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Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had invested the money into the research wanted a payback. 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. They have developed some clever new flavorings. Here are some of the differences between margarine and butter.
BUTTER
(1.) Both butter and margarine have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. (2.) Eating margarine can increase heart disease in women by 54% over eating the same amount of butter, according to a recent Harvard Medical study. (3.) Eating butter increases the absorption of many other nutrients in other foods. (4.) Butter has many nutritional benefits where margarine has a few only because they are added! (5.) Butter tastes much better than margarine and it can enhance the flavors of other foods. (6.) Butter has been around for centuries where margarine has been around for less than 100 yeas.
MARGARINE
(1.) Very high in trans fatty acids. (2.) Triple risk of coronary heart disease. (3.) Increases total cholesterol and LDL (bad cholesterol) and lowers HDL cholesterol (good cholesterol). (4.) Increases the risk of cancers up to five fold. (5.) Lowers quality of breast milk. (6.) Decreases immune response. (7.) Decreases insulin response.
And here’s the most disturbing fact. Margarine is but ONE MOLECULE away from being PLASTIC.
Avoid margarine for life and anything else that is hydrogenated. (This means hydrogen is added, changing the molecular structure of the substance.) Consider this test: Leave a tub of margarine in your garage or shaded area. Within two days you will note a couple of things: (1) No flies, not even fruit flies will go near it. (2) It does not rot or smell differently because it has no nutritional value. Nothing will grow on it: Even microorganisms will not find a home here. Imagine melting your Tupperware® to spread on your toast.
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