Butter V Marg.

Discussion in 'Cooking' started by Snowbird, Mar 9, 2014.

  1. Snowbird

    Snowbird Funster Life Member

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    You might find this of interest...

    Turkeys were once fattened with margarine as a test. People who paid to do this research demanded to get their money back when it killed the turkeys. As a result, they came together to figure out how to get use out of margarine to turn money back to themselves from what they had invested.

    Margarine was originally white and had nothing appealing to it. This is when they added the yellow coloring. Then they sold it to the people as a substitute for butter. What do you think of it? Now they have a variety of types of margarines.

    HOW MUCH DO YOU KNOW ABOUT THE DIFFERENCE BETWEEN BUTTER AND MARGARINE?

    Calories are about the same for both butter and margarine. With a little more saturated fats, butter has about 8 grams, where margarine has about 5 grams of saturated fats.

    Did you know that your chances of having heart disease is higher by eating margarine? That's correct. It was found that women had a higher increase of 53% more than the women that ate butter in same quantity, according the Harvard Medical Studies.

    We have had butter for centuries. Margarine with just less than 100 years.

    That was about butter. Now how about some facts about margarine....

    Their Trans Fatty Acids are very high. Remember the increased risk of heart disease? Margarine actually will increase your risk of coronary heart disease 3 times the amount of butter.

    We know that LDL means bad cholesterol and HDL means good cholesterol. By eating margarine you raise the total cholesterol and LDL. It also lowers the HDL cholesterol.

    Your chances of getting cancers are up to 5 times the amount as if you had eaten butter.

    Margarine decreases your immune responses, decreases the insulin responses and ARE YOU SITTING DOWN??? Margarine is only one molecule away from being PLASTIC!!! Talk about nasty! Oh and it also shares nearly 30 ingredients of paint! NASTY...

    Do you know what hydrogenated means? It is where hydrogen has been added and that causes a change in the molecular structure of the product it is being put into.

    Try performing a simple test with a tub of margarine.... Leave the lid off of the tub in your garage or any area that is shaded. In a matter of just a few short days, you will see a few things happen:

    - You have no flies of any sort that will touch it. hmmmm interesting now isn't it?

    - The margarine doesn't rot or have a change in smell. This is because of the fact it has no nutritional value to it. Therefore, nothing will grow on it, like mold.

    Again, the reason is because of it being an almost plastic product, not food product. Ever thought of melting your plastic bowls and lids to smear on a piece of toast? That is almost what you have there.

    I have given you lots to think about, haven't I? Now, will you choose butter over margarine? It does cost more. However, isn't it worth it in the long run? For those of you that is lactose intolerant, butter will not work for you due to being a dairy product.
     
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  2. Kevinthecat

    Kevinthecat Funster

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    I read something similar a few years ago. Haven't touched margarine since, as for butter we only use it for cooking, i.e sauces. When making sandwiches or toast we only use the filling or spread the marmalade straight on the bread.
    The range of spreads in the supermarkets is huge .:Eeek:
     
  3. lesleyjean

    lesleyjean Funster

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    I love butter:Smile:

    Margarine looks and tastes like axle grease:Smile:

    Always butter for me.:thumb:

    Hubby has Flora margarine yuuuk
     
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  4. bobandjanie

    bobandjanie Funster Life Member

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    Butter always. Stopped the marg/spreads 20 years ago? :BigGrin: Jane
     
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  5. Jim

    Jim Ringleader

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    When I grew up, the staple spread for our bread was Stork margarine. :Eeek: we've used nothing but butter for 25 years, the saltier the better:BigGrin:
     
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  6. Chris

    Chris Funster Life Member

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    We have Clover.

    Is that butter or margarine?
     
  7. bungy

    bungy Funster

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    lets put it this way....its definitely not butter!!

    but then again it not a true marg either...sort of better than later but not as good as the former
     
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  8. Chris

    Chris Funster Life Member

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    I had better go back to butter then:thumb:
     
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  9. Snowbird

    Snowbird Funster Life Member

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    Unless it says "Butter", its not :Smile:.
     
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  10. ourcampersbeentrashed

    ourcampersbeentrashed Funster

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    was brought up using butter and have never used anything else.

    interesting thread though thanks for posting it
     
  11. John Laidler

    John Laidler Funster

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    It's more complex. Margerines are high in polyunsaturated fats which reduce LDL, in other words it has a health benefit which you don't get from butter. However, margerine is higher in trans fats - which are bad for you. So take your choice!
     
  12. Jim

    Jim Ringleader

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    All you butter buyers, French butter is best,:Smile: but when you're in the UK please don't buy Lurpak (Danish) Anchor (New Zealand) or Kerrygold (Irish)

    Buy British Butter:thumb:
     
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  13. J H

    J H Funster

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    Or make your own. It's very easy and tastes much better than any you can buy.
     
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  14. meanders

    meanders Funster - Life Member Life Member

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    Brought up on butter and continue to use it now.
     
  15. dotsontour

    dotsontour Funster

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    Salty butter

    Hi Jim do you like swan butter and shirgar both produced in our area
    Happy spreading ,
    June and Dave
     
  16. Armytwowheels

    Armytwowheels Funster Life Member

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    Butter all the way, used sparingly. Clarified butter for cooking as the chemical make up does not change when exposed to heat, unlike most oils and definitely never cook with margarine.

    That's what I was told by a nutritionist anyway.
     
  17. Baycott

    Baycott Funster

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    Never thought of doing that :Eeek:
    How easy is it?
    Must be much better for you as you will know what goes into it :thumb:
     
  18. Puddleduck

    Puddleduck Funster

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    I use Graham's unsalted butter or olive oil or sunflower oil depending on if it's going on bread or for cooking. I just don't like marg.
     
  19. Puddleduck

    Puddleduck Funster

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    My Grandparents had a smallholding and used to swap eggs for milk. Real milk where the cream came to the top. We would skim off the cream and put it into a clean, empty jam jar, screw the lid on tight and shake. You had to shake the jar hard and for a long time and your arms would ache after not very long..... eventually you hear and feel the butter "coming" into a lump. If you like salted butter you can add a bit of salt at the start. I don't like salt so don't add it. Salt is a preservative and butter does keep longer if you salt it.

    Thanks ofr the memory - ages since I made butter!
     
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  20. Taran_Las

    Taran_Las Funster

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    GJH is now making butter?:Rofl1:
     
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