I have known all this for years because my mom read this information in a magazine YEARS ago and gave me this info...glad to be able to read and pass it on...

She also read that "fat"free items have virtually the same effect on the body as plastic...ie your body doesn't know how or what to do with it. I realize this will not be the most popular thought especially since most of us have been on 1 "diet" or another most of our lives...but you gotta admit it's interesting and thought provoking.

Blessings!

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 only a 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..

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 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")!

I've never liked the idea of margarine. It always seemed "off" to me. I personally like to look at the ingredients - if there are too many I can't pronounce, I move on to something a little more natural. I.e., the ingredients in butter - milk, cream, salt (and sometimes coloring).

Did you know, too, that you don't have to refrigerate butter. In the old days, butter dishes were left out. I've been leaving my butter out in a butter dish for years now (not the same stick! silly!) It spreads much easier than when stored in the fridge. I leave the rest of the sticks in the fridge until I'm ready to use them, but once I open a stick, it's left out in the covered dish.

Very Interesting. . Especially since I just started to use butter instead of margerine! thanks for the info.

Yes, I did know believe it or not although I'm TOO young to remember "those" days...lol! I have a butter dish that is the "new"butter keeper...it's ceramic pot you put a lil water in it and then there's a special compartment where you put the butter and then sit it down into the water...causes it to seal and stay fresh longer out on the counter but still spreadable...






@Dee...GOOD FOR YOU! Much better for our bodies! Blessings!

Hmm.. this is a topic that makes you ponder...

The mind is a very strong influence on how we "see" items. If they are not the right color, then they don't taste like we expect them to.... Can you imagine today having to add the color into margarine just so it is appealing?!

I decided long ago to use butter. Although we hardly use any, it just seemed to make the most sense. Can't wait to see what everyone else has to say!

Very interesting....
I will be checking the ingredients of my I Can't Believe It's Not Butter, which is neither butter nor margarine. I know it has buttermilk, veg. oil & no trans fats, but wonder what else.

Actually, most commercially processed butter has color added to it. If you make butter yourself, it is very pale and barely yellow. I found this out decades ago when I actually churned butter at my husband's aunt's farm. It was fun. She gave me the facts on the real difference between butter and margarine and we have been a butter eating family ever since. I too leave the opened stick out on the counter.

BTW, cheese too has color added to it. I was so amused a few years back when a friend told me that the 'new' white American cheese and white cheddar tasted better than the orange stuff. I had to keep from laughing when I told her they were exactly the same but without the color added. Amazing what we will buy visually isn't it?

I was raised on real butter but started buying margarine when I was grown because I had no idea you could leave it on the counter for weeks and it not spoil. I hated haveing a hard time spreading refrigerated butter. It has always tasted better to me so tomorrow when I go to the store me and the Land O Lakes girl will get re-aquanted.

I don't care much for american cheese but totally love sharp cheddar. I had never seen white cheddar except in powder form but bought some last weekend. It's great and does seem to have a more potent flavor than the orange stuff.