Butter Versus Margarine
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. 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 colouring and sold it to people to use it in place of butter. How do you like it? They have come out with some clever new flavourings. Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
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. 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 colouring and sold it to people to use it in place of butter. How do you like it? They have come out with some clever new flavourings. Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
- Butter has been around for centuries while margarine has been around for less than 100 years.
- Butter has many nutritional benefits while margarine has only a few because they are added.
- Butter increases the absorption of many other nutrients in other foods.
- Butter tastes much better than margarine and it can enhance the flavors of other foods.
- Margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a Harvard Medical Study.
Margarine is one molecule away from being plastic and it is very high in trans fatty acids. It decreases the immune response and insulin response, increases the risks of cancers up to five fold, increases total cholesterol and LDL (bad cholesterol) and lowers HDL cholesterol (good cholesterol), and triples the risk of coronary heart disease.
This fact alone is enough to have people avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
- Butter increases the absorption of many other nutrients in other foods.
- Butter tastes much better than margarine and it can enhance the flavors of other foods.
- Margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a Harvard Medical Study.
Margarine is one molecule away from being plastic and it is very high in trans fatty acids. It decreases the immune response and insulin response, increases the risks of cancers up to five fold, increases total cholesterol and LDL (bad cholesterol) and lowers HDL cholesterol (good cholesterol), and triples the risk of coronary heart disease.
This fact alone is enough to have people avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
Try leaving a tub of margarine in your garage or a shaded area. Within a couple of days you will note that there are 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 and nothing will grow on it. Even microorganisms will not a find a home to grow. Why? Because it is nearly plastic. Would you melt a container and spread it on your toast?
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