Interesting bit of information about margarine

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  1. Butter vs Margarine- This is a must read!

    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 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 5grams. 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 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")!

  2. eww, how gross I cant believe how its one molecule away from being plastic.:sick:
  3. That's disguisting! :sick:
  4. :sick: I learned all this in a nutrition class I took last year. Made me glad I never liked margarine!
    Good post!
  5. Eeeeeeeeewwwwwwwwwwwwwwwwww.... I'm glad I always stick with butter!!! :smile:
  6. Yikes. I didn't know all these :sick: I will definitely buy butter only from now on.
  7. Sadly I knew this...and erhm...I still eat it.:nuts: mmm plastic!
  8. Very interesting...and frightening. It's a good thing I don't consciously eat either butter or margarine (both give me headaches).
  9. I learned this as well in a nutrition class, the minute I learned it I stopped cooking with it.

    I use a lot more olive oil now in my cooking, and only butter for baking/spreading. After all, we need a little bit of fat in our diet, and olive oil is one of the best fats.
  10. Yes, it's olive oil or butter for me. I stopped using margarine a while back. Wish I could convince my in-laws that margarine is actually worse for FIL's heart disease than butter, but they're stubborn that way.
  11. I used to use country crock because of all the commercials. and now I feel so disgusted I even ate that.. Now it's on Challenge butter all the way.
  12. Some of the health facts are true, however "margarine is but one molecule away from being plastic" (is this even true?? plastic is a generic term for a group of polymers) doesn't even make sense. Many chemicals are similar in structure but have very different properties.

    Oxygen (O2) is ONE MOLECULE away from being hydrogen peroxide (H2O2), a very strong oxidizing agent. Does this mean I shouldn't breath O2 anymore??
  13. I don't like margarine anyway but thanks for the good read.
  14. I stopped eating margerine about 4 years ago after reading about how they make it in a science book! its disgusting! You only have to look at the ingredients on the back to see how bad it is...especially compared with butter!