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Martes, Marso 7, 2017

Event: Minola Premium Cooking Oil

I was recently invited to join the forum for Minola Premium Cooking Oil, I was very happy to be a part of it because I learned many new things. The Speaker was Dr. Fabian M. Dayrit, a professor chemist of Ateneo de Manila University, Acting-President of National Academy of Science and Technology. The blogger's forum was held at The Oracle Hotel and Residences in Katipunan, Quezon City.

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.

Due to its high levels of saturated fat, the World Health Organization, United States Food and Drug Administration, International College of Nutrition, the United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, British Nutrition Foundation and Dietitians of Canada advise against regular consumption of coconut oil.


The Speaker Dr. Fabian M. Dayrit discussed the Health benefits of using different types of oil and why he does'nt recommend re-using oil which I believe most people do. He said that it adds harm to the people eating the food, so No no na ang pag reuse ng oil. 

The discussion was an eye opener for everyone mostly moms who frequently cooks for their children. Thank you Dr. Dayrit for this wonderful talk! You gave us more knowledge about the different uses and health benefits of oils.


                                                                         Thank you!
                                                                      Mommy Dane


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