Butter vs Margarine

[Brother Love]

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

[Tibby]

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.

[Symphony]

Wow, what a topic.  Thanks Brother Love.

Make mine butter.  Definitely.

[Whitehorse]

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

[Symphony]

--like totally.  


   

[Willowbirch]

coolsville, daddy-o.

[Whitehorse]

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?  

Val talk-I am so old!!!  

[Symphony]

Awesome


     

[Ambassador4Christ]

I like, It Taste Like Butter

[KiwiChristian]

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

[ollie]

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

 

[Whitehorse]

N-o-o-o-o-o! I lyke butter!!  

[Willowbirch]

Me t-o-o-o-o-o!  

[Forrest]

Me t-o-o-o-o-o!  

[ollie]

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