Butter vs Margarine

[Willowbirch]

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*

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.   Tastes fine to me!)

[ollie]

Oh my goodness! i never knew facts about butter and margerine could be so entertaining! 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*

Good idea, how about April 1st

 

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.

[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,

Re- Posted By Brother Love


<))><

[Symphony]

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.  

Butter does seem to be far superior.

[Soldier4Christ]

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.