Butter & Margarine- Interesting!

[Alan]

> >
> >Very interesting reading.....well worth the time....
> >
> >
> >
> >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?
> >
> >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.. >
>
>

[RedPepper]

If this is true, I am glad that even though I had thought about switching to margarine several times, I actually never did! Always butter. :)

[Nichiro]

Alan,
I would rather do a thorough check before I put my view. I did a double check and following is what I got in response for what you posted. It makes a good informative reading to vegetarians.

The following is a reply from Break The Chain org. which mostly gives good advice.


BUTTER V/S MARGARINE

What you're looking at above is not a coherent essay written by a single, knowledgeable author. It is actually a compilation of facts and opinions from many unidentified sources, incorporating a good deal of sensational and questionable information. However, its basic premise - that trans-fatty acids found in most (but not all) margarines have been linked to heart disease and other conditions, is basically correct.



A 1994 Harvard University study, as well as research from other credible sources, concluded that a diet high in Trans Fat doubles the chance for heart attack and decreases life expectancy. While trans fats can occur naturally, they are most commonly associated with chemical preservative techniques, such as hydrogenation. During hydrogenation, liquid fats, like most vegetable oils, are infused with hydrogen atoms to make them semi-solid at room temperature. Unfortunately, the process produces trans fatty acids, often in large amounts.

The dangers of trans fatty acids have only recently been publicized. Health and dietary experts now recommend that you limit your intake of hydrogenated or partially hydrogenated foodstuffs as much as possible. In its 2005 revised nutrition guidelines, the U.S. Department of Agriculture warns of trans fats and, by 2006, nutrition facts labels will be required to list the amount of trans fat in a product.

But, butter isn't necessarily the healthier alternative. Butter is made from animal fat (particularly milk fat), which is typically solid at room temperatures, hence no need for hydrogenation. While butter and Margarine have similar caloric values, butter generally is much higher than margarine in saturated fat, which is also known to be detrimental to heart health. In addition, margarine contains small amounts of polyunsaturated and monounsaturated fats (which are generally considered healthier than saturated). Furthermore, according to a recent study published in the Journal of the American Medical Association, switching from butter to margarine can greatly reduce blood cholesterol levels. And, not all margarine is created equal. Many brands have developed ways to create a semi-solid spread without hydrogenation, and thus, no trans fat. While the amount of trans fat in a product is not yet listed on the nutrition label, most brands that are trans fat free, proudly state so on their labels.

The butter v. margarine debate often comes down to the "naturalness" of each product. Margarine is indeed a durable foodstuff that can survive outside refrigeration without spoiling. However, its durability is not because margarine is chemically similar to plastic, as the letter above asserts. Rather, margarine is made from vegetable oils (corn, canola, olive, etc.), which are less susceptible to bacteria and fungi than dairy fats. It is not true that margarine is "but ONE MOLECULE from being PLASTIC," and, even if it was, this doesn't mean that eating margarine is like eating plastic (though some would argue it tastes like it).

Many items in nature are chemically similar to one another, but that doesn't make them similar in appearance or effect. It's not the molecules that a substance is made of that defines it, but rather how those molecules are arranged. Both butter and margarine contain fats, which are basically groupings of the elements carbon, hydrogen and oxygen. The differences between fats is how those atoms are bonded together. Naturally occurring fatty acids generally have one "cis" orientation, meaning both hydrogen atoms are on the same side as the carbon atoms. Trans fatty acids do not have this configuration ("trans" means "across" in latin and is essentially the opposite of "cis," which means "on the same side"). Essentially, the molecules contain the same atoms, just in different configurations. Margarine has much more in common chemically with butter than it does plastic.

The lesson to take away from this is that both butter and margarine have their pros and cons. Butter is more natural (and some would argue more flavorful), is not hydrogenated and, thus does not contain trans fats. Margarine, on the other hand, is cholesterol free, lower in saturated fats and is increasingly becoming available in trans fat free varieties. Whichever spread you choose, experts say moderation is key. Too much of either is definitely a bad thing. We'll give the final word on this argument to the American Heart Association, which addresses the 'butter v. margarine' debate on its web site:

Butter is rich in both saturated fat and cholesterol, so it's potentially highly atherogenic. That means it contributes to the build up of cholesterol and other substances in artery walls. Such plaque deposits increase the risk of heart attack and stroke.

Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine (in tub or liquid form), the less hydrogenated it is and the less trans fatty acids it contains. On the basis of current data, we recommend that consumers follow these tips:

Use naturally occurring, unhydrogenated oil such as canola or olive oil when possible.

Look for processed foods made with unhydrogenated oil rather than hydrogenated oil or saturated fat.

Use margarine as a substitute for butter, and choose soft (liquid or tub) margarines over harder, stick forms. Use margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient.

The American Heart Association's Nutrition Committee strongly advises that healthy Americans over age 2 limit their intake of saturated fat and trans fat to less than 10 percent of total calories. Healthy people should adjust their total fat intake to match their energy expenditure so they don't gain weight. To lose weight, it's helpful to limit total fat to no more than 30 percent of calories.

Minimize trans fat intake. If you limit your daily intake of fats and oils to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids. The Food and Drug Administration (FDA) is requiring that food manufacturers list trans fat on food labels so it will be easier for consumers to avoid trans fats. Manufacturers have until January 1, 2006 to comply.

BreakTheChain.org generally recommends against relying upon or forwarding health advice via e-mail chain letters. The medium is simply too unreliable. If you have a question about your particular risks from using butter or margarine, your best source of advice remains your family physician, who can analyze your health and diet and help you make the best decision for your situation. Break this chain.

(Thanks to worldwideweb which is next to God in information)

[Alan]

Thanks Nichiro, for that piece of info. Well, as a matter of fact, I 've never had margarine. I am not sure we get it in India. I just shared an e-mail forward. That's all. Thanks for your time, Nichiro!