MeSTI

MeSTI

September 9, 2015. Can’t really remember how the day began. The weather was not good as thick haze enveloped most of Malaysia. It has been about two months since personnel from Pejabat Kesihatan Daerah Gombak had conducted an audit of Apa Cava Sdn Bhd’s premises and standard operating procedures in relation to its application for MeSTI certification.

MeSti stands for Makanan Selamat Tanggungjawab Industri (Good Food Industry Responsibility), which is a food safety assurance program under the purview of the Ministry Of Health Malaysia (MOH), to ensure that SMEs (small and medium enterprises) fulfill the requirements stipulated under Malaysia’s Food Hygiene Regulations 2009 (Food Act 1983).

Through MeSTI certification, food producers will be guided to develop and implement a food safety assurance program before certification is granted.  Among the key elements in this food safety assurance program is an effective control of the premises, operational controls and traceability (the ability to retrace the source of any food contamination).

After two months of sweating, MOH has officially awarded Apa Cava Sdn Bhd, under the Raguan™ brand, MeSTI certification. This is just part of Raguan’s commitment to producing delicious, premium quality food products. There’s more to come.

Yeah, I can’t really remember how the day began, but I sure do know how it ended.

MeSTI

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The Fat And The Coconut

Raguan’s Rendang, Nasi Lemak, Cendol, Ayam Percik. What do they have in common? Coconut milk or in Malay, santan. Without santan, none of the dishes mentioned would taste as delicious as they should be. You could use substitutes such as evaporated milk or even yogurt, but those who have tried this will attest to the disappointingly huge difference in taste.

Santan and other coconut derivatives have not enjoyed a healthy relationship with consumers especially those from the West. One of the main reasons for this is due to the coconut’s fat composition. Think of fat and the first thing that comes to your mind is an image of an overweight person. If you’re asked about food fat, you still think of something which is not so healthy. For comparison purposes, butter has 62% saturated fatty acids (not-so-good fat), while coconut oil has 86%. With so much negativity attached to it, it’s now extremely difficult to find coconut cooking oil even in sunny, coconut friendly Malaysia. But recent studies have revealed some interesting revelations about coconut oil.

First, we need to understand what fats are. This may get a bit technical, but bear with me; you’ll have a better understanding of what fats are and what they do:

1. Before we talk about fats per se, we need to look at fatty acids and how they combine to become fats. A fatty acid is a long hydrocarbon chain capped by a carboxyl group (COOH). Very simply, they are chains of carbon attached to each other with hydrogen elements tied to many of them.

Courtesy of departments.jordandistrict.org
Courtesy of departments.jordandistrict.org

2. To make a normal fat, you take three fatty acids and bond them together with glycerol to form a triglyceride.

Courtesy of Wikipedia
Courtesy of Wikipedia

The picture becomes clearer, right? During digestion, it’s the other way around; the body breaks down fats into fatty acids, before they can be absorbed into the blood. God builds things, humans break them apart!

3. What are the types of fats? There are basically three types:

a. Unsaturated fats:

Liquid at room temperature, they are considered “good” fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Unsaturated fats are mainly found in foods from plants, such as vegetable oils, nuts, and seeds. They can then be divided into monounsaturated and polyunsaturated fats.

b. Saturated fats:

Saturated fat is mainly found in animal foods, but a few plant foods are also high in saturated fats, such as coconut, coconut oil, palm oil, and palm kernel oil. They are solid at room temperature.

Meaning of saturation:

A saturated fat is where every carbon chain has hydrogen atoms (one carbon to two hydrogen atoms). An unsaturated fat has one (monounsaturated) or more (polyunsaturated) carbon chains that are bonded to another carbon instead of a hydrogen atom.

Courtesy of wallpaper222.com
Courtesy of wallpaper222.com

c. Trans fats:

Trans fats are unsaturated fats made to look like saturated fats. Why on earth would you want to do that? Humans are trying to make a healthier version of saturated fat. Does it work? Unfortunately, no. You also incorporate the bad stuff associated with saturated fats into it. You can never have your cake and eat it.

4. Why do we need fat? Too much fat in our diet is not good for you, but a totally fat-free diet would kill you! Bet you didn’t know that. Fats have a number of critical functions:

a. Fat stores energy and helps to regulate our body temperature.

b. Fat is found around our vital organs. They help support and protect them.

c. Fat are part of our cell membrane structure.

d. Our body uses fat to absorb vitamins A, D, E and K.

e. Fat helps in regulating hormones and controls basic processes such as metabolism.

Sort of a love-hate relationship, don’t you think so?

Coconut oil is higher in saturated fat than other plant oils. However, it is less harmful than partially hydrogenated oil, which is high in trans fats. Here are some other very interesting information about coconut oil:

a. It is cholesterol free. And it helps raise HDL (the good) cholesterol (we would need another topic solely on cholesterol to discuss this).

b. Coconut oil doesn’t contain saturated fats like you would find in cheese or steaks. No, they contain Medium Chain Triglycerides, which are fatty acids of, of course; medium length. They act like carbohydrates rather than fat, going straight to the liver where they are used as a quick source energy.

c. Lauric acid, which can kill harmful bacteria, viruses and fungi, forms 50% of fatty acids found in coconut oil.

Based on the premise that coconut oil is loaded with saturated fats, it doesn’t look good for the ever versatile coconut. But if you dig deeper into the facts of fats, coconuts may not be as harmful as touted and can even be beneficial to you. More scientific evidence is needed before we can conclusively say that coconut fat, which comprises mainly saturated fat, is definitively going to give you heart disease. And yes, you can’t beat the flavor of coconuts.

Finally, God commands us to eat what is allowed but in moderation as the key to good health.

Allah (swt) says:

“O ye people! Eat of what is on earth, lawful and good; and do not follow the
footsteps of the Evil One, for he is to you an avowed enemy.” (Al Qur’an 2: 168)

and Allah (swt) also says:

“Eat of the good things we have provided for your sustenance, but commit no
excess therein, lest my wrath should justly descend on you, and those on whom descends my wrath do perish indeed” (Al Qur’an 20:81).

This is confirmed by scientists and doctors as the healthiest diet for humankind.

Does eating spicy food lead to longer life?

An intriguing question, don’t you think so? According to an article published on Aug 4, 2015 by Harvard School Of Public Health, “People who eat spicy foods nearly every day have a 14% chance of living longer than those who consume spicy foods less than once a week, according to a new study. Regular spicy food eaters also are less likely to die from cancer and heart and respiratory diseases than those who eat spicy foods infrequently.” The large-scale study found that people who had more spicy food – generally in the form of chili peppers – more than once a week had a reduced overall risk of death over the seven-year study period.

Chili peppers, healthimpactnews.com
Chili peppers, healthimpactnews.com

Fresh chili peppers are high in vitamins C, A, K, B6, and potassium. The active ingredient in chili peppers, capsaicin, has been linked to a number of biological benefits in earlier studies. Capsaicin and other bio-active ingredients in chili peppers have been found in previous studies to have anti-obesity, antioxidant, anti-inflammation, and anticancer properties.

Malay cuisine uses a lot of chili peppers (fresh and dried) in dishes such as Rendang, Assam Pedas and fresh and cooked sambals. The Minangkabau people of Sumatra, Indonesia, take this affinity one step higher; raw bird chili peppers are eaten daily with meals!

Bird chili, www.capitalfm.co.ke
Bird chili, http://www.capitalfm.co.ke

There you have it. Chili peppers are good for you and Raguan™ is happy to provide you with six delicious items: Sos Pedas Bijan/Hot Sesame Sauce,  Sambal Goreng Cili/Fried Chili Sambal, Rendang Daging/Beef Rendang, Rendang Panggang/Roast Beef Rendang, Rendang Ayam/Chicken Rendang and Sambal Goreng Cili Daging/Fried Chili Sambal With Beef for your indulgence. Long live chili!

Raguan™'s Sos Pedas Bijan/Hot Sesame Sauce
Raguan™’s Sos Pedas Bijan/Hot Sesame Sauce
Raguan™’s Sambal Goreng Cili/Fried Chili Sambal
Raguan™’s Sambal Goreng Cili/Fried Chili Sambal