• Abstract and Figures
• Public Full-text

Halalness of Ingredients and other Chemical Substances Prepared by: Committee on Research and Education Muslim Mindanao Halal Certification Board (MMHCB), Inc. First Edition, 2007 Introduction In the name of Allah, Most Gracious, Most Merciful. All praise and thanks are due to Allah, and peace and blessings be upon His Messenger. In view of the proliferations of diverse foods, beverages, dentifrices, toiletries, and other products being consumed by human, various ingredients, additives, seasonings, flavorings, preservatives, colorings, acidulants, and other chemical substances, were also blended into each and every product that an ordinary consumer would be at loss whether a certain product is halal or not and healthful or not. Also, as a health issue, some of these are healthful while others may pose hazard to health and even result to death if left unchecked. Allah Almighty said: “O mankind! Eat of that which is lawful (Halal) and wholesome (healthful) in the earth…” (Qur’an, 2:168, translated by Pickthall) “They ask you (Muhammad) what is lawful (Halal) to them (as food). Say: lawful unto you are (all) things good and pure…” (Qur’an, 5:4 translated by Yousuf Ali) “O believers! Eat the clean things which We have provided you…” (Qur’an, 2:172 translated by Malik) The Prophet (peace & blessings be upon him) is reported to have said: “The stomach is the tank of the body and the veins go down to it. When the stomach is healthy the veins come back in a healthy condition, but when it is in a bad condition, they return diseased.” (Source: http://www.inter- islam.org/Lifestyle/diet) This handbook serves as a guide to all consumers, Muslim and non-Muslim alike, in selecting or choosing products fitted or suited for them. It is zeroed-in on the following concerned, namely: . Its description . Its sources or origin whether halal or haram . How it was extracted or formulated or was it extracted using alcohol or wine? . How it will affect the health of the public consumers applying the most updated and advance evidence-based on humans as subjects In classifying chemical substances, there are three parameters used: 1. Halal – an Arabic term which means permissible or lawful in Islam 2. Haram – an Arabic term which means impermissible or unlawful in Islam 3. Sub’ha – an Arabic term which means doubtful whether halal or haram, sometimes it is termed as Mashbooh This handbook is divided into four parts, namely: 1. Ingredients and Chemical Substances used in Foods and Beverages 2. Ingredients and Chemical Substances used used in Dentifrices and Mouthwashes 3. Ingredients and Chemical Substances used in Toiletries, Cosmetics, and other Skin Care Products 4. Terms to Remember TATO M. USMAN, MD, MPAIM Chair, Committee on Research & Education Muslim Mindanao Halal Certification Board, Inc. Four (4) Rights in Food Safety 1. Right Source: • Always buy fresh meat, fish, fruits & vegetables. • Always look for the expiry dates of processed foods and avoid buying the expired ones. • Avoid buying canned foods with dents, bulges, deformation, broken seals and improperly seams. • Use water only from clean and safe sources. • When in doubt of the water source, boil water for 2 minutes. 2. Right Preparation: • Avoid contact between raw foods and cooked foods. • Always buy pasteurized milk and fruit juices. • Wash vegetables well if to be eaten raw such as lettuce, cucumber, tomatoes & carrots. • Always wash hands and kitchen utensils before and after preparing food. • Sweep kitchen floors to remove food droppings and prevent the harbor of rats & insects. 3. Right Cooking: • Cook food thoroughly. Temperature on all parts of the food should reach 70 degrees centigrade. • Eat cooked food immediately. • Wash hands thoroughly before and after eating. 4. Right Storage: • All cooked foods should be left at room temperature for NOT more than two hours to prevent multiplication of bacteria. • Store cooked foods carefully. Be sure to use tightly sealed containers for storing food. • Be sure to store food under hot conditions (at least or above 60 degrees centigrade) or in cold conditions (below or equal to 10 degrees centigrade). This is vital if you plan to store food for more than four to five hours. • Foods for infants should not be stored at all. It should always be freshly prepared. • Do not overburden the refrigerator by filling it with too large quantities of warm food. • Reheat stored food before eating. Food should be reheated to at least 70 degrees centigrade. Rule in Food Safety: “When in doubt, throw it out!” Adopted from Department of Health On Nutrition and Diet Cardiovascular disease is now the no. 1 killer. This is due to the intake of fast food and junk food and a sedentary lifestyle. Salty and high cholesterol food as well as over eating should be avoided…. People don’t just need carbohydrates, fats and protein but they also need vitamins, minerals, and trace elements. Dr. Ludgerio Torres Cardio-Surgeon and Medical Director Philippine Heart Center Awareness of the value of nutrition is very low. Nutrition enhances recovery of patients, hastens healing and lessens complications by optimizing the body’s metabolism. Dr. Luisito Llido Head, Clinical Nutrition Center St. Luke’s Medical Center Lifestyle factors that include an unhealthy diet and exposure to carcinogens like smoking, radiation and viruses have made cancer more prevalent than it was years ago. Nutrition and cancer go together. If you feed the cancer patient, you also feed the cancer cells. Cancer patients must take food that has less sugar and more lipids so that you don’t have to feed the cancer cells. Patients must have a balanced diet, which is rich in fruits, vegetables, and fiber. They must also eat less red meat and more fish. Dr. Divina Esteban Medical Oncologist Phililippine Society of Oncology Studies show that a combination of spinach and vitamin C kills cancer cells. Recent studies on fiber show that it can control the entry of sugar into the blood. Sugar feeds cancer cells. You must have enough fiber in your diet. Dr. Romulo de Villa Nutrition Oncologist Molecular Oncology Society of the Phil. In these modern times, many people have adopted a high sugar, high saturated fat, low fiber diet and this state of poor nutrition has led to the great increase in diabetes, heart disease, stroke, and cancer among the population. Everyone should adopt a healthy lifestyle by eating at 3-5 servings of fruits and vegetables a day, exercising regularly, maintaining ideal body weight, de-stressing regularly and not smoking. Dr. Ma. Teresa P. Que President, Phil. Diabetes Assn. The incidence of heart disease and diabetes are more prevalent now than several years ago. These may be attributed to quality of food being served. With the occurrence of convenience food and fast food, a lot of people are not aware that excessive consumption of this kind of food will eventually led to weight gain which results in obesity, hypertension, and diabetes. Ana Dugang Chief Dietician Makati Medical Center Eat to live… Not live to eat! Lorraine Bosse'-Smith is a Speaker Life Coach and Fitness Professional ACKOWLEDGEMENT The author would like to express his heartfelt thanks to the Management of the Department of Agriculture and Fisheries under the stewardship of Regional Secretary Keise Tan Usman,Al-Haj. thru his abled Chief of the Livestock Division, Dr. Norodin A. Kuit for providing funds for the printing of this very informative and useful references or guide for Muslim and Nonmuslim Consumers alike. PART – I INGREDIENTS AND CHEMICAL SUBSTANCES USED IN FOODS AND BEVERAGES Acerola – Halal – the edible fruit of Malpighia glabra, of the genera Bunchiosa and Malpighia of the family Malpighiaceae. The fleshy red stone fruits, about the size of a cherry, contain very high amounts of vitamin C and are eaten fresh, used to make jams and jellies, and are an important commercial source of natural vitamin C. Acesulfame Potassium or Ace K – Sub’ha for health reason – it is one of the new generation of artificial sweeteners. It is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine- 4(3H)-one 2,2-dioxide. However, it is tainted as carcinogenic according to Center for Science in the Public Interest. See aspartame. Acetic acid – Sub’ha – it is the chief acid of vinegar. It is produced both synthetically and by bacterial fermentation. Industrial production through synthetic is from acetylene, or biological, from ethanol. The process of fermentation is either aerobic (presence of air) or non-aerobic (absence of air). Aerobic fermentation has been made by bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes. In anaerobic fermentation, some species of anaerobic bacteria, including several members of the genus Clostridium, can convert sugars to acetic acid directly, without using ethanol as an intermediate. Acid hydrolyzed vegetable protein – Haram for health reason – usually found in various imported soy sauce / oyster sauce and other products. Per BFAD (Bureau of Food and Drugs) Advisory No. 01- 04 dated July 18, series of 2001 claimed that it is carcinogenic. Adipic acid – Halal - pertaining or belonging to fat, prepared naturally from beet juice or synthetically. Used in baking powders instead of tartar and phosphates because it is not hygroscopic (moisture absorbent). It is also used in gel desserts, beverage powders, flavorings, jams and jellies, baking powder and processed dairy products as an acidulant imparting a smooth, tart taste.

Load more

  147

Copy Link