Pass The Butter
 

This is an email that was sent to me. I don't know if this truth or just some made up nonsense,
you decide.

http://www.qrz.com/ib-bin/ikonboard....t=113347;&#top

Did you know:

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 flavors.

DO YOU KNOW the difference between
margarine and butter? Read on to the end. It gets very interesting!

1. Both have the same amount of calories.
2. Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
3. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
4.Eating butter increases the absorption of many other nutrients in other foods.
5.Butter has many nutritional benefits where margarine has a few only cause they are added!
6. Butter tastes much better than margarine and it can enhance the flavors of other foods.
7. Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine...
1.Very high in trans-fatty acids.
2. Triple risk of coronary heart disease.
3. Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol,(the good cholesterol.)
4. Increases the risk of cancers up to five fold.
5.Lowers quality of breast milk.
6. Decreases immune response.
7.Decreases insulin response.

And here's the most disturbing fact...here is the part that is very interesting!
8.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:
1. No flies, not even those pesky
fruit flies will go near it (that should tell you something.)
2. 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?

Whoa, blowing my mind about edible polymers!

Yes, Quite. Very interesting.

Yum, how bout some nuts & bolts on my toast w/margarine!

But when I look at the side of my marjarine container (Becel), it says: 100% Canola oil. It also says it contains no Transfatty acids and is not hydrogenated. I will google what I can find, but I pick it because it is canola, not hydrogenated.

Here:
Q
Does Becel Margarine contain trans fatty acids?
A
All variants of Becel margarine are non-hydrogenated; therefore, they contain no trans fatty acids.

Q
Why is Becel Margarine a different colour in Quebec?
A
In all parts of Canada, except for Quebec, margarine and butter are the same colour. In Quebec, a colour restriction law does not allow for this. In that province, most margarine is an off-white colour.

Q
Can I buy Becel in the United States?
A
The Becel products described in this web site are currently available only in Canada. Promise margarine is widely available in the United States as a heart healthier alternative to higher fat speads.

(link ) http://www.becelcanada.com/product_faqs.asp#Ques_9

But, when I make a hollandaise sauce (as i did for mother's day) I tend to use butter...

Snopes article:
http://www.snopes.com/food/warnings/butter.asp

By the way, margarine in Quebec is white. There are laws prohibiting it from being yellow.

I only know two things, the one off molecule thing is bs. Thats just not how molecules work. That said, maragine is some filthy nasty stuff. I wont go anywhere near it. Miracle whip too.

Becel contains 5% glycerol, which holds it all together. The funny thing is glycerol is what is produced when butter goes rancid. :orly:

I,m old enuff to remember white margarine in plastic wrappers with a orange dot...then you massaged it till the color was disspersed...????

And I am nerdy enough to know why you had to do that. You see, the butter lobby was convinced that margine was evil stuff for one, and would cut into their market for too. In order to cut down on sales the lobbied so that margarine makers could not dye it. In some markets they even had to dye it wierd colors. It worked, margine sells dipped but the law only said they couldn't dye it. They got around it by putting a little bit of dye in with the margine I.E. the dot or a little package that came along with it.

Now. Aren't you glad you know that?