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標題: 可怕的人造牛油 --不要再食植物牛油 [打印本頁]

作者: wow 時間: 2009-6-23 14:39 標題: 可怕的人造牛油 --不要再食植物牛油

可怕的人造牛油

2009年05月31日

大概一百年前，美國的火雞商人為了讓火雞的體重快點增加，研究出一種合成劑，結果他們的技術還不如今天的中國農民。中國農民用廉價的避孕藥，從鰻魚到黃瓜迅速養肥。火雞商人花了大筆錢研究的火雞維他命，不但見效不大，到頭來把火雞都毒死。但是大量的研究費已經砸了進去，老本怎麼撈回來？人家洋人就是不像我們中國人處事簡單生硬，三聚氰胺不加掩飾就丟進牛奶去，洋人把白色的合成劑，加入黃色素，加入多種味素，行銷時抓住人們怕肥的觀念，在市場上推出傳統牛油的替代品：瑪芝蓮 Margarine！還美其名曰之植物油，其實呢？兩者卡路里相同，牛油脂肪 8克的時候它是 5克，但根據哈佛醫藥報告，吃瑪芝蓮的女性，增加心臟病的風險高達 53%。牛油中的天然營養幫助吸收其他食物中的營養，瑪芝蓮中的營養是人為加入的。瑪芝蓮酸性極高，增加心臟病危機逾三倍；增加壞膽固醇的吸收，同時壓抑好膽固醇；增加癌病危機五倍；減低母乳質量、弱化免疫系統、弱化胰島素的反應。合成瑪芝蓮的分子只差一個元素就是塑膠！把瑪芝蓮暴露在室溫中，不會惹來蒼蠅，揮之不去的果蠅也不會來叮，由於沒有營養價值，所以不會長蟲，不會發黴，也不會發臭，原因就是它基本上是塑膠姊妹花。
我從前吃了不少塑膠姊妹花，現在想想便作嘔。我當時挑選瑪芝蓮，因為它擺在牛油旁邊，牛油已經有千百年的歷史，能擺在它旁邊，而且是替代品，那一定更好！這便是消費者的心理。

牛油係牛奶的副產品 ,相信好多人都知 ,真正的牛油係帶酥味 ,飽和脂肪含量好高 ,由於係動物性脂肪 ,所以可以凝結成塊狀 .而人造牛油係由植物的油 (多數係菜油 )提煉而成 ,飽和脂肪含量較低 ,不會凝結成塊 .

但為何市面上植物牛油是固體的?這是因為在制造過程中進行了氫化, 使到熔點變得較高，約41C左右。

它們有相同的熱量，但牛油與人造牛油所含飽和脂肪的比例是8比5。

較早前，哈佛醫學研究指出女性食用人造牛油比食用牛油患上心臟病的機會多53%。再者，食用牛油能加強吸收其他食物的營養。相反食用人造牛油，因含逆脂肪酸（Trans Fatty Acid），容易患上冠心病，因為它會增加「壞」膽固醇和減少「好」膽固醇的形成。患癌症的機會增加5倍。

另外，食用人造牛油會減低人體的免疫能力，減慢胰島素的反應，以及降低母乳的品質。

你可嘗試將一桶人造牛油放在車房內兩天，那麼你會發現沒有蒼蠅飛近人造牛油，它也沒有腐壞。微生物生長在食品中攝取其中營養是食品變壞的因素一，這証明人造牛油無營養價值。

在室溫下呈液體的植物性油，因為含較多的不飽和脂肪酸，對防治心臟血管疾病而言，應是較好選擇。室溫上呈固體的油脂，例如豬油、牛油、奶油、棕櫚油及椰子油，含大量的飽和脂肪酸，會使血中膽固醇大幅上升，所以不利於心血管疾病。

以前認為食植物油較牛油健康,

因為有植物這兩個字,

雖然它的全名是植物人迼牛油.

但原來不是,

因為牛油是飽和脂肪, 所以在室溫時是固體,

但由於植物油是不飽和脂肪, 在室溫下是液體, 故不方便食用.

所以商人就將植物油反轉地加上氫,

使它變為局部變為飽和脂肪酸,

即是又是固體但又不會像牛油那樣硬身.

植物牛油唯一的好處是比較軟身,

容易進食,

但不要忘記,

由於它是反向飽和脂肪酸,

它的壞處比牛油更多.

添加劑

酸度調節劑

1. 磷酸鈉類 - 每千克含2克

2. 碳酸鈉 - 受優良製造規範限制

3. 碳酸氫鈉

4. 氫氧化納

5. 氫氧化鈣

作者: somewhereintime 時間: 2009-6-23 14:44

1# wow
Butter rules.
I make my puff pastry with 100% Butter, Organic Flour and Spring Water,
simple and good.

作者: 布小熊 時間: 2009-6-23 16:55

本帖最後由布小熊於 2009-6-23 18:12 編輯

i never like margarine to begin with. After reading about what made margarine, my sister threw it alway at home like 10 years ago... So we haven't been using it.
Too much butter is not good too but well, I prefer natural ingrediants than chemcials.
I was shopping for ice-cream at Save-on a few days ago. So many of them have funny ingrediants that I had to put them down.

作者: decane 時間: 2009-6-23 17:07

http://www.truthorfiction.com/rumors/b/butter-margarine.htm

some truth, and some fiction

作者: somewhereintime 時間: 2009-6-23 18:31

本帖最後由 somewhereintime 於 2009-6-23 18:34 編輯

3# 布小熊
It is all about balance, most people from HK do not keep butter at home,
but they would crave for Pineapple Bun with thick slab of butter.
Most of the Caucasian I know eat butter everyday, and yet most of them
are not over-weight.
Butter is natural product and a little goes a long way.
I cook with combination of butter and olive oil. I hardly use magarine
and couldn't come up with a reason using it other than less expensive.

作者: rainbow-davie 時間: 2009-6-23 19:44

i love butter.. i m cooking fish with butter now.

作者: peter236 時間: 2009-6-23 23:11

本帖最後由 peter236 於 2009-6-24 00:15 編輯

You can even make cakes with canola oil.
Traditional western pastry making uses butter while Chinese pastry uses pork fat.
Butter is like lard, maybe not good if you use too much.

作者: fm9610 時間: 2009-6-23 23:33

7# peter236

I am using Supershop bought non-hydrogenated margarine that is made from Canola oil. I do not see the ingredients shown above, so I assume it is okay for consumption. Besides it has added vitamin B, D and Omega-3. BTW, most if not all food makers are claiming they are using non-hydrogenated margarine now.

I think the article is meant for Hongkong, because I rarely find non-hydrogenated margarine in Welcome or Parknshop and even if found, are very expensive.

作者: peter236 時間: 2009-6-24 00:01

3# 布小熊
It is all about balance, most people from HK do not keep butter at home,
but they would crave for Pineapple Bun with thick slab of butter.
Most of the Caucasian I know eat butter everyday, ...
somewhereintime 發表於 2009-6-23 19:31

What do you use for frying, since olive oil has low-boiling point? Use sunflower oil/canola oil?

作者: somewhereintime 時間: 2009-6-24 05:20

Grapeseed oil blended with olive oil for stir frying,
Clarified butter or glee for sauteeeing,
avoid deep-frying as possible, most items other than Fish N' Chips
can be oven-fried with a teaspoonful of oil/butter per serving.

作者: boss2007 時間: 2009-6-24 13:32

塑膠姊妹花 ... good comment

thank you for the share

作者: Littleprince 時間: 2009-6-24 13:38

thanks

作者: somewhereintime 時間: 2009-6-24 13:59

8# fm9610

There are now Tran fat-Free, Non-Hydrogenated Shortening on the market,
you cannot just substitute shortening with liquid oil, especially for pastry production.

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