Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 In a message dated 4/23/06 6:50:16 PM Eastern Daylight Time, sandy.abernathy writes: > I looked this up at http://www.truthorfiction.com > <http://www.truthorfiction.com/> and found nothing on this I went to Snopes' references pages and they have something on it....Snopes.com (type in butter vs. margerine in the search box). TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Mmmm! Margarine was invented during the WW II to take the place of butter. There have been many improvements to margarine since then. Meaning, that the first margarine was sold in the white stage, (or uncolored) with a small capsule of food coloring inclosed. You had to put the white margarine in the mixer and puncture the color capsule and mix it into the white margarine. The dairy farmers insisted it be sold that way so no one would mistake margarine for real butter. They were afraid of the competition. Many food products are now used to " fatten " edible critters. But Margarine has been and will always be a safe food procuct to use for human consumption. This is what is was invented for and originally intended for, a food product for humans. Joanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I looked this up at http://www.truthorfiction.com <http://www.truthorfiction.com/> and found nothing on this. My 29 year old daughter, Mary, sent this to me, but I have seen this before and believe this to be true. Love, Sandy Abernathy Butter vs Margerine 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 t! hey 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 and spread that on your toast? Share This With Your Friends.....(If you want to " butter them up " )! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Is Earth Balance supposed to be better than the named margarines? I use butter and ghee, always have and always will. My cholesterol is extremely low so I have no plans on changing. I can stand only so much of the Earth Balance, it tastes sweet and nothing like the real thing. I know the group has mixed feelings about the different products, taste, health, etc. Donna TendrMoon wrote: In a message dated 4/23/06 6:50:16 PM Eastern Daylight Time, sandy.abernathy writes: > I looked this up at http://www.truthorfiction.com > <http://www.truthorfiction.com/> and found nothing on this I went to Snopes' references pages and they have something on it....Snopes.com (type in butter vs. margerine in the search box). TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I don't use too much butter but it has to be butter for me too. I don't care for the Earth Balance, it isn't terribly bad but it's not terribly good either. Kenia , TendrMoon wrote: > > In a message dated 4/23/06 6:50:16 PM Eastern Daylight Time, > sandy.abernathy writes: > > > I looked this up at http://www.truthorfiction.com > > <http://www.truthorfiction.com/> and found nothing on this > > I went to Snopes' references pages and they have something on > it....Snopes.com (type in butter vs. margerine in the search box). > > TM > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I saute in 1/2 butter and 1/2 olive oil. I usually don't even need salt. I don't care for margarine either. I don't use butter to an excess and I buy organic butter. Chelsea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I haven't used butter in so long I don't miss it. I use Earth Balance myself, and have to avoid all dairy out of necessity and choice (I'm vegan and animal protein intolerant, especially dairy). On 4/23/06, mistressofthedishes <mistressofthedishes wrote: > > I don't use too much butter but it has to be butter for me too. I > don't care for the Earth Balance, it isn't terribly bad but it's not > terribly good either. > Kenia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Donna, That was very good info that Sandy sent on butter vs. margarine. Butter is better. I don't think Earth Balance puts the transfats in their margarine. I've been to vegan potlucks and they use it but I think it tastes weird and would rather just leave it out. If people want to go a step further, then try ghee. It is much healthier than butter. It is excellent for the skin and the best oil for building the " ojas " (spinal fluid). If people are vegan, then that is a personal choice and they should probably go with the Earth Balance or Spectrum, which are much better than the brands bought in the dairy section. GB Re: Butter vs Margerine Is Earth Balance supposed to be better than the named margarines? I use butter and ghee, always have and always will. My cholesterol is extremely low so I have no plans on changing. I can stand only so much of the Earth Balance, it tastes sweet and nothing like the real thing. I know the group has mixed feelings about the different products, taste, health, etc. Donna Gurubandhu If you cannot see God in all, You cannot see God at all. Yogi Bhajan How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I Love Smart Balance Light with Flax Seed Oil. It is vegan and tastes just like butter with NO Transfat. We also use Smart Balance Cooking Oil. No Transfat in it either and has Canola and Olive oil in it. We bake with Smart Balance all the time and have great tasting results. Smart Balance has none of the bad stuff that Margarine has in it. It also has no gelatin in it that some of the margarines have. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Everyone has their own opinion. Personally, I think that if something has to be " invented " , then it probably won't be as healthy. I'd rather stick with the things that are naturally on this earth. Margarine has hydrogen into it and that stabilizes the mixture. It looks solid and it tends to turn the internal organs into solids. I'm mainly speaking of the margarines in the dairy aisle. I don't tthink the ones in the health food section are hydrogenated. Also, they don't have the 20 letter ingredients like the ones in the dairy aisle have. Maybe the best way to find out what it does is to take a cholesterol reading, a heart rate reading and a blood sugar reading after people eat them and people can come to their own conclusions. GB Re: Butter vs Margerine Mmmm! Margarine was invented during the WW II to take the place of butter. There have been many improvements to margarine since then. Meaning, that the first margarine was sold in the white stage, (or uncolored) with a small capsule of food coloring inclosed. You had to put the white margarine in the mixer and puncture the color capsule and mix it into the white margarine. The dairy farmers insisted it be sold that way so no one would mistake margarine for real butter. They were afraid of the competition. Many food products are now used to " fatten " edible critters. But Margarine has been and will always be a safe food procuct to use for human consumption. This is what is was invented for and originally intended for, a food product for humans. Joanie Gurubandhu If you cannot see God in all, You cannot see God at all. Yogi Bhajan New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 I've always been a butter person have you ever cooked with margarine? It stinks when you melt it. also, you need to sue a lot more of it on toast then there's the hydrogenated oils thing I agree with the naturally made is better than invented rule although, in my efforts to kill the beer gut, i just started buying the " light " butter with 25% less calories and fat. I tried light beer but it tastes like melted margarine mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 From last night's " The Secret Life Of ... Bread Spreads " on the Food Network comes this " Tasty Tidbit: " " A butter shortage in France in the 1860's led to the invention of margarine. " -Erin , " Sandra Abernathy " <sandy.abernathy wrote: > > I looked this up at http://www.truthorfiction.com > <http://www.truthorfiction.com/> and found nothing on this. My 29 year > old daughter, Mary, sent this to me, but I have seen this before and > believe this to be true. Love, Sandy Abernathy > Butter vs Margerine > > 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 t! hey 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 and spread that on your toast? > > > Share This With Your Friends.....(If you want to " butter them up " )! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 > I've always been a butter person > have you ever cooked with margarine? It stinks when you melt it. > also, you need to sue a lot more of it on toast > then there's the hydrogenated oils thing > I agree with the naturally made is better than invented rule > although, in my efforts to kill the beer gut, i just started buying > the " light " butter with 25% less calories and fat. For toast, have you tried roasting a head of garlic and squeezing the cloves out into a container? Store in the fridge and spread on your toast as needed. Yum. > I tried light beer but it tastes like melted margarine *lol* Quote Link to comment Share on other sites More sharing options...
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