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Topic: Margarine vs butter  (Read 902 times)

golotomer

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Margarine vs butter
« on: November 05, 2010, 04:03:40 am »
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?


Annella

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Re: Margarine vs butter
« Reply #1 on: November 05, 2010, 04:19:40 am »
I have always used real butter my whole life.  Also olive oil for cooking, and Canola oil for baking if it calls for oil.

shannieiner

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Re: Margarine vs butter
« Reply #2 on: November 05, 2010, 04:58:24 am »
margarine
Nope!

lisabow44

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Re: Margarine vs butter
« Reply #3 on: November 05, 2010, 06:03:20 am »
margarine

ElleRich

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Re: Margarine vs butter
« Reply #4 on: November 05, 2010, 06:11:44 am »
Definitely butter...olive and canola oil for cooking too.

lvstephanie

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Re: Margarine vs butter
« Reply #5 on: November 05, 2010, 06:24:03 am »
Definitely butter. Margarine is not good for you, not only being as fatty as butter, but also being the undesirable fats. If you want butter to be spread more easily, there are new spreads -- either whipped butter (which adds air into the butter, making it easier to spread) or butters mixed with other oils, for example Smart Balance spreads are butter mixed with healthy oils like Canola, Olive, Flax Seed, etc. It may cost a little more, but then the few cents you may save with margarine is nothing when you consider the health costs (how much do you think you'd save if you had a heart attack cuz you ate too much margarine)...

jmtalboo

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Re: Margarine vs butter
« Reply #6 on: November 05, 2010, 10:30:19 am »
More food for thought.

Butter vs. Margarine
August 13, 2008 By Jenny 27 Comments
nourishedkitchen

Why anyone would still willingly eat margarine is beyond me. Seriously.   Taste alone should be enough deterrent, but beyond personal taste preferences, thereís a striking difference between the healthfulness of the two foods.

Margarine

Margarine, even now after everyone knows and understands the word transfat, margarine is still sometimes heralded as ďheart-healthyĒ and the ideal over butter.   Margarine is made from vegetable oils Ė mostly soy and cottonseed.   These vegetable oils are processed under extreme conditions: high heat, high pressure and using chemical solvents designed to extract the oil.   Vegetable oils are largely comprised of polyunsaturated fatty acids which degrades easily without the added insult of extreme processing during the manufacture.

Polyunsaturated oils are not as heart-healthy as you might think.   While itís certain that some intake of polyunsaturated fatty acids are important to our health (take Omega-3 fatty acids for example), excessive intake is actually linked to chronic disease.   Part of this problem stems from the lack of balance in our diet of Omega-3s to Omega-6s.   Iíve read that the ideal ratio is 3:1 Omega-6 to Omega-3, but some research indicates that the ideal ratio might actually be closer to 1:1.   Regardless of whether or not the ratio is 3:1 or 1:1, weíre not even close as most people eat far higher ratio of Omega-6 fatty acids to Omega-3s.   Excessive consumption of these oils is actually linked to cancer, heart disease, damage to bodily organs, impaired growth and obesity.

But thatís not quite all, polyunsaturated fats degrade and go rancid very easily leaving them susceptible to oxidation and high levels of free radicals.   When heated, as in the creation of margarine or cooking and baking, the oils are further degraded.

Additionally, most margarines further insult these oils by subjecting them to the hydrogenation process which leaves them more solid at room temperature and spreadable.   Unfortunately, the hydrogenation process produces trans-fatty acids which are severely damaging to human health.

Beyond all of that, one must recognize that these oils (with a few rare exceptions) were simply not present in the human diet until the last hundred years and were not consumed to any great degree until the last few decades.   Without a doubt, our ancestors had no ability to chemically extract oil from cottonseeds and they certainly had no ability to hydrogenate them.

Butter

Butter is an oft-loathed and oft-loved food.   Who can deny the deliciousness of that wonderful creamy flavor?   Yet, over the past century as the prevalence of the vegetable oil industry has risen, butter has become maligned by the medical community to the detriment of our health.

Butter is an animal fat and, like other animal fats, is largely comprised of saturated fat.   Saturated fat has been given a bad rap despite the faulty and inaccurate research indicating that itís damaging to the cardiovascular system.   Indeed the short-chain and medium-chain fatty acids that come from butter offer antimicrobial and immune-enhancing benefits to the eater.   As an added benefit, saturated fat is heat-stable meaning that it is not as likely to be damaged by heat and cooking as polyunsaturated fats are.

Butter is rich in vitamins and minerals that are not present in margarine.   For example, butter is rich in real Vitamin A Ė a vitamin that is critical to reproductive health and vitally important to both babies still developing in their mothersí wombs as well as young children.   Butter is rich in Vitamin E, Vitamin K, Vitamin D and the mineral selenium all of which are vital to health.

Beyond the vitamins and minerals critical to human health, butter contains other important factors which   convey benefits to our bodies.   Butter contains conjugated linoleic acid which is known to fight cancer.   It also contains lecithin which assists the metabolism of cholesterol and fat.   Speaking of cholesterol, it is a factor that is critical to brain development that margarine simply lacks.

Historically, butter has been eaten for millennia with the most prized butter coming from the cream of cows pastured on quickly growing spring grasses.   Indeed, the butter from grass-fed cows is richer in vitamins and minerals than the butter coming from cows kept in confinement and the butter made from the raw cream of grass-fed cows is the best option as it is closest to its original nature and rich in enzymes and beneficial bacteria that would have been killed by the pasteurization process.   If raw butter is unavailable, choose butter from grass-fed cows such as KerryGold or Organic Valley Limited Edition Pasture Butter.   You can also find butter from grass-fed cows online.   (See sources.)

Butter is a natural, wholesome food that humans have enjoyed for thousands of years and itís deeply nutritive.   When wondering whatís best: margarine or butter, the answer is real butter hands-down.
« Last Edit: November 07, 2010, 03:09:57 am by jmtalboo »

Brichmon

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Re: Margarine vs butter
« Reply #7 on: November 05, 2010, 01:12:39 pm »
Margarine , i have better taste for

gesus

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Re: Margarine vs butter
« Reply #8 on: November 05, 2010, 01:18:18 pm »
Butter , a little bit not that much tho

bozenabozena

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Re: Margarine vs butter
« Reply #9 on: November 05, 2010, 02:24:26 pm »
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.
butter taste better...
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?


jabkman

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Re: Margarine vs butter
« Reply #10 on: November 05, 2010, 03:05:45 pm »
margarine for sandwich butter for everything else

surveytoaster

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Re: Margarine vs butter
« Reply #11 on: November 05, 2010, 04:09:16 pm »
BUTTAH!!! :D

dodgers16

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Re: Margarine vs butter
« Reply #12 on: November 05, 2010, 11:19:07 pm »
 some very interesting information in some of these post! I like butter way better than margarine :thumbsup:

MessiahMews

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Re: Margarine vs butter
« Reply #13 on: November 05, 2010, 11:31:59 pm »
ONLY real butter.  Margarine is only a molecule away from being plastic.  Ugh.

And Canola oil is bad too.  It's rapeseed, and even locusts won't touch it.

Extra Virgin Olive oil is good, and so is Virgin Coconut Oil.

We avoid ALL hydrogenated and partially hydrogenated stuff.  Those can clog up the bile ducts in liver and gallstones end up being the results.

Look up Mike Adams on Natural News and read what he says on Canola.  Many sites out there about it.  And look up keywords "Canola Oil Deception".  I can't post outside links, so you'll have to do the research if you want to investigate further.



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