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Fri Apr 06, 2007 11:24 am  |
Received this from a friend.
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?
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 is enough to avoid 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? |
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Fri Apr 06, 2007 11:39 am |
| I used to use margarine because I thought it was supposed to be healthier ... then I read something like you posted and was like "ewww!" and went back to butter. Butter tastes so much better anyway! One more gross thing about margarine was I used to buy the "lite" version and when I would pop popcorn and pour some over it, the popcorn kernels would just shrivel up into nothing. Yuck! |
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Fri Apr 06, 2007 11:43 am |
| Moonstarr wrote: |
| I used to buy the "lite" version and when I would pop popcorn and pour some over it, the popcorn kernels would just shrivel up into nothing. Yuck! |
This sounds scary.  |
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Fri Apr 06, 2007 11:45 am |
| I don't touch margerine and am a butter girl. To keep myself in check, I try not to use it too often but when baking, it's full butter for me! My husband likes whipped oil (canola, I think) because we had a discussion about the pros/cons of not using butter once. Since he is health conscious, I conceded that the whipped oil stuff was okay for occasional use. I don't care for the fact that it's not a natural state to be whipped and am sure something was done to it to get it to stay that way - my main concern so I steer clear of it for the most part. |
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42; medium, warm-toned; large pores prone to congestion; oily; using Karin Herzog exclusively right now!  |
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Fri Apr 06, 2007 1:10 pm |
Another butter girl here - tastes wayyyy better and besides I always figured if not even the flies and bacteria will eat it - I'll be darned if I'm going too!  (Read about that a few years ago). |
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Lucia, VERY fair (ghostly so!)redhead, combination skin prone to dehydration. |
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Fri Apr 06, 2007 1:29 pm |
Normally I do not use either.
However, if one is needed - then definitely butter.
Also, years ago I was explained that whipped butter is better for health reasons then regular. I do not remember the explanation, but it got stuck in my mind.
Just my 2 cents.
Lucy. |
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Early 50s, Skin: combin.,semi-sensitive, fair with occasional breakouts, some old acne scars, freckles, under-eye wrinkles; Redhead with hazel eyes |
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Fri Apr 06, 2007 1:31 pm |
| I always have used butter because its natural !! |
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Fri Apr 06, 2007 1:44 pm |
| In the old days margarine was made of animal fat and a by-product from the milk industry or water, and emulsifier. Then they started using plant oil because it was cheaper and made margarin easier available too poor people. Not really my favourite product, I prefere butter. |
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Live in Switzerland, age 32, dehydrated combination skin, sensitive to climate changes, some food and cosmetic products. Very fair. |
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Fri Apr 06, 2007 1:52 pm |
| I always use butter. I also use of olive oil instead of canola oil. It's healthier. |
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Early 50s, blonde hair (natural) with red streaks (mid-life crisis), blue eyes, fair skin, small pores, very dry skin, some pigmentation (thanks to growing up in Miami), starting to see fine lines. Love my NuFace and Quasar SP and the CPs and Retin A are working as well. |
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Fri Apr 06, 2007 1:56 pm |
Ok, just asked my DH (scientist in chemistry) and he was ROFL at me...  Apparently margarin and plastic is NOTHING alike, and he showed me the molecular structures, and they are so different as they could be...
Lesson? Don't believe everything you hear or read! |
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Live in Switzerland, age 32, dehydrated combination skin, sensitive to climate changes, some food and cosmetic products. Very fair. |
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Fri Apr 06, 2007 1:57 pm |
| But isn't margarine still considered to be a "trans fat"? So it's still unhealthy, either way you look at it. |
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Early 50s, blonde hair (natural) with red streaks (mid-life crisis), blue eyes, fair skin, small pores, very dry skin, some pigmentation (thanks to growing up in Miami), starting to see fine lines. Love my NuFace and Quasar SP and the CPs and Retin A are working as well. |
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Fri Apr 06, 2007 2:00 pm |
Plastic or not, I would not use it, and never ever did.
I also use good olive oil, and would not use Canola oil.
Again, it is based on a recommendation of my health practicioner (who is also Ph.D. in Biochemistry).
HTH,
Lucy. |
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Early 50s, Skin: combin.,semi-sensitive, fair with occasional breakouts, some old acne scars, freckles, under-eye wrinkles; Redhead with hazel eyes |
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Fri Apr 06, 2007 2:06 pm |
| Racecargirl wrote: |
| But isn't margarine still considered to be a "trans fat"? So it's still unhealthy, either way you look at it. |
Yes it is, so to avoid it is best for those who can. It is used a lot in food industry, so it is difficult if you buy processed foods (cakes, breads etc).
But it is NOT plastic, or even near it in molecular structure... just in taste maybe.  |
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Live in Switzerland, age 32, dehydrated combination skin, sensitive to climate changes, some food and cosmetic products. Very fair. |
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Fri Apr 06, 2007 2:31 pm |
| Maureenall wrote: |
| I always have used butter because its natural !! |
nod nod. i think so. |
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Fri Apr 06, 2007 3:33 pm |
| doba wrote: |
| Margarine is but ONE MOLECULE away from being PLASTIC.. |
My friend told me about that a while back (she majored in Chemistry). After that, I could never look at Margarine the same again. |
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34, oily acne-prone skin, Toronto, Canada |
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Fri Apr 06, 2007 4:13 pm |
Urban legends on Snopes.com
http://www.snopes.com/food/warnings/butter.asp
Read the entire thing...this has been circulating on the internet for awhile...
margarine was never invented to fatten turkeys!
And one MOLECULE difference, even if true, isn't that big of a deal. It's a completely different substance if it's a difference of a molecule!
ETA: I still use butter...margarine tastes icky. |
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32, Fair Skin, combo/break-out prone. Simple routine of REN No. 1 Purity Cleansing Balm and Argan oil as a moisturizer; Clarisonic when needed. That's it! |
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Fri Apr 06, 2007 5:29 pm |
| that is interesting |
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Fri Apr 06, 2007 6:59 pm |
Yeah...I'm glad this was debunked :P Sorry ladies, but I can never pay attention to "X IS BAD FOR YOU!" threads nowadays because most of it is just nonsense If you're worried about margarine, just buy it without the transfat and saturated fat. The kind we buy has a very small amount of olive oil in it, so hey, a little dose of the omegas there too.
Don't be so quick to dismiss |
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http://enlightenedzeal.livejournal.com/ <---Do you dare to change the world? |
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Fri Apr 06, 2007 9:57 pm |
Haha regardless of if it's truth or not - I still stick to butter. Between fats and chemicals... I'll take fats any day haha  |
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A girl of 25, living in Singapore & still searching for that one line of skincare products that i can continue using for long term for my combi-dry-prone to bumps/spots skin... |
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Sat Apr 07, 2007 10:15 am |
Margarine tastes like corn.
When I want corn I eat corn.
When I want butter I eat butter.
And someone should make a thread about that freak-margarine stuff that doesn't melt no matter how hot you get it. What is that crap? It's supposed to be healthier for you too... but it doesn't melt. I'm disturbed just thinking about it. |
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25, very fair, dry/sensitive, mild rosacea, otherwise good skin!  |
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Sat Apr 07, 2007 5:05 pm |
Our household choice is butter too, because we both prefer the taste. We use only when having toast or sandwiches - not cook with it as butter contributes to cholesterol (of course margarine doesn't). As a kid,mum and dad always bought margarine - probably because it was cheaper...
We cook with olive oil - again the taste mainly - but alot healthier I think also. |
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Sun Apr 08, 2007 11:10 am |
Most margarines contain trans fats. It is best to eat zero trans fats. Butter is better for you even though magarine is not related to plastics. Also many polyunsaturates in even the good margerines are NOT healthy for you.
Butter on the other hand contains conjugated linoleic acid which is good for you and possibly a cancer preventative, anti-diabetic and lowers LDL. It does contain saturated fats but we need a bit of these and butter is not a main food but a condiment. I only use butter in baking and in sauteeing mix with good oils.
Of course the best for you are the monounsaturateds (olive oil!) and Omega 3s fish and flax oils.
My dad did research on this many years ago (over 30) and people thought he was crazy telling them not to eat margerine (back then all contained a "healthy" helping of trans fats so he was very right). |
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Wed Sep 26, 2007 1:08 pm |
I don't think we need more than one butter thread (although I strongly adhere to 'butter makes everything better")so I thought I'd ask my question here
So I'm going on accutane and all my blood work came back normal except my cholesterol levels are high, both the good and the bad. This is a huge shock to me considering about 2 years ago I had it tested and it was insanely low.
I was on a vegetarian diet before but it wasn't very healthy or balanced (mostly ate frozen Bocca or Morning Star products and lots of Tony's pizzas). I still don't eat red meat and never eat a lot of the other meats. I'm actually eat more fresh vegetables and grains now then I did then. The one thing that has changed is that I'm eating a lot more BUTTER...we get this European style butter and it's so good....mmmm!
So what I want to know is, are fake butters like Smart Choice and Promise any good? Will they melt properly in order to make make something like the crust for a jello-instant cheese cake (lol the box is taunting me)
Thanks! |
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28 Fair skin, brown hair, blue eyes & acne prone combo skin |
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Sat Sep 29, 2007 2:07 pm |
| We use butter - never margarine, (blech!) but I let the butter soften, then combine it in the blender with 1.5 cup virgin olive/grapeseed/hemp or other (NOT CANOLA) healthy oil and some water and then store it in the fridge in a glass jar, it spreads beautifully and still tastes like butter! |
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Tue Oct 02, 2007 6:10 pm |
| I've been using margarine and butter, but mainly margarine because I thought it was healthier. I am a fool x-x. Butter does taste better though. |
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