RE: OPEN ALL HOURS - 206

Good evening, remember me.
I came across this earlier I wondered what Mikes comments would be.

Pass The Butter .... Please.
This is interesting . ... .

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 for margarine.
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 and 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.
Triples 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 times..
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... and shares 27 ingredients with PAINT
These facts alone were 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).
Open a tub of margarine and leave it open in your garage or shaded area.
Within a couple of days you will notice 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?
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.
Pass the BUTTER PLEASE

You are right .............it will be butter for me from now on.

I've always eaten butter, I didn't think you could buy margarine now at all in this country. Aren't they spreads now and made up by a different process? As you say Mike's the man he should know.

Phil

Right, Lets go through this little piece:
1. 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.
Absolute bollocks, probably even less true than the Conservative manifesto. It originated in France, where a prize was offered by Napoleon for a butter substitute which could be used by the army (presumably to cut costs, but also because it would probably be more stable). The original product was actually called oleomargarine, but that was shortened later. It was originally manufactured largely from a fraction of animal fta (ie alrd or beef fat) mixed with a proportion of vegetable fat. the properties of amrgarine/butter type produts depns on having a part which only melts at fairly high temperature (above 40C) with a part that is liquid at room temperature. Later hydrogenation (which produces trans fatty acids, which, as you may have heard, are not very good for you) was used to produce the hard part (largely from whale oil (which was very cheap), and then from vegetable oils when whale oil was not available because of the partial disappearence of the whale
2. they added the yellow colouring and sold it to people to use in place of butter. They have come out with some clever new flavourings....
Yes It is coloured to make it look attractive to the consumer. The newer flavours are mucn better than the older ones and do more resemble butter, but , as has been pointed out these are usually used nowadays in spreads with a higher water content, which is what most people buy to replace butter. Spreads with higher water content cannot be called margarines.
3 . Both have the same amount of calories Near enough true, though to split hairs butter might be marginally lower (Would have to do calculation , but it would only be 1% or so
4. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine Margarines vary in composition and so this statement is meaningless.
5.Eating margarine can increase heart disease in women by 53% over eating the same amount of butter Onstudy that can be compared to others giving different results, THOUGH I personally consider margarine with trans acids to be more harmful than butter.
6. Eating butter increases the absorption of many other nutrients in other foods all fats, including margarine, increase absorbtion of fat soluble nutrients
7. butter tastes much better True
8. Butter has been around for centuries where margarine has been around for less than 100 years. Plague has been around for centuries, whereas AIDS has only been around for less than 100 years. Don't think that makes one preferable to another
9.Very High in Trans fatty acids. Triples risk of coronary heart disease Old style margarines were very high in trnas acids and these are likely to increase risk of heart disease if taken in large quantities.But most modern margarines do not contain high levels (and because of that often do not make as good cakes, biscuits etc as the old sort)
10.Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol) dubious especially the toal cholesterol as butter is high in it and margarine (modern sort) has none. Other figures are variable , but if no trans acids in margarine then probably has little effect.
11. Increases the risk of cancers up to five times.. Not sure where this comes from , but certainly the 5X figure is absolute crap.
12.Lowers quality of breast milk ,Decreases immune response. Decreases insulin response Couldn't quote any definite research offhand, but would treat the statement with the same interest and consideration as I would one from James Murdoch.
13. Margarine is but ONE MOLECULE away from being PLASTIC Means nothing . The statement makes as much sense as a poem of Edward Lear
14.shares 27 ingredients with PAINT If we are listing chemical compounds then the average plate of food shares more than 27 ingredients with the contents of a sewage pond.
There is truth in the statement that one should avoid consuming high levels of hydrogenated fat containing trans acids , but nowadays very few products go contain high levels, and , in the UK at least, this should prove no problem today.
The comments about "rotting" are just silly, this depends on water content and oxidation.
hope i haven't bored you all
Mike

thanks mike i found that most interesting....

morning all...looks a better start to the day...