Ramen noodles have long been a popular food for college students, busy workers, and anyone seeking a quick and inexpensive meal.
However, the key concern with ramen noodles is not just their high sodium content or lack of nutritional value, leading terrible health problems.
This preservative, tertiary butylhydroquinone (TBHQ), is a chemical that can affect significant health risks when eaten in large quantities over time. Let’s explore this chemical in this article now!!
Understanding Tertiary Butylhydroquinone
Tertiary butylhydroquinone, or TBHQ, is a simulated antioxidant used to expand the shelf life of processed foods by preventing oxidation and spoilage. It is commonly existed in packaged foods, including ramen noodles, because of its effectiveness in preserving fats and oils.
