Salam...
emel ni dah lama sgt dah.. pada pendapat aku ni komplot org2 western yg mmg taknak promote margarine yg diperbuat dr minyak kelapa sawit. dorang kan jual butter yg diperbuat dr susu & minyak kacang soya, canola, bunga matahari, zaitun dll. ini semua competitor minyak kelapa sawit la.
minyak kelapa sawit byk keistimewaan samada utk mkn shj mahupun dlm industri makanan itu sendiri. Pernah ada isu kat US dulu, yg dorg suggest utk boikot minyak kelapa sawit Msia. Sbbnya US byk guna margarine utk menggoreng, buat burger etc (dorg kan byk mkn makanan bergoreng, sama la cam kita kat sini). So tak bagus sgt la utk ekonomi dorg. Butter, minyak canola, bunga matahari, zaitun semuanya bagus utk kesihatan tapi tak elok utk menggoreng. Cuma margarine dr myk kelapa sawit jer yg mampu digunakan utk menggoreng & harganya lebih murah.
kalo ko baca betul2 emel kat bawah tu, mcm2 keburukan marjerin disebut tapi keburukan butter tak pulak disebutkan. sedangkan kedua-duanya sama buruk jer dari segi kesihatan. sama2 tak elok.
kedua-dua marjerin dan butter boleh meningkatkan risiko sakit jantung, boleh sumbatkan arteris dgn deposit lemak. kedua-duanya meningkatkatkan risiko obesiti atau kegemukan.
Marjerin diperbuat dgn mendedahkan minyak sayur itu kepada gas hidrogen, pehtu molekul2 hidrogen tu akan masuk ke struktur asid lemak yg tertentu dan menjadikannya lebih stabil pada suhu bilik. Then minyak yg dlm bentuk cecair tu akan berubah jd pepejal yakni marjerin pada suhu bilik. Sejauh mana melting point (titik cair) marjerin boleh ditentukan dgn kadar pendedahannya kepada hidrogen tersebut. Butter tak perlukan proses ini sbb mmg secara semulajadi butter atau lemak susu (setelah diekstrak dr susu cecair) mmg beku/pepejal pd suhu bilik.
Akan tetapi butter mengandungi kolesterol secara semula jadi kerana ia diperbuat dr susu lembu. Susu lembu mengandungi kolesterol (yg berada dlm lemak susu tu). Manakala, marjerin TIDAK mengandungi kolesterol kerana ia diperbuat drpd minyak sayuran (kelapa sawit). Bahkan semua minyak sayuran mcm minyak zaitun, canola, matahari, jagung tak ada kolesterol. Jgn konpius pulak yer? Jgn percaya pulak kalo ader emel/org lain yg claim minyak sayur ader kolesterol. Bu-syit le tuh! he he he.
Dlm tubuh kita dah ade cukup kolesterol dah. kita tak perlukan kolesterol dr makanan lagi. Skrg ni pon dah ade byk marjerin yg tak ada trans fatty acid. Ko boleh la beli yg itu. Ada byk jual kat hypermarkets. Labelnya tertulis : ZERO (0%) percent of trans fafty acids. tapi aku tak pasti cemana dorg proses marjerin tanpa trans fafty acid ni, teknologi baru kot. Dulu2 aku blaja semuanya ada asid trans tu he he.
Tapi pape pon, kurangkan la makan butter mahupun marjerin. Setakat utk bersuka ria tu tak apa la.. mcm mkn kek, biskut yg sememangnya ada marjerin & butter, (he he) sbb benda2 mcm ni kita tak mkn byk. tapi jgn amalkan utk makanan harian. Sbb lemak & kolesterol berada di mana2 jua, kita tak dpt nk elak. So selagi boleh kurangkan, kurangkan je laa. Once dah ada byk dlm badan susah nk buang.
tq.
Attached is the original msg:
Pass The Butter .. Please.
This is interesting . .. .
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings..
DO YOU KNOW.. The difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and
only because they are added!
Butter tastes much better than margarine and it can enhance the flavours of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years .
And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease ..
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases the risk of cancers up to five times..
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance)..
You can try this yourself:
Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
* no flies, not even those pesky fruit flies will go near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny micro-organisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?
Share This With Your Friends.....(If you want to butter them up')!
Chinese Proverb: When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others..
Pass the BUTTER PLEASE
