Posted 16 October 2007 - 01:14 PM
Don't know whether it is true or not but no harm reading it.
"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.
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 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.
Triple 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... HERE IS THE PART THAT IS VERY INTERESTING!
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 find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?"
"When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others."
"Genius is One Per Cent INSPIRATION, Ninety-nine Per Cent PERSPIRATION"
Posted 16 October 2007 - 01:47 PM
Margarine is indeed a durable foodstuff that can survive outside refrigeration without spoiling. However, its durability is not because margarine is chemically similar to plastic, as the letter above asserts. Rather, margarine is made from vegetable oils (corn, canola, olive, etc.), which are less susceptible to bacteria and fungi than dairy fats.
It is not true that margarine is "but ONE MOLECULE from being PLASTIC," and, even if it was, this doesn't mean that eating margarine is like eating plastic (though some would argue it tastes like it). Many items in nature are chemically similar to one another, but that doesn't make them similar in appearance or effect. It's not the molecules that a substance is made of that defines it, but rather how those molecules are arranged.
Both butter and margarine contain fats, which are basically groupings of the elements carbon, hydrogen and oxygen. The difference is how those atoms are bonded together. (Naturally occurring fatty acids generally have one "cis" orientation, meaning both hydrogen atoms are on the same side as the carbon atoms. Trans-fatty acids, logically, have a "trans" orientation, meaning that at least one hydrogen atom is opposite the carbons. Essentially, the molecules making up both butter and margarine contain the same atoms, just in different configurations. Margarine has much more in common chemically with butter than it does plastic.
Butter is more natural (and some would argue more flavorful), is not hydrogenated and, thus does not contain trans-fats. Margarine, on the other hand, is cholesterol free, lower in saturated fats and is increasingly becoming available in trans-fat free varieties. Whichever spread you choose, experts say moderation is key. Too much of either is definitely a bad thing, says the American Heart Association:
BreakTheChain.org recommends against relying upon or forwarding health advice via e-mail chain letters. The medium is simply too unreliable. If you have a question about your particular risks from using butter or margarine, your best source of advice remains your family physician, who can analyze your health and diet and help you make the best decision for your situation. Break this chain.
We are being hypnotised and brainwashed !!!
Posted 16 October 2007 - 03:46 PM
Posted 16 October 2007 - 04:06 PM
New psychological trial: The AWW method "Antagonizing without words"
- Update : Patient Attempting hard to fight the inner response to emptiness...
Posted 17 October 2007 - 09:17 AM
Here are parts of the extract:- "What you're looking at above is not a coherent essay written by a single, knowledgeable author. It is actually a compilation of facts and opinions from many unidentified sources, incorporating a good deal of sensational and questionable information. However, its basic premise - that trans-fatty acids found in most margarine have been linked to heart disease and other conditions - is basically correct.
A 1994 Harvard University study, as well as research from other credible sources, concluded that a diet high in trans-fat doubles the chance for heart attack and decreases life expectancy. While trans-fats can occur naturally, they are most commonly associated with chemical preservative techniques, such as hydrogenation. During hydrogenation, liquid fats, like most vegetable oils, are infused with hydrogen atoms to make them semi-solid at room temperature. Unfortunately, the process produces trans-fatty acids, often in large amounts.
The dangers of trans-fatty acids have only recently been publicized. Health and dietary experts now recommend that you limit your intake of hydrogenated or partially hydrogenated foodstuffs as much as possible. In its 2005 revised nutrition guidelines, the U.S. Department of Agriculture warns of trans-fats. And, effective 2006, the U.S. Food and Drug Administration requires manufacturers to list trans-fat content on nutrition facts labels."
As I have said, no harm reading for knowledge. Either one contain fats. I now gave my children plain "Fruits & Nuts" bread by Gardenia although it is expensive ($4.10) or Oats.
"Genius is One Per Cent INSPIRATION, Ninety-nine Per Cent PERSPIRATION"
Posted 17 October 2007 - 11:44 AM
Butter is much much much 'butter' than margarine.
Don't think about the fact that margarine is only 1 molecule away from plastic
or about the fact that it won't go bad.
Fact is Fact, hydrogenated oils are not good for you. period.
But this does not mean that you can OD on butter, eat in moderation. And if you are going to eat alot of butter, get off the couch and exercise! Even if you don't eat butter, still get off your ass and exercise.
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