I got sent this from a friend - makes some interetsing reading...............
Subject: Margarine vs Butter
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 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 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.
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 NTERESTING!
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 micro-organisms will not 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")!
>
prettyfly
16 Comments
and really margarine is still high in calories, fat
but there are better heart friendly choices - like brummel n brown (yogurt based)
or smart choice i think its called?
in any case - avoid butter
http://www.truthorfiction...rs/b/butter-margarine.htm
And as LBP points out, there are a lot of options in margarine now, so they can't all be lumped together.
"Margarine usually tops butter when it comes to heart health.
Margarine is made from vegetable oils, so it contains no cholesterol. Margarine is also higher in "good" fats — polyunsaturated and monounsaturated — than butter is. These types of fat help reduce low-density lipoprotein (LDL), or "bad," cholesterol, when substituted for saturated fat. Butter, on the other hand, is made from animal fat, so it contains cholesterol and high levels of saturated fat."
if you read the article i posted it says not all margarines are made equal, look for the most healthy!
:)
And now salt is the enemy! What next?
BTW - I now only ever eat unsalted butter - almost always from Normandy or Brittany in France.
many margarines have lower transfat
(i really don't know as much about this topic except the info i get from my mom who is a dietician and a nurse)
plus, i dont buy cookies, biscuits or cakes
(i sometimes bake them so i know what i put in them lol)
i remember my mom telling me about the hydogenation process!!!!! = transfat
its what i prefer to use - and its good for ya as far as oil goes!
Mmmmmmmm. Free goo!!!
Dr F - LOL
Hey you know AdGuy always gets the last word! ;)