ChristiansUnite Forums

Butter vs Margarine



This is interesting.. Make mine BUTTER Please!!!

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.



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)



Lowers HDL cholesterol, (the good cholesterol)

.... Increases the risk of cancers by up to five fold...



Lowers quality of breast milk ...

Decreases immune response...



Decreases insulin response.

And here is 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.



God Bless you and keep you in His care,

Posted By Brother Love :)

Yeah, and when you put butter on the pan to cook things, to work in every way MUCH better then margarine! When to comes to cooking, NOTHING beats butter. Never cook with anything less! They have a similar comparison to that sweet-n-low stuff and sugar.

Wow, what a topic.  Thanks Brother Love.

Make mine butter.  Definitely.

Not to mention butter tastes so much better. So, what's better is actually tastier, too? Coolness.

--like totally.   8)


   

coolsville, daddy-o.

Wierd new concotion: Land-o-Lakes has a new butter light, which has some sort of soy or something in there? Is that, like, totally rad, or gag me with a spoon?  8)

Val talk-I am so old!!!  ;D

Awesome


     ::)

I like, It Taste Like Butter ;D

We have both butter and margarine here in nz, but personally I prefer butter because it has less additives and preservatives in it.

Why are margarine products sensible alternatives to butter?

Margarine products are a wise alternative for consumers who want a tasty tablespread that offers nutritional advantages over butter. In addition, margarine products contain no cholesterol and 0-2 grams of saturated fat Many margarine products are much lower in total fat and calories than butter. Not only are margarine products a good source of vitamins A and E, they also contain mono- and poly-unsaturated fats as well as linoleic and linolenic acids, both of which are essential fatty acids.

http://www.margarine.org/factsandtrivia.html

 ;D

N-o-o-o-o-o! I lyke butter!!  :)

Me t-o-o-o-o-o!  :'( (http://www.angelfire.com/falcon/joysong/gotmilk.jpg)

What is in margarine besides oil?

There are laws that govern what must be in regular margarine. It must contain:

80 percent oil,
at least 15,000 IUs of vitamin A, and
an aqueous solution such as one made of milk products and water.
Optional ingredients are salt, vitamins and ingredients that enhance the taste, texture or stability. Margarine products that have less than 80 percent oil are commonly called “spreads” or low-fat, reduced-fat or fat-free margarine. Not only do these products have less total fat and saturated fat, they have fewer calories as well. Because of the natural vitamin E content of the vegetable oils from which margarine is made, margarine is a leading source of vitamin E in the U.S. diet today.

http://www.margarine.org/factsandtrivia.html


 ;D


 

      Its not the oil thats the problem its what they do to the oil to change it to a solid.

Hydrogenation:
Definition: Hydrogenation is the process of forcing hydrogen atoms into the holes of unsaturated fatty acids. This is done with hydrogen gas under pressure with a metal catalyst at a temperature of 248-410 degrees F (120-210 C).


--------------------------------------------------------------------------------

Partially hydrogenated fats            
Not too hard - not too soft... Of course, vegetable oil is too soft for margarine or shortening because it is liquid. Saturated fat is too hard. Margarine requires something in the middle. And here is where the problem lies. Margarine and shortening makers `partially hydrogenate' their product. They only add hydrogen atoms until the oil is at the desired consistency. For our health this does terrible things.

Matter unorganized: During the hydrogenation process, hydrogen atoms are inserted in no particular order. (Nature does it in a very controlled way.) When they stop the incomplete hydrogenation process, unsaturated fatty acids are in varying stages of hydrogenation. Some molecules are mostly hydrogenated, while others are not. And the double bonds have often shifted to unnatural positions. Each molecule can be in varying cis-/trans- configurations. Mr. Erasmus has stated, "So many different compounds can be made during partial hydrogenation that they stagger the imagination. Scientists have barely scratched the surface of studying changes induced in fats and oils by partial hydrogenation."1 The end result is many of these altered substances are toxic to our systems. One study has shown up to 60% trans- fatty acid content was found in some margarine, with less than 5% essential fatty acids remaining. (This was healthy oil before they started processing it!) The average trans- fatty acid content of stick margarine made in this way is 31% with a range of 9.9 to 47.8%.


http://waltonfeed.com/omega/hydro.html

Butter is one of the most highly concentrated forms of fluid milk. Twenty litres of whole milk are needed to produce one kilogram of butter. This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.


Commercial butter is 82 percent milk fat, 17 percent water, and 2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as sweet butter. This should not be confused with sweet cream butter, which may or may not be salted. Reduced-fat, or light, butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2%) and fat-soluble vitamins A, D and E.

Although there are over 120 different compounds that contribute to butters unique flavor, the five primary factors responsible for butters flavor include: fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide. Read more about the composition.

Chemically butter fat consists essentially of a mixture of triglycerides, particularly those derived from fatty acids, such as palmitic, oleic, myristic, and stearic acids. The fatty acid composition of butter fat varies according to the producing animal's diet. A measure of the amount of these acids, the Reichert-Meissl, or Reichert-Wollny, number is important in the analysis of butter fat.



http://webexhibits.org/butter/

 8)



 


 
   
     
 

Thanks for the good info Bro

Brother Love :)

Your welcome.

I never realized how interesting the history of butter and margarine could be. I found it to be so when I searched those sites. It is a topic most don't usually study or think about. Thanks for the topic.

Ollie

Let's study Tofu next!  :D

Do you know what tofu is? Everyone has heard of it, every grocery store sells it, whether you know it or not, you have eaten it, yet if you are the typical American, you know nothing about it. I would venture to guess that most readers have eaten in a Chinese restaurant at some time. I just want to let you know, dear reader, that those cubes you thought were chicken all these years, were actually tofu.
As cheese is to milk, so tofu is to the soybean. As a cow gives milk, so does a soybean give soymilk. As animal milk is separated into curds and whey in the production of cheese, so soymilk is separated into curds and whey to form tofu.  

 ;D

Yes, I know what tofu is.  ;D Its also a great substitute for desserts, in place of cream cheese etc.

(By the way - I'm not a fan of tofu. lol)

Do not talk to me of tofu. Tofu it the devil’s meat!  Someone gymrat told me Tofu was a great source of protein. “It is better then whey protein” HA Well, even thought he blasphemed the holy protein (no one bashes Whey in a gym, it isn‘t good for your health), I decided to try it. That was a year ago, and I’m still trying to get the taste out of my mouth!

;D I thought pork was the Devil's meat! Or goat...maybe cat...oh, wait - its human.  :P

I definitely prefer butter over margarine.  the taste is so much better!  but everything in moderation.

I've had tofu, and I'm not a big fan, although I will eat it.  it's okay if it's mixed in with other stuff, like stir-fry.

The test for butter V. margarine is a biscuit.

 butter  wins

Let's have an Annual CU Butter Festival! (I've heard they do this in several US states...)

Good idea, how about April 1st ;D

Oh my goodness! i never knew facts about butter and margerine could be so entertaining! :D I am a butter person. nothing tastes better on fresh home made bread. and baked potatoes, and veggies, and mashed potatoes, and toast, and lobster... *drool* sorry, i digress! have you guys ever tried honey butter? mix honey and butter and put it on warm bread, biscuits, rolls, toast...
*adds honey and butter to shopping list*

 :D

That's a little like "faerie butter"...
4 egg yolks
2 cups sugar
2 Tablespoons orange-flower water
2 sticks butter, softened

(Not sure what orange-flower water is - I just used some orange spice tea.  ;D Tastes fine to me!)

There is a "Honeybutter" that is out there in the marketplace. The two are mixed together and put in a tub and sold as such. Probably not as good as mixing the two yourself.

Butter vs Margarine



This is interesting.. Make mine BUTTER Please!!!

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.



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)



Lowers HDL cholesterol, (the good cholesterol)

.... Increases the risk of cancers by up to five fold...



Lowers quality of breast milk ...

Decreases immune response...



Decreases insulin response.

And here is 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.



God Bless you and keep you in His care,

Re- Posted By Brother Love


<:)))><

Hydrogenation is listed and described in our 1947 Encyclopedia of Cooking.  Apparently they were doing it with Crisco in the 1930s.

I see it in just about all processed grocery items, including some breakfast cereals now.

It's in most or all of the peanut butters, 'cept for the more 'spensive 'natural' brands, like Smuckers.

I hear mixed reports on it; the medical radio talk show host Dr. Dean Edell thinks its a non-issue, it seems.

Others, that it'll line and clog your arteries.   :-X

Butter does seem to be far superior.

Brother Love,

It seems that some rumors spread like wildfire, and this is one that caught a lot of peoples' interest. Be very careful what you pick up where, and check the source before repeating the tale. Rumors begin to take on a life of their own.  

If you go to http://www.margarine.org.uk/pg_app3.htm you can find the following explaination of a misunderstanding of terms:

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.

The rest of what you said about butter versus margarine is quite true.

Butter does burn easier so be careful when using it for cooking.