Ramen noodles have long been a go-to meal for college students, busy professionals, and anyone looking for a quick, affordable bite. Their convenience and low cost make them a pantry staple for many. However, beyond the high sodium content and low nutritional value, there’s a deeper concern that often goes unnoticed — the presence of a chemical,
preservative known as tertiary butylhydroquinone (TBHQ).While ramen may seem like an innocent comfort food, regular consumption over time can potentially lead to serious health issues. TBHQ, the preservative used in many processed foods including instant noodles, is the real concern here. Though it’s approved for use in small amounts,