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spectratoad
08-23-2004, 06:30 AM
BIG Difference Between Butter & Margarine
BUTTER
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 forless 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)
Lowers HDL cholesterol, (the good cholesterol) ....
Increases the risk of cancers by up to five fold...
Lowers quality of breast milk...
Decreases immune response...
Decreases insulin response.
And here is 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 wil l 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....(Butter them up!)
:hammer2: :supp:

Mrs. casean
08-23-2004, 07:39 AM
I think I'll stick to butter :jawdrop: Thanks for good info!

charlyox
08-23-2004, 07:42 AM
I think I'm going to be sick :confused:

Essex502
08-23-2004, 07:50 AM
Butter versus margarine
Which is healthier, butter or margarine?
From a fat and calorie standpoint, butter and margarine are the same with about 35 calories and four grams of fat per teaspoon. Both are primarily fat; only the source differs. Butter contains more saturated fats than most margarine. Because margarine is made from vegetable oil, it has no cholesterol.
For a spread with less saturated fat, buy soft tub margarine, rather than stick. Whipped versions of butter or margarine have less fat per tablespoon, too. Reduced- and low-fat are sold, too, but they aren't suitable for some recipes.
If you like the taste of butter or margarine, enjoy it in small portions and from a tub, rather than a stick.
Courtesy of the ADA
Also:
Hydrogenation Process
The hydrogenation process employs
1. High heat
2. A metal catalyst such as nickel, zinc, copper, or other reactive metals
3. Hydrogen gas.
The metals are used to react with the hydrogen gas which is bubbled up through the mixture. The metals catalyze the hydrogen and carbon atoms and converts the fatty acids by flipping one of the attached hydrogen molecules and rotating it half the diameter of the carbon chain.
This effectively creates a new molecular shape resulting in a stiffer or more rigid material, hence the change from a liquid to a semi-solid or solid substance. This new shape stiffens with the hydrogenation process making the oil behave more like a saturated fat (such as coconut fat which is 92% saturation and solid at room temperature).
Trans fats are the result of this reaction.
Partial hydrogenation, or "brush hydrogenation" is a minimal conversion step which only offers a small degree of reaction by hydrogenation. Brush hydrogenation increases stability for volatile fatty acids like the omega 3 (alpha-linolenic) and omega 6 (linoleic) polyunsaturated oils. Most commercial salad dressing oils, such as soybean oil, have been brush hydrogenated.
Hydrogenation raises the melting point of the fat and retards rancidity. But as recent health studies have found other problems can ensue when consuming large amounts of trans fats from hydrogenated products.
Courtesy of Cyberparent.com
Personally, I use Smart Balance to cook in and Butter on my toast.

billet racing
08-23-2004, 08:12 AM
I this something you learned at TP4? Personally, i use butter for evcerything, just tasted better also. Margarine has a funny taste

spectratoad
08-23-2004, 12:45 PM
I this something you learned at TP4? Personally, i use butter for evcerything, just tasted better also. Margarine has a funny taste
:smile: :smile: Nope just some info that someone sent me this AM. I use butter all the time too. Margerine does have a metallic taste to me and after the reads above I know why.
I learned many other useful and mischevious things at TPIV. :devil:

MsDrmr
08-23-2004, 02:56 PM
as long as it's melted on a piece of bread or tortilla, I don't care, well then again maybe I do :rolleyes:

WUTWZAT
08-23-2004, 04:35 PM
But, I just bought the 55 gallon drum @ Costco. Now what am I supposed to do. I wonder if I could grease my hull with it and make the boat go faster. Might even reduce encounters with Lake Like :2purples: :crossx: :skull:
Jason

spectratoad
08-23-2004, 05:45 PM
But, I just bought the 55 gallon drum @ Costco. Now what am I supposed to do. I wonder if I could grease my hull with it and make the boat go faster. Might even reduce encounters with Lake Like :2purples: :crossx: :skull:
Jason
Trailer bearings, jet pump carrier pearing, wax the bottom of the hull. All kinds of stuff. Or just smear it all over yourself and the better half, break out the slip and slide, set it up in the hallway (leading to the bedroom of course and have a blast. We want pictures too. :jawdrop:

LASERRAY
08-23-2004, 09:53 PM
Margarine Sucks!
If it has Trans fatty acid, IT WILL KILL YOU. Avoid TFA at all costs!
The new government food labels won't be out until 2006, but don't wait till then to avoid this corporate posion. What was once used in moderation by the food industry has become a main ingredient because of profits, with no regard for public health. Avoid TFA's at all costs! :(

RiverOtter
08-24-2004, 04:16 AM
Stopped using Margarine years ago. Only use organic butter now.

spectratoad
08-24-2004, 04:31 AM
So can we sue margerine manufacturers like people did the tobacco companies? :notam: :rolleyes: