Top 1000 Food & Drink Instagram Influencers in Malaysia in 2021
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16 Malaysian Foodie Instagrammers For The Ultimate Food Porn
We can never follow too many good food bloggers on Instagram, can we? We’ll never get enough of their awesome food pictures, and their short reviews and recommendations just give us more ideas for new eateries to visit. Not to mention, our mouths will instantly water and our stomachs will immediately gurgle when scrolling through their feeds! Here’s a list of some of the best Malaysian foodie Instagrams that you should be following right now:
Image Credit: @leesamantha
Samantha Lee’s adorable food posts feature creative dishes she cooks up for her kids, usually shaping her ingredients into eye-catching animals, faces, or things. Who says you shouldn’t play with your food?
Image Credit: @rasamalaysia
Rasa Malaysia on Instagram is based off of the popular food blog of the same name. Curated by Bee, she comes up with delectable recipes of both local favourites and international cuisine. Yummy!
Image Credit: Vkeong
For the best of our local hidden gems, you must follow Vkeong’s Instagram and blog. He explores unexpected eateries and susses out what you must try or avoid. Super useful for KL-ites wanting to try something new!
Image Credit: @foodievstheworld
Lots of great food photography to be found on this Instagram feed, and it isn’t just limited to Malaysia either. It features cool dishes from both our country as well as our neighbours across the Causeway!
Image Credit: @pigoutkl
“Because life is meaningless without good food”, says pigoutkl’s Instagram bio. Ain’t that the truth! Even though this page isn’t updated as regularly as the others on this list, their pictures of scrumptious food will definitely tempt you off your diet!
Image Credit: @kyspeaks
For more local food goodness, follow KY on Instagram to find out the best places you should visit. Featuring favourites like nasi lemak, various noodle dishes, and stir-fried vegetables and seafood among many others, this is definitely one for all you Malaysian food lovers out there!
Image Credit: @guan_chua
Guan Chua is a born-and-bred Malaysian that currently lives in the UK, but proudly brings our local Nyonya flavours to the big stage. Besides posting photos of awesome dishes, he also documents his worldwide travels. This account will give you both #foodenvy and #travelenvy for sure!
Image Credit: Eat Drink KL
Who doesn’t know Eat Drink KL? Even if you don’t follow them on Instagram, their blog is one of the best ones out there for local restaurant reviews, I’m sure you must have stumbled across them at one point or another. Their IG feed is full of great pictures with condensed reviews, so it’s awesome for those of us who don’t have time to read whole blogposts!
Image Credit: @squarepad
Ryan’s Instagram is the perfect place for you to keep up to date with the coolest new cafes in town, with his minimalistic feed and creative food arrangements. The food he photographs looks stunning against stark black or white backgrounds!
Image Credit: @dreamy_touch
Previously mentioned on our list of Instagram accounts that are #flatlaygoals, this page posts the most amazing messy, yet perfectly structured flatlays, many of them heavily featuring lots and lots of food! This one is a must follow!
Image Credit: @dududedoodle
Now for a touch of artistic creativity to go with your food porn. This mysterious serial doodler posts great pictures of his sketches, accompanied with various dishes and drinks from a slew of cafes around town. Definitely one to follow if you like both art and food!
Image Credit: @carol.eats
Beautiful food flatlays galore on Carol’s Instagram feed! She posts perfectly arranged delectable dishes from all over the city, and your fingers will automatically double tap her pictures for sure.
Image Credit: @foodjournalist
Try not to drool all over your phone when stalking this page! Featuring both fancy cafe foods as well as local favourites, there’s something for everyone to feast their eyes on on this foodie account.
Image Credit: @mycafefood
Even though this page isn’t someone’s personal foodie page, it is a community effort to find out the best and the brightest in the Malaysian cafe scene. Seeing as nowadays, new cafes are popping up all over the place at unprecedented rates, it’s hard to keep up with what’s hot or not. Follow if you like to stay on top of the better cafes in the country!
Image Credit: @kingsley_lens
This page documents what us Malaysians love best: scrumptious local food that can’t be beat. Besides food, he also posts snapshots of our beautiful city on his feed as well. Take his own advice: don’t visit his profile if you’re starving!
Image Credit: Malaysian Flavours
Summerkid and Summergirl run this food photography account, alongside their popular food review blog as well. Their pictures are super nice and high quality, and you’ll be craving everything they post about for sure!
Which one of these accounts were you already following and will never unfollow? Let us know, and clue us in on any other foodie Instagram pages that we might have missed!
Feature Image Credit: @mycafefood & @leesamantha on Instagram
Malaysia’s street food secrets with blogger Robyn Eckhardt | Intrepid Travel Blog
Robyn Eckhardt makes a living through writing and eating – not necessarily in that order.
Robyn Eckhardt | Image c/o David Hagerman
She has covered food and travel in Asia and Turkey for The New York Times, Saveur, SBS Feast and Travel+Leisure Southeast Asia and writes a monthly column on street food for Wall Street Journal Asia. Collaborating with her husband, photographer David Hagerman, her food blog EatingAsia was named Editor’s Choice for culinary travel in Saveur magazine’s 2014 Food Blog Awards.
Robyn and David have lived in Malaysia for over nine years now, and moved from Kuala Lumpur to Penang in 2011 to refurbish a century-old shop house in the heart of George Town (as you do). They offer food writing and photography workshops in Turkey and Asia, and are working on their first cookbook, on the foods of Istanbul and eastern Turkey.
We sat down with Robyn and asked her to share a few of her favourite tips and stories when it comes to Malaysian cuisine.
When was the moment you fell in love with Malaysian food?
It would have been some time in 2003, when I was living in Saigon. I stumbled across a Malaysian restaurant opened by a Penang-ite and frequented by Malaysian expat staff at the Ho Chi Minch City PETRONAS office (a good sign!). I went on a Saturday, which was laksa lemak day. I fell hard for the rich coconutty, spicy broth. Who wouldn’t?
The streets of Penang. A foodie goldmine. Image Basil Strahm, Flickr
If you had to pick your favourite Malaysian dishes, what would they be?
Asam laksa (fishy, sour and spicy noodle soup from Penang), Malay pineapple curry (sweet-sour pineapple rings poached in a curry fragrant with “warm” dried spices like cloves and cinnamon), nasi ulam (rice “salad” composed of room-temperature cooked grains mixed with not less than 20 fresh herbs, rhizomes like turmeric and ginger, dried fish and chilies all minced/slivered/chopped up small), roti canai, putu piring (steamed rice cakes filled with gula Melaka/coconut palm sugar.
Which five words best describe the flavours of Malaysian cooking?
Sweet (Malaysians do like their food and drink sweetened), fusion (much as I hate the word to describe food, it really applies here), bold, rich (there are not many ‘light’ Malaysian dishes) and scrumptious.
Hawker food in Penang. Image Aaron Lai, Flickr
What makes Penang, Kuala Lumpur and Melaka un-missable Malaysian food destinations?
The sheer variety of foods, for one thing, thanks to Malaysia’s uniquely multi-cultural population (for the region). Who wouldn’t love a place where you can graze from a number of Chinese regional cuisines, as well as Malay and (mostly southern) Indian dishes? The street food scene in Penang is second to none in the region, and Melaka and Penang boast distinctly different Nyonya cuisines (Nyonya being the culinary result of marriage between long-ago Hokkien Chinese traders and local women). There is something for every single palate in this country. And – a bonus – it’s populated by folks who’d rather eat than do almost anything else.
What are your Top 5 Penang street food dishes?
- Assam laksa at Weld Quay and Aceh
- Puttu (Indian steamed rice cakes filled with jiggery) on China Street (if you can ever catch the vendor open)
- Char koay teow anywhere the vendor is cooking over charcoal
- Koay teow th’ng on Kimberley Street near Carnavon
- Masala dosa at Veloo Velas in Chinatown.
Malaysia’s food markets – where the magic happens. Image Tomscoffin, Flickr
Got any tips for street food safety in Malaysia?
Learn when local meal times are. There’s nothing to fear with curries and other dishes that are left out at room temperature as long as you are eating soon after they’re prepared. Find suggestions from locals. They get sick from unclean food too. Recognize that sometimes tummy problems are rooted in a change of diet and routine. If you’re feeling super jetlagged or just really tired or if you’ve come down with a cold while traveling, go easy – stick to bland brothy dishes. If you don’t tend to eat lots of chillies at home, be prepared for the consequences if you indulge in a spicy curry on the street. (And not all chillies are hot: Malaysian meals can contain lots of chillies but taste nowhere near as spicy as many Thai dishes.)
If you want to follow Robyn’s excellent example and eat your way around Malaysia, this is a good place to start.
About Us – MYTRAVELLICIOUS – Food & Travel Blog Malaysia
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The MyTravellicious blog is written in both Malay and English by a group of travelers eager to bring to the world their passion for everything travel-related online for readers to enjoy. Their stories cover delicious foods found in different restaurants of Malaysia, reviews on accommodation, and the variety of exciting activities waiting for their readers when they visit.
Founder/Editor of DUNIALIFESTYLE & MYTRAVELLICIOUS
Hi. My name is Fadli. I was born in the land of Hornbill,
Kuching, Sarawak in Borneo. I work as Marine Engineer and a seaferer. I
work for 6 months and I will having a holiday for 3 months. Backpacking
is my passion during my holiday. Instead of that, I love to write about
my journey. I am now into travel vlogging (Video Blogging)!
I always describe my journey as FUN and ADVENTUROUS. Yes, I am fun to be with. I am funny and I love to be around people that can me laugh. I am really random in my travelling.
Don’t forget to visit my
youtube travel vlog channel.
“It started when we lived in Chengdu, China. At the time we wanted to move to KL.”
“After arriving in KL, my friend Allen took us to Little India (Brickfields) and took us for Hyderabadi Biriyani that was so good.”
“That was when we decided we had to live in this area.”
He also commended that it was the diversity in food cultures here that made it easier for him to relocate here.
Stating that living in Malaysia was cheaper than anywhere else, his video also included several price comparisons between Malaysia and other major cities around the world.
But that was not the only charm.
“There is just something in the air about Malaysia…this real relaxed vibe…this Malaysian time, where everything is sort of slower here compared to other major cities.”
With his video garnering more than 300k views, many have shared their astonishment at how cheap the rent was here in Malaysia compared to other places in the world.
Another mentioned how Southeast Asia is now becoming a foodie haven for most food vloggers from overseas.
One netizen even took inspiration and said that she may be moving to Malaysia because of what we had to offer.
Well for whatever the reason, we sure hope that both Trevor James and Ting enjoy their stay here in Malaysia!
Also read: Lemak, Spice, & Everything Nice: 6 Delicious Nasi Lemak Spots in Klang Valley For M’sian Foodies
Follow us on Facebook, Youtube, Twitter, and Instagram for the latest stories and updates daily.
6 Asian food blogs to follow
Food blogs have revolutionised and democratised the world of cooking. While foodies are travelling to new destinations, palates are expanding and the industry itself is becoming more diverse and inclusive, it’s also never been easier for a home chef to discover and try new techniques and cuisines.
If you’re a fan of Asian cuisines, or simply enjoy connecting with cultures through food, these six Asian food blogs are worth following.
Food writer and cookbook author Leela Punyaratabandhu shares home-style Thai recipes paired with detailed backgrounds, personals stories and beautiful photographs. While many people may just be familiar with popular dishes such as som tam or phad thai, she dives deep into the world of Thai home cooking sharing how to make local favourites, like different naam prik (chilli relishes), from scratch.
Marc Matsumoto is on a mission to show the world that Japanese food is about more than just sushi. His blog, No Recipes, has been around since 2007 and he focuses on showing amateur chefs of all backgrounds and skill-levels how to prepare amazing Japanese foods.
Since Marc himself never cooks with a recipe, hence the name of the blog, he aims to teach others how to do the same by educating his readers about important ingredients and proper technique.
Literally “Taste Malaysia”, Rasa Malaysia celebrates the vibrancy of Malaysian and other Southeast Asian cuisine. The recipes found on the site are as tasty as they are beautiful, and it’s easy to see why this blog has become so popular. Blog founder Bee has crafted more than 1200 original recipes. Try your hand at making standouts like her Malaysia lamb rendang, or prawn fritters.
Linh Nguyen’s blog is equal parts mouthwatering Vietnamese recipes and heartfelt love song to life in Hoi An. On a mission to share Vietnamese culture with the world, she often tells stories of trips to the local fresh market where she buys her ingredients or the traditions she and her family participate in during Tet, the Vietnamese lunar new year.
The Woks of Life
Run by a family of food enthusiasts, Bill, Judy, Sarah and Kaitlin started The Woks of Life as a way of connecting through food despite being located in far flung corners of the globe. Sharing authentic family recipes that have been passed down the generations, these bloggers also aren’t shy about experimenting and giving their recipes a modern, global twist. While you’ll love their recipes for Chinese classics like spicy beef noodle soup and Hainanese chicken rice, their creative twists to other classic cuisines, like Italian cacio e pepe done Sichuan-style with explosively spicy peppers, are also a highlight.
A “fun sized girl with a huge appetite for life,” the Singapore-based blogger known only as “C” writes a deeply personal blog about her kitchen exploits and culinary escapades in the foodie capital of Singapore. Often wandering into topics such as nutrition, fitness and fashion, her writing is both entertaining and engaging. Reminding her readers that healthy eating isn’t just a habit, it’s a lifestyle, Ms Skinnyfat is a celebration of food and life.
Motormouth From Ipoh – Malaysian Food & Travel Blog
Loner (HKD55/MYR28) – Taiwanese pineapple pastry eggettes, served with Italian low fat milk gelato, fresh lychee, caramelized brioche croutons, homemade sweet corn ice cream and foam, topped with toasted coconut tuiles
Happy Saturday dear readers, wherever you are.
The weather in Hong Kong this week started unbearably warm, and then gradually turned to a chilly weather; gusts of wind blowing in the earlier hours of the day and ultimately culminating in a Red Storm warning earlier this morning.
Somehow, adapting to life in Hong Kong takes more than just adjusting to the food, people and culture; the weather (especially tropical storms and cyclones during summer) exerts some form of stress to the everyday life of a Hongkie as well.
To me? It sets the pace for a decision to either embark on a food hunt outdoor on foot; or within shopping malls.
A rare scene at Oddies really, usually the line extended to beyond the sidewalk; and there would be people standing around the vicinity and happily digging in into their eggettes dunked in melted gelato
Oddies was the last stop for today; I decided to write in reverse, or in no particular order in fact, for this should be the easiest to write. And somehow less effort to entice or coerce you into trying this the next time you are visiting Hong Kong for instance. Or a recurrent visit.
Oddies combines a sweet tooth soul’s best dreams – of Italian low fat gelato and Hong Kong classic eggettes or egg waffles, also known as ‘gai dan jaai’ in Cantonese.
But instead of haphazardly/tragically marrying the two; the brains behind Oddies decided to come up with funky eggettes flavours like black sesame mocha, brownie and chocolate chip, and even weirder fantasies like Chinese sausage, vanilla rice pudding and Mediterranean.
They rotate the selection every now and then, at least that was what I gathered from a fellow Oddies follower who stays in Wan Chai. Tonight; there are Night Wolf (a mouth-watering concoction of caramelized banana ice cream, passionfruit panna cotta and brownie and chocolate chip eggettes), The Mob (primarily macha ice-cream, apple yuzu jelly and black sesame mochi eggettes) and what we shared was the Loner; a slightly sweet and tangy combination of fresh lychee, low fat milk gelato and Taiwanese pineapple pastry eggettes.
In short, the waiting took slightly more than 5 minutes (only 2 pax in front of us; this being a rainy day explained that), but the walloping session; of finding shelter under some canopies took slightly more than 3. Or maybe under 3. We for sure did not keep track.
Come here; find out for yourself whether this is worth the hype.
Oddies (find out more from their Openrice page)
G/F, 149, Wan Chai Road,
Wan Chai, Hong Kong
Take the MTR to Wan Chai station, exit A3 and walk for about 5 minutes towards the east along Wan Chai Road. This is some what off the main road.
90,000 Palm Curse. Russians consume a product that ruins the living
Rapidly growing global palm oil production could destroy tropical flora and fauna in many countries in Asia, Africa and Latin America. Doctors warn about the dangers of its use in food, some Western states and large grocery chains are discussing the prospect of banning its import for food purposes. However, more and more palm oil is being imported to Russia – otherwise store shelves may become noticeably empty, experts say.At the same time, most people do not even suspect what the most diverse food this product can be hiding in.
India, Russia and China are the three world leaders in the consumption of palm oil for food, 90 percent of which today comes from Indonesia and Malaysia. Three years ago, the volume of palm oil produced all over the world came out on top among all other vegetable oils, outstripping, for example, sunflower oil by 2.5 times. And the oil palm, whose homeland is West Africa, from where it was imported by the British colonialists to Southeast Asia at the end of the 19th century for decorative purposes, to decorate gardens, a little over a century later became a plant that brings local businessmen enormous profits – for which they have already half destroyed the unique nature, forests and animals of their countries.
The world’s third largest island of Borneo, divided between Indonesia, Malaysia and tiny Brunei, has become the world’s largest oil palm growing area. Over the past 15 years, exactly half of all tropical forests have been cut down here – for the sake of laying out oilseed plantations. All in all, oil palm plantings on the planet already occupy more than 250 thousand square kilometers – this is more than the area of countries such as Great Britain or Romania.
Oil palm plantation in Malaysian Sabah on the island of Borneo
The International Union for Conservation of Nature (IUCN) issued a special report on June 26, stating that the massive deforestation of the jungle for oil palm plantations in Malaysia and Indonesia, as well as in recent years in Central Africa and South America, supplied some of the local animal species, in including orangutans, tigers, rhinos and monkeys, to the brink of extinction.At the same time, the authors of the document point out that even if the world community and the governments of these states impose a ban on the expansion of production, this will not solve the problem, but only transfer it to some other region of the planet, since the demand for vegetable oil is growing very quickly – it is used for food by more than half of the world’s population.
Since the beginning of 2018, 335 thousand tons of palm oil of various grades and its fractions have been imported to Russia, which is more than 30 percent more than in 2017, according to Rosstat reports.According to forecasts, by the end of the year the volume of its import will reach one million tons. Palm oil, as experts constantly emphasize, is included in more than half of all food products sold, from rolls, chocolates, ice cream and pasta to surrogate or simply fake cheeses, butter and cottage cheese, where they are substituted for milk fats. At the same time, very often the inhabitants of Russia, due to the fraud of importers, food manufacturers and corruption in the supervisory authorities, do not even use edible palm oil varieties, but lower-quality technical ones – filled with carcinogens, mutagens and a host of other nasty things.
Jungle destroyed for oil plantation. Indonesian part of the island of Borneo
In this case, in contrast to most other states, there is no and in the near future there will not be any legislative acts regulating the import of palm oil. The growth of its imports into the country, as experts point out, is associated not only with economic, but also with political factors.
For example, Moscow, faced with political isolation from the West, is actively trying to build allied ties wherever possible, including with Indonesia, with which in the spring of 2018 it signed a contract for the supply of 11 Su-35 fighters worth 1 billion $ 140 million.According to the terms of the deal, Indonesia will cover part of this amount by sending tens of thousands of tons of its palm oil to Russia.
But the main reason is that after the introduction in 2014 by the Russian authorities of the so-called “food embargo” on the import of food products from the US and the EU, it led to an increase in domestic agricultural production – but only in some areas and in large agricultural holdings with state participation. The elimination of foreign competitors with their quality products from the food market allowed the market to be quickly filled with cheap products, in the creation of which palm oil plays an active role, replacing, where possible, more expensive animal fats or vegetable oils.
An economist tells about all this in an interview with Radio Liberty Tatyana Rybalova :
– In the production of which food products in Russia palm oil is now mainly used? Many people know about it, but maybe, in some cases, consumers do not even suspect that it is there.
– The range of products using palm oil is very wide. Consumers only know about those that the media talk about and write a lot about.For example, dairy products. Because the people are accustomed to dairy products, they consume a lot of them, and the fact that they have changed their taste, appearance, and so on, clearly enough shows that they began to add there. But in fact, the same confectionery industry uses just as much palm oil! It’s just that the confectioners somehow try not to notice these questions. However, all long shelf life bakery and confectionery products use palm oil. As well as palm oils are used in other industries, but in smaller volumes, of course.The main consumers of these imports are the dairy and confectionery industries.
– What varieties of palm oil are we talking about when it comes to importing it specifically to Russia? After all, this is not one homogeneous product, it has different varieties, degrees of quality, and in general it is used in completely different ways in the world. For example, in the European Union, more than half of imported palm oil is added to fuel – but not to food.
Technical grades of oil are imported, and, moreover, in improper containers
– But in Russia this issue is not discussed at all loudly – what quality does palm oil come in? My biggest concern is that technical grades of oil are being imported, and also in improper, non-food containers, in wagons intended for products that are not used in the food industry.Even frankly technical oils with poor purification are used for the production of products!
– Why are governments, parliaments of different countries of the world more and more actively discussing the topic of palm oil, its import, both for food purposes and for technical purposes, try to regulate, introduce bans, and there are a lot of them – but in Russia, as I understand it, there are no legislative acts on this score?
– Russia, firstly, later came to the very idea of using palm oils for food, only in the late 80s – early 90s, since that time they began to be imported.Their use makes it possible to increase the shelf life of products, and of course, businesses in many countries use it all. The explanation is simple – the authorities’ concern for the health of their own population in developed Western countries is stronger. As for the food industry, both the negative comes from there, and the positive – as once the idea of using such vegetable oil came to us, we did it on the basis of the experience of Western countries, so, probably, in the issue of the ban, we will also follow the lead these countries.
The import of these oils makes it possible to produce cheaper products so that store shelves are not empty!
Today, from my point of view, there is no active struggle in Russia against the use of palm and other tropical oils for one reason: people’s incomes are not the same! The import of these oils makes it possible to produce cheaper products so that store shelves are not empty! In general, this problem has not yet been solved by any regulatory acts or laws.In addition, the volume of milk production in Russia has now begun to grow – and at the same time, cases of detection of counterfeit products, including the replacement of milk fats with palm oil, have become aggravated. Most likely, in the next five years, the fight against its widespread use, especially illegal, when it is substituted for a real product, without indication on the label, will intensify.
Palm oil production in Niger
– In Russia, it turns out that there is a powerful lobby of importers of palm oil, which opposes the producers of animal fats?
– Of course! Business is business, and everyone defends their interests.There is the Malaysian Palm Oil Producers Council (MPOC), which protects the interests of its suppliers around the world. Their advertising materials are regularly published in Russia, they speak at conferences and in the media. Their interests are also lobbied by our, Russian, in professional slang, “fat and oil”, which also tell us about the exceptional benefits of consumption and the unique dietary properties of palm oil, while hushing up many aspects …
People automatically buy these “butter”, “cheese” and “cottage cheese”, naively thinking that they are made of milk!
What worries me most of all is that there is, again, a lot of counterfeiting in the country! Against the background of speeches that “we will make a cheaper and more accessible product”, for example, margarine is made, which is called the word “butter” – and which costs much more than it would cost if it was frankly written on it that it is a spread prepared using palm oil.If the law was respected and all products on store shelves were correctly labeled, then buyers would have a choice: what we have the means and what we want, then we buy. And then the next stage would have already begun, when, in contrast to the “palmists”, we would begin to conduct our explanatory work about the benefits of, say, pure milk fats and the negative impact of palm oils on the human body. But for now, people automatically buy these “butter”, “cheese” and “cottage cheese”, naively thinking that they are made of milk! Do you know that when the liquid fraction turns into a solid fraction during the processing of palm oil, the formation of those most dangerous trans fats, with which such a struggle is now being waged all over the world, takes place?
– That is, all these consumer horror stories about the fact that palm oil is actually incredibly high in saturated fatty acids, that it causes incurable allergies, endocrine diseases, especially in children, infertility, heart attacks, that it is it that spoils the taste of products and so on, is it true or fiction?
Very often these products are tastier than natural ones
– Saying “spoils the taste” is wrong, because very often these products are tastier than natural ones.When a product is made using palm oil, the manufacturers do not spare other ingredients, usually purely chemical, that help to bring the taste of the product to perfection. And with closed tastings it comes to the ridiculous – a person can choose the same dairy product that is not natural, but just such an artificial one, because during their production there are more opportunities to give a creamy taste, and cottage cheese, and whatever. As for the medical aspect: a healthy person can safely consume foods using palm oil, but within certain limits! But in order to choose the style of food, diet, we must understand what we are eating! And if they write to you that this is a natural product, and you have no idea how much you consume of this “palm tree”? If a person has gastrointestinal problems, endocrine problems, then palm oil can be harmful; in general, for many different diseases, the use of palm oils is not recommended.Real research should be carried out, real medical results should be presented, recommendations should be given, and not just – on TV in advertising the doctor recommends not to eat this, but it is. This is not yet happening in Russia.
Income decreases, people prefer cheaper products
– Incredible takeoff, the success of palm oil in Russia in recent years is closely related to politics, with Russian “food counter-sanctions”? I mean the ban on food imports from Europe in the first place.
– Of course, there is a connection. Maybe not straight. The economic well-being of Russians has deteriorated. If the incomes of the bulk of the population are declining, then, of course, people prefer cheaper products – which can only be made with palm oil. But not only with him, by the way. A variety of methods of falsification have appeared, which further reduce the cost of production. For example, the same beef fat, starch and so on are used. Russian businessmen are very creative! The volume of imports of palm oil is growing, it is also used for the production of soap, in general, various industrial products.But their production is not growing, but it is the production of food products using the “palm tree” that is growing, – says Tatyana Rybalova .
After the publication of this material, Radio Liberty received an official letter from the Regional Representative of the Malaysian Council of Palm Oil Producers A.A.
In order to give all interested parties the right to state their position, Radio Liberty publishes the main points from this letter:
1.The Malaysian Council of Palm Oil Producers indicates that the agricultural strategy of the state of Malaysia provides for the use of only already developed agricultural lands for plantations of palm trees, and that the authorities of this country pay special attention to the protection of endangered species of animals and the preservation of natural biodiversity.
2. The consumption of palm oil is growing not only in Russia, but every year also in the United States and in the European Union, which in 2017 ranked second among its global consumers. Russia, according to the Malaysian Council of Palm Oil Producers, ranks 9th in the world in the list of importers ( for what main purposes palm oil is imported to certain countries, and whether there is a difference, is not indicated – PC ).
3. The Malaysian Council of Palm Oil Producers claims that no one else in the world, except Russia, divides vegetable oils into “edible” and “technical”, and that the concept of “technical oil” simply does not exist.
4. Palm oil is cholesterol-free, rich in vitamins, carcinogenic properties are myth and myth, and it is “recognized worldwide as a healthy alternative to destructive trans fats.”
5.The world’s largest food manufacturer, the transnational corporation Nestlé ( occupying a leading position, including in the markets of India, China and Russia – PC ) purchases a total of 420 thousand tons of palm oil per year – which indicates that palm oil oil is used in the manufacture of “far from cheap and substandard goods.”
From Radio Liberty: In May this year, the Verkhovna Rada of Ukraine adopted a draft law on a complete ban on the use of palm oil in food production in the first reading.This bill, numbered 3871, “On Amendments to Certain Laws of Ukraine Concerning the Prohibition of the Use of Palm Oil in Food Production”, can be found here.
90,000 Smolyans were reminded of the basic rules of protection against influenza and COVID-19
In connection with the aggravation of the situation with the spread of coronavirus, residents and guests of Smolensk and the region must observe personal safety measures.
RULE 1.WASH HANDS WITH SOAP FREQUENTLY
Clean and disinfect surfaces using household detergents.
Hand hygiene is an important measure to prevent the spread of influenza and coronavirus infection. Washing with soap removes viruses. If you cannot wash your hands with soap and water, use alcohol or disinfectant wipes.
Cleaning and regular disinfection of surfaces (tables, doorknobs, chairs, gadgets, etc.) removes viruses.
RULE 2.KEEP DISTANCE
Viruses are transmitted from a sick person to a healthy person by airborne droplets (when sneezing, coughing), so a distance of at least 1.5 meters must be kept from each other.
Avoid touching your eyes, nose, or mouth with your hands. The coronavirus, like other respiratory diseases, is spread by these routes.
Wear a face mask or other available protective equipment to reduce your risk of illness.
When coughing, sneezing, cover your mouth and nose with disposable tissues, which should be thrown away after use.
Avoiding unnecessary travel and visits to crowded places can reduce the risk of illness.
RULE 3. LEAD A HEALTHY LIFESTYLE
A healthy lifestyle increases the body’s resistance to infection. Maintain a healthy schedule, including adequate sleep, eating foods rich in protein, vitamins and minerals, and being physically active.
RULE 4. PROTECT THE RESPIRATORY ORGANS WITH A MEDICAL MASK
Among other means of prevention, wearing masks occupies a special place, thanks to which the spread of the virus is limited.
Respiratory protection medical masks use:
– when visiting crowded places, traveling by public transport during a period of increasing incidence of acute respiratory viral infections;
– when caring for patients with acute respiratory viral infections;
– when communicating with persons with signs of an acute respiratory viral infection;
– with the risk of infection with other infections transmitted by airborne droplets.
HOW TO WEAR THE MASK CORRECTLY
Masks can have different designs. They can be one-time use or they can be applied multiple times. Which side to wear a medical mask inside is not important.
To protect yourself from infection, it is extremely important to wear it correctly:
– the mask should be carefully fixed, tightly covering the mouth and nose, leaving no gaps;
– try not to touch the surfaces of the mask when removing it, if you touched it, wash your hands thoroughly with soap or alcohol;
– a wet or damp mask should be changed to a new, dry one;
– do not reuse a disposable mask;
– the used disposable mask should be discarded immediately.
When caring for a patient, after the end of contact with a sick person, the mask should be removed immediately. After removing the mask, wash your hands immediately and thoroughly.
The mask is appropriate if you are in a crowded place, in public transport, a store, a pharmacy, as well as when caring for a sick person.
RULE 5. WHAT TO DO IN CASE OF ARVI, FLU, CORONAVIRUS INFECTION?
Stay home and see a doctor.
Follow your doctor’s orders and stay in bed.
90,000 Role of the Codex Alimentarius Commission in ensuring food quality and safety
The Center for Standardization and Metrology under the Ministry of Energy of the Kyrgyz Republic, together with the World Health Organization in Kyrgyzstan, held a National Seminar for politicians and high-level leaders in the framework of activities with the international organization Codex Alimentarius Commission.The conversation was devoted to food safety and bringing the food policy of the state in line with the above Code.
The purpose of this event was to raise awareness of high-level decision-makers on the activities of the Codex Alimentarius to strengthen the capacity of the RC to create an effective Codex structure, including the Codex National Contact Point, increase the involvement of various departments, FAO / WHO country offices in Codex activities and in establishing effective national food safety programs at the national level.
The main objectives of the workshop were:
– The role and importance of the Codex Alimentarius Commission in the implementation of international agreements governing international food trade
– Role of regulatory authorities in the field of health, food and processing products, increasing their capacity to use Codex standards and recommendations, as well as strengthening the functions of the Codex National Contact Point and increasing intersectoral collaboration on Codex issues.
What is the Codex Alimentarius?
The Codex Alimentarius is a set of international food standards adopted by the FAO / WHO International Commission for the Implementation of a Code of Food Standards and Regulations. Codex standards cover staple foods, both processed and processed foods and unprocessed foods.
The Codex Alimentarius Commission was formed under the influence of the pharmaceutical industry in 1963, pursuant to resolutions adopted in 1961 at the eleventh session of the FAO conference at the UN and at the sixteenth WHO assembly.However, the historical roots of the name Codex Alimentarius can be traced back to the Codex Alimentarius Austriacus (this was the name of the collection of standards and descriptions of many food products, developed in the Austro-Hungarian Empire from 1897 to 1911). Later, in the period from 1954 to 1958, Austria already actively contributed to the creation of a regional European code, the Codex Alimentarius Europaeus. And it was the Council for the Codex Alimentarius Europaeus in 1961 that adopted a resolution proposing to adopt the standards it had developed into service with FAO and WHO.
The Code regulates all foods, both processed and raw. In addition to standards for certain types of products, the code contains general standards governing product labeling, food hygiene, food additives, pesticide content, and procedures for researching food safety and biotechnology.
The Code is published in several languages: English, French, Spanish. Some of the standards included in the Code are also available in Russian and Arabic.And some standards have been translated into Chinese as well.
Kyrgyzstan has been a member of the Codex Alimentarius Commission since 2002. In October 2003, the National Committee of the Codex Alimentarius Commission was established and the UCM ensures the functioning of the reference and information service for the Codex Alimentarius Commission. It forms a fund of standards, regulations and recommendations of the Codex Commission and ensures their transfer to interested parties for subsequent introduction and application in the republic in the prescribed manner.
Provides, together with technical committees for standardization, in the development of national food standards, their harmonization with the standards, prescriptions and recommendations of the Codex Commission.
The National Fund for Technical Regulations and Standards of the Center for Standardization and Metrology under the Ministry of Economy has a full-text base of documents of the Commission in English and about 200 standards (documents) in Russian.
UCM constantly interacts with all interested parties on the consideration of Codex standards (Ministry of Health, Ministry of Agriculture, technical committees for standardization for the development of national standards for food products, food manufacturers) and their adoption.This is done for more effective interaction of the Codex Contact Point with the relevant ministries and departments of the country responsible for food safety. For the prompt distribution of the necessary information and standards coming from the Code, the Ministry of Health and the Ministry of Agriculture and Land Reclamation have appointed contact persons responsible for the issues of this Code. The UCM, together with the nominations from these ministries, is working on the consideration of draft Codex standards in order to promote national interests, taking into account the specifics of priority sectors of the economy.Together with the Technical Committees for Standardization, when working on the development of national standards for food and agricultural products, they are harmonized with the standards of the Codex Alimentarius Commission.
As the WHO Representative, Head of the Country Office of this organization Jarno Habicht noted during the meeting, “The World Health Organization is making great efforts to ensure food security in the Kyrgyz Republic. Local producers of various food products have visited a number of countries to undergo quality training there, and also acquired the necessary experience, which should subsequently help to improve the situation in this direction. “
Habicht assured the workshop participants that the exchange of experience would certainly continue.
In turn, Georgie Kinlay, who is the representative of FAO (Food and Agriculture Organization at the United Nations), noted that “it is very important that Kyrgyzstan is involved in the processes that are spelled out in the“ Codex Alimentarius ”. The role of this Code is very important. It is important to correctly use this Code, its fundamental principles for the successful solution of problematic tasks, and in the future to reach a fundamentally high level of achieving food security.There is a lot of work ahead and Kyrgyzstan is able to cope with the set goals. ”
It should be noted that the Commission will continue to develop the necessary documents, rules and recommendations for food products, the conditions for their production and safety criteria on the territory of Kyrgyzstan.
Food allergy in dogs: symptoms, treatment and types of allergies
Many dog food manufacturers claim that their products are suitable for dogs with food allergies, but how true are these claims? How common is food allergy in dogs? And is hypoallergenic dog food suitable for your dog? Learn the truth about dog food allergies and what hypoallergenic food is in this article.
Is dog food a cause of allergies?
If a dog develops a skin problem, the owner quickly decides that the reason lies in the pet’s diet. However, Taft University’s Cummings Veterinary Center says food allergies are not really common in dogs. Most often, pet allergies are related to the environment: fleas, dust mites, grass, pollen, and others are among the allergens. If your puppy’s allergy symptoms go away in winter or show up during the high season of flea activity, the cause of the puppy’s allergy is likely to be found in the environment.Food allergies can cause skin and ear problems similar to those caused by allergies to environmental irritants. Therefore, before you suspect food allergies, your veterinarian should definitely rule out the other
Food allergies or food intolerances?
It is very important to distinguish between food allergies and food intolerances. If your pet is intolerant to a certain type of food, for example, one containing lactose, this means that his body lacks the enzyme necessary for the proper digestion of such food.As a result, gastrointestinal problems such as vomiting or diarrhea may occur. And allergy is the body’s immune response. When a dog’s body comes into contact with an allergen, its immune system attacks it with a vengeance, leading to skin problems, itching or hair loss. If your dog is suffering from food intolerances and not food allergies, then hypoallergenic dog food is unlikely to help. We recommend consulting your veterinarian to resolve your pet’s problem individually.
What causes food allergies?
Tufts University states that food allergies occur when an animal’s immune system mistakenly recognizes protein from food as an aggressor, rather than as a food, and triggers an immune response. The end result of this reaction may be skin or ear itching and skin infections in some animals, while vomiting or diarrhea in others. If the ingestion of a certain protein triggers an immune response, with each new ingestion of that protein, the response becomes stronger.This means that the manifestations of allergies will intensify each time your pet receives food containing this protein.
Common allergens in dog food
According to researchers at Taft University, the most common foods that cause allergic reactions in dogs are animal proteins, which include chicken, beef, dairy products and eggs. Lamb, pork and fish can also cause an allergic reaction, but much less often.Wheat and corn allergies are much rarer than you might think (although some dogs are allergic to these foods). Allergies to other grains such as oats or rice are very rare.
How to recognize a food allergy in a dog
Unfortunately, there are no reliable methods for detecting allergies in dogs. Determining which foods your dog is allergic to is only possible by elimination. To test the body’s response, the veterinarian will usually prescribe a special food with a limited number of ingredients.It includes types of meats and carbohydrates that your dog’s regular diet does not. If symptoms do not appear with such a special diet, after a while the veterinarian will advise you to transfer the dog to the previous regimen in order to check if the allergy symptoms do not appear again. If they do show up, then your dog has a food allergy.
The next step is to understand what exactly. To do this, you need to switch back to food with a limited amount of ingredients. Once the allergy symptoms are gone, your veterinarian will recommend feeding your dog one at a time from the previous diet and monitoring the results to understand what is causing the allergic reaction.
This elimination method only works if the owner strictly follows the veterinarian’s recommendations. Most often, such tests for the determination of allergens fail precisely because of eating disorders, namely, because the dog is given food not prescribed by a veterinarian, including treats, the remains of his lunch or dinner, various dog foods, and etc. During the test, the dog should not even eat one of the above, otherwise the results will be inaccurate.In comparison, a person who is allergic to nuts cannot afford to eat peanuts, even one peanut. The same is the case with the dog. In order to accurately determine the cause of food allergies (if any), the dog’s diet should be approached with the utmost rigor not only for the owner, but also for all members of his family. Of course, it is difficult to resist when a puppy asks for a treat and looks at you with big sad eyes, but this is necessary to identify allergies. These exclusion tests last about 12 weeks, after which the veterinarian checks to see if any of the previous signs of allergy have developed.
If you think your dog has a food allergy or an allergy to environmental irritants, it is important to consult a veterinarian. Self-diagnosis can be ineffective, and in some cases even dangerous. Both food and environmental allergies have similar symptoms, so it is difficult to determine what your pet is suffering from without proper testing. Unlike tests for humans, tests for allergic reactions in dogs are far less reliable, so your veterinarian will likely give you clear instructions on what to do and how to monitor your dog to determine the specific cause of its health problems.
You may want to develop a limited-food diet yourself, but this is not recommended for several reasons. First, there is a difference between intolerances and allergies. Without proper examination, it is difficult to determine the specific cause. Secondly, allergens may be present even in a diet with a limited amount of food. For example, you suspect your dog is allergic to chicken, so switch it to lamb or venison food.The dog may get better, but there is still a possibility that chicken, i.e. an allergen, will get into the feed with lamb, because feed with chicken and lamb is produced on the same equipment in many factories. As mentioned earlier, any ingestion of an allergen into the body, even in small quantities, can affect the condition of the animal as a whole. This is why it is best to follow the strict instructions of your veterinarian.
Hypoallergenic dog food
If your dog is diagnosed with food allergies, your veterinarian may recommend hypoallergenic foods and treats.Special precautions are taken in the manufacture of these types of products to avoid cross-contamination with allergens. Hypoallergenic dog foods can also be hydrolyzed. This means that the proteins in them are broken down at the molecular level and become too small for the dog’s body to recognize them as allergens. These foods are often prescription foods, so you should discuss their use with your veterinarian.
Some over-the-counter foods are said to be suitable for dogs with allergies.They may contain additives to help control environmental allergies, but such foods are not suitable for treating food allergies. In the case of foods containing a limited amount of ingredients, no one can guarantee that the dog will not become allergic to them in the future. These foods are also less controlled than prescription foods and may therefore contain substances that cause allergic reactions. Be wary of manufacturers’ claims of hypoallergenicity in over-the-counter foods that do not contain cereals.Remember, animal proteins are the most common cause of food allergies, not grains.
Food allergy in dogs is a tricky thing. Fortunately, this type of allergy is the least common in dogs. If your pet develops allergy symptoms, check with your veterinarian before making any dietary changes. Even if your dog does have a food allergy, changing the diet without veterinarian intervention will complicate the diagnosis.
Jean-Marie Bauhaus is a pet lover, blogger and writer based in Tulsa, Oklahoma who writes about the life of pets under the watchful eye of a group of furry friends.