MYTH: Butter vs Margerine

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 compare d 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 IN TERESTING! 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 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? 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. Don’t know how true this is - but I am passing it on anyway!!!

A message passed by my fren to me…

To all the margerine takers…iz time to throw away your margerine and keep stock for butter… :mrgreen: :mrgreen: :lol:

chef wan said margarine is better than butter in terms of cholesterol level…now im confused…

Well, Im not that sure as 100% but as the message passed around, my duty to tell every one. Not to say that every body must take it seriously though.

yummm, anyone for one of these lovely sausages?!

& that’s my duty done for today :mrgreen:

(“one molecule away from being plastic”… sounds like a freind of mine!)

Wah, so scary ahhh… :shock:
I has been having margarine (Snow margarine - very tasty :wink: ) with bread for breakfast, now you tell me that I’m eating plastic, haha :roll:

Myth. Sorry. … -away.html

[quote=“ian”]Myth. Sorry. … -away.html[/quote]

Thanks, Ian.
All the bakery / cake shop will goes bankrupt if it is true. :frowning:
Anyway, I will still continue to consume margarine and butter even it is true, hahaha.

so much for ur concern/ duty ton inform…

never believe a forwarded chain letter/ myth like this…

it is my duty to inform y’all

[quote=“ian”]Myth. Sorry. … -away.html[/quote]

myth buster is young lady ‘Emma’ from d USA… immediate suspicions aroused!
ian, please verify the independence of your source material…

is H2O we all understand…
& one extra molecule
makes: H2O2, known as hydrogen peroxide or for the ladies… platinum blonde :shock:

try looking up ‘sausage skin’ in Wikipedia…

The same could be said of any other ‘independence’ of whoever else’s source material. So, do your own research, and come up with your own conclusions.

Margerine had been around since the late 19th century - any side effect since then would’ve been obvious.

try looking up ‘sausage skin’ in Wikipedia…

What do you want me to edit and put in there? :lol: :lol:

pleased to note that you seem to have eradicated the possibilities of ALL carcinogenics?
or maybe the greatest disease of the 20th century (about d same time that margarine has been around?)… ie. cancer,
is all down to not eating our veges?!

wikipedia, under sausage, sub-section History:
Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings

USA myth busting technique no.1… yummm, this sandwich tastes nice :smiley: