Tuesday, March 15, 2011

Butter versus Margarine

For the first time ever Kirk came home with margarine.  Really???

Can I just say that Margarine GROSSES me out!!

Have you ever looked at the packaging?  It is made of oil, oil , oil and heavily processed.


If you were to take away the salt, artificial color, and artificial flavoring in margarine, you'd be left with our good friend, partially hydrogenated vegetable oil, a.k.a. vegetable shortening, a.k.a. Crisco.

More things you may not know about margarine:


Some of the oils used in making margarine, such as cottonseed oil, are not suitable for human consumption in the first place because they contain naturally toxic substances.

At the end of the hydrogenation process, the resulting margarine is grey and smell – certainly not something you want to accompany your sandwich. To counteract this problem, the product is bleached and deodorised, artificially flavoured and dyed yellow.
Margarine lowers quality of breast milk- margarine is high in trans fatty acid mother's eating of trans fats affects the level of trans fats in her milk

Margarine decreases immune system

Margarine can increase heart disease in women by 53% over eating the same amount of butter.

Butter comes from a COW.  Made from Cream.  That's it. 

Butter, even though it is a saturated animal fat, is the far superior option. Margarine, on the other hand, is said to be one molecule away from plastic.
Margarine is typically made from cheap, poor quality oils that have already turned rancid – because the oils had been extracted from oil seeds using high temperature, and high temperature damages oil, causing rancidity.

3 comments:

Ruth M said...

Plus, it tastes gross, whereas butter tastes like heaven. :)

Kristen said...

Great detailed info. I have heard the same thing that margarine is one molecule away from plastic. Gross! I prefer to "stick" to butter.

Nikki said...

Check this out!
http://www.wordofwisdomliving.com/home/is-fat-a-four-letter-word.html

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