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Butter Vs. Margarine
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| netw3rkd |
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
ofother foods.
Butter has been around for centuries where margarine has been around
forless 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?
Discuss. |
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| Orbax |
| maragarine is for you. very unhealthy. |
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| Mr.Mystery |
| ...and the source to this is... ? |
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| tranceDJ |
| Magarine is designed for you to think it's better when it's actually not. A good example of trying to make an imitation product that isn't better. |
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| DaveSaenz |
| quote: | Originally posted by Mr.Mystery
...and the source to this is... ? |
He didn't just pull it out of his ass. It's true, trans fats are poison for your heart and arteries. Don't eat anything that says, "partially hydrogenated" on the label. |
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| andy |
| they both make me feel sick :whip: :whip: |
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| Lumps |
| quote: | 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). |
While the articles and information is very true, what about this..
Water is but ONE ATOM from being hydrogen peroxide (poison).
Better not drink water!!! |
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| monoxide |
butter vs margarinne?
NONE
i'd personally choose "Creme Bonjour" [if you haven't tried it, you've missed alot!]:D |
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| monoxide |
| quote: | Originally posted by Lumps
While the articles and information is very true, what about this..
Water is but ONE ATOM from being hydrogen peroxide (poison).
Better not drink water!!! |
whahahaha - it's like so true and straith to the point!!! :haha: |
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| Orbax |
here is why its bad. The transfats arent soluble like oils and such. The whole reason they were created was to increase shelf life (the movement away from crisco to oils is the hydrogenation) they do this by adding extra bonds into the molecule chain. Normally fat is bad because it is insoluble. and when it gets stuck in arteries it tends to stay there for a while. Oils on the other hand just slip away. The transfats not only stick, but they rot because they have the extra capacity to oxidize inside of you. So you have rotting lumps of fat instead of just normal stuff. So it produces toxins in its own right.
Transfats are baaaaaaaaaaaaad. Neither butter or margarine is good for you, but you might as well go with butter cuz it doesnt have the worse stuff. |
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| monoxide |
| quote: | Originally posted by Orbax
here is why its bad. The transfats arent soluble like oils and such. The whole reason they were created was to increase shelf life (the movement away from crisco to oils is the hydrogenation) they do this by adding extra bonds into the molecule chain. Normally fat is bad because it is insoluble. and when it gets stuck in arteries it tends to stay there for a while. Oils on the other hand just slip away. The transfats not only stick, but they rot because they have the extra capacity to oxidize inside of you. So you have rotting lumps of fat instead of just normal stuff. So it produces toxins in its own right.
Transfats are baaaaaaaaaaaaad. Neither butter or margarine is good for you, but you might as well go with butter cuz it doesnt have the worse stuff. |
i remember i had several questions 4-5 years ago in bioxemistry exam: "margarine as homogenisation product. draw a scheme"; "wine as fermentation product. draw fermentation scheme" etc...
but well i'm not as good in english as Orbax [daaa, of course i'm not!], so here you go... a quite good explanation! :D
more 'propaganda' - choose "creme bonjour"! NOT butter NOT margarine :haha: |
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