Margarine Vs. Butter


For many years people have debated the merits of guns versus butter as symbols of spending on military might or domestic comfort. Since 1869, another political debate has gone on, this one concerning the merits of margarine versus butter. In that year, a French food chemist succeeded in making a cheap substitute for the real thing, which had become scarce and expensive in the wake of a European cattle plague.




The word margarine came from the Greek for "pearl," because the original version was hard, white, and glossy. It also must have been less than appetizing, since it was made from beef fat, milk, and chopped sheep's stomachs and cows' udders, all treated with heat, lye, and pressure.

In its early years, margarine was a meat product which was dependent on the beef and dairy industries and whose main appeal was its low cost relative to butter. In this period, it was exclusively a food of the poor. In the early 1900s, food chemists discovered how to harden liquid oils by reacting them with hydrogen in the presence of metal catalysts and heat. Vegetable and fish oils then became raw materials for margarine, weakening its ties to the meat industry. Manufacturers bought up the cheapest oils they could find throughout the world, reduced them all to bland neutrality through chemical processing, and hardened them into margarine, which remained a food of the poor.



By the 1920s only vegetable oils went into the product, and over the next 30 years, busy food chemists using a host of chemical additives greatly improved the spreadability, appearance, and especially the flavor of margarine, always working toward the goal of greater resemblance to butter.




The improved margarine's appeal was still its lower cost, but now its sales increased enormously, seriously threatening the butter industry. The butter people responded with a bitter and dirty political fight to hamper sales of margarine, but in the end, they were to lose out because of an unforeseen change in consumer perceptions. In our lifetimes, people have come to see margarine not simply as a cheap substitute for butter, but as a healthy alternative to it, and this change has occurred particularly among the educated and affluent. For example, when I look in the refrigerators of fellow physicians, I find margarine instead of butter more often than not.

This new view of margarine, which North Americans now consume four times as much of as butter, developed along with an awareness of the role of saturated fat and cholesterol in producing atherosclerosis, the degenerative condition of arteries that predisposes us to heart attacks, strokes, and other circulatory diseases. Butterfat is the most saturated animal fat in the American diet, and butter contains a lot of cholesterol as well. As doctors became convinced of the dangers of saturated fat and cholesterol, they began to recommend margarine to patients, and the margarine industry capitalized on this development by emphasizing new formulations made exclusively from polyunsaturated vegetable oils, like safflower, corn, and soy. Producers also stressed that margarine contains no cholesterol. So it is that doctors, like other health-conscious Americans, tended to switch from butter to margarine. Many of these people will admit that they prefer the taste of butter but consider margarine better for them.





I do not share this view, and I predict that over the next decade, medical research will demonstrate clear health hazards of eating margarine.

In the first place, it is total fat in the diet that correlates with risk of premature death and disability from the major killing diseases in our society. If there is one undisputed fact that emerges from the confusion of modern nutritional research, it is that typical high-fat diets are killing us. Most people will live longer, feel better, and have less risk of early death from heart disease, stroke, and cancer if they keep their fat intake to well below 30 percent of calories in the diet, preferably in the range of 20 percent. This is much less than most Americans eat. One way to cut down on fat is to avoid both butter and margarine, especially as spreads for bread, and toppings for potatoes and other vegetables. It is easy to learn to like good bread without anything on it and to enjoy fresh vegetables plain or with low-fat sauces.

Second, although the danger to our hearts and arteries from saturated fat in the diet is clear, many people do not understand that the process of hardening vegetable oils by artificial hydrogenation creates saturated fat. In fact, the chemical term "saturation" refers to the percentage of carbon atoms in fats that are bonded fully with hydrogen atoms. The more saturated a fat, the higher the temperature at which it will liquefy.





When stored in the refrigerator, polyunsaturated vegetable oils remain clear and still pour easily. Saturated fats like beef suet, bacon grease, and butter become opaque and hard in the cold. No matter how unsaturated the oils are that go into margarine, they are made more saturated by the very process that turns them into a harder spread. Most brands of margarine do not disclose the percentage of saturated fat they contain, and even though they contain no cholesterol, they still stimulate your body to make cholesterol when you eat them. So the "heart-friendly" advantage of margarine over butter is not so great as advertised. Butter, unless it is certified as "organic," is likely to contain residues of drugs given to cows.

Butter may also contain residues of pesticides and other environmental toxins. All of these compounds tend to concentrate in fat, making high-fat dairy products more dangerous than lowfat or, especially, nonfat ones. Of course, butter is the ultimate high-fat dairy product. Margarine should be free of drugs, but depending on where its oils come from, it may contain pesticide residues and other toxins. It may also have dozens of chemical additives. So on this score, butter and margarine probably rate about the same.

The most significant area of comparison is the different chemical structures of the component fatty acids of the two. Butter is basically a natural product, and its fatty acids are structurally similar to the fatty acids in our bodies. The heat and chemicals used to transform vegetable oils into margarine change fatty acids into unnatural forms that may be most unhealthy to eat.



Unsaturated fatty acids have points of molecular strain, where carbon atoms are connected to each other by double or triple bonds instead of being fully occupied by hydrogen atoms. These strain points determine the three-dimensional configurations of molecules.


In nature, all of these molecules have a curved shape that allows them to fit neatly into the membranes that enclose all cells and many of the structures within them. Chemists call this natural shape the cis-configuration. Heat and harsh chemical treatment can cause unsaturated fatty acids to spring open into a different shape called the trans-configuration, which looks jointed instead of curved.




The body cannot incorporate trans-fatty acids into membranes, and if it tries to do so, deformed cellular structures may result. Eating trans-fatty acids in margarine, vegetable shortening, and partially hydrogenated vegetable oils probably increases cancer risks, promotes inflammation, and accelerates aging and degenerative changes in tissues. I am convinced enough of these possibilities to try to eliminate those fats from my diet.

Many people ask me whether I think it is better to eat butter or margarine. They should be asking whether it is worse to eat butter or margarine, because both are concentrated fats that contribute to the unhealthy excess of fat calories that most of us consume. I don't keep either of them in my house. But if I were forced to make a choice, I'd take the real thing in modest amounts, and I recommend that choice to you as well.



   By Dr. Andrew Weil


ANDREW WEIL teaches at the University of Arizona College of Medicine, has a private medical practice, and is the author of Natural Health, Natural Medicine (Houghton Mifflin, 1990) .




    Pass The Butter, Please!



--Author unknown, but good truthful information



Did you know that the hydrogenated fat they use in fast food restaurants in the deep-fat fryers was originally designed as candle wax? When it didn't work as planned, they looked for a new use for
it, and found it worked great for frying foods and never going bad.

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. More recently, they have come out with some clever new flavorings.



DO YOU KNOW...
the difference between margarine and butter?

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 Harvard Medical School study.

Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits, where margarine has a only few, 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, which...

~ Is very high in trans-fatty acids.
~ Triples the risk of coronary heart disease.
~ Increases total cholesterol and LDL (the bad cholesterol), and lowers HDL cholesterol (the good cholesterol).
~ Increases the risk of cancers up to fivefold.
~ Lowers the quality of breast milk.
~ Decreases the immune response.
~ Decreases the insulin response.



And here's the most disturbing fact...


Margarine is but ONE MOLECULE away from being PLASTIC. This fact alone is enough to make you want to avoid margarine for life, as well as anything else that is hydrogenated. (This means that 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 a 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 will not rot or smell differently, because it has NO nutritional value. Nothing will grow on it. Even tiny microorganisms will not a find a home to grow on. Why? Because margarine is nearly plastic.


Would you melt your Tupperware and spread that on your toast?



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USDA "Doesn't know if you are eating cloned meat


“It is currently forbidden by the agency itself for any producer to distribute or sell cloned meat.”


It may come as a surprise, but you may be consuming cloned meat on a regular basis. In fact, the U.S. Secretary of Agriculture (head of the USDA) says that he has no idea whether or not cloned meat has been sold inside the United States — or even how much. But instead of investigating or setting up parameters, the USDA asserts that it is safe in their view so there is no cause for alarm. It is currently forbidden by the agency itself for any producer to distribute or sell cloned meat.



The news came back in August of 2010, when U.S. Secretary of Agriculture Tom Vilsack went on record saying that he really doesn’t know whether or not cloned meat is being put on dinner tables nationwide. The announcement was made after the United Kingdom’s Food Standards Agency told consumers that meat from descendants of cloned animals had already entered the food supply. Of course the agency made the statements a year after the cloned products leaked into the food chain. Still, just like the USDA, the UK’s FSA stated that they believe cloned meat poses no risk, so citizens should not panic. The reason? They say that cloned meat has ‘ no substantial difference’ to traditional meat, and therefore it is safe.

The statements echo those of Monsanto, whose genetically modified creations have been linked to everything from organ damage to toxicity-induced cell death.

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Here’s what Tom Vilsack’s response is to whether or not cloned meat is being sold in United States stores and subsequently being eaten by citizens:

“I can’t say today that I can answer your question in an affirmative or negative way. I don’t know. What I do know is that we know all the research, all of the review of this is suggested that this is safe,” Vilsack said to reporters.


                                    cloned sheep Dolly



Conventional meat packing industries and suppliers often utilize disturbing growth techniques with zero regard for the welfare of the animals and the consumer. It is not to believe that cloned meat would slip into this chaotic process and be passed off as traditional meat. In order to avoid the threat of not only cloned meat but a copious amount of antibiotics (that you will soon be eating), you should search for high quality meat sources that utilize grass as a main feed source. The antibiotic problem is so pervasive, in fact, that a judge recently ordered the FDA to remove antibiotics from animal feed in order to halt the production of super viruses.



   Comment MatrixLeaks:


It does not surprise us, as it avoids the classification of cloned meat as GMO products because it actually cloned meat is. No wonder we even complete insolence most powerful agricultural agencies in the world who claim that cloned meat is safe for human consumption. Most of you will think that the U.S. and Britain far and certainly not with us cloned meat, but we must warn you that we have no guarantee of our government that such products are not on the shelves of large retail centers, and that the importation of cattle for slaughter are not obtain and cloned animals.

Let us recall what actually happened with the first cloned animal, while the public still had contact with information about cloning. 1996th, scientists at the Roslin Institute in Scotland cloned a sheep managed Dolly 05.07.1996., She died six years later because it rapidly grew old because of his unnatural origin, has ceded her death apparently due to different combinations of progressive lung disease.

Dolly was the only one of six cloned sisters who survived. Since the beginning of this sheep was in poor health, had, flu, weakness, arthritis and lung cancer called Jaagsiekte, which is relatively common in poorly nourished and poorly tended sheep with JSRV retrovirus. Of course, scientists from Roslin reject such a large number of diseases linked with the fact that Dolly was cloned.











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Egg - the most perfect food that nature provides




It is hard to start a story about the eggs without having to mention the fear of cholesterol. Eggs have long been the voice of evil because they contain cholesterol, so for fear that most people refrain from eating one of the most perfect of foods that nature provides. The truth is that the egg is rich in cholesterol, but the latest findings tell us that cholesterol in food does not affect blood cholesterol levels or cholesterol in the blood affects the development of cardiovascular disease.

 Myths about the harmful effects of saturated fat and cholesterol from foods of animal origin are slowly but surely destroying. Modern science provides ample evidence that saturated animal fat, or cholesterol, have nothing to do with the typical diseases of modern man, and it is known that from time immemorial have constituted an important part of human nutrition. Today they are already available scientific evidence about what actually causes cardiovascular and other chronic diseases. Cardiovascular disease (blockage of vessels, heart and cerebral infarction) are caused by chronic inflammation in the arteries, which arise from excessive consumption of refined carbohydrates (sugar and flour) and excessive intake of vegetable oils rich in omega-6 fatty acids. Why a paradigm shift going so slow and why these new findings are not generally known and recognized, are the questions to which the answer is not short, so we leave that topic for another time.


Egg, especially yolk of egg, one of the most perfect foods, super foods rights, because of its exceptionally rich content of nutrients - nutrients. These are the essential amino acids from proteins, fatty acids from fats, vitamins and minerals, all of which represent the construction material needed for proper operation and functioning of the human organism. Nutritional value of certain foods is not the same as its calorific value. The biggest problem is the modern diet that is based on industrial products, just a calorie rich and nutrient-poor foods.

The egg contains almost all vitamins and minerals, and most of these nutrients is just the yolk. In addition to protein and fat, the egg contains important minerals like magnesium, calcium, iron, zinc, copper, selenium and others. Yolk contains all the vitamins from the B group, and all four fat-soluble vitamins A, E, D and K, which are important catalysts necessary for the assimilation of protein, vitamins and minerals. Egg yolks also contain essential fatty acids from omega-3 family, and carotenoids such as lutein and zeaxanthin, which have properties that protect your eyes and healthy vision. An egg contains the amino acids tryptophan and tyrosine that act as antioxidants, cleansing the body from free radicals as a protection against heart disease and cancer.

But the egg from conventional farming is not the same as free range eggs from breeding. Chickens with pasture, that can move freely around the yard and find grass and insects, eggs provide nutritionally richer structure than closed hens that are fed concentrates. Composition of essential omega-3 fats, which build cell membranes of the brain and nervous system, is many times higher in the egg if the hen had access to their natural food - insects. Egg laying in the pasture compared to eggs from conventional farming much richer all the vitamins and minerals, especially vitamins A and E, and carotenoids.

Egg yolks from free range farming are real little nutritional bomb. Two or three egg yolks a day are more effective than any multivitamin. Egg white contains mostly proteins while the content of almost all other nutrients are concentrated in the yolk. The most useful way of eating a raw egg yolk. Heat treatment of egg-destroying enzymes that help digestion and proper absorption of nutrients from the egg, and also reduces the composition of some nutrients. Cooking reduces the antioxidant properties of amino acids present in the egg. Therefore, the raw egg shape from which the body can most easily and most completely utilize all nutrients. Those who eat raw egg yolks say they have the experience easier digestion, improved durability and resistance to disease.

However, eggs from conventional breeding are not completely safe for use in the raw state, it is among the closed-type chickens that are fed unnatural food, frequent salmonella. Eggs hens are pasture on the issue of safe use in the raw state. However, raw egg whites should not consume as much as yolks. Raw egg whites contain anti nutrient avidin, a glycoprotein that binds to the B vitamin biotin and prevents its absorption. Biotin is essential for the synthesis of fatty acids and the maintenance of blood sugar levels during pregnancy, especially when the level of biotin in the blood decreases.

Egg by itself does not have any special nutritional value. Our diet contains enough quality protein without the use egg whites. However, the modern diet, which is based on carbohydrates (grains and starches) is nutritionally poor, though rich in calories. It is particularly low in fat-soluble vitamins, omega 3 fatty acids and vitamins B6 and B12. Yolk is an excellent source of these important nutrients, and therefore it is important to include in this diet super food.

Raw egg yolk can be used in various ways. I add it to soups and stews, before serving the food is not very hot. Children add it to oatmeal porridge and cooked polenta. Smoothiji - pulp juices of vegetables, fruit, yogurt / kefir with the mandatory addition of egg yolks, the aperture on a daily basis. Homemade ice cream is easy to make from the beaten eggs, whipped cream and melted dark chocolate.

Forget the story about cholesterol. Scientific evidence indicates that fat and cholesterol is not dangerous for the heart there. From time immemorial the human species lived on foods of animal origin, and it was a food source that enable survival. The eggs of birds, fish and chicken in a free pre-industrial cultures are regarded as sacred food, and special attention was given to them to get enough pregnant women and children. Empirically it was known that eggs ensure good health, strong immunity and protection from disease.



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