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 Post subject: Uleiurile de cocos si palmier rafinate
PostPosted: Sun May 12, 2013 9:48 pm 
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Joined: Tue Aug 28, 2012 3:12 pm
Posts: 407
muna wrote:
florin100 wrote:
depinde de cine e facut...
degeaba uleiul de cocos presat la rece vs nepresat la rece nu ar avea nicio diferenta...
Iar cel de palmier presupun ca are chimicale.
Deci nu e buna varianta asta cu supermarketul pt pret.


dc nu e bun? ai informatii pt a-ti sustine presupunerea sau vrei doar sa contrazici?

Pai presupun ca cel de palmier contine chimicale, chiar el rezista la temp mari. Iar cel de cocos, tu ai zis ca nu e necesar sa se faca cu chimicale, dar nu stim daca e facut sau nu cu ele.
Deci nu avem nicio certitudine.

Daca ar fi la fel dpdv calitativ, de ce ar mai lua lumea cele presate la rece si mult mai scumpe?
Zic si eu...


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 11:22 am 
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Location: Brasov
Mare minune trebuie sa fie daca jumatate din produse contin chiar ce scrie la ingrediente, mai ales in ziua de astazi in care toti se uita la pret.


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 11:38 am 
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Uleiurile rafinate de cocos si palmier sunt daunatoare DOAR daca's HIDROGENTE. In RO se comercializeaza ambele feluri. Eu nu mai am ambalaje din supermarket sa verific prin telefon producatorii dar cei de pe situl dried fruits . ro m-au asigurat ca ei comercializeaza doar nehidrogenat.


Coconut Oil Myth: Only Virgin Coconut Oil is healthy – Refined Coconut Oil is still bad for you

FACT: ALL coconut oil you can buy online or in stores is healthy. Anytime you can purchase coconut oil, you are purchasing the healthiest oil you can cook with, since all coconut oils have medium chain fatty acids that are healthy and that do not break down when heated. The other options offered in today’s market for cooking oils are more than likely less healthy than coconut oil, and might even become toxic if used in cooking.

The only kind of coconut oil that is not healthy is hydrogenated coconut oil. But hydrogenated coconut oil is not sold today in the U.S. as a dietary oil, so you hardly need to worry about buying it by mistake. Coconut oil is close to 90% saturated, with a melting point of about 76 degrees F. In the past there was a market for hydrogenated coconut oil, a process where the 10% of coconut oil that is unsaturated was hydrogenated to make its melting point even higher. This was most common in tropical cultures where the ambient air temperatures tend to make coconut oil a liquid, and where a solid fat was needed to act like a shortening. But with the recent information on the negative effects of hydrogenated oils, it is very uncommon today. If it does exist anywhere, it would be as an ingredient, not a dietary oil you would buy for cooking. So scaring people into thinking that they might be possibly buying harmful hydrogenated coconut oil as a cooking oil is a myth, since there is no market for this kind of coconut oil.

As far as refined coconut oils, the most common method used to refine coconut oil in coconut oil producing countries is via the RBD process: Refined Bleached and Deodorized. This process renders a neutral flavor and smell due to a steam deodorization process. The “bleaching” part does not involve bleach like you use in your laundry! It is a clay that is used to filter the oil of impurities. Some of the nutrients will more than likely be lost in the refining process, but it does not make the oil unhealthy. If you can find out if the refined coconut oil was refined using solvent extracts or through “physical refining,” choose the physically refined coconut oil. There is some concern that oils using solvent extracts could leave residues in the oil. But even so, those residues are probably very small if present at all, so even these coconut oils would be healthier that toxic trans fats or polyunsaturated oils for cooking.


SURSA: http://healthimpactnews.com/2012/the-coconut-oil-myths-exposing-the-myths-surrounding-coconut-oil/



Hydrogenated coconut oil is not the same as natural coconut oil.

Hydrogenation is a process wherein "unsaturated" fatty acids are changed into more "saturated" fatty acids.

Vegetable oils are heated to high temperatures and bombarded with hydrogen atoms to make them less prone to spoilage.
Several studies demonstrate that hydrogenated oils from any source increase the possibility of heart disease. In fact, hydrogenated oil consumption magnifies cardiovascular disease risk more than consumption of any other type of fat.

But why hydrogenate or saturate an already highly saturated fat? At already 92 percent saturated, coconut oil is the most saturated dietary fat known to man. So why saturate further?

Researchers can use hydrogenated corn oil or hydrogenated soybean oil instead and get the same effects for their purposes. But they prefer hydrogenated or "hydrogenized" coconut oil because of Medium Chain Triglycerides (MCT) or Medium Chain Fatty Acids (MCFA).

MCTs or MCFAs are the predominant fat molecules in coconut oil. Compared to Long Chain Triglycerides (LCT) or Long Chain Fatty Acids (LCFA) 100 percent found in almost all other vegetable oils, "smaller" MCTs tend to mix better with test diets. Simply put, coconut oil makes research job easier.

But that still doesn't explain why hydrogenized coconut oil is extensively used in the food industry. Well, the simple answer to that is hydrogenated coconut oil is much cheaper than natural or Virgin Coconut Oil (VCO).


SURSA: http://www.coconut-oil-central.com/hydr ... t-oil.html


Prin hidrogenare o mare parte din acizii grasi se transforma in acizi grasi trans sau grasimi trans.

Cocosul hidrogenat este folosit la inghetata iar palmierul...
Grasimile hidrogenate de palmier sunt complet rafinate, obtinute din pulpa sau sambure de palmier.
Se produc diverse sortimente, cu diferite curbe si puncte de topire, in functie de aplicatia necesara.
Grasimile hidrogenate din sambure de palmier, in afara de utilizarile in industria zaharoaselor, ca inlocuitor de unt de cacao ( CBS ) pentru glazuri, cuverturi, creme si tablete se utilizeaza pentru inlocuirea partiala sau integrala a grasimii animale din produsele lactate : cascaval, branza topita, telemea, crema de unt, crema de branza, smantana, frisca, branza de vaca, etc.
Grasimile hidrogenate din pulpa de palmier se folosesc pentru obtinerea cremelor de biscuiti, napolitane, prajituri. Cremele obtinute cu aceasta grasime sunt de calitate premium datorita capacitatii crescute de inglobare de aer la mixare, rezultand creme foarte usoare si pufoase.
Producatorii folosesc grasimile hidrogenate deoarece ofera o textura speciala produselor.


SURSA: http://www.render.ro/www/index.php?method=subcateg&categ_id=313

p.s. UNTUL DE COCOS EXTRAVIRGIN RAMANE IN CONTINUARE CEL MAI BUN.

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Lifestyle Project - http://muna-kailash.blogspot.com/
Retete Crude - http://bunsisanatos.wordpress.com/


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 11:47 am 
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Multumim pentru info!
Deci daca iau http://www.driedfruits.ro/index.php?rou ... uct_id=742 Care presupun ca la pretul asta nu e presat la rece, e ok pt mancat, nu?


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 2:04 pm 
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florin100 wrote:
Deci daca iau http://www.driedfruits.ro/index.php?rou ... uct_id=742 Care presupun ca la pretul asta nu e presat la rece, e ok pt mancat, nu?

da. este rafinat nehidrogenat

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Retete Crude - http://bunsisanatos.wordpress.com/


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 3:45 pm 
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Posts: 34
Location: Brasov
Eu ma refeream la faptul ca unii comercianti mai pot adauga altceva in continutul produsului, de exemplu la uleiul de cocos pot adauga jumatate ulei cocos rafinat si jumatate ulei industrial hidrogenat si apoi sa-l vanda ca ulei de cocos. Nu putem avea incredere in ceea ce zic comerciantii, mai ales de la noi din tara, nu ati vazut scandalul cu carnea de cal, daca si in Anglia s-au depistat asemenea nereguli unde cred ca este toata lumea de acord cu mine, se fac controale mai drastice ca la noi, atunci eu zic ca nu ar fi mare filozofie sa fie majoritatea produselor falsificate la noi. Te miri de ce sunt pline spitalele. :x
Ca sa evitam cat de cat acest fenomen, este bine ca macar produsele care le consumam cel mai des sa le cumparam din cat mai multe surse-producatori.


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 Post subject: Re: Uleiurile de cocos si palmier rafinate
PostPosted: Wed May 15, 2013 4:39 pm 
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Location: Constanta
cel hidrogenat ar trebui sa fie un pic mai scump pt ca sunt operatii in plus la fabricare si pt ca are pct de fierbere mai ridicat. deci comform standardelor consumatorului principal (aka producatorul de fast food) cocosul hidrogenat e mai bun pt ca prajesti mai multe serii de cartofi in aceeasi sarja de ulei si clientu nu simte miros de rancezit deci merge afacerea. de asemenea nu au de ce sa se ascunda momentan pt ca legea in ro permite comercializarea ambelor tipuri.

dar nu strica informarea corecta. deci stati cu telefoanele pe distribuitori si intrebati-i de ce nu scriu pe eticheta ce fel de ulei este

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Retete Crude - http://bunsisanatos.wordpress.com/


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