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Butter v Margarine.


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I'm not sure how much of this is true, but I remember talking to one of our lab staff at ICI, he had worked at Vandenburgs at Ellesmere Port and we supplied Hydrogen to them, I asked him about the process and he stated that he would never eat margarine as it was almost plastic, that has always stuck in my mind!.



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 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?



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The heart of this eRumor, the comparison between butter and Margarine, has been circulating since 2005. Later versions added the tidbit about Margarine being manufactured to fatten turkeys. Some of it is true and some is fiction.


Butter or Margarine


I didn't say it was a true statement, however after carrying out a little research on the subject of margarine manufacture it appears to be totally a complex chemical process whereas butter manufacturing is almost completely a dairy process I have uploaded two algorithmic charts of the two manufacturing process, the only part missing in the butter making one is the addition of salt.


Margarine manufacturing.



Butter manufacturing.


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I think people prefer Margerine over Butter for 2 reasons. 1 being the cost as margerine is cheaper than butter and 2 ease of use, as you can take margerine out of the frige and spread onto bread with ease where as if you did this with butter you would have to warm it up to soften it.


After reading the above, it has definately changed my opinion on margerine, and will be proactive in changing to butter. There is an obvious difference in taste between the two but this is often masked by other flavours (i.e. strong sauces or fillings used in sandwiches).

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My dad would never have margerine..... preffering butter.




He would call margerine "Axle Grease".or "Waggin Fat"... because that's about all its fit for Son... he would say




Can't say I've ever disagreed with him!:D

Your dad new what he was talking about Baz.

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A few years ago a friend of ours who was a chef and who had also worked in/visited many food processings plants in his time told us that unsalted butter was far better for us that margarine.


Problem was like p8ntballlad already mentioned we found it was way more expensive and used to rip our bread and toast to shreds unless we warmed it in the microwave or brutally squished it with a knife to soften it so we reverted back to cheaper margarine type speads again.


I never realised until recently that mother in law who's in her mid 80's only ever buys butter and always keeps it in butter tray with a lid in her bread bin (not her fridge).


Surely butter must go off quicker without all that processing etc although my two have never been ill after eating her non refrigerated real buttered sarnies.

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