Thursday, February 23, 2017

A word of caution: Margarine is not butter!


Margarine is more or less some kind of plastic stuff! Margarine was originally manufactured to fatten turkeys. When it killed turkeys, the investors who had put the money into the research wanted a payback so they tried to figure out what to do with this product to get their money back. The specific product meant for turkeys, was a white substance with no food appeal so they added the yellow coloring, gave it some flavor, placed it on the market and sold it to people to use in place of butter.

If you do not know the difference between butter and margarine continue reading. It is very interesting.


1) Both products have been found to have basically the same calories.

2) Βutter has slightly more saturated fat, 8 grams, compared to 5 grams of margarine.

3) Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

4) Eating butter increases the absorption of many other nutrients in other foods.

5) Butter, by its nature, contains many nutrients, while margarine contains only the food additives, added in it.

6) Butter has very good taste and it enhances the flavor of other foods making them more tasty.

7) Butter has been around for a few centuries, margarine is only a hundred years old.

8) Margarine is high content of fatty acids (trans fatty acids).

9) The consumption of trans fatty acids increases the risk of coronary heart disease.

10) The consumption of trans fatty acids increases total cholesterol and LDL (bad cholesterol) and reduces HDL (good cholesterol).

11) Margarine increases the risk of developing cancer by 3-5 times.

12) Margarine reduces the quality of breast milk.

13) It reduces the reaction of antibodies.

14) It reduces insulin response.

What is most interesting is that margarine is only one molecule away from being plastic and it shares 27 ingredients with paint. These facts alone are enough to have us avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

All edible products having undergone hydrogenation should be considered suspect products.

Do an experiment on your own. Try this yourself:

Buy a packet of margarine and place it in a corner in the shade, or in the garage. In a few days you will notice the following: no flies, not even those small flies will approach it. It does not rot or smell because there is no nutrient to develop life, not even micro-organisms. Why? Because it is almost a plastic substance. All the above naturally apply to all types of margarines circulating in the global market and certainly to the products advertised and used for the battle against cholesterol.

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