for these products. After the pandemic, we learned that when there is mild chronic inflammation, such as overweight, obesity, high blood pressure, diabetes, and people who eat, in ultra-processed foods, they are affected by Covid. The risk of illness and death increases dramatically.
The nutritionist reiterated: “From the beginning of the pandemic, I will insist on prohibiting the consumption of these foods, these edible products to children.”
“But this is not the only thing. For many years, we have been demanding that Mexico urgently needs food and nutrition policies.”
Therefore, he went on to say that just as bad diet has affected people with high mortality due to the sudden medical accident in Mexico, food may also be a good detoxification for a country that still has the capacity to produce a resident’s diet. Agent.
He emphasized: “The bet now is not to “stay at home” but to “eat fresh food.” What measures must the government take to protect the right to food, especially the right to food for children.”