Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 Got this throu another group. In frith and love Thorgret 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 light 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: 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 an spread that on your toast? Share This With Your Friends.....(If you want to 'butter them up')! Chinese Proverb: 'When someone shares some thing of value with you and you benefit from it, you have a moral obligation to share it with others. So..., DO IT Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2008 Report Share Posted April 23, 2008 If my margarine has trans fats then I think they are lying to me, because mine says zero trans fats. I use olive oil margarine and it starts melting on the knife before I even put it on my bread. I refuse to eat butter it's expensive and I don't like the taste lol. The plastic is bogus too that is just some goofy rumor going around. Margarine is " plastic " at normal room temperature. The term " plastic " describes margarine's ability to change shape when pressure is applied. For example, if you are spreading margarine straight from the refrigerator, you are applying pressure with a knife. The margarine can then be distributed over the slice of bread. The plastic properties of a margarine or spread are determined by its formulation, manufacture and the temperature of the product when you are using it. The fat in margarine is mainly liquid oil but the oil is held in place by a network of small needle shaped fat crystals. - Sylvia amethystta ; BasicPendulumStudy ; Breezy Autum Rain ; circleoftheartistsway ; friendsofmysticstar ; Kansa Becker ; manypathscircle ; Oils and herbs ; Raising_Witches ; The_Blessed_Goddess_Within Friday, April 18, 2008 2:58 AM Margarine vs Butter Got this throu another group. In frith and love Thorgret 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 light 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: 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 an spread that on your toast? Share This With Your Friends.....(If you want to 'butter them up')! Chinese Proverb: 'When someone shares some thing of value with you and you benefit from it, you have a moral obligation to share it with others. So..., DO IT Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 Yes, they are lying to you. When a liquid oil (olive oil) is made into a solid, there is one way to do it - hydrogenate it into a trans fat. They don't have to list on the label if it is less then 0.5 grams per serving though. So with a product like a spread they just have to make sure that the serving size they list is small enough to get it under that radar and then they can list it as 0 (even though it is more). Here is the FDA info on it: http://www.cfsan.fda.gov/~dms/qatrans2.html However, the stuff about plastic is hype! Cindy Jones Sagescript Institute, llc http://www.sagescript.com my margarine has trans fats then I think they are lying to me, because mine says zero trans fats. I use olive oil margarine and it starts melting on the knife before I even put it on my bread. I refuse to eat butter it's expensive and I don't like the taste lol. > > The plastic is bogus too that is just some goofy rumor going around. Margarine is " plastic " at normal room temperature. The term " plastic " describes margarine's ability to change shape when pressure is applied. For example, if you are spreading margarine straight from the refrigerator, you are applying pressure with a knife. The margarine can then be distributed over the slice of bread. > > The plastic properties of a margarine or spread are determined by its formulation, manufacture and the temperature of the product when you are using it. The fat in margarine is mainly liquid oil but the oil is held in place by a network of small needle shaped fat crystals. > > > > - > Sylvia > amethystta ; BasicPendulumStudy ; Breezy Autum Rain ; circleoftheartistsway ; friendsofmysticstar ; Kansa Becker ; manypathscircle ; Oils and herbs ; Raising_Witches ; The_Blessed_Goddess_Within > Friday, April 18, 2008 2:58 AM > Margarine vs Butter > > > > Got this throu another group. > > In frith and love > Thorgret > > > 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 light 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: > > 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 an spread that on your toast? > > Share This With Your Friends.....(If you want to 'butter them up')! > > Chinese Proverb: 'When someone shares some thing of value with you and you > benefit from it, you have a moral obligation to share it with others. > So..., DO IT > > > > Be a better friend, newshound, and know-it-all with Mobile. Try it > now. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 I wouldn't be suprised if they are lying to you! Most of the commercialized companies are lying to you. If in the ingredient list it states partially/fully hydrogenated vegetable oils, then there is trans-fat in it. The way that companies are confusing consumers is stating that there is " no trans-fat PER SERVING. " Taking into consideration that most Americans eat way more than the suggested serving size. Example: 1 serving of margarine= 1 tbsp. Lets say that you use 4 tablespoons for whatever reason. (The FDA allows a company to state no trans-fat if it is less than .5 grams PER SERVING.) Now, with four servings,(4 TBSP.) YOU ARE BEING EXPOSED TO 2 GRAMS OF TRANS-FAT. Add that up to the other products that supposedly have no trans-fat PER SERVING,and you are taking in alot of trans-fat that you are unaware of! Sneaky food companies! Lori V. , " SoyCrazy " <soycrazy wrote: > > If my margarine has trans fats then I think they are lying to me, because mine says zero trans fats. I use olive oil margarine and it starts melting on the knife before I even put it on my bread. I refuse to eat butter it's expensive and I don't like the taste lol. > > The plastic is bogus too that is just some goofy rumor going around. Margarine is " plastic " at normal room temperature. The term " plastic " describes margarine's ability to change shape when pressure is applied. For example, if you are spreading margarine straight from the refrigerator, you are applying pressure with a knife. The margarine can then be distributed over the slice of bread. > > The plastic properties of a margarine or spread are determined by its formulation, manufacture and the temperature of the product when you are using it. The fat in margarine is mainly liquid oil but the oil is held in place by a network of small needle shaped fat crystals. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 I didn't know about the .5 grams, no biggie though I don't plan on switching I can't stand butter lol. Thanks for the info, Jen - Cindy Jones Wednesday, April 23, 2008 8:02 PM Re: Margarine vs Butter Yes, they are lying to you. When a liquid oil (olive oil) is made into a solid, there is one way to do it - hydrogenate it into a trans fat. They don't have to list on the label if it is less then 0.5 grams per serving though. So with a product like a spread they just have to make sure that the serving size they list is small enough to get it under that radar and then they can list it as 0 (even though it is more). Here is the FDA info on it: http://www.cfsan.fda.gov/~dms/qatrans2.html However, the stuff about plastic is hype! Cindy Jones Sagescript Institute, llc http://www.sagescript.com my margarine has trans fats then I think they are lying to me, because mine says zero trans fats. I use olive oil margarine and it starts melting on the knife before I even put it on my bread. I refuse to eat butter it's expensive and I don't like the taste lol. > > The plastic is bogus too that is just some goofy rumor going around. Margarine is " plastic " at normal room temperature. The term " plastic " describes margarine's ability to change shape when pressure is applied. For example, if you are spreading margarine straight from the refrigerator, you are applying pressure with a knife. The margarine can then be distributed over the slice of bread. > > The plastic properties of a margarine or spread are determined by its formulation, manufacture and the temperature of the product when you are using it. The fat in margarine is mainly liquid oil but the oil is held in place by a network of small needle shaped fat crystals. > > > > - > Sylvia > amethystta ; BasicPendulumStudy ; Breezy Autum Rain ; circleoftheartistsway ; friendsofmysticstar ; Kansa Becker ; manypathscircle ; Oils and herbs ; Raising_Witches ; The_Blessed_Goddess_Within > Friday, April 18, 2008 2:58 AM > Margarine vs Butter > > > > Got this throu another group. > > In frith and love > Thorgret > > > 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 light 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: > > 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 an spread that on your toast? > > Share This With Your Friends.....(If you want to 'butter them up')! > > Chinese Proverb: 'When someone shares some thing of value with you and you > benefit from it, you have a moral obligation to share it with others. > So..., DO IT > > > > Be a better friend, newshound, and know-it-all with Mobile. Try it > now. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2008 Report Share Posted April 27, 2008 I love butter, but once its in the fridge it is hard to spread. I then mix olive oil in the butter and beat the heck out of it. It then goes into the container and I get a nice spreadable mix. The stronger (extra virgen) the taste of the olive oil the more the olive taste comes out. Fabulous frying steak in this. If you don't like olive oil use macadamia oil - bit strong for me although mac oil is my favourite oil. I won't use any of the other oils - the cheaper ones - as I don't know what's been done to them. Regards Merinda Don't burn your bridges until you have built a pontoon Get the name you always wanted with the new y7mail email address. www.7.com.au/y7mail Quote Link to comment Share on other sites More sharing options...
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