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; it 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 MOLECULEaway 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 weenie 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?
Gross hey.
Haven't heard the one about decreasing the quality of breastmilk before.
Even the butter in the supermarket has lots of added stuff now. I just buy the ones for cooking that are just butter and put them in a container.
I use a 250g block of pure unsalted butter. I have a china butter container and because I live in a cool climate I leave it out year round so it's always soft. No additives... Costs $1.60 a block.
When I go to the organic supermarket down the coast I buy the organic butter and it is absolutely gorgeous - heavenly..
We have been using butter here for years now and I cringe when I make toast or something at my Mum's house as she still uses margarine... it definitely tastes disgusting.
I agree with FC, organic butter is amazing... we buy it fortnightly at our local markets for a treat
It's frustrating isn't it Willow- when you think you are doing the best for your family...
I have found the purest the best. If you can choose food that is the least adjusted. Some butters actually have oils added - so the hard block one is the purest - it will say cream, salt and water as additives.
Likewise with yoghurt. Yoghurt has so much crap in it - some of it is so chock full of sugar that you night as well have a lollipop. Jalna is one of the few that have a cane sugar free content with pure ingredients...
While we are on to oils - have a google of Canola... That'll curl your tootsies too!
It is a HUGE bug bear of mine that we need to be scientists to work out what is in the food we are feeding our family...
another inetresting fact: type 2 diabetes did not exist at all until margarine was invented. Not saying margarine is the only cause but TYPE 2 diabetes was non existant 100 or so years ago, even amongst obese people........I believe it is all the additives and processing of foods that has caused it in the first place....
I started a thread on this exact thing last year.... I'll check and see if it's still available.
Devondale make lovely spreadable butter/canola blends so ripping bread shouldn't be an issue although i find that white bread rips the easiest... if you stick with the healthier multigrain ones I find they don't rip as easily. And in winter you shouldn't always have to refridgerate your butter, unless you heat your house too high.
Canola oil is a genetically modified oil. It is a name that was created. Originally this oil was derived from the rapeseed plant. Used heavily in industry.
It is as cheap as chips & many treat it like the plague.
I agree Mel - I think the oils that we are using (canola being one of them) are detrimental to our health.
Canola is a manufactured oil as is margarine.
Butter in moderation - olive oil - or even coconut oil in small amounts are safer for our health than canola...
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butter and marg - thought this was interesting
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