In China, the food culture is vast and profound, and the difference between the north and the south is particularly obvious. Rice is the staple food in the south, while pasta is the main food in the north. That doesn't mean southerners don't love noodles. In fact, the history of Chinese eating noodles can be traced back to 1400 years ago, and there is a method of making noodles in "Qi Min Yaoshu". Nowadays, there are more and more types of noodles, and many people are confused when choosing noodles and don't know what kind of noodles to choose. Here, I want to tell you that "noodles are eaten **, and people are uneasy when they are eaten", let's take a look at which noodles are not edible.
Noodles with too much salt content should not be eaten. Many noodles in the market are high in salt, especially somen noodles. In the process of cooking the noodles, a large amount of salt is also added. Long-term consumption of this type of noodles may lead to excessive salt intake, increase the burden on blood vessels, and even cause diseases such as high blood pressure. In addition, there is also a kind of oil noodles in rural areas, which has a high content of oil and salt, and is not suitable for consumption.
Noodles that have passed their expiration date cannot be eaten. Noodles that have been stored at home for too long, or noodles that have been opened are prone to bacterial growth and even the presence of mold. Eating expired noodles can cause harm to the body, so be sure to avoid eating expired noodles.
Third, noodles with added edible alkali should not be eaten. Some noodles will contain sodium carbonate, which is a typical edible alkali. The addition of edible alkali can improve the elasticity and elongation of the noodles, making them smoother. Such noodles have low nutritional value, and long-term consumption may lead to indigestion and even obesity.
Fourth, noodles containing borax should not be eaten. In some Lanzhou ramen and noodle shops, this type of noodle may appear. This type of noodle is usually whitish and yellowish in color and smooth to the touch, but it has a strong texture and is not easy to cook. In addition, the noodles usually have a pungent smell rather than a wheat flavor. Therefore, when encountering noodles with strong texture and pungent taste, be vigilant.
Finally, colorful noodles are not suitable for consumption. In order to cater to the needs of consumers and attract attention, noodles in various colors have appeared in the market. It is likely that these noodles have added pigments and flavors. Especially when giving food to children, you should be more cautious. To ensure food safety, minimize the intake of this type of noodles.
In conclusion, although the noodles are delicious, we still have to pay attention to science when choosing and eating them. Avoid foods that are high in salt, expired, have added edible alkalis, contain borax, and are colorful. Choose noodles that are nutritious and have the right taste to satisfy your appetite and keep your body healthy. Let's learn new knowledge from traditional culture and share it together