Allotments 4 All
General => The Shed => Topic started by: Glyn on June 27, 2005, 11:21:36
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This is interesting, and true.
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 colouring and sold it to people to use in place of butter. How
do you like it?
They have come out with some clever new flavourings.
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 inwomen 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 flavours 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 acouple 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?
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Yuck to marg!
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And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC..
A nonsense.
Whoever wrote this (and I am assuming it wasn't you Glyn ;D), knows nothing about materials chemistry.
Water (H2O) is only a few atoms short of H2SO4. Omigod!!! Don't drink water, it's nearly sulphuric acid!!!
This sort of thing is simply scare-mongering, and probably originates from the Butter Marketing Board, or somesuch!
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sod whether it's true or not. Butter tastes lovely. Margarine is foul!
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Whoever wrote this (and I am assuming it wasn't you Glyn "No I didn't ), knows nothing about materials chemistry.
Maybe they're referring to people who eat strange things, like Margarine containers?
;D ;D ;D ;D
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Margarine was created by a Frenchman from Provence, France -- Hippolyte Mège-Mouriez -- in response to an offer by the Emperor Louis Napoleon III for the production of a satisfactory substitute for butter. To formulate his entry, Mège-Mouriez used margaric acid, a fatty acid component isolated in 1813 by Michael Chevreul and named because of the lustrous pearly drops that reminded him of the Greek word for pearl -- margarites. From this word, Mège-Mouriez coined the name margarine for his invention that claimed the Emperor’s prize.
So possibly not intended for the turkeys at all!
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a cracking excuse to eat butter - much better taste than marg any day :)
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Ugh I don't like Margarine, never have (but not for the above reasons, I was never any the wiser, it just has a disgusting greasy useless taste)
Anyway, cheers Glyn, I looked it up on Snopes and by and large it is true.
http://www.snopes.com/food/warnings/butter.asp
However, as Snopes points out:
Although a great deal of the information given in the e-mail is valid, one bit of intelligence is nothing more than hyperbole tossed in by the author in an effort to make his point more strongly. The claim that some comestible is but a "single molecule away" from being a decidedly inedible (or even toxic) substance has been applied to a variety of processed foods, but that type of statement (even if it were true) is essentially meaningless.
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Water (H2O) is only a few atoms short of H2SO4. Omigod!!! Don't drink water, it's nearly sulphuric acid!!!
In some areas of the UK it probably is! hehehehehe
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;D Definitely more chlorine than water in the water in some places!
I never said that marg tasted good, just that it's not "nearly a plastic".
I quite like soya margarine, but then I know I'm a bit odd.
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Ignorance is bliss indeed - I've lately been buying "healthy" and/or sunflower based spreads (for lowering cholesterol etc) but always assumed that the hydrogenated bit simply related to hydro (water) and meant it was bulked up with water!! :-[
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Water (H2O) is only a few atoms short of H2SO4. Omigod!!! Don't drink water, it's nearly sulphuric acid!!!
I think a better example is hydrogen peroxide(H2O2). In pure form it will dissolve right through your skin and cause cotton to ignite. Nasty stuff, but it's one Oxygen atom from water. Some jokers decided to pass around information about "dihydrogen monoxide" on the internet as a dangerous chemical. Well, a California city fell for the hoax and considered banning the "chemical" after learning it was used in the production of styrofoam cups; then they learned that DHMO was just water, lol.
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Ignorance is bliss indeed - I've lately been buying "healthy" and/or sunflower based spreads (for lowering cholesterol etc) but always assumed that the hydrogenated bit simply related to hydro (water) and meant it was bulked up with water!! :-[
Hydrogenation is the process by which oils are solidified into a spread; it uses hydrogen. Other versions of this that I've seen have evn more silly "facts" - such as "undyed margarine is black"!
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I am never going to eat anything again!! Or move from my sofa, far too dangerous! I would buy butter, but it's always so hard when it comes out of the fridge, and I'm scared something is going to infest it if I leave it out! So, just won't eat.. again.... ever Lottie ;D
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;D Well I eat Flora 'Light' spread on my Ryvita, topped with ham, thin sliced tomato and Piccalilli. Yummy.
Cholesterol 2.9 ;D
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The poster is correct.
Marg is utter rubbish, things grow and live on water, they dont on hydrogen peroxide.
Nothing in nature has a use for "I cant beleive its not plastic" so why should we.
The "health" industry isnt interested in our health !! it wouldnt have an industry if we were all fit.
I cant beleive people here of all places would be sticking up for chemical gloop.
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I don't think we are sticking up for chemical gloop. Some of us are just sticking up for having the real facts, not made up ones!
;D
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;D Well I eat Flora 'Light' spread on my Ryvita, topped with ham, thin sliced tomato and Piccalilli. Yummy.
Cholesterol 2.9 ;D
Well I eat anchor full fat butter on butter biscuits with peanut butter and clotted cream.
Cholesterol 175.3
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I'll never trust Terry Wogan again.
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I only deal in FACTS Speedy.
Go put some outside..leave it years if you like
not for me thankyou
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Interesting topic. I don't know anything about the chemistry involved, but I have read a bit about it from the nutrition side of things (as I have a disability which causes a wide range of food sensitivities). So just thought I'd point out that for those people who want something with lower fat than butter or who are unable to tolerate dairy products, or who think butter gets too hard in the fridge ::), a spread made from olive oil is the best option. Unlike margarine, it's not hydrogenated, doesn't interfere with your body processing other oils (which margarine does, apparently), & it's good for you!
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I am so glad you told me that cos I was wondering if 'Olivio' or Bertolla was ok? I have eaten that for years now and wondered if it came under the heading of 'Margarine'
::) ::) ::) ::) ::) ::)
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May i put my twopenny worth in when i was in the cardiac unit for 3wks 2years ago, i was told it was very good for me to eat BENECOL, this coming from a cardiologist, i also have BENECOL cholesterol yogurt drink my cholesterol is 4.
We also use only Olive Oil for any/all cooking. If we took notice of everything we read surely we would be afraid to eat or drink anything. I get lots of stick from my daughters for watching fat intake everyday, don`t i Samantha ,she mocks me something wicked but i would like to see her cholesterol :D.
I was also told in hospital that the one thing to steer clear of above all others was HYDROGENATED in any food, it was said that it is hard lard heated to a temperature that turns it and it doesn't harden again its very cheap and nasty,and thats why it is the killer fat,it is in all cakes and biscuits and nearly everthing else just read the labels this week when you shop,just leave yourself an extra half hour to read your labels its a nightmare.