I received a particular email about butter being better than margarine a few times and I’d heard people telling others it was true and that we should change what we eat to fit this theory. Thus I asked a medical Dr (as opposed to someone who has a PhD) to tell me whether it was true or not.
I have put his response first and the ‘hoax’ email that I received originally last.
So here’s what he said: –
Hmm, this one’s been doing the rounds since about 2003. Cut and paste a few words from the posting into Google and see how many hits you get.
There are margarines and there are margarines. However the writer of this posting seems to think that all margarines are made in the same way. Nowadays, margarines are prepared from animal fats, vegetable fats, or mixtures of animal and vegetable fats. The level of saturation, and hydrogenation, can vary.
Indeed we’ve been subjected to a number of adverts of margarine-type products that actually reduce bad cholesterol – there are even reasonably decent clinical studies that underpin the claims. So, to suggest that margarine is (always) less healthy than butter is nonsense.
And the guff about margarine being one molecule away from being plastic takes the biscuit! Utter drivel!
I suspect the history of margarine as related in this posting has come out of the same trash can as the science. I doubt very much if margarine had been invented to fatten turkeys.
These sorts of postings feed on people’s gullability and, in my view, can be damaging. For a less strident view about this than mine, have a look at:
Pass The Butter.. Please.
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 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: & lt; BR>
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 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?