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Another fatty acid that could help diabetics

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Wungnut

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Here's another ill judged article. "Another fatty acid that could help diabetics". http://bit.ly/vWL1TI
Firstly, NO! N-3 is not ANOTHER fatty acid that can help diabetics, N-3 is just another name for Omega-3. Secondly, Omega-3 is found naturally in fish and eggs, not margarine. Thirdly, Omega-3 is something the margarine manufacturers add to their products to make you believe they are healthy, when in fact their products are probably what caused the heart attack in the first place. Fourthly, margarine was invented in the 1930's as a direct response to the butter shortage and rationing after the 2nd world war. It is a completely unnatural product to the human body. We were told by the government of the day that it was a healthy alternative to butter to overcome the lack of supply and overwhelming demand for butter. The government of the day lied with all the best intentions and, off the back of that lie an entire industry of artificial fat manufacturing has sprung up. Since margarine was sold to us as healthy, the rise in type 2 diabetes and obesity has been exponential.
 
Please supply some real proof of your claims, r-e-s-e-a-r-c-h , e-v-i-d-e-n-c-e that kind of thing.

Can't?

No I didn't think so....

Please leave your conspiracy theory rubbish in your maladjusted head rather than frighten very vulnerable people.

The people who run this site do a brilliant job and I'm sure we would all rather believe them than a nobody.

[mod edit]
 
To be fair xyzztop the people who run the web site are definitely not gods or experts on diabetes as many of the forum members are. And I feel they have a responsibility to check stuff before publishing it to the web site, they may say they are just reporting news of a study but IMO they should consider how many members and non members alike may view this, its almost like a seal of approval.

I always thought margarine was full of trans fats and recently they added a little smidgen of omega 3 to placate the tree huggers. So I think Wungnuts comments are about right actually.

We all have opinions :)
 
Sorry Sid I do respect your opinion.

However the link just states the results of a Dutch research project on heart disease. What I object to is not that the study maybe right or wrong but the conspiracy theory bit. The scientists who carried out the study would have done so in all good faith in my opinion. It is a scientists primary role to present the evidence truthfully the best way they can. They may not get it right or their theory maybe later disproved but the implication that scientists at respectable institutions conspire with governments to try and harm the general population is offensive. It is this attack on science and rational thought by the likes of Wungnut that I am reacting to not whether the results of any particular research is true or false.
 
As I said on the other threads, the guys a spoiler. Don't care if he's right or wrong.
What's the deal Wungnut? You only joined this afternoon, you've made three posts, and every one of them have been nothing but rudely critical.
 
The study claims that
diabetics who consume foodstuffs such as margarine that contains the fatty acid n-3 could lower the number of ventricular arrhythmia-related events they experience.
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Your comment
Secondly, Omega-3 is found naturally in fish and eggs, not margarine
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is entirely besides the point
Thirdly, Omega-3 is something the margarine manufacturers add to their products to make you believe they are healthy,
Click to expand...
I don't doubt that but that applies to every other industry as well.
Fourthly, margarine was invented in the 1930's as a direct response to the butter shortage and rationing after the 2nd world war
Click to expand...
Actually, it was the French, nearly one hundred years earlier, to find a cheap substitute for butter but never mind that detail.

Since margarine was sold to us as healthy, the rise in type 2 diabetes and obesity has been exponential.
Click to expand...
I really, really dislike having to quote XKCD to refute arguments but you're making it very difficult for me not to - correlation does not imply causation, especially when there are blatantly obvious confounding variables involved - did they have routine, accurate T2 screening in 1930 (I doubt that)? How many people in the 1930s died from now preventable causes who would have gone on to develop diabetes/cancer/etc?
 
Fourthly, margarine was invented in the 1930's as a direct response to the butter shortage and rationing after the 2nd world war
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no, a couple of bits of trivia for you.
Margarine consumption increased in the UK during WW2 but also in WW1 ( imported butter was in short supply) .
Margarine was invented in response to a prize offered by Louis Napoleon III for a cheap alternative to butter for use by the armed forces and the poor. It was patented back in 1869 .The patent was eventually bought by a Dutch company which is now part of Unilever.
It became the 'spread' of the poor, so in a late 19th cent workhouse
' At three o'clock every afternoon the aged and infirm men and women have afternoon tea, at which they are served with 1 oz. of bread, ¼ oz. of margarine, and ½ pint of tea. '


Magarine/spreads today
α-Linolenic acid, an omega 3 fatty acid is found in some seeds and seed oils(eg flax and rapeseed) so if oils like these are ingredients of a margarine it can claim to contain omega 3.

All margarines made in the UK are now trans fat free (or at least below 1%)

Having said that I've always hated margarine so didn't eat it in the past and don't now but it is worth getting facts correct.

edit sorry bit redundant but I enjoyed looking up some of the trivia :)
 
We may need to divide the omega-3 type of fats even further - it seems that the human body is not very good at converting the ALA type into the DHA and EPA types that humans need most. Less that 1% gets converted.

http://www.dhaomega3.org/

Cattle are able to convert the ALA type they get from grass to the DHA and EPA types, so eating grass-fed beef (but not the cheaper and more common grain-fed beef) contains DHA and EPA.

The main other sources of DHA and EPA are all fish and sealife from cold water, such a salmon, sardines, oysters, and krill. They in turn get it from a type of microalgae that lives in cold water. If those species are raised in fish farms, they seldom have any source of EPA or DHA in their diets, and are therefore seldom able to build up much in their meats.

The ALA type has been reported as good for controlling diabetic neuropathy, though.
 
Whilst staying with my brother last week on their farm in North Wales, I had a thought about margarine. Firstly, my sister-in-law is a vegetarian, so they have "spread" or margarine instead of butter. To me it tastes simply awful. As I had a slice of Burgen [they buy Burgen out of choice] with olive oil spread and a bit of cheese, I wondered why the manufacturers still make the stuff look as much like real butter as they can. We all know it isn't and I find the taste very inferior.Why don't they admit it's not butter an make it in interesting colours?
I might try some pink spread.
Hana
 
My husband classes as Lard anything that is not butter :lol:
I agree with hanna why pretend ? as marge contains coloring it may as well be red white and blue
CAROL
 
hanadr said:
Whilst staying with my brother last week on their farm in North Wales, I had a thought about margarine. Firstly, my sister-in-law is a vegetarian, so they have "spread" or margarine instead of butter. To me it tastes simply awful. As I had a slice of Burgen [they buy Burgen out of choice] with olive oil spread and a bit of cheese, I wondered why the manufacturers still make the stuff look as much like real butter as they can. We all know it isn't and I find the taste very inferior.Why don't they admit it's not butter an make it in interesting colours?
I might try some pink spread.
Hana
Click to expand...

I thought that margarine contained animal fats too? Are they vegans?

I grew up eating margarine because it was "healthier than butter", now the idea of eating it repulses me, it's the very epitome of over-processed man-made junk. The pity is, now that I've finally found out that butter is good for you, I don't have anything (low-carb) to spread it on.

I'm trying to steer clear of cooking with grain based oils at the moment, so I invested in an old-fashioned block of Lard and some Coconut Oil. The smell of lard cooking was very evocative of my Grandmother's kitchen when I was a kid (I'm not sure I've smelt it yet). The Coconut fat is yummy though, I lick it off the knife if there is any left.
 
You should try my biscuit recipe then boro, just posted it, lush they are. Butter and a bit of cheese and baby tomato.

Oops Defren your post got zapped. :***:
 
dawnmc said:
You should try my biscuit recipe then boro, just posted it, lush they are. Butter and a bit of cheese and baby tomato.

Oops Defren your post got zapped. :***:
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'Twas a shame, I did split it into two not naughty words, but I think it's still easy to know what I said :angel: I actually thought it was a true statement of fact but hey ho!

When I am on a normal diet I buy Sainsbury's taste the difference butter as it's made with Jersey milk. It's lovely. It's proper butter in a block. I used to use benecol spread, but it's claim to reduce cholesterol is not completely true, as I am now on statins.
 
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