This is the fat phobic generation but the butter versus margarine debate has been going on for the past decade and a half; perhaps, even longer. Butter was supposedly bad because of the amount of animal fat in it and margarine was the alternative offered. I’ve always wondered why animal fat in butter is declared as unhealthy while milk is supposed to be a health drink. Let’s get rid of the cheese along with milk if we’re going to ditch the butter, right?
I have written far too many times that when debates like this crop up, the first question to ask is whether it is or isn’t a case of one industry trying to demolish the competition in order to wrestle its market. This time, I found an article quoting a doctor who said very much the same thing.
The food industry funds a great deal of research. People in the research community know that you can often predict the outcome of a study if you know who is funding it. In that light, it’s unwise to accept blindly the press releases on ‘the latest research’ without considering who paid for it. There are some rather scientific-sounding foundations out there that are basically ‘front’ organisations for the food industry. [Nexus Magazine, quoting from Lipids, an audiotape by Russell Jaffe, M.D.]
I got an e-mail from my brother-in-law, Buddy, which brought out the whole butter versus margarine debate to the forefront once more. We use both butter and margarine at home. Butter is for eating; margarine is for baking and cooking. Butter is Queensland (canned); margarine is Baker’s Best (never Star margarine nor Dairy Creme). The Queensland can contains no nutritional information but that doesn’t bother me. I know what butter is, where it comes from and how it is made. It is NATURAL. But the e-mail obliged me to check the information on the Baker’s Best margarine. There are 8 grams of saturated fat for every tablespoonful of Baker’s Best margarine which is equal to 40% of a person’s recommended daily fat intake. One tablespoonful? Duh, I use as much as half a cup to bake cookies and cupcakes.
I’m reproducing the e-mail in full. WARNING: Since most blog readers SCAN rather than actually READ, note that I have crossed referenced some of the information contained in the e-mail to assess their validity. What I discovered after some Googling are found AFTER the quoted e-mail.
There is a reason for the bold, italicized and underlined portions. Everything is explained after the quote.
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 flavorings.
DO YOU KNOW 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.
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 weenie micro-organisms 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.
The e-mail is an integration of at least two chain mails. The portion in bold font is circa 2005 while the portion in italicized font is circa 2003. See this article in Snopes.
How valid are the claims in the e-mail? Some are half truths; others are untruths.
Margarine was NOT invented to fatten turkeys, according to Wikipedia.
Margarine can be less healthy than butter DEPENDING on the ingredients used. Our bodies need fatty acids but not trans-fats, that ugly word that is scaring people shitless. Both margarine and butter contain TRANS-FATS. Trans-fats result from chemical hydrogenation. So, when the food label says it contains hydrogenated or partially hydrogenated oil, then it has trans-fat.
So, read the nutritional information on the labels. Assuming the nutritional information supplied is true, then, you judge which is healthier for you. And never be too quick to believe forwarded e-mails. If the information is alarming, do your research before anything else. Knee-jerk reactions are for fools.