Food for thought

Butter vs Margarine

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?

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?

WOW! I knew there was a reason I hated that mess... so let me tell you what my Mom has got me started doing... sort of making our own butter.

First you buy a pound of that Land O'Lakes UNSALTED butter... let it get soft, put it in the food processor, put anywhere from 1/4-1/2 cup of Canola Oil to sort of make it creamy, and put some kosher salt in to taste... now you're talking about some good tasting butter... whew! Spoon back into your regular butter tub thingy, and nobody's the wiser.. Had to fool them at first, but now they know what I'm doing... and Lordy help, if we have any other butter but that, I hear severe complaints... course I only use Kosher salt when cooking... danged Food Network cooking shows - it'll do it to ya every time! That and EVOO - that's Extra Virgin Olive Oil... HA!

I grew up with us having a jersey cow, and Mom and Grandmother making butter, and that was some nasty tasting mess... I never could eat that, I think it was just too rich or something, but this is wonderful!!!!

About like putting plastic down your throat! I VOTE BUTTER

I've always stayed true to butter! I always knew there was something fishy about margarine and plus, it"s tasteless!! Why even go to the trouble o f spreading it on bread? I'm the same way about eggs!! There for so many years eggs were the bad guy, but now the nutritional gods have decided that they were actually good for you all along! Imagine that! We eat free range eggs from our own chickens and they are delicious! The yolk is so much deeper than regular ones, I know they must have alot more nutrition.