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Saturday, 12 June 2010

I wonder?

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 flavourings....   

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 for margarine.

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.


  has many nutritional benefits where margarine has a few and 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.

Triples 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 times..

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... and shares 27 ingredients with PAINT

These facts alone were 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 open in your garage or shaded  area.  Within a couple of days you will notice 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?  

Hmmm. makes you wonder.


  1. Do you have links to all your source information?

    Please post. I'd like to read those.

  2. I got that email a while back and I'm a little bit sceptical of anything claiming that's something's just a molecule away from something else. For one thing it doesn't scan that margarine has all these things added and the substantive difference of that lot is that it's one molecule away from plastic. For another even if it's somehow right that doesn't necessarily mean it's remotely like plastic. You could say that the difference between oxygen and fluorine is far less - just a single proton in the instance of some isotopes. But that proton makes a world of difference.

    Personally I'd argue the following: butter is delicious and versatile, margarine is usually pretty bland by comparison but is handy because it spreads out of the fridge. Margarine is made from vegetable oil by an industrial process and butter is squirted out of a cow's tits and churned until it's more or less solid, neither of which are that appealing so it's probably best not to think about it too much. Both will either prevent or cause almost every imaginable illness depending on which newspaper is beating up some bullshit report, but both probably will kill you somehow if you have too much so you might as well keep some of each.

    Oh, and if you're much of a baker you'll need to buy butter anyway, but you'll be too busy worrying about all the salmonella in the eggs to care.

  3. It would appear that you're right in that the molecular structure doesn't matter. However there is some doubt in the matter of whether it is better for you to eat it rather than butter.

    Bugger. Just wasted an hour delving through all sorts of learned papers to come to that result.

  4. We wondered too, when we recently received the same email.

    It looks sort of appealing because we don't use much of any 'spreads for bread', but when we do we prefer the taste of butter.

    Looks as if it's a mixture of truths and

  5. I’ve also seen this e mail; personally I wouldn’t touch margarine with a barge pole.
    You may want to look at these articles, very informative:

    Three articles, two videos, well worth a look.

    What’s in your food?


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