This report was researched and written by David M. White
Outline
In the late 1990’s, an email was circulated extolling the virtues of butter v. the sins of margarine. Aside from the more preposterous claims (it killed the turkeys it was invented to feed), it was largely based on health effects of the products based on margarine being high in trans fatty acids. At the time of the original email, trans fatty acids were just beginning to attract attention, and since then many countries have enforced product labeling laws to advise consumers of products that are high in trans fats. Many of the claims made are true as they relate to margarines that contain trans fats, but reformulations in the past 6 years have seen a number of margarine products that contain no trans fats.
Brief Analysis
The information as presented is part complete fabrication, part misrepresentation, and part truth. But the true parts only apply to margarines that still contain trans fats, and many now do not.
Example
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, 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 fold, lowers quality of breast milk, decreases immune response, decreases insulin response.
And here’s the most disturbing fact…. 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?
Original Source : https://www.hoax-slayer.com/margarine-butter.shtml