Butter Vs. Margarine

[Sharp324]

Heres some interesting things about margarine, i think ill stick with butter. What about you?

Butter vs. Margarine



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.
> 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.)

[rek]

wow...u know i learned sumthing today

[Stress]

I like butter more then margarine. Margarine tastes like shit.

[lexies2]

Wow nice I never knew about that stuff.

[Bakemaster]

It's the milk thread again!

I grew up on margarine. It's cheaper and easier to spread on toast.

Since I started baking I stick to butter. You just can't bake with margarine and get the same results.

[Skitsefrenik]

Yeah my name is hot sauce. I gots that potion. I shake you fast or in slow motion >.>

[Luoma]

Butter ftw!

[Millenium]

> 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.
[\quote]

Know the facts before you speak. You need to take Grade 11 Biology.

Butter versus margarine
The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how much cholesterol, saturated fats, and trans fatty acids each has.

Butterfat contains 2-5% trans fatty acids (mainly C18:1w7), and butter has high levels of cholesterol and saturated fat. The FDA states that healthy people should not consume more than 200mg of gjhcholesterol each day and butter has 33mg of cholesterol in each tablespoon. A healthy range of saturated fat intake is 10-15g each day. One tablespoon contains over 7g of saturated fat. For this reason, some people recommend that you should limit butter in your diet. This formula is called into question when foods that are very low in saturated fat, yet high in cholesterol, like shrimp, are factored into the equation. Studies have shown that actual cholesterol consumption is not the direct cause of high cholesterol, rather it is saturated fat consumption.

Vegetable shortenings do not contain any cholesterol and have only 3g of saturated fat per tablespoon. However, they are high in transfatty acids.

Margarine contains no cholesterol and has low levels of saturated fat, but some products have high trans fat levels. Stick margarine contains the most trans fat; tub or liquid margarine has about two-thirds less. Trans-fat-free varieties of margarine in a tub form are available, however as noted above even products legally labelled as containing "zero grams" of trans fat may still contain this substance.

[ElCapuccino]

lol, never liked margarine.

[Locketart]

i dont think i ever use either for anything.

[Sharp324]

> 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.
[\quote]

Know the facts before you speak. You need to take Grade 11 Biology.

Butter versus margarine
The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how much cholesterol, saturated fats, and trans fatty acids each has.

Butterfat contains 2-5% trans fatty acids (mainly C18:1w7), and butter has high levels of cholesterol and saturated fat. The FDA states that healthy people should not consume more than 200mg of gjhcholesterol each day and butter has 33mg of cholesterol in each tablespoon. A healthy range of saturated fat intake is 10-15g each day. One tablespoon contains over 7g of saturated fat. For this reason, some people recommend that you should limit butter in your diet. This formula is called into question when foods that are very low in saturated fat, yet high in cholesterol, like shrimp, are factored into the equation. Studies have shown that actual cholesterol consumption is not the direct cause of high cholesterol, rather it is saturated fat consumption.

Vegetable shortenings do not contain any cholesterol and have only 3g of saturated fat per tablespoon. However, they are high in transfatty acids.

Margarine contains no cholesterol and has low levels of saturated fat, but some products have high trans fat levels. Stick margarine contains the most trans fat; tub or liquid margarine has about two-thirds less. Trans-fat-free varieties of margarine in a tub form are available, however as noted above even products legally labelled as containing "zero grams" of trans fat may still contain this substance.

dont blame me i didnt write it, its a forward someone sent me but it was interesting.

and im in 10th and we havnt had a class on margarine yet lmao

[XemnasXD]

> Margarine is but ONE MOLECULE away from being PLASTIC..

yes in the long run when eaten in moderation butter is much healthier but that a pretty bad reason to avoid it. this one hit me in particular becauase i love chemistry and biology and you'd be surprised by how 1 molecule can make a BIG difference in what the matterial is. In chemical terms 1 molecule makes a huge difference...

[CrimsonNuker]

Butter ftw.

[Bakemaster]

Water is one atom away from being oxygen. That doesn't mean I can breathe water.

What does "one molecule away" mean, anyway? A hamburger is "one molecule away" from being a hamburger full of cyanide. We're all gonna die.

Science is fun but should be used for Good. Not for Stupid.

[XemnasXD]

Water is one atom away from being oxygen. That doesn't mean I can breathe water.

What does "one molecule away" mean, anyway? A hamburger is "one molecule away" from being a hamburger full of cyanide. We're all gonna die.

Science is fun but should be used for Good. Not for Stupid.

*sigh* bakemaster i already pointed that out where were you then ^^

[MastaChiefX]

Butter ftw.

+1

[Ell]

Butter has high cholersterol and saturated fat while margarine has high levels of trans fat. But it would all depend on the type you bought. And the one molecule is just nonsense because if you ever took chemistry, you would understand that one molecule or even the way they are arranged create totally different things.

[Bakemaster]

*sigh* bakemaster i already pointed that out where were you then ^^

Mine was funnier.

[hellsharpt]

butter is best for baking. As far as spreads it's really a matter of preferred flavor.

Everything in moderation is the key.

Like my new sig bake?

[Bakemaster]

I would like it better if you formatted it without BBCode quotes to make it five or so lines shorter.

[Pan_Raider(`_´)]

I experienced that "margerine is plastic" thing years ago when i ate butter for a year then tried margerine again

[takolin]

Water is one atom away from being oxygen. That doesn't mean I can breathe water.

What does "one molecule away" mean, anyway? A hamburger is "one molecule away" from being a hamburger full of cyanide. We're all gonna die.

Science is fun but should be used for Good. Not for Stupid.

H2O <=> O2

More like 3 (-2 hydrogen; +1 oxygen), but the reaction is quite easy

2H2O <=> 2H2 + O2


Anyway I like the taste of butter, alltough I don't eat it much.
Mostly for cooking/baking and on toast, not on plain bread, unless it's brown bread with soup.

[timtam]

but...but...i like plastic =0

j/k

ive always used butter and never margarine

[Bakemaster]

Oops, egg on my face. Yeah, water to oxygen is an electrolysis thing. I should have stuck with CO and CO2 but I liked the drinking metaphor.

[PsYch008]

butter is better. but whipped butter is best for spreading and has less fat

[AllEyezOnMe]

i dont think i ever use either for anything.

You retarded? Butter is used on like everything!


But ya I don't think I ever used Margarine before.

[takolin]

i dont think i ever use either for anything.

You retarded? Butter is used on like everything!


But ya I don't think I ever used Margarine before.

It's not that hard to not use butter.
I rarely eat butter on bread.
And you can cook perfectly with oliveoil or ant kind of oil.
Making cookies wouldn't be nice, but not using butter yourself isn't hard.

[xzaz]

Butter +1

Did the message from the email was "If you dont send this to 10 people in 10 minits a child will die in Africa"? If it was, it was false.

Anyway margarine is bad for you

[takolin]

Butter +1

Did the message from the email was "If you dont send this to 10 people in 10 minits a child will die in Africa"? If it was, it was false.

Anyway margarine is bad for you

The kid would die anyway and I presume in less as 10minutes.

[Innovacious]

Thats just some crappy chain e-mail thingy

They always talk utter bs

I hardly ever get e-mails like that, i warn people who have my e-mail not to send them. If they carry on then their address gets blocked