Comments on: Alert! Melamine: Khong Guan, Khian Guan biscuits recalled

By: J

Sat, 25 Oct 2008 13:20:39 +0000

Fiona,

dont just luan luan kong. dont simply say. did you test?

to be certain, get the kidney stones analysed by lab before you conclude lah. for those china cases, they test the kidney stones / calcification and can detect it WAS contained melamine.

Moreover, stones can happen to anyone at any age, some people body are just weaker, or you ate other foods. Dont forget MELAMINE is not the ONLY cause of getting kidney stones. Preservatives in high doses, water pollution, even excessive CALCIUM tablet, Vitamin C ( ascorbic Acid ) all can give you kidney stone in long run.

It would be stupid just to blame it on the biscuits you ate, without any scientific proof, it is a false security. Your hi calcium milk could be the culprit for all you know.

Dont let melamine publicity blind you to other potential causes of Kidney stones…

By: Fiona

Fiona — Thu, 23 Oct 2008 22:48:06 +0000

I not only eat those Khong Guan lemon puff biscuits all the time… I had a kidney stone earlier this year and the Dr. said it was freaky that I would have one as I am only 30 and very healthy (drink lots of water), and no history of stones in my family. I will never eat these products again in my life. My husband bugged me because I ate so much of them… now I really regret it.

It was the most painful experience I ever had. I’ve given birth and that was a joke compared to the agony I experienced.

By: Lilian

Lilian — Tue, 21 Oct 2008 13:40:22 +0000

S H Kee – What does your parents gotta do with this current batch of melamine tainted milk and other toxic chemicals in our foods? We are talking about the melamine added into the milk by China in these recent cases. You working for some biscuit companies, issit?

By: S H Kee

S H Kee — Mon, 20 Oct 2008 13:12:09 +0000

My family and I have been eating Khong Guan biscuits all our life and so do our parents. Our parents are now in their 80s and they are very strong with really smooth complexion lol… Our homegrown Khong Guan have manufactured many of the best biscuits and I will not stop eating them.

Blame it on the China made ammonia bicarbonate. Anyway, according to some websites, just a little contamination is not going to kill us. We only eat a few pieces of biscuits and therefore it is not that bad, the little 3.3 ppm per biscuit will be flushed out by our body. Facts from WHO:

” The US FDA has published an interim safety/risk assessment on melamine and structural analogues and has established for melamine a tolerable daily intake TDI of 0.63 mg per kg of body weight per day.

The European Food Safety Authority has published a provisional statement and recommended to apply a TDI of 0.5 mg per kg of body weight per day as tolerable intake value for melamine.”

Therefore if you are 50kg you need to consume 6.3kg of biscuits that has a contamination value of 5.0ppm at one time!

Do you know that pastics are being thrown into boiling oil to make fried stuffs like, our favourite you cha kueh, commercial fried onions, fried chicken and many, may others so that they are crispy?

Ammonia carbonate is one of the most common leavening agent used in many foodstuffs that need raising or ‘pong’.
So just think, are you really scared now!!!!

End of the day, just eat in moderation………. and dont throw
those biscuits away!!!!! Just drink lots and lots of water, listen to your mum…….

By: Lilian

Lilian — Fri, 17 Oct 2008 00:12:09 +0000

Helen – Tks for the list. I don’t read Chinese but I know I ate a lot of lemon puff worr..

PTP – Those that happened in China is very irresponsible hor? I read so many children had liver damage hor?

CK Lam – Now, I avoid buying China liao. See anything China, faster throw back. But seems that everything not from China also have some Chinese stuffs inside.

criz – No wonder so many people get cancer nowadays hor? I am volunteering in Mt. Miriam and many of them also don’t know why they can get cancer eventhough they had been eating well. With all these chemicals and poisons in our foods, how to avoid hor?