Thursday, 26 April 2007

Butter or Margarine?

I got this Email from a friend which says something about margarine which I don't like very much anyway, now I don't know if what this Email claims is true but its an interesting read and its up to you to choose:
Butter or Margarine?

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. 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.

And 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) and lowers HDL cholesterol, (the good cholesterol) Increases the risk of cancers up to five fold. 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... 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 weenie 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."


a_akak said...

That is worrying, although i am going to confess something, Until a few weeks ago i thought Margarine and Butter were the same and I thought Margarine was a brand of butter

Good Stuff but as they say "What does not kill you just makes you fatter"

Fe Aman Allah

Anglo-Libyan said...

Ahmed, what a confession!! that is funny :o)
maybe someone should research it.

MaySoon said...

I LOVE BUTTER, That was interesting, wonder if it's true or not!?

white african said...

butter all the way, thanks for those facts anglo, im going to tell every one i meet now seriously, how crazy is that?

there are allot of stuff we consume that is not beneficial what so ever.

mani said...

my god that's scary...

I've been spreading plastic on toast..


Anglo-Libyan said...

Maysoon, true or not, stick to butter :o)

you are welcome whiteafrican, as you know here in the UK we get a food scare every now and then.

imagine that ya mani?? :o)

Anonymous said...

Have you ever tried vegan butter? It is non-hydrogenated, very low in saturated fat and made from soy. It tastes pretty good, too.

I heard you could leave a McDonalds' burger outside and it will take "weeks" for it to rot, Just to let you know how much chemicals they put into it!! Disgusting!! Fast food is really bad for you. :-0 Blu

Margarine Fan said...

I never believed in those emails which mostly are speculative , I wonder if who sent that email initially is a farmer who wants his stockpile of butter to be shifted after decline of the consumption of butter due to healthy trend, as far as I know Margarine is made from vegetable oil and it was invented by the French, read this from Wikipedia ...In 1869 Emperor Louis Napoleon III of France offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes.[1] French chemist Hippolyte Mège-Mouriés invented a substance he called oleomargarine, the name of which became shortened to the trade name "Margarine". Margarine now refers generically to any of a range of broadly similar edible oils. Some people have also shortened the name oleomargarine to oleo. ..

mani said...

It seems like each week we receive an important notice about our health that contradicts what we've long been taught about the things we eat. One week butter is bad for you, the next it's good. When I first wrote an article on this chain letter back in 2003, I had no idea how long-lived it would be or how heated the debate would get. The Butter Battle wages on...



DID 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 nutrional benefits where margarine has a few only because they are added! Butter tastes much better then margarine and it can enhance the flavours of other foods. Butter has been around for centuries where margarine has been around for less then 100 years Now for Margarine... very high in Trans Fatty Acids Triple risk of Coronary Heart Disease Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol * and this is the good one 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....

Margarine is but ONE MOLECULE 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 food )

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, 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?



What you're looking at above is not a coherent essay written by a single, knowledgeable author. It is actually a compilation of facts and opinions from many unidentified sources, incorporating a good deal of sensational and questionable information. However, its basic premise - that trans-fatty acids found in most margarine have been linked to heart disease and other conditions - is basically correct. - free web hosting. Free hosting with no banners.
A 1994 Harvard University study, as well as research from other credible sources, concluded that a diet high in trans-fat doubles the chance for heart attack and decreases life expectancy. While trans-fats can occur naturally, they are most commonly associated with chemical preservative techniques, such as hydrogenation. During hydrogenation, liquid fats, like most vegetable oils, are infused with hydrogen atoms to make them semi-solid at room temperature. Unfortunately, the process produces trans-fatty acids, often in large amounts.

The dangers of trans-fatty acids have only recently been publicized. Health and dietary experts now recommend that you limit your intake of hydrogenated or partially hydrogenated foodstuffs as much as possible. In its 2005 revised nutrition guidelines, the U.S. Department of Agriculture warns of trans-fats. And, effective 2006, the U.S. Food and Drug Administration requires manufacturers to list trans-fat content on nutrition facts labels.

But, butter isn't necessarily the healthier alternative. While butter and Margarine have similar caloric values, butter is made from milk fat and is generally is much higher than margarine in saturated fat, which is also known to be detrimental to heart health. Margarine contains small amounts of polyunsaturated and monounsaturated fats, which are generally considered healthier than saturated. According to a recent study published in the Journal of the American Medical Association, switching from butter to margarine can greatly reduce blood cholesterol levels. Further, not all margarine is created equal. Many brands have developed semi-solid spreads without hydrogenation - and thus, no trans-fat. Most brands that are trans-fat free proudly and prominently state so on their packaging.

The butter versus margarine debate often comes down to the "naturalness" of each product. Margarine is indeed a durable foodstuff that can survive outside refrigeration without spoiling. However, its durability is not because margarine is chemically similar to plastic, as the letter above asserts. Rather, margarine is made from vegetable oils (corn, canola, olive, etc.), which are less susceptible to bacteria and fungi than dairy fats.

It is not true that margarine is "but ONE MOLECULE from being PLASTIC," and, even if it was, this doesn't mean that eating margarine is like eating plastic (though some would argue it tastes like it). Many items in nature are chemically similar to one another, but that doesn't make them similar in appearance or effect. It's not the molecules that a substance is made of that defines it, but rather how those molecules are arranged. Both butter and margarine contain fats, which are basically groupings of the elements carbon, hydrogen and oxygen. The difference is how those atoms are bonded together. (Naturally occurring fatty acids generally have one "cis" orientation, meaning both hydrogen atoms are on the same side as the carbon atoms. Trans-fatty acids, logically, have a "trans" orientation, meaning that at least one hydrogen atom is opposite the carbons. Essentially, the molecules making up both butter and margarine contain the same atoms, just in different configurations. Margarine has much more in common chemically with butter than it does plastic.

Both butter and margarine have their pros and cons. Butter is more natural (and some would argue more flavorful), is not hydrogenated and, thus does not contain trans-fats. Margarine, on the other hand, is cholesterol free, lower in saturated fats and is increasingly becoming available in trans-fat free varieties. Whichever spread you choose, experts say moderation is key. Too much of either is definitely a bad thing.

We'll give the final word on this argument to the American Heart Association, which addresses the 'butter v. margarine' debate on its web site:

Butter is rich in both saturated fat and cholesterol, so it's potentially highly atherogenic. That means it contributes to the build up of cholesterol and other substances in artery walls. Such plaque deposits increase the risk of heart attack and stroke.

Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine (in tub or liquid form), the less hydrogenated it is and the less trans fatty acids it contains. On the basis of current data, we recommend that consumers follow these tips:

* Use naturally occurring, unhydrogenated oil such as canola or olive oil when possible.

* Look for processed foods made with unhydrogenated oil rather than hydrogenated oil or saturated fat.

* Use margarine as a substitute for butter, and choose soft (liquid or tub) margarines over harder, stick forms. Use margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient.

The American Heart Association's Nutrition Committee strongly advises that healthy Americans over age 2 limit their intake of saturated fat and trans-fat to less than 10 percent of total calories. Healthy people should adjust their total fat intake to match their energy expenditure so they don't gain weight. To lose weight, it's helpful to limit total fat to no more than 30 percent of calories.

Minimize trans-fat intake. If you limit your daily intake of fats and oils to 5-8 teaspoons, you aren't likely to get an excess of trans-fatty acids. generally recommends against relying upon or forwarding health advice via e-mail chain letters. The medium is simply too unreliable. If you have a question about your particular risks from using butter or margarine, your best source of advice remains your family physician, who can analyze your health and diet and help you make the best decision for your situation. Break this chain.


what does mani think?

I aint EVER having margarine again... hydroginated foods aint made naturally... and we have the fan saying that it was invented for the serfs...

sounds like a depopulation strategy for me... no wonder we get the worst margarines and spreads in the arab world, just dumped for zilch...

where is my msellata olive oil?

Safia speaks said...

Forget butter and margarina; use vegetable oil in stead of.

Anglo-Libyan said...

anonymous, no I never tried vegan butter, im not sure if its available in this country.
well all junk food is full of chemicals and salt, yet places such as McDonalds brag on about how healthy their food is! Yeah Sure! :o)

Margarine Fan :o)
welocme to my blog and I like the name but in reality i dont really like the taste of margarine, of course as you said, this information might all be wrong, confusing, yes??

mani, you sure did your home work AGAIN :o)
thats the mani we all got used to.
conclusion? you aint EVER having margarine again.

Safia, I suppose you cant go wrong with veg & olive oils.

Ema said...

ummmmm ok i really am not a big fan of butter nor margarine, although i use it to bake my little cupcakes.....

but after reading this i think i have to reconsider that butter is always better especially in baking.

thanx anglo :)

Anonymous said... are so right. I practically cook everything with olive oil. Blu :-)

Anglo-Libyan said...

you are welcome ye Ema
and good luck with the cupcakes :o)

Living Away said...

i always stick with butter. always! my grandfather used to make our butter...purest, freshest cream that he mixed all day long with his hands.
good memories...

Anglo-Libyan said...

glad this gave you some good memories, living away, butter is best :o)

Highlander said...

I love butter !

Anglo-Libyan said...

most of us do ya highlander :o)

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