Butter vs Margarine

[Large Sarge]

its true

I checked with Snopes, and this is absolutely true.....


http://www.snopes.com/food/warnings/butter.asp

>--------------------
>
>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)
>
>Lowers HDL cholesterol, (the good cholesterol)
>
>Increases the risk of cancers by up to five fold.
>
>Lowers quality of breast milk.
>
>Decreases immune response.
>
>Decreases insulin response.
>
>And here is the most disturbing f act....
>
>Margarine is 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 weenie 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?
>
>Share This With Your Friends.....(Butter them up!)

[S&W]

What's even better than butter is coconut oil mixed with butter and virgin olive oil & grapeseed oil.

We buy an organic brand coconut oil and all cold-pressed olive and grapeseed oils. The coconut's fats are 100% utilized or disposed of by the body instead of glogging things up like butter fat. The only reason we use butter in the mix is to give it a better table consistency.

We mix it up like so: 1/2 coconut oil to 1/3 and the rest is half/half of olive and grapeseed oils. We place about a cup out in a covered container to use as "table butter" so it's soft and put the rest in the fridge for cooking or refilling the smaller container. It has a lighter but sweeter taste than plain butter and is easier to spread.