Pass the BUTTER PLEASE

[Pura Vida]

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 white 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 for margarine.
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 and 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.
Triples 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 times..
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... and shares 27 ingredients with PAINT.
These facts alone were 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).
Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice 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')!
Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
Pass the BUTTER PLEASE

 

[LittleGreyCat]

One molecule away from plastic? So it isn't plastic then, is it.

Get a grip.

This is an ancient and misleading but widely circulated chain letter.

Share this with your friends - well, that is a dead give away.

 

[sally and james]

While I'm inclined to agree with @LittleGreyCat , I do recall reading, many years ago, in a science text book, how margarine was actually produced. It was a totally chemical process, which I think involved sodium hydroxide, and other non-food substances. Whatever the details actually were, none of it made your mouth water, where as butter, now just picture it melting on some lovely hot green vegetables or the low carb toast of your choice. So, yes please, pass the butter, and the salt, while you are at it.
Sally

 

[Guzzler]

One thing is true, butter does taste better. If we want to avoid industrially produced food then we need to get back to real foods.

 

[Goonergal]

So, yes please, pass the butter, and the salt, while you are at it.
Sally

I’ve just bought some of the Waitrose butter with sea salt crystals in it. Sounds delicious. Just waiting to finish existing butter before trying it.

 

[JohnEGreen]

@Goonergal Why wait mix it up gal mix it up.

 

[JohnEGreen]

Further to this.
"
Researchers from the Harvard School of Public Heath studied the diets of 130,000 doctors and nurses over almost 30 years. Their findings, published in the Journal of the American College of Cardiology this week, suggest that replacing saturated fats (found in butter) with unsaturated fats (found in vegetable oils and margarine) significantly reduce the risk of heart disease.

The findings are in stark contrast to other recent studies that found that people who cut back on saturated fats have no lower risk of heart disease than those who continued eating them. This has led to suggestions that we shouldn’t worry too much about fat, and opt for butter over margarine.

But the Harvard researchers claim to have identified the cause of the discrepancy; the previous studies did not take into account that people who cut down on saturated fat went on to eat more refined carbohydrates, such as white bread and pasta, which are key risk factors for heart disease. Researchers concluded that cutting back on saturated fat can reduce the risk of heart disease – but only if you replace those calories with unsaturated fat and not refined carbohydrates."

http://www.telegraph.co.uk/health-fitness/nutrition/butter-v-margarine-which-is-healthier/

 

[Deleted member 308541]

This is interesting . .. .

Margarine was originally manufactured to fatten turkeys

So is this article on the original origins of Margarine, and it's intended use.

https://en.wikipedia.org/wiki/Margarine

 

[Art Of Flowers]

Butter sales are increasing and sales of margarine are declining. See https://www.theguardian.com/business/2017/apr/06/unilever-flora-stork-kraft-heinz-bid

Bread sales are also declining as people are avoiding high carb, high gluten food. See https://www.theguardian.com/busines...ding-bakers-toast-bread-sales-fall-costs-rise

 

[Mr_Pot]

So is this article on the original origins of Margarine, and it's intended use.

https://en.wikipedia.org/wiki/Margarine

Now you are just confusing us with facts! Did you know that water is only one molecule away from sulphuric acid?

 

[Deleted member 308541]

Now you are just confusing us with facts! Did you know that water is only one molecule away from sulphuric acid?

Where I used to work at MIM, they mine sulphuric acid as well as minerals. Instead of the SO2 fume from the copper smelter going up the stack and polluting the atmosphere, they add water to make SO4.

 

[DavidGrahamJones]

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.

Urban myth I think you'll find.

Hippolyte Mège-Mouriès created it in France, in 1869. He was responding to a challenge by Emperor Napoleon III[1] to create a butter substitute for the armed forces and lower classes. It was later named margarine.

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.

Basically Margarine actually shares no chemical similarities with plastic. The primary ingredients in margarine include: Vegetable oil, skimmed milk, salt and emulsifiers.

Even if margarine was “one molecule away” from being plastic, that claim has no real meaning in science because the slightest variation in molecular structure between two substances can cause a great difference in substances. For example, water is composed of two hydrogen atoms and one oxygen atom (H2O). Hydrogen peroxide, on the other hand, is composed of two hydrogen atoms and two oxygen atoms (H2O2). Although the two substances are only one atom different, they are vastly different substances, proving this claim holds no value.

Here's a video, just for fun.

Even those teeny weeny microorganisms will not a find a home to grow.

Flies land on anything and I've certainly seen mold growing on margarine, stick your unwashed finger in the margarine and watch the bacteria grow.

There's a lot to make us not eat margarine, I don't think you mentioned them though.

 

[Bertyboy]

I didn't think margarine was sold in the UK any more? There are plenty of lipid spreads which all involve hydrogenating an oil of some sort and emulsifying with milk/water, but none that have the high-far content or chemical production process of margarine?

 

[petecloss]

It's a real shame this topic was linked to in the Diabetes UK email newsletter, given that most of the information is false and easy to disprove with very little research. Aside from the Wikipedia link:

https://www.snopes.com/food/warnings/butter.asp
https://www.huffingtonpost.com/samara-foisy/margarine-vs-butter_b_3617455.html

 

[lucylocket61]

I didn't think margarine was sold in the UK any more? There are plenty of lipid spreads which all involve hydrogenating an oil of some sort and emulsifying with milk/water, but none that have the high-far content or chemical production process of margarine?

They are now called spreads, but they are still margarine or margarine based.

 

[manion]

Now you are just confusing us with facts! Did you know that water is only one molecule away from sulphuric acid?

Er... that is not correct... it is far more complex than that , yes sulphuric acid has a sulphur molecule but it has additional oxygen atoms also the chemical binding is also more complex .... dont lets confuse things here

 

[JohnEGreen]

Sulphuric Acid = H2SO4 and then there's Sulfurous acid HS2O3 which is often used as a food additive as a preservative.

 

[Mr_Pot]

Er... that is not correct... it is far more complex than that , yes sulphuric acid has a sulphur molecule but it has additional oxygen atoms also the chemical binding is also more complex .... dont lets confuse things here

My comment was a light hearted response to the claim that margarine was one molecule away from plastic not a chemistry lesson. However if you remove the one type of molecule H2SO4 from, admittedly dilute, sulphuric acid you will have water.

 

[Crystalwand]

Glad to hear about the water thing I hate water, coffee and tea all the way, as for spread sorry but it's butter all the way, but thanks for the insite great comments