From the time I was “knee high to a grasshopper” I’ve always wondered WHY? … asked endless questions and no doubt driven those around me nearly crazy, which is probably why I’d sometimes get infuriating answers like:
* It’s a wig- wam for a goose’s bridle.
* That’s for me to know and you wonder about.
* Just because…
As this blog is a legacy for my descendants, I’ve decided to start up “Thoughtful Thursday” posts to share some of the thoughts which have engaged me. Maybe other readers will enjoy them too and may have had similar thoughts?
A post on Facebook this week immediately caught my eye… it is, as follows:
“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’)!
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”
- THANKS NATHAN NEELY
Well, in the blink of an eye three people clicked *like* in support of the leading comment… “No more marg in this house”… and the article itself.
So me, being me… did a little research and posted this article from the “Heart Foundation of NZ” dispelling what they claim to be a “Myth”. They write:
“Myth busting: butter versus margarine
Replacing saturated fat with unsaturated fats helps reduce your risk of heart attack and stroke. One of the main ways to do this is replacing butter with margarine and healthy oils. However, there are a lot of myths about margarine that we frequently get asked about.
The myth: margarine is one molecule away from plastic
This claim has been circulating on the internet since at least 2003. Plastic is a polymer, made up of a long chain of repeated smaller molecules. Plastics are usually made from crude oil and natural gas, but can be made from natural materials such as wood, corn, plants, and even sugars. In fact, one of the earliest plastics made in the 1800’s was from milk. So whilst both plastic and margarine can be made from vegetable oil, that is where any similarity ends. The claim is nonsensical – adding one molecule to margarine won’t turn it into plastic.
Even if it were true, it’s worth considering that one molecule can make a world of difference. Many natural substances are very similar in chemical composition but very different in appearance and effect. One molecule, and more importantly how the molecules are arranged, makes a huge difference to the end product. Take for example the difference between hydrogen peroxide (bleach) and water, which have only one atom difference.
The myth: margarine was originally made to fatten up turkeys but instead it killed them
Not true! Margarine was originally developed in 1869 in response to a request by Napoleon III for a viable, low-cost substitute for butter. It was developed for humans, and not for turkeys. The first margarine was made by combining salty water, milk, and margaric acid to softened beef fat. Beef fat was subsequently replaced with vegetable oils.
The myth: margarine increases risk of heart disease by 53% according to a recent Harvard Medical School study
This claim relates to a study conducted in the United States in the 1980s. At that time, margarines in the US contained up to 29% trans fat. We now know that trans fat has an adverse effect on cholesterol levels, even more so than saturated fat. So what this study was really observing was the effect of trans fat on heart health, rather than the effect of margarine itself.
Levels of trans fat in margarines in New Zealand have always been far lower than those in the United States, and changes in production methods mean most are under 2% trans fat. Margarine spreads carrying the Tick have been independently tested and contain less than 1% trans fat.
It is recommended that we get less than 1% of our energy from trans fats. The good news is that more than 85% of New Zealanders consume less than this amount. Trans fats are also found in processed, bakery, and fried foods, for example biscuits and cakes.”
I was a bit disappointed when posting this “Myth Busting” message from the “NZ HEART FOUNDATION” because it seemed to stop further comment and closed down the possibility of any discussion and I was rather keen to post the following two vids and chat on about probs with Milk products:
Milk the Deadly Poison
After all that “heavy stuff”, I finished off with a bit of fun with the English National Ballet. Just click on the link below.
Hoping your week was wonderful… Cheers, Catherine.
Copyright © 2013. Catherine Ann Crout-Habel