My blogger friend, Mr. Guinness, sent this to me and I thought I would continue my educational postings by passing this on to you.
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 so many 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 in 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 those 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; the part that is most 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 micro-organisms will not find a home to grow. Why? Because it is nearly plastic, that’s why. Would you melt your Tupperware and spread that on your toast?
I am sharing this with you because I want to 'butter you up.’
Chinese Proverb:
'When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others'.
9 comments:
I'm going to remember and try that next summer
not many bugs around after the recent frost
I read the margarine part with a bit of skepticism - don't believe everything you read kind of eye, that is me - and checked it out at snopes.com.
Amazingly enough a few parts of it are true, but parts of it are missing key facts [the plastics] or just wrong [who invented it and how long it has been around - plus the fat content is a bit skewed without all the facts].
It is easy to check - in fact this particular email has been floating around for 9 years - but the snopes people do their research and have some pretty good info over there.
Just thought you should know.
Until SkippyMom posted, I was about to melt down all my Tupperware and stop buying margarine. Oh well.
Now I know what Judi did with all our old Tupperware. Yum!!!
Re: "Margarine is but ONE MOLECULE away from being PLASTIC."
This supposed "fact" is actually not true.
According to Snopes.com:
"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…"
"Contrary to the claim, margarine was not invented as a turkey fattener."
Reference
I have found no spread that equals the flavor of [lightly salted] butter.
Thank goodness I have been eating butter for the past 10 years or so. I did it for taste, not price, but now I find out I did it for reasons I did not know!
Seems I've read about edible stuff that actually IS a molecule away from being something toxic, or at least inedible.
Matter of fact .. if you add a molecule of hydrogen to 2 molecules of oxygen, you get something that us humans can't breathe. And we all need oxygen.
I'm allergic to both butter AND margarine, so I can eat neither.
the only thing i have to say is ... read the label ... that's enough proof for me
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