Butter vs Margerine

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 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 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 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.

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')!

Interesting find Saizen

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

Scary shit...

I use neither....

This does however seem to be referring to the worst kind of Margarine in terms of saturated fats etc. I have checked the extra light versions my chick uses and they are very low in bad fats....

When I did use to cook with them, must agree butter makes food taste better, also baking doesn't taste the same without butter.

But alas, the days of eating nice things are over for me...

Tell this to the guys at the heart foundation endorsing Flora etc.
Please then come and tell me what they said.

No baking cakes for me - Mac/Olive Oil in everything.

hhmmm very interesting, heard the same sort of line about margarine from somebody else not so long ago.

I can tell you I am a huge butter fan.

I do know that margarine is one bond off of oil (cooking I think..) - my bro's a chem eng so I hear all this random stuff.. I can believe it's refined from some kinda oil based raw material that is also used to make plastic.

yes, oil is hydrogenated to saturate it...margarine

^5 Beesting. Thanks for that..

This is a bit off topic but the place I bought my pot from (A chef supply place) told me that at high temperatures olive oil (Can't remember the word now) becomes almost toxic to us and that I should rather use a olive/seed oil blend. Anyone know anything about this?

Yes, when you over heat olive oil (most other oils with macadamia nut oil being an exception which is why its a good choice of oil), they become unstable and produce polycyclic aromatic hydrocarbons which are carcinogenic, so if you use olive oil for cooking try use it at low to medium temperatures. Mac oil is much more stable at high temps, so if you can afford it and you are concerned about health then its a good oil to get

Just also something to think about for those who like fast foods, and I've seen it myself when I waitressed, the restuarants use cooking oil over and over to save money and it literally goes black from being used repeatedly so next time you get slap chips just think about what you are putting into your body

MikeM wrote:

^5 Beesting. Thanks for that..

This is a bit off topic but the place I bought my pot from (A chef supply place) told me that at high temperatures olive oil (Can't remember the word now) becomes almost toxic to us and that I should rather use a olive/seed oil blend. Anyonehttp://www.anabolicsteroids.co.za/forum/11-general/40566-rebutter-vs-margerine/post/quote know anything about this?

Was also worried about this, this is what my research has found...

"When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying"

According to International Olive oil Council....

Again thanks Beesting.. Is macadamia oil available at most superstores?

You seem to really know your stuff Is it just a lot of research or does it relate to studies you have done?

This is refering to high quality extra virgin olive oil....

MikeM wrote:

Again thanks Beesting.. Is macadamia oil available at most superstores?

You seem to really know your stuff Is it just a lot of research or does it relate to studies you have done?

Its just stuff I know, but I did have to look up what carcinogenic compound was produced :laugh: Im not to sure, ask Dj where he gets it from cos I haven't seen it at pick n pay etc, I think u have to get it from the health shops and I know its very expensive

I found it at Dischem... It wasn't in the fridges but by the health food section....

UltimateThug wrote:

I found it at Dischem... It wasn't in the fridges but by the health food section....

How much was it if u remember?

Beesting wrote:

UltimateThug wrote:

I found it at Dischem... It wasn't in the fridges but by the health food section....

How much was it if u remember?

I don't, small little bottle, reckon R60-R100....

thanx, yeah its expensive

Try Coconut Oil as well, just as good as Mac Oil.

Margerine vs. Butter Legend...some truth...some crap...

www.snopes.com/food/warnings/butter.asp

MacOil -> R38.99 for 500ml at Fruit and Veg.