Commentaires :

#1 Auteur: detective Posté le : 2009-11-23 07:40:49

moi sans façon Repondre

#2 Auteur: boysicap Posté le : 2009-11-23 09:47:24

c'est vraiment triste au sénégal pour l'intéret d'une personne ils sont pret à sacrifier mille autres et quand j'entends le sg de la suneor dire que c pour protéger les paysans que cette décision est là alor que sur les 1.200.000 tonnes d'arachide récoltes il a acheté 18% soit 180.000 tonnes nous savons qui est deriére tout ça et nous savons aussi à conbien la defunte(sonacos)a été bradé en plus la suneor importe de l'huile de palme en quantité et le distribut sur le marché sénégalais,et pendant ce temps il cherche a bloqué un importateur comme lui qui au début avait un comptoir commercial puis a investi pour une unité de plus de 2 milliards avec un effectif de 300 peres de famille voilà un vrai sénégalais qui aime son pays et qui travail pour son pays et on veut le détruire. C'est injuste mais le bon dieu est là et viendra en aide à sénégalais bon teint inchala c dur mais dina bakh Repondre

#3 Auteur: Guiss guiss Posté le : 2009-11-23 10:18:03

Je pense que poser le débat en terme de comparaison de teneur en acide gras des huiles de palme et d'autres produits comme le beurre, la viande, etc. ne semble pas pertinent. Je pense qu'il est sans conteste qu'une forte consommation d'acides gras saturés est source de maladies cardiovasculaires. Or, l'huile est fortement consommée par les ménages sénégalaises, ce qui n'est pas le cas pour le beurre et encore moins la viande. Et parallèlement, on consate une croissance exponentielle des maladies cardiovasculaires au Sénégal. Dés lors, toute mesure visant à améliorer la qualité des huiles ne doit être que salutaire. En lisant cette article, je m'aperçoit qu'il y a derrière des enjeux économiques sur lesquels je m'abstiendrai de commenter mais je pense qu'il ne faut pas reléguer les considérations saniataires à un rang subalterne. c'est trés important!!!! Guiss Guiss Repondre

#4 Auteur: fire & stone Posté le : 2009-11-23 11:00:49

Producteur d'arachide et importateur d'huile: c'est cela le paradoxe du sénégal. Cette situation doit être corrigée par l'érection d'une industrie forte à même de transformer au moins 80% des récoltes d'arachide en produits agro-alimentaires et cosmetiques (huile, savon, javel, aliments de bétail etc). Les 70% des sénégalais vivant dans le monde rural seraient les pricipaux gagnants et cela aura tendance à tirer vers le haut leur niveau de consommation et leur qualité de vie. Oui le Sénégal peut et doit être un pays exportateur d'huile d'arachide qui est de loin la meilleure. Repondre

#5 Auteur: Diaxlé Posté le : 2009-11-23 11:50:59

Article:For Thais, palm oil always has been a good thing:/c/a/2003/03/12/FD191844.DTL Article:For Thais, palm oil always has been a good thing:/c/a/2003/03/12/FD191844.DTL advertisement | your ad here SFGate Back to Article SFGate For Thais, palm oil always has been a good thing Olivia Wu, Chronicle Staff Writer Wednesday, March 12, 2003 Mature coconuts, here without their husks, are used prima... Kasma Loha-unchit demonstrates the use of a traditional T... Sticky rice balls sprinkled with incense-smoked sweet shr... When Kasma Loha-unchit recently saw a can of palm oil labeled as "organic shortening" on the shelf of her local natural foods store, she didn't know whether to laugh or to cry. The irony cut deeper when she read the second line. "Trans fat free." The contents? One hundred percent palm oil. Loha-unchit of Oakland, a 30-year transplant from Thailand who teaches Thai cooking, might well have vented by picking up her cleaver to thwack open some coconuts and cook a traditional Thai meal with the fatty coconut milk. The coconut and palm oils in her kitchen were always organic, pure and trans fat free. She felt vindicated. In 20 years, with the kind of lightning speed that defines a lifetime in America, coconut and palm oils have come full circle, from full embrace to vilification to comeback. BIRTH OF A PARADOX If Loha-unchit discovered irony in America, Western scientists in Thailand in the 1950s were even more perplexed. Scientists from Cornell recorded a diet based almost exclusively on saturated palm oils (coconut is a palm) and rendered pork fat, often in what they considered to be in enormous percentages. Yet the incidence of heart disease among Thais is small. Scientists named the phenomenon the Thai Paradox. It wasn't such a paradox to Loha-unchit, even though for years in the United States she'd run into a wall of disbelief whenever she mentioned that she cooked almost exclusively with tropical oils. When she took the annual health tests offered by her corporate employer, her profile was a model of restraint in all the parameters -- weight, cholesterol and blood pressure. When the health workers asked her how she maintained that profile, and she replied that she ate coconut and palm oil, "They went, 'no, no, no, don't eat that stuff. It's bad for you,' " said Loha- unchit. Tropical oils are highly saturated fats, and as anyone who knew anything about health and nutrition in the '80s and '90s could recite, saturated fats meant cholesterol, cholesterol meant heart disease and heart disease meant death. COOKING AGAINST THE TIDE All the while, Loha-unchit continued unperturbed, stir-frying with palm oil, stewing the slow-cooked soups and curries in rich coconut milk, and making desserts from coconut cream. When she occasionally deep-fried foods, she used peanut oil, an oil high in monounsaturated fat, a concession to her students who would have balked if she used rendered pork fat, the preferred fat for deep frying in Thailand, or large quantities of the white, shortening-like palm oil. "I knew that in Asia they've been eating coconuts for centuries and they don't have any heart disease," she says. Eventually, she and her husband, Michael Babcock, happened on research about tropical oils that explained much of her own continued good health. One lipid scientist, Mary Enig of the University of Maryland, says, "The bottom line is that the saturated fat issue is phony. We've been misled about what's right and what's wrong." Enig emphasizes the need to consume saturated fats because they contain micronutrients and vitamins that are vital to metabolism, growth and immunity. Even mainstream scientists are coming around to the benefits of tropical oils. A recent edition of the Wellness Letter, published by the School of Public Health at UC Berkeley, argues that studies linking coconut oil to heart attacks were flawed. The report goes on to say that the lauric acid in coconut oil likely protects against liver damage and stops inflammation. SATURATED BUT UNIQUE While tropical oils are saturated, they are unique in that they are composed of medium-chain fatty acids. These travel directly through the liver into the bloodstream and are used for energy nearly as quickly as sugars, and are not stored as fat -- two reasons why they are formulated into some sports drinks. More important, more than half of the fats in coconut oil are made up of lauric acid, which is also found in breast milk. Lauric acid, as well as another fatty acid, capric acid, have antiviral, anti-fungal and anti- microbial characteristics, says Enig. Enig's abstract "Coconut: In Support of Good Health in the 21st Century" cites research from as early as the 1960s to back the claim that coconut fats "destroy lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria . . . and protozoa such as giardia lamblia." Coconut plays a role in traditional Thai medicine and in Ayurvedic medicine tradition from India. Some nutraceutical proponents cite anecdote after anecdote of coconut fat-consuming patients who lose weight and fight chronic illnesses. Babcock has suffered from chronic fatigue syndrome since 1987. During a recent trip to Thailand, he drank a daily dose of fresh coconut juice because he realized that the lauric acid in coconut was similar to one of his prescribed medicines, a drug named Lauricidin. When he stayed with his coconut regime, he felt better and his immune system worked better -- no "turista" on that trip, he says. Like most Asians, Loha-unchit eats rice as the foundation of her meals. She also makes plenty of Thai desserts, which, she likes to point out, are based on coconut cream and sweetened with small amounts of unrefined palm or coconut sugar -- never as intensely sweet as most Western sweets. "The Thai diet is a beautiful diet," says Sally Fallon, co-author with Enig of "Nourishing Traditions" (New Trends Publishing, 1999). "It has fish, vegetables and fruit, and they cook with coconut oil and pork fat," she says. "They eat insects and larvae, all great sources of protein and fat." This traditional diet, a diverse one that uses tropical oils and lard as the exclusive sources of fat, is ideal, she says. And she theorizes that lauric acid protects Thais from natural bacteria and other microbes in their equatorial environment. The only weak link in the Thai diet is the consumption of white rice, a highly refined carbohydrate, which lacks the critical omega-3 fatty acids embedded in rice bran, she says. Still, Thai villagers feed rice bran to their chickens and then eat the eggs and meat, getting omega-3s that way, she says. Enig encourages individuals to eat according to their biological and cultural heritage, the way people ate before the advent of processing. And that's exactly what Loha-unchit tries to do. How much to eat? "Until you're full," says Fallon, who adds that you reach satiety quickly and naturally when you consume saturated fat along with unprocessed foods. Which seems to be Loha-unchit's mantra. "When I need to lose weight, I just eat less. I skip the seconds," she says. Which is as simple as it used to be in the days when eating was simple as well. No fear. No irony. And no paradox. PARADOX FAT How many dietary paradoxes are there? In science, when one paradox presents itself, it should cause a re-thinking of the hypothesis. In the case of fats making you fat, and of saturated fats causing heart disease, there are, in fact, several paradoxes, some known to food scientists and epidemiologists since the 1950s and '60s. Here are some of them: -- The French Paradox: The French consume a diet higher in fats than Americans, and especially in saturated fats from dairy products, but do not have as high an incidence of heart disease. The Finnish Paradox: Lumberjacks in Finland consume a diet with up to 50 percent of its calories from saturated fat, but are not obese. The Israeli Paradox: Israelis live on a diet that most closely resembles the American diet. They consume a higher amount of polyunsaturated fats and they have a higher rate of coronary heart disease than Americans. The Thai Paradox: The traditional Thai consumption of fats comes from palm or palm kernel oil and coconut products, and a smaller amount of rendered pork, all high in saturated fat, but the incidence of heart disease is low. LEAFY GREENS COOKED IN COCONUT MILK WITH SHRIMP (PAK DTOM GKATI) Recipes from Kasma Loha-unchit. Ingredients: 1 bunch kale, collard greens, green chard or similar leafy green, cut in 1- inch lengths 2 cups (or 1 can) unsweetened coconut milk (Mae Ploy or Chaokoh brand) 3 small shallots, peeled and crushed 1 teaspoon natural sea salt, or to taste 1/2 to 1 teaspoon palm sugar, to taste 1/2 pound medium-size shrimp, shelled and butterflied INSTRUCTIONS: Rinse the greens well and drain. Heat the coconut milk in a saucepan over medium heat until it comes to a boil. Add the shallots and greens and cook at a gentle simmer, uncovered, until the greens are tender (15 to 20 minutes for kale, less for other greens). Season with salt and palm sugar. Increase heat to high and add the shrimp. Cook 1/2 to 1 minute longer, or until the shrimp turn pink. Ladle into a tureen and take to the table. Serves 6 to 8 with other dishes and rice PER SERVING: 160 calories, 7 g protein, 7 g carbohydrate, 13 g fat (11 g saturated), 35 mg cholesterol, 342 mg sodium, 1 g fiber. . CHICKEN-COCONUT SOUP WITH GALANGAL & OYSTER MUSHROOMS (DTOM KAH GKAI) Ingredients: 4 cups unsalted chicken broth or water 2- to 3-inch section fresh galangal, thinly sliced, or 6 to 8 dried pieces 2 stalks lemongrass, trimmed, cut into 1-inch lengths and crushed 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 4 small, whole shallots, peeled and crushed 10 to 15 Thai chiles, stemmed and crushed, or 4 to 6 serrano peppers, sliced with seeds 6 fresh kaffir lime leaves, torn to small pieces 1/2 pound fresh oyster mushrooms, cut in half if stems are large 2 cups (or 1 can) unsweetened coconut milk (preferably Mae Ploy brand) 4 to 6 tablespoons fish sauce, to desired saltiness 1/8 teaspoon freshly ground white pepper Juice of 2 or more limes 1 to 2 tablespoons palm sugar Cilantro leaves or short sprigs, for garnish INSTRUCTIONS: Bring broth to a boil in a medium-size pot. Add galangal and lemongrass, return to a boil, then reduce heat, cover and simmer for 20 minutes. Bring broth back to a rolling boil; stir in chicken and shallots. Return to a boil and simmer until chicken has lost its raw pink color. Add chiles and lime leaves. Cook another 1 to 2 minutes, then stir in mushrooms. Increase heat to high. Add the coconut milk, stirring until it becomes well blended with broth and is warmed through. Canned coconut cream can curdle when boiled too long and at a high temperature. Heat just enough to dissolve the coagulated pieces and blend smoothly with the rest of the broth. Reduce heat to a gentle simmer and season to taste with fish sauce. Add white pepper and lime juice. Balance sharp sour of lime juice with enough palm sugar so the coconut milk comes through. Ladle into serving bowls. Top with cilantro. Serves 8 to 10 with other dishes and rice in a shared family-style meal PER SERVING: 195 calories, 12 g protein, 7 g carbohydrate, 12 g fat (9 g saturated), 38 mg cholesterol, 606 mg sodium, 1 g fiber. E-mail Olivia Wu at owu@sfchronicle.com. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/03/12/FD191844.DTL This article appeared on page FD - 3 of the San Francisco Chronicle © 2008 Hearst Communications Inc. | Privacy Policy | Feedback | RSS Feeds | FAQ | Site Index | Contact Repondre

#6 Auteur: Diaxlé Posté le : 2009-11-23 11:53:25

Il y eut aussi la campagne anti huile d'arachide!! Ne vous laissez pas prendre à ce jeu des intérêts industriels du moment!!! Repondre

#7 Auteur:  Posté le : 2009-11-24 01:03:43

vrement vous etent pas serieux pouqoie vous exporter lhuile darachide a dautre pays et inporter lhuile de palme vous ne respectent pas les senegalais nous ne voulont pas lhuile de palme nous voulont lhuile darachide si vous vouler avancer notre pays consomont ce que les senegalais produisent Repondre

#8 Auteur:  Posté le : 2009-11-24 06:55:45

Commencez d'abord par apprendre aux femmes sénégalaises de cuisiner avec moins d'huile. Tous les plats baignent dans l'huile et après on s'étonne de voir autant de maladies au sénégal.                Repondre

#9 Auteur: beug sa rew Posté le : 2009-11-24 13:42:27

Producteur d'arachide et importateur d'huile: c'est cela le paradoxe du sénégal. Cette situation doit être corrigée par l'érection d'une industrie forte à même de transformer au moins 80% des récoltes d'arachide en produits agro-alimentaires et cosmetiques (huile, savon, javel, aliments de bétail etc). Les 70% des sénégalais vivant dans le monde rural seraient les pricipaux gagnants et cela aura tendance à tirer vers le haut leur niveau de consommation et leur qualité de vie. Oui le Sénégal peut et doit être un pays exportateur d'huile d'arachide qui est de loin la meilleure. la voie la plus indiquée pour creer des emplois est de consommer senegalais . La SONACOS a ete bradée a des comerçants au detriment des industriels.Les autorités competentes doivent imposer a la SUNEOR de reactiver les unités industriels pour triturer la production arachidiere afin de permettre aux senegalais de consommer ce qu'ils produisent :l'huile d'arachide est de meilleure qualité que l'huile vegetale, d'origine douteuse,importée et imposée aux consommateurs senegalais. Repondre

#10 Auteur: X Posté le : 2009-11-24 15:59:27

Une polémique de plus est entretenue au Sénégal.Et le/la client(e) est balloté d'une thèse à l'autre.Mais qu'en est-il exactement?Que reproche-t-on à l'huile produite au Sénégal? L'économie du Sénégal est tellement extravertie que les industries agro-alimentaires et texiles ferment au profit des importations.Ainsi le consommateur sénégalais fait travailler des paysans,des ouvriers,des techniciens...d'ailleurs au détriment du développement économique de son pays. Là ou d'autres subventionnent fortement leurs producteurs.La souveraineté d'un état dépend de de son pouvoir économique et dans son ancrage citoyen. Reconstruisons nos secteurs primaires et secondaires garants de notre dignité nationale! Repondre

#11 Auteur:  Posté le : 2009-11-25 05:00:54

L'huile fabriquée au Sénégal? Juste bonne à mettre dans le moteur d'une voiture et encore, vous risquez de tomber en panne! Et dire que les gens consomment cette huile de mauvaise qualité, mal raffinée, impropre à la consommation humaine!               Repondre

#12 Auteur: Le Goréen Posté le : 2009-11-25 11:24:46

Les huiles de palme sont dangereuses pour la santé!Elles accroissent les risques d'accident cardio vasculaire (Infarctus du myocarde, A V C ). Il ne faut pas manger de "soupou-candia" ou "thiou-diw-ou-tir" trop souvent!!Renseignez vous n'importe où et vous en aurez confirmation!C'est une question de santé publique réelle que les autorités de ce pays ne peuvent ignorer!!!       Repondre