Butter vs Margarine

Posted: Tue Jul 20, 2010 5:40 pm Butter vs Margarine

Pass The Butter .. Please.

This is interesting . .. .

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings..

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and
only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years .

And now, for Margarine..

Very High in Trans fatty acids..

Triples risk of coronary heart disease .
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk.

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC.... and shares 27 ingredients with PAINT

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

You can try this yourself:

Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

* no flies, not even those pesky fruit flies will go near it (that should tell you something)

* it does not rot or smell differently because it has no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

Share This With Your Friends.....(If you want to butter them up')!

Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
Pass the BUTTER PLEASE

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Interesting article about margarine & Butter

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Posted: Tue Jul 20, 2010 5:46 pm (No subject)

very interesting... but i use margarine not butter and still will lol.. personally i think it tastes better

Posted: Tue Jul 20, 2010 7:26 pm (No subject)

Wow, Thanks so much for the info. I knew maragrine wasn't that good for you but had no idea it was that bad. Now I never have to feel quilty about eating my beloved butter again.

Posted: Tue Jul 20, 2010 8:20 pm (No subject)

OMG!!! am buying butter now on.I hate to waste stuff but am really thinking about throwing out the maragine.thanks for the heads up

Posted: Tue Jul 20, 2010 9:03 pm (No subject)

lol just to add a balanced view and not scare too many people off a lot of people say marg is actua;;y healthier than butter(uk marg anyway) and if it was bad as stated above it would not pass uk food safety.... heres a wilkepedia definition of margerine............Modern margarines can be made from any of a wide variety of animal or vegetable fats, mixed with skimmed milk, salt, and emulsifiers. Like butter, margarine is about 80% fat, 20% water and solids, flavored, colored, and fortified with vitamin A, and sometimes D, to match butter's nutritional contribution to the human diet. The oil is pressed from seeds, purified, hydrogenated, and then fortified and colored, either with a synthetic carotene or annatto. The water phase is usually reconstituted, or skimmed milk, that is cultured with lactic acid bacteria to produce a stronger flavor. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. This oil and water emulsion is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid, oils than block margarines.[20]

Margarines made from vegetable oils are especially important in today's market, as they are lower in saturated fat than butter and are generally promoted as the healthier option, although this view has been challenged.[21]

Three main types of margarine are common:

Traditional margarines, which contain saturated fats, are mostly made from vegetable oils.
Blended margarines, high in mono- or polyunsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, rapeseed, or olive oil.
Hard, generally uncolored margarine for cooking or baking. (Shortening)

Posted: Sat Jul 24, 2010 5:09 am (No subject)

now am confussed.I finally made it to the store to buy butter,well whipped butter and now you guys are saying margarine is healthier.I think i will stick with the butter even though it's more expensive.cause i love bread and butter for a snack and with meals.