Singapore Expats

do u pple know how to read the nutrition facts on food labels? how much g ram of saturuated, sugar, carbo is consider a lot.. if the label show saturated fat 3 gram per serviing..is it a lot?

psying wrote:do u pple know how to read the nutrition facts on food labels? how much g ram of saturuated, sugar, carbo is consider a lot.. if the label show saturated fat 3 gram per serviing..is it a lot?

hi i thk food with saturated fat are no good.. if u are looking for health food saturated are alway out of the list no matter wht serving itz it.. for me i try to get food which is low fat.. most of the label are simple and easy to understanding.. junk food had very hig saturated fat.. wink:

Eric from the Netherlands wrote:If you lack the right nutrition, you will encounter most likely some problems. Symptoms are: you cannot read so well anymore and you start writing in so called sms language...

Eric

Sorry are you trying to say we cant used sms language here... are you talking about me.. lacking of nutrition.. :

but most food include saturated fat

OMG... it's saturated fat bad or unsaturated fats?
how about trans fat?
carbo?
anything more tat is bad and showed in the label...
i got this snack from GNC... to my horror 18% saturated fat 3.5g...

everybody needs fat to a certain extend dont jus focus on the fat contents in food only pay attention to sugar and other stuff which the makers will use dfferent words to "cheat" u pay attetion to those with the HPB pyramid labels as well.. u will be shocked!.

wow seem like got to check wht is right and wht is wrong..

As far as fats are concerned...


Trans fats or anything with hydrogenated or partially hydrogenated fats is not healthy. Hydrogenated fats are actually artificially altered polyunsaturated fats.

The strange thing was that it used to be that polyunsaturated fats were good for you. Well to be specific, good for heart heatlh. Now that is true to a certain extent. Recent research has shown that the Omega 6 : Omega 3 EFA ratio should ideally be 2:1. Omega 3 EFA are eicosapentanoic acid (EPA) and docosahexanoic acid(DHA). These Omega 3 EFA's inhibit the production of "bad" pro-inflammatory series 2 prostaglandins from Omega 6 EFAs while Omega 3 EFAs can only be used to manufacture series 1 and 3 "good" anti-inflammatory prostaglandins.

So Omega 3 polyunsaturated fatty acids are good for heart health.

However polyunsaturated fatty acids (PUFAs) are very easily oxidized due to their unsaturated bonds. When oxidized, these PUFAs are potentially dangerous free radicals that can damage your cells. (ie can increase your cancer risk) They also have a rancid taste.

The food industry knew this and thus worked out how to "saturate" the double bonded carbons by blowing hydrogen into the oils at high temperatures with nickel as a catalyst. Thus hydrogenated polyunsaturated fats were born. These fats do not turn rancid, they are solid at higher temperatures than oils and store better on the shelves of supermarkets.

In recent major studies, increased intake of trans fats increased risk of developing cardiovascular disease.

Monounsaturated fats are also easily oxidized by heat and light to form free radicals. That is why is it advisable to store virgin olive oil in a cool and dark place. Also note that virgin olive oil is recommended if it is done cold press ie no heat. Nevertheless the cooking of the oil will create some free radicals.

Another good oil to look at is medium chain triglycerides eg lauric acid, caproic acid, caprylic acid. Mainly components of Coconut oil.

These oils are saturated fats however they do not cause the same problems as animal saturated fats because they are MCT.

I guess I can go on talking about just fats for pages and pages.....