Emma Miller
Ua ʻōlelo ʻo Nutritionist Kateryna Maslova, ʻo ka pilikia i kēia lā ke hoʻohana ikaika ʻia nei ka ʻaila pāma e hana i nā momona trans e hōʻino i ke olakino.
ʻAʻole ʻino ka ʻaila pama e like me ka manaʻo o ka poʻe he nui, akā aia kekahi pilikia koʻikoʻi me ka hoʻohana ʻana i kēia lā. Ua haʻi ʻia kēia e ka mea kaulana kaulana ʻo Ekaterina Maslova.
“ʻAʻohe hewa o ka ʻaila pāma maoli. Ua loaʻa i ke kanaka ia mea mai nā hua o ka ʻaila lāʻau no nā kaukani makahiki a ua hoʻohana ikaika ʻo ia i meaʻai. ʻOiai ʻo ia ka huahana mea kanu, ʻo ka ʻaila pāma, e like me ka ʻaila niu, i aloha nui ʻia e nā mea he nui, no ka mea i kapa ʻia ʻo saturated fatty acids. Hoʻokomo pū lākou i nā momona o nā holoholona e like me ka pata a i ʻole ka momona puaʻa. Inā hōʻino ʻoe iā lākou, aia ka pilikia o ka hoʻonui ʻana i ke kiʻekiʻe o ka "kino" cholesterol i loko o ke koko. Ināʻikeʻoe i ke ana aʻaʻoleʻoi aku ma mua o ka nui o ka 10-20 grams i kēlā lā i kēia lā, a laila e maikaʻi nā mea a pau me kou olakino. Akā ke kamaʻilio wale nei mākou e pili ana i ka ʻaila palm maoli, "wahi āna.
Wahi a Maslova, ʻo ka pilikia nui i kēia lā ke hoʻohana ikaika ʻia nei ka ʻaila pāma e hana i nā momona trans e hōʻino i ke olakino.
"No kēia kumu, ua kau ʻia ka ʻaila i kahi hopena kemika kūikawā - hydrogenation. ʻO ka hopena he huahana maʻalahi me kahi ola lōʻihi, kahi kūpono e hoʻohana ai no ka hana ʻana i nā mea ʻono, nā kīʻaha glazed, nā keke, nā kuki, a me nā mea ʻē aʻe. ” ʻōlelo aʻe ka mea ʻai meaʻai.
