Femme From , joined Dec 1969, posts, RR: Posted (8 years 4 months 16 hours ago) and read 2300 times:
Pass The Butter ~ ~ ~ ~ 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
product to get their money back. It was a white substance with food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings
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.
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 only because they are added!
Butter tastes much better than margarine and it can enhance the flavors 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.
Triple 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 fold.
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.. This fact alone was 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 in your garage or shaded area. Within a couple of days you will note 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 find a home to grow..
AeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 61
Reply 1, posted (8 years 4 months 16 hours ago) and read 2296 times:
Quoting Femme (Thread starter): It was a white substance with food appeal so they added the yellow coloring and sold it to people to use in place of butter.
I believe that e-mail has a number of facts wrong:
32 states and 80% of the U.S. population lived under margarine color bans. While the Supreme Court upheld such bans, it did strike down forced coloration (pink) which had begun in an effort to get around the ban on yellow coloring. During this period coloring in the home began, with purveyors providing capsules of food coloring to be kneaded into the margarine. This practice continued through World War II.
Personally, I can't stand the stuff, and only use butter.
In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes. French chemist Hippolyte Mège-Mouriés invented a substance he called oleomargarine, the name of which became shortened to the trade name "Margarine". Margarine now refers generically to any of a range of broadly similar edible oils. Some people have also shortened the name oleomargarine to oleo.
FriendlySkies From United States of America, joined Aug 2004, 4131 posts, RR: 5
Reply 3, posted (8 years 4 months 16 hours ago) and read 2287 times:
I usually use smart balance, which isn't butter or margarine (honestly I don't know what it is but it's non-hydrogenated and has no trans-fat). However, that article seems very biased toward butter and I would never consider it a fair comparison.
Also, I wouldn't trust a source that's main goal is selling $13 plastic-coated crosses...
LTBEWR From United States of America, joined Jan 2004, 13508 posts, RR: 17
Reply 7, posted (8 years 4 months 16 hours ago) and read 2262 times:
Best not to use either, or at least sparingly. Both are hardened fats at normal room tempature. Butter does taste a lot better, especially in cooking, baking and popcorn. One semi-alternative are products like 'I Can't Believe It's Not Butter", a blend of buttermilk and vegetible oils which retains a daily flavor, but without the disadvantages of butter.
AC773 From Canada, joined Nov 2005, 1730 posts, RR: 2
Reply 13, posted (8 years 4 months 15 hours ago) and read 2220 times:
Butter is what's used for cooking, of course, but for toast I really like Fleischmann's. It's made from Olive oil and carries no cholesterol or trans fats, but it looks and tastes just like margarine - even better if you ask me.
Better to be nouveau than never to have been riche at all.
Falstaff From United States of America, joined Jun 2006, 6329 posts, RR: 30
Reply 18, posted (8 years 4 months 14 hours ago) and read 2179 times:
This is a question for the ages. Margarine and butter have about the same amount of calories. Many margarines have zero cholesterol and butter has plenty. On the flip side butter has no transfats. You are dammed if you do and dammed if you don't.
When I buy butter the only ingredients listed on the package are cream. The package of margarine has a bunch of strange sounding ingredients. I am a butter person.