Butter vs. Margine
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| Mon, 08-25-2003 - 7:38pm |
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"This is very interesting!
Butter may be more expensive than margarine, but...........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 of other foods.
Butter has been around for centuries where margarine has been around for less then 100 years
Now for Margarine... very high in Trans Fatty Acids
Triple risk of Coronary Heart Disease
Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol
* and this is the good one 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.... Margarine is but ONE MOLECULE 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 food )
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, 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?
YUCK"

Deb
Debbie
Rhonda
~~Rhonda~~
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The above link gives a little background on the butter vs. margarine debate. Thanks Rhonda. I had not seen that one yet.
Lori
Lori
Here's the part that the internet "article" left out: a study just published in the Journal of the American Medical Association determined that families who switched from butter to margarine significantly reduced blood cholesterol levels compared to those who use butter - and in a short amount of time. In some people, the reduction in LDL cholesterol levels with the margarine diet was as effective as cholesterol-lowering drugs. The health risks from clogged arteries are fairly well-known.
I couldn't help but notice that more of the positive butter arguments are subjective. "Butter tastes better" - don't tell that to DH, he hates butter! "Butter has been around for centuries" - so has lard, cooking fatty meats in their own grease, and lye. A history of use doesn't equal beneficial or safe. Since the "article" is really an opinion, it doesn't do any subjective positives on the margarine side: "Butter comes from cows which are pumped with hormones", "Margarine is made from plant derivatives, not animal fats", "Butter is perishable, and the bacteria it could harbor can't always be detected by your senses". I'm not a vegetarian, btw! Just putting the shoe on the other foot.
I don't buy butter unless a recipe specifies butter. My cholesterol is fine, but my husband's side of the family runs higher LDL, so anything I can do in my cooking to help lower it by fat reduction is on my list. Since DH doesn't like the flavor of butter anyway, that's good for him. For me, the longer shelf life of margarine is a plus - we often can't finish a product before it goes bad.
Apologies if I appear brash. I get very tenacious when faced with urban legend-like "internet facts"! ;^)
Cussette
C
Cussette
C
http://nutrition.about.com/library/weekly/aa120600a.htm
Rhonda
~~Rhonda~~
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Miss P
Make sure it isn't rancid. Flaxseed oil and ground flaxseed should always be refrigerated, even prior to opening. Some stores do not refrigerate it!! Some brands are milder and some are stronger than others. The one I like is Spectrum Essentials Veg-Omega-3 Cold Pressed Flax Oil. I buy the 24 oz. bottle, because it works out to be less expensive that way. A Tablespoon in a smoothie is undetectable, and 1 T. of it mixed with the juice of 1/2 a lemon makes a very good salad dressing for a large salad. It's really good with a garden salad, chunks of tuna and a little hardcooked egg on top, and the dressing. I like the flaxseed too. It has kind of a nutty taste and gives the added benefit of fiber. The link to the Flax Council is below, if you'd like more info.:
http://www.flaxcouncil.ca/pdf/stor.pdf
Rhonda
~~Rhonda~~
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Miss P
I was glad to see that the unidentifed chickens situation has eased up. Sometimes things just need a little time to work themselves out.
Rhonda
~~Rhonda~~
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