Margarine makes you Die Fat

[Green_Man_007]

Trans Fats: The Science and the Risks http://www.webmd.com/content/article/71/81217.htm

Why Butter Is Better
http://www.westonaprice.org/foodfeatures/butter.html

THE MARGARINE HOAX --Margarine, Fatty Acids and Your Health--
http://www.drcranton.com/nutrition/margarin.htm




Margarine, the "poor man's substitute" for butter, is basically vegetable oil made solid through hydrogenation, a process creating trans-fatty acids. Usually, salt and artificial flavor are added

That stick or tub of spreadable makeshift should be labelled, "plastic," because that's what it's molecular structure looks like.

Instead of being metabolized and utilized like butter for the body's energy needs, margarine sits there as a carcinogen.

When I order a baked potato "with butter" at a restaurant, or a menu item with "butter" in the description, I would expect butter.

Unfortunately, the common restaurant staff relies on the common meaning of "butter."

Were it not for a soybean allergy, I wouldn't be such an annoying prick about the content of the meal I'm paying for.

Yet, I'm better educated in the fact that butter is preferable to margarine, and my poundcakes don't lie.





http://www.webmd.com/content/article/71/81217.htm

 

[Orlandude]

Hmmmm....that's not what my doctor says. While it is true that foods prepared with butter ALWAYS taste better, butter contains a very high concentration of fat and calories. Many of the newer margarines have eliminated the trans-fats and some are made from olive oil.

I'd have to go with my doctors advice.

 

[cityboy-stl]

Margarine also tastes terrible no matter what they do to it.
Even though margarine may claim to be corn oil or olive oil all margarine also contains soy lecithin and/or mono and diglycerides which are soy products.

I also have a soy allergy and I'm with you on eating at restaurants. The other day I asked a waitress what kind of oil was used in their salad dressing because I cannot have soybean oil. Response: "Not soybean, just vegetable oil". Grrrrr! What vegetable would that be? - "PLEASE CHECK". Waitress walks off with a kind of pissed off look. Comes back later, "Oh yes it is soybean". Eating out is a real ordeal.

 

[Spiff]

Neither butter or margarine is healthy, of course. But I would have to agree that butter is the less unhealthy choice. The transfat free margarines are still very unhealthy and high in saturated fats, as is butter. So if your going to choose the better of 2 evils, choose the real thing - butter.

I will through in a personal rave about an exception. Smart Balance makes a good 0 transfat free spread. It actually tastes good. High in poly sats, but also high mono unsats, which are the good fat.

 

[torontoguy22]

I totally disagree. Indeed, some margarines are hydrogenated to give it the more solid texture (like butter has), but just as many are now NOT hydrogenated and thus have no trans fat. In the stores I even see brands advertising that they are clearly the healthier choice. While ads can be misleading, I never see a butter package being advertised as "low fat" or "low in saturated fats." I'd choose the non-hydrogenated margarine over butter any day.

 

[AndrewH]

Check the labels of those so-called "trans-fat free" margarines. Ingredients? Hydrogenated or partially hydrogenated oils.

Want a healthy "margarine"? Combine one part softened butter with one part olive oil. Add lecithin if you like, it's not necessary, it adds healthy phospholipids and helps the emulsion of the oil and water (butter has a high water content). ! mix 1C butter, 1C olive oil and 1Tb lecithin. It fits nicely into one of those 15 oz margarine tubs.

Green Man, Weston A. Price is a fantastic resource of information.

 

[Green_Man_007]

I also have a soy allergy and I'm with you on eating at restaurants. The other day I asked a waitress what kind of oil was used in their salad dressing because I cannot have soybean oil. Response: "Not soybean, just vegetable oil". Grrrrr! What vegetable would that be? - "PLEASE CHECK". Waitress walks off with a kind of pissed off look. Comes back later, "Oh yes it is soybean". Eating out is a real ordeal.

My rule is to avoid all commercial salad dressing, and smuggle my own in a small bottle, regardless of how pretentious it seems that I think mine is better than their crap. (Actually, it is, because I know how to pulse a button on my food processor full of olive oil and herbs.)

Just check the labels of ALL the salad dressings in the grocery store. (My favorite "wtf?" is the monosodium glutamate in ALL ranch dressing, in spite of how "nature valley" their commercials are)

Some managers on duty don't even know about allergen content, even after they ask around in the kitchen. Their sloppy-necktie best has been to say, "Avoid ordering what you're unsure about."

I've had a couple fabulous waitresses (just a couple), though, who've gone above and beyond so my plate was free of soybean (and MSG, sulfites), and I tipped them generously.

One time, after a great salmon dinner, I put on an austere face and asked the busboy to send over the M.O.D., and then went "happy Sybil" to rave with applause about the service, food and more about the service

Most major franchised restaurants have their allergy/sensitivity info online, but it's still a minefield, owing to cross contamination, like when regular burgers are cooked on the same grill as the burgers with soy-based seasoning.

Dating can suck, though, when a guy wants to go out for a simple pizza. I made the goof of mentioning my soybean allergy on an out'n'about, when I could have just kept quiet and sat there with a beer watching him eat.

Very few dates want to hear about proofing yeast to mix with flour, and the rest of the easy steps involved in making one's own pizza dough, along with simmering down herbed tomato sauce to the right texture.

One gets spoiled, though, in having the ability to provide better-tasting, more-nutritious meals out of one's own kitchen than any faceless, hack psuedo-chef.

Still, I like going out for the ambience, and not having to wash dishes, if the moment's worth having to carry butter and salad dressing in my pocket.

 

[Green_Man_007]

Hmmmm....that's not what my doctor says. While it is true that foods prepared with butter ALWAYS taste better, butter contains a very high concentration of fat and calories. Many of the newer margarines have eliminated the trans-fats and some are made from olive oil.

I'd have to go with my doctors advice.

Is your doctor real chubby?

If not, does he/she practice what he/she preaches, or drive an Italian sportscar bought for him/her by the chemical industry?

Of course, in the margarine-vs-butter health debate, neither wins over a mere sprinkle of olive oil.

One who leads an active life, though, whether "power walking" or boxing, needn't wory about butter's calories, while margarine figuratively dumps sand in the gears of their body's Rolex.

 

[_AJ_]

Is your doctor real chubby?

If not, does he/she practice what he/she preaches, or drive an Italian sportscar bought for him/her by the chemical industry?

Of course, in the margarine-vs-butter health debate, neither wins over a mere sprinkle of olive oil.

One who leads an active life, though, whether "power walking" or boxing, needn't wory about butter's calories, while margarine figuratively dumps sand in the gears of their body's Rolex.

honestly you seem like a very cynical man

i saw something on the iner net and margarine is evil
the spawn of the devil it is

i just checked my margarine in the fridge and it contains negligible trans-fats but also contains omega 3 and 6 fatty acids

 

[AndrewH]

i just checked my margarine in the fridge and it contains negligible trans-fats but also contains omega 3 and 6 fatty acids

The National Academy of Sciences concluded, in 2002, that the only safe amount of trans fats in the diet is zero.

Olive oil contains omega 3 and 6 fatty acids.

 

[Newbie_69]

Butter is one of the fats that contain highest percentage of saturated fat. Saturated fats are medium for cholestrol to accumulate. So, when you see sometimes spreads that says cholestrol-free, yes its true,but wouldn't it better to remove the medium for it to accumulate in the first place? Which brings me to Hydrogenated Fat. Before we even go futher, lets do abit of experiment.
Working in the kitchen, sometimes its just unavoidable to use Margarine as butter substitute.I notice that when I use Margarine to pipe for serving in bautiful shapes, its always hard to wash it from the piping bag. If I use butter, its quite easy to wash off.Imagine this substance being in your bloodstream. No wonder Stroke is a painful death mainly caused by this substance-Hydrogenated Fat. The molecule of the vegetable fat is being changed into more stable in room temperature and has high melting point which fits perfectly in the making of Crossant.(Vegetable fat+ Hydrogen atom)+ Hydrogenation= Hydrogenated Fat.
When something that God didn't intend to be,goes into our God made bodies, our bodies are not designed to assimilate such substance. Therefore the Nature's intended cycle is corrupted.While butter is a natural product, our body can still assimilate it.Our bodies also naturally contain saturated fat.So, its fine. But its not the best fat to consume in large amount depending on our health goals.Because there are certain medications out there that use alot of Ghee(Clarified butter). It contains very little moisture to none compared to Butter.And yet, there are many people with health problems healed by Ghee usage. But then again, its another chapter.

 

[Green_Man_007]

Working in the kitchen, sometimes its just unavoidable to use Margarine as butter substitute.I notice that when I use Margarine to pipe for serving in bautiful shapes, its always hard to wash it from the piping bag. If I use butter, its quite easy to wash off. Imagine this substance being in your bloodstream. .

Thank you for that idea to do a visual demonstration

Xmas potluck with the family is going to be a laugh, when I show them how they're poisoning their kids

 

[Riverrick]

Hmmn. Interesting information.

Maybe the best idea is to just buy unsalted butter and use it sparingly.

 

[Newbie_69]

Thank you for that idea to do a visual demonstration

Xmas potluck with the family is going to be a laugh, when I show them how they're poisoning their kids

LOL.......

 

[_AJ_]

The National Academy of Sciences concluded, in 2002, that the only safe amount of trans fats in the diet is zero.

Olive oil contains omega 3 and 6 fatty acids.

and by negligible i mean 0.06g per serve which in most country's would be considered free of trans fats but they still write it on the container

maybe I should have written trace amounts so it was more clear