SINCE WE DID THE MILK....I GOT THIS TODAY: Pass the butter ~ ~ ~ ~ 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 thisproduct 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 usein 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? >> > > *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 flavors 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 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")!* >> > > NOW I GOT TO TAKE A ISSUE HERE: 1950 my parents owned a counrty grocery store. we sold meat, milk, canned goods, bread and pop & candy. somewhere in the years of 1950-56.....margirine was introduced.... BUT what we had then for margirine was a 3-4 oz sealed packet of a paste that was orange-yellow...that we sold with a POUND OF LARD...you mixed the 2 and that was considered MARGIRINE or OLEO.....now maybe OLEO and margirine are 2 different things....might be.
Posted by Russ McMullin (Member # 5617) on :
It's interesting how my family grew up eating margarine, but independently, each member of the family has switched to butter, including my parents.
However, I wonder about:
quote: Margarine is but *ONE MOLECULE* away from being *PLASTIC.. *
I'm no chemist, but how can you be "one molecule" away from something? I thought plastic WAS a molecule.
Posted by Patrick Whatley (Member # 2008) on :
Dude, seriously, you've got to stop believing all these emails you get. Nobody is trying to sell you a generic viagra, no South African guy really needs you to help him cash a $20,000,000 check, and your Ebay account is probably pretty safe.
I use Brummel & Brown. It's mostly water.
Posted by Adrienne Morgan (Member # 1046) on :
Neither anymore...I'm on to spray-on no calorie 'butter'
But everyone should stay away from Margarine..it's nasty!!
Posted by old paint (Member # 549) on :
i do EARTH BALANCE only....zero colestrol....
Posted by Russ McMullin (Member # 5617) on :
I guess that is the point I was making Mike. You can be one atom away, but not a molecule away. Posted by Joey Madden (Member # 1192) on :
We all know what ya do Joe bla bla bla, magarine is bad, butter is baddd, milk is badddd, well f*** everything is bad, but nothings worse then shopping at Wal--------------Mart
I'll be dead soon but somewhat thankful I won't have to read ya frickin posts on what is good and what is bad while still sounding like a politician and promoting the democratic party while not answering direct questions that actually hospitalized you or should I say having not realizing what the real problem was before you were hospitalized. Oh yeah, bla bla bla, the doctors said this and that, ok ok ok think wahat ya want, its not a law yet not to think for yourself.
Oh yeah Joe, I still love ya and all my friends just like you who put the FUN back into
DisFUNctional Posted by Jill Marie Welsh (Member # 1912) on :
I've never eaten Margirine.... does it taste like a Margirita? Does it cause Migrines?
To quote a childhood jump-rope ditty: "It's not because yer dirty, it's not because yer clean, it's because ya got the whooping-cough and eat margarine!"
I've always used Butter. love....Jill
Posted by Todd Gill (Member # 2569) on :
How can ya eat anything else but butter after seeing the commercial where you open the little plastic tub just a crack at the corner and here the contents of the lying Basterd inside say, "budda." ?
We eat the stuff that's half-and-half....what's it called? Tastes so good...blah, blah, blah?
Posted by Janette Balogh (Member # 192) on :
Butter is my choice between the two. Sweet, unsalted butter. But I don't really eat much of that either.
When I do, I don't do it sparingly tho.
[ August 21, 2006, 09:08 AM: Message edited by: Janette Balogh ]
Posted by captain ken (Member # 742) on :
"can't believe it's not butter"
this debate has been around for a while...
butter... the big problem is the colesterol and the saturated fat
margarine .... the problem is the "trans-fats"
ICBINB is 60% vegetable oil and has 0 trans fat, and yes it does have some partially hydrogenate soybean oil, but its better than lard.
my sister in law argued that butter has vitamin D in it...honey if your eating butter for its Vitamin D content, your in big trouble.
oh yeah, if your milk is going bad, buy smaller cartons, or buy some peanut butter too.
Posted by Rick Beisiegel (Member # 3723) on :
Butter is natural, margerine, (OLEO) is not. Simple as that. Butter is higher in saturated fat, true, BUT, even too much vitimin C is bad for you. Bottom line? Everything in moderation.
BTW, my cholesterol is 139. Cholesterol has much more to do with heredity than with diet.
My dad has a cholesterol of 122, and according to his cardioligist, the cleanest arteries he's ever seen. He eats meat, butter, eggs, caffeine, and is very active. He is almost 70 and mows his own grass, is active in his church and ministry activities. He rides his exercize bike 40 min a day as well. Plus him and my mother have been raising a 14 yo grandson since birth.
Heredity, active minds, & exercize. are all much bigger factors than fat grams.
Posted by Bob Rochon (Member # 30) on :
In Massachusetts we only have Budda'..not quite sure what this Butter thing is, then again that character on the end doesn't look familiar either. Posted by Todd Gill (Member # 2569) on :
Ken...Yeah, that's what it's called....we get that too: I can't believe it's not butter.
It's kind of a mix isn't it?
Posted by Mike Pipes (Member # 1573) on :
I had a real eye opener one day at the grocery store.
Walking down the dairy isle to get some yogurt and milk, I spotted a full palette of Country Crock spread sitting in the center section... unrefrigerated. At first I thought it was just there temporarily while they stocked the shelves but when I looked at the shelf, it was full already.
If that stuff doesn't even have to be refrigerated to keep it from spoiling, I certainly don't want to be digesting it!!
Posted by Tim (Member # 1699) on :
quote:Originally posted by Joey Madden:
Oh yeah Joe, I still love ya and all my friends just like you who put the FUN back into
DisFUNctional
Posted by Janette Balogh (Member # 192) on :
To me, eating healthy means things that are in their natural state, or as close as possible. Not things that are made to taste like "the real thing".
If I can't pronounce stuff on the label, or am clueless to what it really is, I'd rather pass on it.
To name just a few of the things on my list of passes are:
Margarine: ... just the colour alone is a turn off for me. I'll eat less butter, but keep it real.
Powered Mashed pototoes - hmmmm... is a REAL potato all that hard to cook?
Decaffinated coffee - I'll take my caffiene concentrated please ... pour me an espresso!
Egg Beaters - Huh? Again, real eggs work just fine and it's not all that hard to ditch a yolk or two if you want to cut down on cholesterol.
Instant mac n' cheeze - Now, that stuff's just SCARY!
That orange cheeze dip in a jar I just call "rubber cheeze" (gag me!)
I could go on! Posted by Tim Whitcher (Member # 685) on :
Joe, if you eat in restaurants, you're eating plenty of margerine. Most places use it exclusively when making grilled sandwiches, sauces that usually require butter, in mashed potatoes, etc. When I worked in a kitchen of a 3 star restaurant, we used a magerine product called "Whirl" that we affectionately called "Hurl". Two teaspoons taken straight up would give you diahrea for 2 days.
Posted by Jon Jantz (Member # 6137) on :
Bob, down here in the South, budda', buddha, bud, etc. is a different product altogether which makes you not care if you are eating 'butter' or 'margarine.' Posted by Bob Rochon (Member # 30) on :
On a side note I looked at the ingredients on pancake syrup and to my amazement did not have any traces of actual maple syrup at all.
I'll be using that bottle to refill the tiki torches real soon.
[ August 21, 2006, 02:43 PM: Message edited by: Bob Rochon ]
Posted by Ricky Jackson (Member # 5082) on :
We haven't had margarine in the house in several years; my wife won't even [i]think[/] of buying anything but butter. And when we can get it she buys the Amish rolled butter.
Posted by Mark Sheflo (Member # 3608) on :
Anyone wanting a wake up call about what we put in our mouths pick up (or check out) a book called "Fast Food Nation". A real eye opener (and stomach turner). Just a hint about what you'll read....the "natural flavors" in your juice/cake mix/dinner may not be all that natural!
Since the birth of our twins six+ years ago my wife and I have changed what we eat. We still indulge in some of the worst that the food world has come up with, but day to day we stay away from most of the highly processed foods. Organic, 100% natural, nothing added, all fine words on food labels as far as we are concerned.
Back to the original question...butter here, made from hormone free milk as we don't want our kid to hit puberty before they are ten!
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