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« on: November 05, 2010, 04:03:40 am »Message ID: 264503
I read the following article the other day and even looked it up on Snopes and what Dr. Weil had to say about it and made the decision that I would use only real butter in the future. The one thing that always bothered me about real butter though was that it was too hard to spread, however, I have found that they do now make a whipped spreadable butter and it's just like using any of the other margarine tub spreads. I only use Canola, Olive Oil or Vegetable oil to cook too. You should study up on this too and do this for your good health.
Pass The Butter, Please!
--Author unknown, but good truthful information
Did you know that the hydrogenated fat they use in fast food restaurants in the deep-fat fryers was originally designed as candle wax? When it didn't work as planned, they looked for a new use for
it, and found it worked great for frying foods and never going bad.
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. More recently, they have come out with some clever new flavorings.
DO YOU KNOW...
the difference between margarine and butter?
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 Harvard Medical School study.
Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits, where margarine has a only few, 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, which...
Is very high in trans-fatty acids.
Triples the risk of coronary heart disease.
Increases total cholesterol and LDL (the bad cholesterol), and lowers HDL cholesterol (the good cholesterol).
Increases the risk of cancers up to fivefold.
Lowers the quality of breast milk.
Decreases the immune response.
Decreases the insulin response.
And here's the most disturbing fact...
Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone is enough to make you want to avoid margarine for life, as well as anything else that is hydrogenated. (This means that 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 a 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 will not rot or smell differently, because it has NO nutritional value. Nothing will grow on it. Even tiny microorganisms will not a find a home to grow on. Why? Because margarine is nearly plastic.
Would you melt your Tupperware and spread that on your toast?
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Sure I'll shop their sales but no decorating until mid-December for me.