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 hereâ€™s what he said: –
Hmm, this one’s been doing the rounds since about 2003.Â 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.Â However the writer of this posting seems to think that all margarines are made in the same way.Â Nowadays, margarines are prepared from animal fats, vegetable fats, or mixtures of animal and vegetable fats.Â 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.Â 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!Â Utter drivel!
I suspect the history of margarine as related in this posting has come out of the same trash can as the science.Â 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.Â For a less strident view about this than mine, have a look at:
Pass The Butter.. Please.
Margarine was originally manufactured to fattenÂ turkeys.Â When it killed the turkeys, the people who had putÂ all the money into the research wanted a payback so they put theirÂ heads together to figure out what to do with this product to getÂ their money back.Â It was a white substance with no food appealÂ so they added the yellow coloring and sold it to people to use in place of butter.Â How do you like it?Â They have come outÂ with some clever new flavorings.
DOÂ YOU KNOW… theÂ Â difference between margarine and butter?
Read on to the end…gets very interesting!
BothÂ have the same amount of calories.
ButterÂ is slightly higher in saturated fats at 8Â gramsÂ comparedÂ to 5 grams.
Eating margarine can increase heart disease in women by 53% overÂ eating the same amount of butter,Â according to a recentÂ HarvardÂ Medical Study.
Eating butter increases the absorption of many other nutrients inÂ other foods.
ButterÂ has many nutritional benefits where margarine has a few onlyÂ becauseÂ they are added!
Butter tastes much better than margarine and it can enhance the flavors ofÂ other foods.
ButterÂ has been around for centuries where margarine has been around for less than 100 years.
AndÂ now, for Margarine..
VeryÂ high in Trans fatty acids.
TripleÂ risk of coronary heart disease.
IncreasesÂ total cholesterol and LDL (this is the bad cholesterol) andÂ lowers HDL cholesterol, (the good cholesterol) .
IncreasesÂ the risk of cancers up to five fold.
LowersÂ quality of breast milk.
Decreases immune response.
Decreases insulin response.
AndÂ here’s the most disturbing fact….
HERE IS THE PART THATÂ ISÂ VERY INTERESTING!
Margarine is but ONE MOLECULE awayÂ from being PLASTIC..
ThisÂ fact alone was enough to have me avoiding margarine for lifeÂ and anything else that is hydrogenated (this means hydrogen isÂ added,Â changing the molecular structure of theÂ substance).
YouÂ can try this yourself: & lt; BR>
PurchaseÂ a tub of margarine and leave it in your garage or shadedÂ area.Â Within a couple of days you will note a couple ofÂ Â things:
*Â no flies, not even those pesky fruit flies will go near itÂ (thatÂ should tell you something)
*Â it does not rot or smell differently because it has no nutritionalÂ value; nothing will grow on it.
Even those teeny weenyÂ microorganismsÂ will not a find a home to grow.Â Why?
Because it is nearly plastic.
Would you melt your Tupperware andÂ spread thatÂ on your toast?