Posts Tagged ‘butter versus margarine’

Pass the Butter and

July 1, 2009

What has to say about:

The Butter Truth

      Claim:   Ingestion of some types of margarine increases the risk of
      coronary disease. 
Back in 2003 we compiled the following comparison chart for various brands of margarine as they were then formulated. Numbers given in grams refer to how many grams of each particular type of fat there are per tablespoon of that brand. (A tablespoon of butter or margarine contains 14 grams.)   Numbers given as percentages represent the impact of one tablespoon of that spread on the recommended daily allowance of that substance.  Margarines sampled were of the “tub” variety. (The same margarines in “stick” form had consistently higher numbers.)

Total FatSaturated (Polyunsaturated) (Monounsaturated)
            Butter11g (17%)7g (36%)00
            I Can’t Believe It’s Not Butter10g (15%)2g (10%)4.5g4.5g
            I Can’t Believe It’s Not Butter Light5g (8%)1g (5%)2.5g1.5g
            Parkay8g (13%)1.5g (8%)4g2g
            Fleischmann’s9g (14%)1.5g (10%)4g3g
            Blue Bonnet7g (14%)1.5g (10%)3g2g
            Imperial7g (10%)1.5g (7%)3g1.5g
            Country Crock (Shedd’s Spread)7g (10%)1.5g (7%)3g1.5g

Because butter is an animal product, it contains cholesterol, amounting to 
30 mg per tablespoon or 10% of the USDA recommended daily allowance. 
Margarines, because they are non-animal products, do not. The preceding 
chart says nothing about which margarines contained trans fats (or, if 
 they did, how much) because this information was not always included on 
 product labels back then.

 Since the issuance of warnings and regulations about trans fats in the 
last few years, many margarine producers have reformulated their products. I Can’t Believe It’s Not Butter, for example, now (in 2006) bears a notice on its label proclaiming “NO TRANS FAT,” and the amount of polyunsaturated and monounsaturated fat per serving has dropped from 4.5g each to 4g (polyunsaturated) and 2g (monounsaturated) per serving.

Although a great deal of the information given in the e-mail is valid, one 
bit of intelligence is nothing more than hyperbole tossed in by the author 
in an effort to make his point more strongly. The claim that some 
comestible is but a “single molecule away” from being a decidedly inedible 
(or even toxic) substance has been applied to a variety of processed 
foods.  Some of the “Butter vs. margarine” mailings circulated in 2005 had this preface tacked onto them:  Margarine was originally manufactured to fatten turkeys. 

 Contrary to the claim, margarine was not invented as a turkey fattener.  It 
was formulated in 1869 by Hippolyte Mège Mouriès of France in response to 
Napoleon III’s offering of a prize to whoever could succeed at producing a 
viable low-cost substitute for butter. Mège Mouriès’ concoction, which he 
dubbed oleomargarine, was achieved by adding salty water, milk, and 
margaric acid to softened beef fat. By the turn of the century, the beef 
fat in the original recipe had been replaced by vegetable oils.

In 1886, New York and New Jersey prohibited the manufacture and sale of 
yellow-colored margarine, and by 1902, 32 U.S. states had enacted such 
prohibitions against the coloration of the spread. (Folks got around this 
by mixing yellow food coloring into the white margarine.) In 1950 
President Truman repealed the requirement that margarine be offered for 
sale only in uncolored state, which led to the widespread production of 
the yellow margarine that has come to be the norm.

The URL for this page is

Pass The Butter…Please

June 27, 2009

I received this from my friend, a retired executive chef, Lonny Ritter, now living in Thailand.

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 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.. 

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. 
margarine can increase  heart disease in women by 53%  over  eating the same amount of butter, according to a recent  Harvard  Medical Study.   
butter increases the absorption of many other nutrients in  other foods. 
  has many nutritional benefits where margarine has a few    
only  because  they are added! 

  tastes much better than margarine and it can enhance the flavors of  other foods.. 
  has been around for centuries wheremargarine 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. 
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’)! 

Chinese Proverb: 
‘When someone shares something of value with you and you benefit from it,  you have a  moral obligation to share it with  others.