It’s a question that has been asked for years, and it’s a common one, given that many of the items in our ceramic kitchen are made of ceramic.
But, until now, there’s been very little research into whether ceramic ramenos are healthier than their stainless steel counterparts.
“It’s a very interesting question because I don’t know what’s in the ceramic ramench,” says Andrew Miller, a professor of chemistry at the University of Illinois at Urbana-Champaign.
“I know that they’re much more nutritious than their steel counterparts.”
A ceramic rameno with a bowl made of corn starch (top) and shredded lettuce leaves (bottom).
The best ramen is a ceramic ramchop, which is made from a mixture of shredded corn, shredded lettuce, and corn starch.
But the more ramen you cook with, the more you need to use a broth.
To find out if a bowl is better than a bowl of noodles, Miller and his colleagues used a technique called Ramen Sensitive Liquid Chromatography, or RSLAC.
The RSLac process uses an instrument called a chromatograph to look for the presence of compounds that can help determine the concentration of certain nutrients in foods.
For instance, they’re able to distinguish between the compounds called amylase inhibitors, which are commonly found in noodles, and the compounds found in rice, rice bran, and other grains, which have less of an effect.
When they took samples from six different types of ramen, the team found that all the bowls had the same level of amylases in their broth, even though they varied in the amount of broth they used.
They also found that the more broth you use, the less likely you are to have the concentration you’re looking for.
“In general, if you cook ramen at high temperatures, you’re going to have higher concentrations of amylethase inhibitors,” Miller says.
That’s a key reason why some of the best ramens are made from broth, which requires a higher amount of cooking to break down.
“So if you want to make a good ramen broth, you really need to cook it at a very high temperature and high pressure,” Miller explains.
“Otherwise, you won’t be able to get the nutrients out of it.”
So what makes ramen so healthy?
A ceramic bowl with a removable lid and a removable base.
(Photo by Emily R. Lee) The researchers also found a correlation between the amount and concentration of the nutrients that were found in the broth.
“The more broth there was, the higher the concentrations of those nutrients in the ramen,” Miller notes.
“And that’s where the whole idea of cooking with broth comes in.”
Ramen is one of the healthiest foods to eat.
It’s packed with the micronutrients that people need to maintain a healthy metabolism, protect the brain from cancer, and protect the liver from toxic substances, such as alcohol.
Ramen bowls are the perfect food for people who need a break from eating the typical Western diet, because the bowl of ramens is a meal that they can take on a trip.
That includes a visit to the local Chinese restaurant for lunch or dinner.
The researchers note that, in general, Ramen Bowls are a good source of micronuts, but it’s not always clear whether this is a healthy way to eat ramen.
They suggest that people try the bowls out to see if they’re better for you.
And, if Ramen’s been doing the talking for you, consider making your own bowl of Ramen instead.
“You can use a lot of ramyaki noodles,” Miller tells me.
“If you’re in the mood for a bowl, make it with a rice noodle.
Rice noodles are a great source of amolethase inhibition.
You’re just getting a little bit of the vitamins and minerals, but you’re getting more of the microns.
You could eat them as noodles, too.”