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.
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 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 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.
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.
Margarine is but ONE MOLECULE away from being PLASTIC...
and shares 27 ingredients with PAINT.
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.
* it does not rot or smell differently because it has no
nutritional value ; nothing will grow on it. Even those 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?
