"One man's garbage is another man's food." - Confucius

The manufacturing process is what makes ramen noodles so bad for the human body. In order to create a dessicated, long-keeping noodle that cooks in a couple of minutes, it’s deep-fried in oil. To make things worse, the instant soup mix has more fat in it, not to mention a lot of sodium, monosodium glutamate (MSG), preservatives and other mystery ingredients. Ramen noodles are mainly made of enriched wheat flour (white flour) with vitamins added back in. Vitamins are added to the flour because they are depleted in the flour manufacturing process. The second most prevalent ingredient in ramen noodles is partially hydrogenated vegetable oil. Hydrogenated oils are manufactured by adding hydrogen atoms to unsaturated fats. Food manufacturers use partially hydrogenated oils because they are cheaper and because they come in a variety of textures, which enhance the flavor and texture of foods in different ways. They have a higher melting point than regular oils, which helps foods to have a longer shelf life--like forever. Hydrogenated oils, aka trans fats, are known to be detrimental to your health.