This is not new information, although i did not know the original purpose of margarine was to fatten turkeys. This piece was sent to me by a friend. I do not know the author to give acknowledgment. Someone "out there" took the time to piece together information and make it coherent. Thank you who ever you are.
The "lack of bug appeal" of margarine reminds me of problems had in storing processed foods...the mice ate the cardboard boxes and left the contents! All i can say is....Bright mice!
Pass The Butter ... Please.
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 some 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.
Eating margarine can increase heart disease in women by< /U> 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 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 weenie 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')!
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.
Pass the BUTTER PLEASE...
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5 comments:
LOL...another granny story. Never did the woman buy margarine...it was butter or nothing and she insisted on buttered bread with breakfast, lunch and dinner. Not only do I buy butter but just tickled to bits I can get Kerrygold, Lurpak or a really nice French butter here (that last goes very well with the crusty French bread, too!) :)
Yuck, who wants to eat plastic! But, not to worry margarine is not plastic. “Margarine is one molecule away from plastic” actually comes from an “urban legend” that has been circulating on the Internet since 2003.
Let’s get technical for a moment. Plastic is a polymer, whose ingredients may include polyvinyl chloride, polyethylene, acrylic, silicone, and urethane. Margarine is an emulsion of naturally processed vegetable oil, water, salt, vitamins, and other functional ingredients that ensure the safety and quality of the finished product. Emulsions consist of two or more ingredients that naturally do not remain blended or “in suspension”; and need added ingredients to keep them together; think of it like oil and water. Other types of emulsified foods that you may eat include deli meats and salad dressings.
Living a healthy lifestyle includes eating moderate amounts of the right foods. For example, substituting soft margarine for butter. Margarine has 3 times less saturated fat than butter, not to mention beneficial polyunsaturated fats and Vitamin E. Yes, trans fat in margarine was once an issue but margarine producers have reduced trans fat levels to a miniscule amount comparable to that found in butter. I've been working with the National Association of Margarine Manufacturers so I've learned a lot about this particular topic. In addition, heart disease runs in my family so I have a personal interest in the subject as well. Check out the links below for more information:
http://www.margarine.org, http://www.snopes.com/food/warnings/butter.asp, http://www.cfsan.fda.gov/~dms/transfat.html#choice1 and
http://hp2010.nhlbihin.net/cholmonth/q_a.htm.
Thank you for your comment here and resource links. I do appreciate that you took the time to share your knowledge. However, I do stand by my belief that when we separate ourselves from Earth, Nature and the air that comes from the Universe, we separate ourselves from our health. We are part of All.
Margarine is not a natural food of Nature. It is manufactured and manipulated in such a way that it is not in harmony with our spiritual design and our physical body is challenged to handle the foreign chemicals. The vegetable oil that margarine is made from is more often than not, genetically engineered (i.e. canola oil) so the quality of the chemicals are not in sync with our human design. I recommend several sources that will help expound on this, and given your comment about family propensity for heart disease, you may find these books valuable. The first is a book “Nourishing Traditions” by Sally Fallon with Mary Enig, Ph.D. and second is “Fats that Heal, Fats that Kill” by Udo Erasmus…both valuable resources.
Happy reading.
Interesting discussion, this. I can see where you might be coming from, Emma and with all due respect, I understand that in your particular line of work you could be commended for the research you've provided and, of course, your loyalty. As to the family history...I can well understand your perspective there since I share your concerns...for the same reason. But I have read the pros and cons and, above all of that, for my own purposes studied my family members...both those with heart-related problems and those without. The matriarch of the family had no problems whatsoever, living to 99yrs. of age (plus ten months) and as I often state, she would a nightmare to some of today's nutritionists and dieticians. Never used margarine, processed foods or packaged foods other than her sugar and flour...no tinned, no frozen, didn't even have a fridge (and, by the way, she died in 1982 so it isn't that todays modern conveniences were not available to her). I can only theorise that her longevity had to be more attributable to her 'healthy' diet...she wasn't feeding her body with a thing that was not not a natural food or from a natural food source. Certainly, we are not going to ever go back to nourishing ourselves as our grandparents or forebears in general did but we can look at the illnesses which are rife today; the elderly living "long enough" but with at least one, usually more, diseases and ill-health and comparing them to those who live well into old age in relatively great health. Ask them what they eat, drink, how they take care of themselves. Now we have looming the irradiated foods, produce; look at your sell-by dates on almost anything and think about why we can store them for six months to several years; the majority of our beef and dairy cattle are pumped with anti-biotics among other profit-making substances and we wonder why it is so many, these days, are immune to anti-biotics when and if they are deemed necessary. (Did you know that some farmers are using M & M's and potato chips to supplement cattle fodder? http://www.welikeitraw.com/rawfood/2008/08/mms-and-potato.html)
But yes, take a look at the books recommended, research other, similar articles and you might begin to wonder. Meantime, here's wishing you a long, healthy life and good eating!
Maat,
What you posted is soo true. I personally know dairy owners who do this. I know one of them personally drives to an M&M manufacturer in Nevada who purchases tons of M&M's (over production) and brings them back to his dairy to feed them to his cattle. His words, "More meat, more money".
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