Friday, April 16, 2021


report about the issues for Cameroon Highland vegetable farmers during MCO 2.0 for the period of first quarters of 2021. How many are worries of vegetable farmers in Cameron Highlands over during this MCO 2.0? Or is the new arrangement by the Pahang state government an indirect takeover of their agricultural land?. It was raised again for economic and political interest group. These are the nagging questions which have arisen after vegetable farmers reluctantly agreed and after years of a tug-of-war with the state government, politicians and middle persons. Cameron Highlands farmers have for long groaned and cried out for the security of the tenure of their farming land. They are the ones who grow and harvest most of the vegetables that Malaysians eat but they remain deprived of land rights in perpetuity – no matter for how long they have toiled on the land. Blog "Anim Agricuture Technology'' share a report released by a portal recently.

For decades reported the farmers had been victims in which almost a bondage as to the Temporary Occupation Licence (TOL) system which involved and in some cases, middle persons. 
The TOL needs to be renewed annually and farmers were at the mercy of the politicians and middle persons who had links with the district Land and Mines Office as they had the authority to approve or reject their applications for renewal of their TOLs. The renewal was discretionary and hence the farmers always claimed that they got the short end of the stick, prompting reports to the agency such as Malaysian Anti-Corruption Commission (MACC). Besides fundamental issues of law, justice and integrity, there were reported cases of encroachment, land clearance (above) and intimidation. The allegations of widespread bribery were also common, and the banks in Cameron Highlands are said to have the highest amount of cash deposits in the country. Smallholders are said to be the most vulnerable as they are hard-pressed to make under-the-table payments. In March 2020 last year, the Pahang state government introduced a new land policy which it said would end misgivings over land grabs, which had previously led to crackdowns by the National Security Council.  t announced a cause of action which it claimed would be beneficial to all parties. Like the issues faced by the durian farmers in Raub, it involved a third party - the state-owned Pahang Corporation Sdn Bhd (PCSB).

The Pahang Menteri Besar Wan Rosdy Wan Ismail then announced the TOL system would no longer be applicable. It would be replaced with the new policy and the 1,018 farmers in Cameron Highlands would be allowed to work their land under an arrangement. 
Under the new policy, all farming land in Cameron Highlands would be leased to the farmers via PCSB in a 3+2 years deal, involving 5,526,219 hectares. The land has been allotted into 78 parcels across three sub-districts - Ulu Telom (58) Ringlet (14) and Tanah Rata. The farmers, who initially thought this would be their path to release and relief, soon found out it was a case of out of the frying pan into the fire as they said the new policy was rife with unreasonable terms. First was the fee. While previously the farmers paid about RM880 per acre, under the new arrangement, they will need to fork out RM4,500 per acre annually - an increase of 500 percent. Then, there’s PCBS’s regulatory unit –known as MyGap in which will issue certification to ensure that farmers adhere to “advanced and responsible farming methods”. No one has told the farmers what is “responsible” and what is “advanced”. Hence, they fear the propensity and the discretionary powers accorded could lead to abuse and misuse. Such uneasiness is understandable, for there is a history of abuse which caused the MACC to arrest 21 people and charge 11 between March 2015 and October 2018. This above report was produced as part of an investigative journalism course organised by Kini Academy. This article is co-published with Makkal Osai and theSun. The views expressed here are those of the  contributor and do not necessarily represent the views of Malaysiakini. Thanks.

(Febuary 2021).

Sunday, April 11, 2021


SUGARCANE (Saccharum officinarum) or sugar cane refer to several species and hybrids of tall perennial grasses in the genus Saccharum, tribe Andropogoneae, that are used for sugar production. The plants are two to six metres tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the stalk internodes. In other case, the food bogeyman these days is sugar and for good reason. But one company wants you to have your cake and eat it too. Recently, sugar manufacturer Central Sugar Refinery (CSR) introduced a new product called Better Brown Low G Sugar. They call it a new, improved version of brown sugar, with a low glycaemic index (GI). From the Press release, “By having a low GI, CSR’s latest product will be more slowly digested, absorbed and metabolised. This leads to a lower and slower rise in blood glucose, thus helping consumers to sustain energy longer and curb hunger cravings. Low glycaemic is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. While the GI count of regular white sugar stands at 69 ± 5, Better Brown Low G Sugar carries a GI count of 55 or less and yet provides the same sweet taste, making it suitable for use in food and drinks preparation. This comes from a company who tells ti their consumers to Consume Sugar Responsibly on its packaging. Blog 'Anim Agriculture Technology' rewrite about the report on sweetness from sugarcane as reported by NST.

He can vouch for the product to have that same sweet taste, having used it to make perfectly delicious brownies. It retails at RM3.80 per kg, 30 sen extra than CSR’s standard brown sugar. At the product launch, reporters ask CSR’s CEO Hishammudin Hasan if a low GI sugar is just a pretext or a marketing tool to keep us hooked on the sweet stuff, when we really should wean ourselves off sugar as much as we can considering our current health situation. They wouldn’t use the word ‘hooked’ because that connotes a negative intent. They are sugar refiners and we are working with the National Diabetes Institute (NADI) to get Malaysians to cosume sugar responsibly. At the same time, we are always on the lookout for new technology to refine sugar that is a better quality and healthier for Malaysians. Not everything is about money. It has to balance with the community’s interest. There’s no point in always pushing sugar when people are suffering from diabetes because that will impact us in the long run. The technology to make Better Brown comes from a Singapore-based company called Nutrition Innovation. Founded by Monash University associate professor Dr David Kannar it offers sugar mills and refineries a way to make low GI sugar such as Better Brown that is a direct replacement to regular refined white sugar. The sugar they consume is made from sugar cane. This raw material is processed into sugar syrup, then filtered to produce clear and odourless crystals with a sweet taste called sucrose. When consumed, the sucrose molecule breaks down into glucose and fructose which are simple sugars that can be absorbed by the body

When glucose gets into the blood stream, blood sugar levels rise and causes the release of insulin from the pancreas. This tells the cells in our body to absorb the sugar, following which glucose levels will start to drop. The high peaks and low troughs of glucose levels do things to your body says Nutrition Innovation CEO Matthew Godfrey. If you have breakfast with a high GI product, you feel hungry quicker. You want more food cos you’ve crashed to the other side. It’s that cycle of peaks and troughs that leads to obesity and diabetes, and many diabetes associations around the world have recognised this. Low glycaemic foods slow energy release because glucose goes in much slower into the blood stream and you don’t get those peaks. Godfrey also mentions a study by Singapore’s Clinical Nutrition Research Centre (CNRC) in 2017 that looks at changes to blood glucose levels following food consumption in Asians and Caucasians. The Asian genome is pretty much more sensitive to glycaemic response to anybody else. The study tested groups of Malay, Chinese, Indians and Caucasians. When consuming carbohydrates such as sucrose, blood glucose goes up higher and crash lower, particularly for the Malay group. “So you start to understand why the Malay group is more exposed to diabetes than any other ethnic group. It shows the importance of gycaemic response in understanding what we consume everyday.

Like all other plants, sugarcane contains significant nutrients and antioxidants that are beneficial to the human body. But these get stripped away and discarded during the refining process. White sugar is nearly 100 per cent carbohydrate and brown sugar about 97 per cent, with no dietary fibre, protein or fat. But because brown sugar contains molasses from the sugar refining processing, it has some of the sugarcane antioxidants. No one really bothered about it before, and no one knew how much it was in there. The technology allows the antioxidants to be measured as the sugar is being produced. We enable refiners to leave in just the right amount of antioxidants to have a healthier product. The antioxidants slow down the break up of sucrose into glucose and fructose, slowing down the metabolism of sugar. The second effect is that in the intestines, it blocks glucose from being transported into the blood stream by targetting an enzyme called GLUT2. It’s the same mechanism as some diabetes drugs, so let’s take a few steps back and leave the antioxidants in sugarcane to have that similar effect. But given how prevalent diabetes is among Malaysians about 2.5 million Malaysians aged 18 and above have the disease controlling sugar intake has to be more than an individual effort. There’s the soda tax to be introduced in 2019, and Godfrey believes the food industry needs to step up as well.  Food companies often think they don’t have a choice in low glycaemic carbohydrates. They think it’s more expensive, which was the case until CSR brought Better Brown to the market. Now they can make the switch. He cites a study which they have done that shows having antioxidants in sugar leads to a 20 per cent reduction of glucose in the blood stream. While the product is recommended as a one-to-one replacement to white sugar, the molasses makes it richer and sweeter so less sugar is needed to achieve the same taste.

Meanwhile, over a year ago he discovered a local supermarket selling Milo from Australia and I was baffled, particularly over the price tag. A recent check on the Jaya Grocer website shows a 1.1kg can selling for RM54.90, while a 1kg pack of Malaysian Milo at Tesco retails at RM14.99.  During a trip to Australia he later bought a can of Milo and the drink tasted great. It’s more chocolate-y and not as sweet but certainly not enough to make me want to pay almost three times as much for it compared to the local version.  Godfrey tells me that Australian Milo is certified as low glycaemic, allowing Nestle there to market the product as healthy and charge a bit more for it. That’s not his company’s doing but that is an example of how a processed food can contribute in controlling sugar consumption.  Their global goal is for people to consume less sugar and give them better choices.  They just showcased a new technology that can add protein and fibre to sugar. More than just taste, sugar is a preservative and a filler. There are many foods in the supermarket that will disappear if you take sugar out. He also concerned that in the rush to take sugar out of their diet, some people end up making less healthy choices such as consuming artificial sugar that impairs their digestive health.  People have always been attracted to sweet foods but nowadays we want to be able to consume sweet things without the health impact, or at least minimise it. It’s giving people the choice to have their cake and eat it too. For hundreds of years people in this region have been consuming raw, evaporated sugar cane syrup as sugar, which is delicious and low glycaemic. But it’s not very food safe or stable for transport, and very expensive. So refined sugar is created. Like every carbohydrate, the more you refine it, the worst it gets nutritionally. Ten years ago, people probably don’t know the nutritional difference between brown rice and white rice. Now we know that less refined means more complex carbohydrate, it’s harder to digest and better for your body. Sugar is the last great carbohydrate to go that way. Source: NST.... Thanks.

M Anim,
September 2020.

Tuesday, April 6, 2021


any question about  to keep your cat away from plants?. In an article this topic was discussed and interesting for the writer to share. The Star reported that what is it with cats and their incessant urge to dig into every plant that they come across? No matter how many times you have told them not to, they keep munching on leaves or even turn pots over entirely in their excitement. However, even though it might sometimes seem like they are doing it just to spite you in which there are possibility that your cat is probably bored. It’s especially young and playful cats who pounce on plants. This statement was released by a pet trainer known asa Michaela Asmuss from Germany recently. A cat living in a flat without much change in its daily routine might mistake your plants for toys, while others simply like to snack. This blog in "Anim Agriculture Technology" share the topic as an interesting issue.

Cats commonly chew on houseplants and wreck their foliage, use them as litter boxes or play with them until their leaves fall off. This makes it tough to successfully grow houseplants and enjoy your feline friends. While many cat owners just give up on growing indoor plants, there's no reason to do so naturally.
.Scolding doesn’t help, however, since the cat actually does not understand what you are talking about. Nor do punishments, which only scare the cat or make it aggressive, depending on its nature. Instead that better for readers should try to tackle the root of the problem. If your cat is bored than taking it outside is one option recommended.  Cats who are able to go outside don’t make such a fuss in the house because they can let off steam and gather new impressions.  If that’s not an option than you should play with it as much as possible. Even so, there is no guarantee your cat will always keep away from the plants, so make sure not to buy toxic specimens like cyclamen, amaryllis, begonia, coral tree, poinsettia and desert rose in which are a no-go for cat owners and according to the Animal Protection League.  Typical symptoms of poisoning include vomiting, tremors, diarrhoea, foaming at the mouth and apathy, in which case you should take your pet to the vet immediately. To keep cats from digging into the soil, you can use large stones or an elastic fabric to cover it up, Schmitz explains. And of course, there is also the option of getting some catproof plants specifically for your pet to play with. If you are lucky, this will keep it away from more delicate greens.

Cats are curious by nature and so it's no wonder that anything moving inside your home becomes potential prey. Putting plants around your place can sometimes feel like a sacrificial ceremony (for the plant). But don't worry if there are ways to teach your cats to leave the inside plants alone! Whether they're eating the leaves, digging up the dirt, or using your planter as a litter box, your cat can be trained or redirected towards something more enticing. Hopefully, you've read our article Top 10 Indoor Plants Safe for Cats in which will help put your mind at ease that the greenery in your home is non-toxic. But, non-toxic plants are just as tempting to your feline. If enough is consumed or they ingest a large frond, it can cause an upset stomach or even a gastrointestinal obstruction. You should contact your veterinarian immediately if you believe your cat is showing any unusual behavior. This could include a change in their regular eating habits or troubles defecating in the litter box. If the leaves or fronds aren't teasing them, some cats enjoy digging or, even worse, defecating in your planter. That's why we've put together some tips to help stop the unwanted behavior or, at the very least, give them an alternative to your plants. Thanks...

M Anem,
(March 2021).

Friday, April 2, 2021


how to Choose a Ripe Durian for the durian lovers during durian season. In Malaysia and neighbouring country, durians can be eaten at various degrees of ripeness. Some people and mostly Thais, actually prefer their durians slightly under ripe, like those who prefer their bananas green. Others country notably the Indonesians, often prefer a durian so ripe it’s developed an alcoholic bite. The blog writer like neither and to chase that perfection of flavor when the sweetness and caramel-stink are at their peak and the texture is smooth as silk and sticky as cream cheese. Here are some of the tips and tricks to picking the perfect durian. In the blog "Anim Agriculture Technology" I would share basic tips how to choose ripe durian from proper durian expert advice.

The first tps is to ensure the ripe durian are that 
Heavenly SmellDurian is odoriferous, and all the more so when fully ripe. However, the outside of a perfectly ripe durian doesn’t have the same sharp pungency as the inside. Since the shell of the durian doesn’t contain the same volatiles as the flesh, if the durian hasn’t been broken open yet, either by force of falling or a knife, the odor should remain mostly sealed inside. This varies slightly with the thickness of the shell. If the durian has no smell at all, chances are it’s not ripe. If it smells really strong, chances are it’s overripe. When you get your nose close to the fruit, you should experience a low level, earthy yet sulfurous smell, like fresh cut grass and scrambled eggs. The famous, nauseating stink that wafts up and down streets is the result of opened durians, overripe durians and durian waste in the vendor’s trash bins. So choose a durian that smells freshly stinky. The Fall of durian when it surely ripe in which durians fall off the tree. That’s why durian orchards have such a bad rap every year reported that several people are injured or die from falling duriansIf the durian fell within the last day the chances are that it’s perfect. Some people believe that by allowing a durian to sit for up to 12 hours to improves the flavor (and drug-like effects), but it’s up to personal tastes. it is better to ask the vendor if the durian fell, and how long ago. If the person selling the durians also owns the trees, chances are they know exactly what time of day or night that particular durian fell, and from which tree. If not, they’ll also know exactly how long that particular durian has been sitting around at their stall. Knowing if the durian fell is a good start, but immature durians sometimes get knocked down due to strong winds, rain, animals, or a natural culling process when the tree has too many fruits. In many countries, durians are purposefully cut off the tree days before it would have fallen, for the purpose of transportation or ease of harvest. All durian vendors outside of Thailand know that the best durians are those that fell, and many have developed tricks to convince you the durian fell fully ripened, when really it’s been sitting under a tarp with calcium carbide. 

Normally w
hen a durian falls from the tree, it breaks off at a weakened groove on the stem. The botanical term is “abscission layer”. The stem of a ripe durian, no matter whether it fell or was cut early, should break off at that point. You can test how close to ripe a cut durians is by wiggling the stem – if it’s loose at that point, the durian is close to ripe. If it has broken off already or comes off easily in the hand, the durian is ripe. Mind, the stem should still be fully attached and fresh looking, with a green hue coming through the brown skin. When you scrape the stem with your thumb nail, the interior should be a grass green. If the stem is shriveled, or dark brown, the durian is days old, and chances are it was cut early and has been ripening under a tarp. It may be ripe and taste okay, but the flavor is always better from durians that fall on their own. Some durian vendors do sneaky things like cutting the stem off at the joint and then whittling it to make it look like it fell off on it’s own. If the durian is missing it’s stem completely, or the stem looks both old and messed up, they’ll tell you it’s because the durian fell on the stem. Chances are it didn’t. Other than chewing them out for being nasty cheaters (not usually a good idea) all you can do is be aware and reject any durians that seem subpar.

For the technic known as '
Shake It Baby' is one of the easiest ways to tell if a durian is ripe is to hold it to your ear and shake it. The flesh of a ripened durian is soft, which allows the seeds to bang around inside the shell like a maracca filled with gak.  If the seed is rattling around with no resistance, chances are the durian is overripe. If you can’t hear or feel anything at all, the durian flesh is hard. You might like it that way. No judgement. The 'Thump It' technic are practiced in Thailand where they preferred method is to whack the durian a few times using a rubber tipped stick. When we were given a tour of Sunshine Durian Factory, there was a team wandering about with matching green shirts, their sticks flailing. It looked so strange and out of place in a beeping, moaning forklift zone that I couldn’t help but giggle. Most of us don’t have rubber tipped sticks, but in many other countries the side of a knife works well enough. If the durian sounds slightly hollow, it means the flesh has softened enough to recede from the shell, and the durian is at least edible. Various levels of hollowness correlate to levels of softness. Know what you like.

The '
The Tooth Pick Test' are among practiced method that would go over well as a customer buying durian, but it’s run of the mill among durian sellers in Vietnam. Using a very thin, needle sharp knife, the vendor stabs the durian, piercing the shell, and then examines the knife. It’s a lot like checking on a baking cake to see if it’s ready, but opposite – a trace of goop on the knife blade means it’s ready, while a clean blade means it still needs a few days. A lot of vendors and distributors will also lick the knife to test for sweetness, so as to assure quality control. When I first realized that probably every durian I ate in Vietnam had been pricked by a saliva-whetted knife, I kind of felt grossed out. Then I got over it. The sixth tips known as 'Scrape It' using the back of your nails, gently brush along the spines. It should make a rasping noise, sort of like the Mexican Scraper instrument. You can also use a stick if you don’t like the feeling of the thorns rattling your nails, in which case you have essentially turned your durian into a percussion instrument. Once again, you’re listening for a sort of hollow reverberation that indicates some space between the seed and the shell. If only a dull clicking sound of thorns hitting the stick/your nails, don’t eat it. If it makes a low rasping noise, like one of those cool wooden frogs, the durian is probably ripe. 

The last 7th way known as '
Thumb Press' in which this is possibly my favorite method, because it never lies. Position your thumb over one of the swollen lobes of durian so that all that separates you from the golden goodness is the half-inch or so of shell. Maneuver your thumb in between the thorns and press down. If the durian is ripe, the shell will actually give a little under pressure, like a hard sponge. If it’s not ripe, you might as well be pressing on concrete. It’s easy to tell the difference!. This technique is awesome, but may not work for all durians. Some durians have extremely thick shells that may not give at all under any kind of pressure, despite being ripe. We’re still testing it out, and will let you know the results. Now, the bad news. None of these techniques will work on a frozen durian. Those of you buying your durians frozen from the Asian grocery will probably never find a properly ripened durian. Most likely, you have purchased a Monthong durian from Thailand, which was harvested at 80% ripeness, painted with ripening agents, allowed to sit for 3 to 5 days, and then frozen at -40 degrees celsius, destroying the cell walls. Not only was your durian not ripe when it was harvested, it has not a shred of a chance of ripening now. Ripe qqualiti durian tated as so sweet, so stinky, so perfectly delicious. Thanks.

M Anem,
(April 2021).

Monday, March 29, 2021


(Durio zibethinus) are identified as the most popular tropical fruits in Malaysia and called as 'King of the Fruits'. Most matured durian tree able to produce good quality fruits during the months from Jun to September for peak season. Malaysia are one of the important and largest exporter of fresh durian to Singapore followed by Thailand and Indonesia. From long before durian is a hit with many Singaporeans for its distinctive taste and its unique-looking husk forms the bulk of the tropical fruit that cannot be consumed. The husks thus contribute to about 60 per cent of the waste generated from the consumption of durians and are usually discarded. It was an issue in Singapore to get rid of durian husk for many years. Recently a team of four scientists from Nanyang Technological University (NTU) is hoping to change that as reported by local media in Singapore. They have found a way to turn the husks into antibacterial gel bandages in which are typically used to cover surgical wounds to reduce excessive scar tissue (See photo above). This research able to boost the durian industry in neighbouring country. Such bandages on the market now are usually made of synthetic materials such as polymers and may include metallic compounds such as silver or copper. This blog "Anim Agriculture Technology" manage to rewrite the report on how NTU scientists turn typically discarded durian husks into antibacterial gel and bandages.

As the report released in 25 March 2021, t
o make their bandages that the NTU team extracted cellulose the chief component of plant cell walls from durian husks and combined it with glycerol, a waste byproduct of the biodiesel manufacturing process. The organic molecules from baker’s yeast were then added to the gel to create a bandage that kills bacteria. Professor William Chen, the team’s leader and director of NTU’s food science and technology programme, said: “By using waste products that are currently discarded in large quantities durian husks and glycerol that they could turn waste into a valuable biomedical resource that can enhance the speedy recovery of wounds and reduce chances of infections. The other team members are research fellow Jaslyn Lee and doctoral candidates Cui Xi and Ng Kuan Rei.  With Singapore importing 8,900 tonnes of durian in the first half of 2018, Prof Chen said that their novel use of the fruit’s husks would help reduce food waste. The organic gel bandage is non-toxic and biodegradable, and is thus expected to be more environment-friendly than conventional synthetic bandages. Tackling food and electronic waste, NTU scientists use fruit peel to turn old batteries into new ones. A 3kg durian can generate about 40g of cellulose in which is enough to make about 1,600 plasters measuring 1cm by 2cm. For those put off by the smell of durians, Prof Chen said that the gel does not retain the thorny fruit’s tang, which usually comes from the fruit’s flesh and not its husk. The extraction process also removes any residual smell from the cellulose. The product has yet to be commercialised, but Prof Chen said that he does not expect it to carry a hefty price tag.

This is because durian husks are inexpensive. His team has also developed a low-cost technological process to extract cellulose from the durian husk. 
In an extraction process dubbed “detergent treatment technology”, the husks are sliced, freeze-dried and ground into a fine powder before the impurities are removed. The process costs S$120 for every kilogram of durian husk. NTU scientists devise method to turn plastic waste into valuable chemicals using sunlight and by comparison, the more prevalent method of extracting cellulose relies on enzymes and it can cost as much as S$27,000 for every kilogram, Prof Chen said (See photo below). The technology can be applied to other natural materials as well. This means that even when durian is not in season, it can be used to extract cellulose from other raw materials such as barley grain or soya bean residue. The NTU team hopes to commercialise these durian-derived bandages in a year or two. Prof Chen said that the plan is to make the bandages available over-the-counter at pharmacies, so that consumers have more options. The motivation here is not to sell our antibacterial bandage, but to prove that sidestream food waste can be upcycled. 

M Anem
(March 2021).

Wednesday, March 24, 2021


(Ananas comosus) has its origins in the tropical regions of Brazil and Paraguay and one of the important tropical fruits in the world. In early years the Spanish settlers in the region were intrigued by the fruit’s regal look that resembled a pinecone. They described it as “pina de Indies”. Because of its look, native English speakers translated it to “pineapple”, even though it is not related to either the apple or the pine! In fact, the pineapple is a cluster of berries that is anchored to a core. The scales on the thick skin are actually its flowers!. The pineapple is one of my favourite fruits, and not just because of its tangy, sweet taste. I find the pineapple to be one of the most gorgeous, exotic fruits to look at, with its vibrant yellow and green hues. It is such an attractive addition to a bowl of mixed tropical fruit on our kitchen counters. But it’s not only a looker, it has very impressive nutritional credentials to boot. This article in "Anim Agricuture Technology'' blog discuss about some important of pineapple for consumption and est well.

In an 100 grams of fresh pineapple has only 50 calories, is fat-free, has a milligramme of sodium, and 1.4g of dietary fibre. A 100g of pineapple also contributes 79 per cent of your vitamin C intake for the day. Other notable vitamins and minerals include potassium, vitamin B6 and thiamin. Pineapple is rich in a mix of enzymes called bromelain. The two active ingredients in bromelain are proteinases and proteases. Their function is to break down protein from the foods we eat. Pineapple can be used to marinate meats as it is an effective meat tenderiser. You can combine some fresh pineapple juice and soya sauce to make a simple meat marinade. How long to marinate would depend on the thickness of the cut of meat. Pineapple is rich in a mix of enzymes called bromelain. For thick chunks, marinate from 20 to 30 minutes. Thinly sliced meat can be marinated for no more than 10 minutes. Just don’t marinate the meat for too long with pineapple as the meat can get too tender and mushy. There is growing interest in the potential health benefits of bromelain among nutrition scientists. Research has shown that potential benefits include reducing inflammation, slowing the progression of cancer tumours and reducing blood clots. Bromelain enzyme supplements are sold in pharmacies or online in various forms, ranging from capsules and powders in high dosages. However, more research is required to find out the safety of bromelain supplements in such high dosages. There have been reported side effects and contraindications, which include increased heart rate, gastrointestinal discomfort and menstrual complications. Pregnant and breast-feeding women are advised to avoid using bromelain supplements. Moreover, high dosages can interact with other medications such as sedatives, antiobiotics and anticoagulants.

Always seek advice from your doctor if you are on any of these prescribed medications. My opinion is to consume your bromelain from eating whole, fresh pineapple. Eating it in its natural form in the recommended serving portion is by far the safest way to consume it. Add pineapple to your weekly fruit intake. A recommended serving is a cupful of fresh pineapple. If juicing, a serving is about three quarters of a cup of freshly squeezed, pure pineapple juice. Remember that when you juice the pineapple, you miss out on the dietary fibre. You can blend the pineapple with a handful of leafy green vegetables (I like baby spinach). Blending retains the fibre, but just changes its texture to a form that can be slurped up. Just add a little water if you prefer your smoothie to be more watery. Another thing to keep in mind when it comes to pineapples is if you have an allergy to latex. There is an estimated portion of the population who experience a cross-reaction from the proteins in latex and foods such as certain fruit, vegetables and tree nuts. Pineapple is one of those fruits that can cause a cross-reaction. Depending on the severity of the allergy, symptoms can range from itchy skin to anaphylaxis shock. Thanks...

M Anem,
(March 2021).

Thursday, March 18, 2021


or less commonly known as coconut juice, is the clear liquid inside coconuts (Cocos nucifera). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. According to the dictionary, Coconut Water are defined as 'the watery, drinkable liquid inside an immature coconut.' In Malaysia there are popular 'Young Aromatic Coconut Water' or locally known as 'Air Kelapa Muda Aromatic' which was one of the most popular drinks among the local. Actually c
oconut water is the clear liquid found inside immature coconuts also as matured coconut with different taste. As the coconut matures, the water is replaced by coconut meat. Coconut water is sometimes referred to as green coconut water because the immature coconuts are green in color. Coconut water is different than coconut milk. Coconut milk is produced from an emulsion of the grated meat of a mature coconut. Coconut water is commonly used as a beverage and as a solution for treating dehydration related to diarrhea or exercise. It is also tried for high blood pressure and to improve exercise performance and many other benefits. This blog in "Anim Agriculture Technology" I will  share the facts about coconut water for readings.

Many will asks about h
ow does it work?. Coconut water is rich in carbohydrates and electrolytes such as potassium, sodium and magnesium. Because of this electrolyte composition reported that there is a lot of interest in using coconut water to treat and prevent dehydration. But some experts suggest that the electrolyte composition in coconut water is not adequate to be used as a rehydration solution. according to many research done there are insufficient evidence for the clinically benefit of coconut water. However for the case of diarrhea-related dehydration it proven. Some research shows that consuming coconut water can help prevent dehydration in children with mild diarrhea. But there is no reliable evidence that it is any more effective than other beverages for this use. For the case of dehydration caused by exercise, some athletes able to use coconut water to replace fluids after exercise. Coconut water helps people rehydrate after exercise, but it does not appear to be more effective than sports drinks or plain water. Some athletes also use coconut water before exercise to prevent dehydration. Coconut water might work better than drinking plain water, but results are still preliminary. During heavy exercise performance, it also recommended that some athletes use coconut water to replace fluids during or after exercise in order to improve their performance during follow-up exercise. Coconut water might help, but it does not appear to be more effective than sports drinks or plain water. Some athletes also use coconut water before exercise to improve endurance. Coconut water might work better than drinking plain water, but results are still preliminary. Those with high blood pressure according to some research suggests that drinking coconut water might lower blood pressure in people with high blood pressure. In other conditions more evidence is needed to rate the effectiveness of coconut water for these uses.

There are some reports on the s
ide effects of drinking coconut water reported. There are claim that coconut water is LIKELY SAFE for most adults when consumed as a drink. It might cause fullness or stomach upset in some people. But this is uncommon. In large amounts, coconut water might cause potassium levels in the blood to become too high. This might lead to kidney problems and irregular heartbeat. However also reported that coconut water is POSSIBLY SAFE for children. Many says that a special Precautions or Warnings to consume coconut water for pregnancy and breast-feeding is subjective. Actually there are not enough is known about the use of coconut water during pregnancy and breast-feeding. Stay on the safe side and avoid use. In the case of cystic fibrosis ( a health issue that cystic fibrosis can lower salt levels in the body) there are some people with cystic fibrosis need to take fluids or pills to increase salt levels at especially sodium. Coconut water is not a good fluid to take to increase salt levels in people with cystic fibrosis. Coconut water might contain too little sodium and too much potassium. Don't drink coconut water as way to increase salt levels if you have cystic fibrosis. For the high levels of potassium in the blood the consume of coconut water contains high levels of potassium not really recommended. Better don't drink coconut water if you have high levels of potassium in the blood. For those with low blood pressure the uptake of coconut water might lower blood pressure. Discuss your use of coconut water with your healthcare provider if you have blood pressure problems. Those with kidney problem the consumption of coconut water contains high levels of potassium has to be aware. Normally, potassium is excreted in the urine if blood levels get too high but this doesn't happen if kidneys are not working normally. Discuss your use of coconut water with your healthcare provider if you have kidney problems. During surgery it was known that coconut water might interfere with blood pressure control during and after surgery. Stop using coconut water at least two weeks before a scheduled surgery. For the special precautions and warnings found that they have no information for COCONUT WATER Precautions. And for the 'Interactions' also shown that there are no information for COCONUT WATER Interactions. The dosing to drink coconut water are subjective. The appropriate dose of coconut water depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for coconut water. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using. Thanks...
M Anim,
(Mac 2021).