21/03/2026

LYFE SATURDAY | MAR 21, 2026

21

US flips food pyramid

met at her shop in Taman Setia Jaya. The innovation has since attracted strong support from younger buyers, many of whom purchase several boxes at once to sample different flavours. A Seremban native, Siti Suhana runs the business with her husband, Mohd Shahrizat Rahim, 46. They began in 2017 selling popcorn before shifting their focus to bahulu two years later. “At that time, the popcorn business was doing well but I felt the product might only last about five years. So I started preparing to introduce bahulu as a new offering,” she said. The name Sendeng was inspired by the shop’s location near Masjid Jamek Dato’ Kelana Petra Sendeng. From humble beginnings with just two ovens, the business now operates eight to meet growing demand, especially on weekends. “Sales can reach about 300 boxes a day, generating up to RM3,000. Monthly sales can hit around RM40,000, while during festive seasons, they can rise to about RM80,000,” she said, adding that nutella and red velvet are among the bestsellers. What sets Bahulu Sendeng apart is its soft texture and freshly baked quality, with each batch taking about 15 minutes before being sold. The products are not kept as stock, ensuring customers enjoy them hot and fresh, in line with her commitment to quality. – Bernama concerns that much of the new guidance departs from established science and may actually confuse consumers about fats, protein and carbohydrate quality. For US, not for Asian food systems Malaysian dietitians watching the US shift said the inverted pyramid may Malaysian diets rely heavily on rice, noodles, tubers and other carbohydrates as primary energy sources. Traditional portion models such as suku-suku-separuh (quarter protein, quarter carbohydrates, half vegetables) reflect local eating patterns and nutrition science tailored to Malaysian lifestyles. 0 Food availability and cost Protein sources such as red meat, full-fat dairy and healthy fats can be expensive in Malaysia. Rice, legumes and affordable plant proteins remain central to daily meals for many households. A US model that elevates costlier proteins risks being economically inaccessible for large Malaysian cuisine is diverse, with Malay, Chinese, Indian and indigenous influences emphasising rice, fish, legumes and a wide range of vegetables. An American-centric graphic that minimises grains could disrupt culturally meaningful meals that are otherwise nutritionally balanced. Nutrition experts in Malaysia argued while reducing ultra processed foods is sound advice, wholesale adoption of a US model ignores local science. Malaysia’s 2020 not be suitable here. 0 Staple foods differ segments of the population. 0 Cultural foodways matter

o Experts say inverted model may not suit Malaysian diets, costs, culture

U PENDING decades of nutrition guidance, the US has introduced a new inverted food pyramid tied to its 2025–2030 Dietary Guidelines for Americans, with the upside-down graphic placing protein, full-fat dairy, healthy fats, vegetables and fruits at the broad top while pushing grains Ű BY MARK MATHEN VICTOR

and refined carbohydrates to the narrow bottom of the pyramid in a reversal of traditional food guidance. For Americans, the change is framed as a response to chronic disease rates, high obesity and a call to “eat real food.” Government statements stressed prioritising whole foods and cutting ultra-processed products. But nutrition experts have raised

Noodles and rice are staples not just in Malaysia but the entirety of Southeast, South and East Asia. – FREEPIKPIC

What Malaysians should take from US changes Malaysian experts, such as those from Alpro and the Nutrition Society of Malaysia, said the strongest take-aways from the US update are universal: prioritise eating real food first over packaged, sugary and highly refined products, consume enough protein and avoid excess to support strength and healthy ageing and finally, adjusting portions by keeping rice and noodles but balancing it with vegetables and protein instead of oversized servings. They also raised cautioned dietary graphics should reflect local needs, food prices, disease patterns and culture, as imported nutrition schemes can offer ideas, but they should not replace Malaysia’s own evidence-based guidelines designed for local plates and lifestyles. Essentially, food guidance works best when it speaks the language of the people it is meant to serve and not just adopting the latest trend from elsewhere.

food pyramid, for example, estimates 50% to 65% of daily energy from carbohydrates, 25 to 30% from fat and 10 to 20% from protein, a balance shaped by regional research and dietary habits. Scientific debates behind pyramid The US inverted pyramid itself sits at the centre of scientific dispute. Critics said officials sidelined an independent expert committee’s report that favoured plant-based proteins and unsaturated fats for heart health, in favour of a new foundation that elevates animal products. Some nutrition scientists question claimed Americans broadly need dramatically more protein, pointing out most already meet or approach higher protein targets. There is also concern about how the pyramid’s focus on saturated fat-rich foods such as butter and beef tallow squares with long-standing limits on saturated fat intake, which is a contradiction some public health advocates call confusing.

The new food pyramid is dubbed a ‘historic reset’ by the US Department of Agriculture. – REALFOOD.GOVPIC

Bahulu gets modern twist, capturing new generation T R ADITIO N AL kuihs are no longer confined to age-old recipes, as one entrepreneur breathes new life into bahulu or baulu, with a modern twist that is winning over younger generations. The bahulu are priced at RM12 and RM15 per box for 20 pieces of the modern flavours, while the original flavour is sold at RM10 per box.

Sharing her journey, the mother of three said the idea to diversify flavours stemmed from a desire to expand her customer base while keeping traditional delicacies relevant. “Initially, I only sold one flavour and most buyers were older customers. I felt there should be something different, so I started with pandan. The response was encouraging and I gradually introduced more varieties until we now have 13 flavours,” she said when

Bahulu Sendeng founder Siti Suhana Mohd Daralsalam, 42, has introduced 13 innovative flavours, including nutella, chocolate, pandan, strawberry and red velvet, proving that tradition and creativity can go hand in hand. She said the approach not only preserves the identity of the traditional kuihs, but also attracts a new wave of customers, especially children and teenagers.

Suhana sells about 300 boxes a day, generating up to RM3,000.

The making of Bahulu Sendeng. – PICS FROM BERNAMA

Suhana showing all 13 flavours of her bahulu.