1. Expectations for ‘Healthier’ Ramen
With growing interest in health, products marketed as ‘healthy’ are being launched in the instant noodle market. Representative examples include non-fried ‘dried noodles’ or products with enhanced dietary fiber or protein content by adding whole wheat, bean, or seaweed powder to the noodle dough.
2. The Effect of Added Dietary Fiber
– The Principle: Adding whole wheat or seaweed powder to the noodle dough increases the dietary fiber content of the noodles compared to regular ramen. As we know, dietary fiber helps to slow down the digestion and absorption of food, leading to a more gradual rise in blood sugar.
– The Effect: Therefore, these types of ramen may result in a slightly slower ‘speed’ or lower ‘peak’ of post-meal blood sugar rise compared to regular fried noodles. They may also provide more satiety, which can help prevent overeating.
3. But it’s Still ‘Ramen’
The fact that it ‘can be slightly more helpful’ does not mean it is a ‘good food for people with diabetes.’
– Still Refined Carbohydrates: Even with some whole wheat or other ingredients added, the main component of the noodles is likely still refined wheat flour, which raises blood sugar quickly.
– High Sodium: The high sodium content of the soup packet is no different from regular ramen.
– Attitude towards Consumption: If you feel complacent because it’s a ‘healthy ramen’ and drink all the soup or add rice, it could be even more harmful than eating regular ramen.
Summary: Ramen with added whole wheat or seaweed may be a ‘very slightly’ better choice for blood sugar management than regular ramen due to its added dietary fiber. However, one must not forget that it is fundamentally an instant food that requires caution for blood sugar and blood pressure management, and its consumption should be minimized.
Leave a Reply