An Iteresting Fact For You All

[Hollyhandi]

Subject: Butter


Pass the butter ~ ~ ~ ~ This is interesting.

Ma rgarine 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 flavourings.

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 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")

[FrugalMomof3]

Interesting.... dont know if I will ever eat ANY of them again.

[homesteadmamma]

There is no doubt margarine is not good for you.

[Hollyhandi]

Thats why I won't be frugal any more on butter.
I have 5 lbs of margarine in my freezer and don't want to touch it.

[Kimberlina]

Wow- thanks for sharing.

I don't eat the stuff anyway- I don't like it and it had wreaked havoc on my gall bladder for years. But DH still uses the soft tub kind (I don't ever buy it for him.)

I prefer butter and when I need or want to use somthing like that, I always use the real thing. (It is starting to mess with my gall bladder, too, but only when I have more than just a little, which isn't often.) I stock up when it is on shale for $2 or less and put it in my freezer.

[homesteadmamma]

There are ways to be frugal with butter too.

~watch for when it goes on sale and then stock up. It can be froze.
~keep your butter soft. You don't use near as much.
~if your making a sandwich with salmon, egg salad, etc. you don't even need to use butter. Why use butter when you don't even taste it, it's the salmon, tuna, etc you taste.
~use sparingly on toast

[YankeeMom]

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

the nutritional differences are quite true, scary enough. But as for killing turkeys and the plastic part....

Although a great deal of the information given in the e-mail is valid, one bit of intelligence is nothing more than hyperbole tossed in by the author in an effort to make his point more strongly. The claim that some comestible is but a "single molecule away" from being a decidedly inedible (or even toxic) substance has been applied to a variety of processed foods.

[Collected via e-mail, 2005]

I was told that the difference between Cool Whip and Styrofoam is one molecule... is this true???
These types of statements (even if they were true) are essentially meaningless. Many disparate substances share similar chemical properties, but even the slightest variation in molecular structure can make a world of difference in the qualities of those substances.

Some of the "Butter vs. margarine" mailings circulated in 2005 had this preface tacked onto them:
[Collected via e-mail, 2005]

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.
Contrary to the claim, margarine was not invented as a turkey fattener — it was formulated in 1869 by Hippolyte Mège Mouriès of France in response to Napoleon III's offering a prize to whomever could succeed at producing a viable low-cost substitute for butter. Mège Mouriès' concoction, which he dubbed oleomargarine, was achieved by adding salty water, milk, and margaric acid to softened beef fat. By the turn of the century, the beef fat in the original recipe had been replaced by vegetable oils.

In 1886, New York and New Jersey prohibited the manufacture and sale of yellow-colored margarine, and by 1902, 32 U.S. states had enacted such prohibitions against the coloration of the spread. (Folks got around this by mixing yellow food coloring into the white margarine.) In 1950 President Truman repealed the requirement that margarine be offered for sale only in uncolored state, which led to the widespread production of the yellow margarine that has come to be the norm.

[guest7]

This is interesting tidbits. I shall cut and paste and bring it to the coronary care floor at my hospital.

[AmyBoz]

Ew.

[frugalnana]

Wow, didnt' realized that, no more margarine for my family.
Thanks for info.

[SewCrafty]

Knew I liked 'the real thing' (butter) for a reason!

[Telephus44]

Thanks for the info - I've always been a butter girl, myself. Now I feel good about my choices!

Around here butter is $5 a pound. On sale or at BJ's we can get it for $2 a pound. We buy a lot and freeze it.

[Hollyhandi]

I watched a tv program the other night and they took a hand full of margarine and mashed it through their fingers. The Dr said thats what it does to your arteries.
I was told the article is partly true, but would you want to take the chance with your family?
I also buy butter when its on sale and put in freezer. Also we make our own from our cow. ( Its to strong for my fiance so I still buy some butter for him ).

[HOOAH2003]

I stopped eating marg for that reason and a few others...

[kestrel91316]

I have not allowed margarine in my home for 25 years. Trans fats are all VERY BAD for you, not nutritious, and they are chemically altered substances that the body can't figure out how to process.

Butter RULES! (but use it sparingly)

I also do not allow shortening in my home. It is more trans fats. I use lard whenever a recipe calls for shortening (though I do little of this sort of cooking anymore - watching my fat intake.....).

I think it's really interesting now that food labeling laws require the disclosure of trans fats, they have disappeared from all the processed foods that they used to be in! LOL The food companies KNEW that the public didn't want this stuff in their food, and were terrified that their "secret recipes" would scare folks off.