So, the higher carbohydrate and salt content in restaurant style Ramen increases the chance of stroke. I make Ramen at home about twice a week and double the v

So, the higher carbohydrate and salt content in restaurant style Ramen increases the chance of stroke. I make Ramen at home about twice a week and double the vegetables and halve the noodles in Ramen recipes. After reading this article, I am going to try to reduce sodium also.