Margarine is but ONE MOLECULE away from being PLASTIC!

[Jasper]

Differences Between Butter And Margarine

http://www.rense.com/general70/diff.htm

[Mercury Rising]

The bastids! :hahaha: :bath:

[Book]

http://www.recoverymedicine.com/hydrogenated_oils.htm

"hydrogenated" should never be an ingredient of anything you or your kids eat.

If you have kids be sure to understand this...

[Dude]

Stop reading the internet...well, maybe one more link.:smile:

The above-quoted compilation began circulating on the Internet in June 2003, often under the title "Butter vs. Margarine," and surprisingly enough there was a fair bit of truth to it, at least at the time.

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

[TheKingsSon]

Differences Between Butter And Margarine

http://www.rense.com/general70/diff.htm

Nothing like the Bible to clear up the matter.
Regarding Jesus Christ the coming Messaih from Isaiah

Isaiah 7:15
Butter and honey shall he eat, that he may know to refuse the evil, and choose the good.

[Dude]

Nothing like the Bible to clear up the matter.
...

Nice.

But then again, didn't the Bible have something in it regarding gold, silver, and Ceasar? :haha:

[bjgnome]

Tastes about as good as plastic for sure. The one molecule argument doesn't hold much weight. For example, chlorphyll is one molecule away from hemoglobin, but as many times as I've tried, I haven't succeded at photosynthesis.

That said, margarine is nasty, nasty stuff. The transfatty acids are bad news. Any oil that is cooked heads in that direction. Sesame oil is the least prone to go transfatty acid on you at high temps. Olive oil is a high quality oil to cook with, but only cook at low temps.

On salads or toast I use flax oil... amazing stuff, Omega-3's good for brain/depression, heart disease & diabetes. Barlean's makes good stuff with a drip-free squeeze bottle, so I can just squirt across my toast or salad, so I get my 2 tablespoons per day.

Occsionally I go with butter without concern... yesterday was ravioli with my own homemade butter-sage-rosemary sauce. Herbs fresh from the garden. Mmmmmmm....

[Book]

Isaiah 7:15
Butter and honey shall he eat, that he may know to refuse the evil, and choose the good. -TheKingsSon

13874

Don't look like Jesus on this box...so let's hijack this guy's thread about the science of Margarine and go off on a religious trolling exercise...Darth Vader vs. Jesus in a war over the good and evil of..................honey. You know...since Margarine wasn't [ahem] even mentioned in the Bible.
:offtopic:

[demosfen]

I knew about margarine for some time now, won't touch it

[BeefJerky]

I won't eat margarine because if you open it and set it outside no other animal will eat it.:afraid:

[philskov]

"I Can't Believe Its Not Plastic"

I couldn't bring myself to search the net for a Fabio picture for this caption.

Which is probably good news for everyone . . .

[Ragnarok]

"I Can't Believe Its Not Plastic"
I couldn't bring myself to search the net for a Fabio picture for this caption.
Which is probably good news for everyone . . .

(groan) Surely you know better than to say something like that around this crowd.

Butter = good.
Honey = good.
Margarine = :eek::puke:

Ragnarok

[ASG]

I won't eat margarine because if you open it and set it outside no other animal will eat it.:afraid:
Even the little "grease ants" here won't touch it. They'll go right for my butter though......

[Veli Hopea]

I'd like to find and read more scientific articles about this subject.

For example: There are different margarines. As far as I know, some of them include trans-fatty acids and others don't. Are those margarines that are free of trans-fats as good as butter or natural vegetable oils?

Can someone help?

[Infidel]

the scientific truth to margarine being too close to plastic is right

but

there are many different chemical compositions that are just one molecule awy from being something else.

In fact ALL of them ARE

add a molecule of water to a molecule of carbon dioxide and depending on your knowledge of organic chemistry you will get everything from sugar, to ethanol, to steak, to plastic

This is not in defense of margarine. I would not eat teh stuff if it was given away for free. Just defending sounder thinking

[Book]

Anything that says "hydrogenated" is for sure plastic:

Trans Fatty Acids
Hydrogenated & Partially Hydrogenated Oils:
Proven Serious Health Effects

After closely scrutinizing data from scientific studies and reviews, many European countries have either banned hydrogenated and partially hydrogenated oils altogether or have instituted future dates for elimination of their use in foods. These government actions concerning the trans fatty acids (hydrogenated and partially hydrogenated oils) is directly related to studies that link trans fatty acid (hydrogenated and partially hydrogenated oil) consumption from processed foods to the development of diabetes, cancer and cardiovascular disease.

Hydrogenation of oils, with removal of essential fatty acids, is used in the food industry for the sole purpose of prolonging the shelf life of processed foods (to maximize profits). Read the following documents to inform yourself of the potential health consequences of trans fats used by the food industry. Click here (http://www.recoverymedicine.com/hydrogenated_oil_containing_foods.htm) for list of foods that may contain hydrogenated and partially hydrogenated oils.

NEW - Canada Set to Severely Restrict or Ban Trans Fats (http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/1101295707137_46/?hub=Health)
Research - Trans fats, heart disease and atherosclerosis (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Display&dopt=pubmed_pubmed&from_uid=9322581)
US government official position on trans-fatty acids (http://www.whitehouse.gov/omb/pubpress/2003-13.pdf)The New England Journal of Medicine, June 24, 1999 Vol. 340, No. 25

Trans Fatty Acids and Coronary Heart Disease
Trans unsaturated fatty acids are produced commercially in large quantities by heating vegetable oils in the presence of metal catalysts and hydrogen to form shortening and margarine. Trans fatty acids are so named because the carbon atoms adjacent to their double bonds are on opposite sides, resulting in a straight configuration and a solid state at room temperature. In contrast, naturally occurring unsaturated fatty acids contain double bonds as cis isomers, with adjacent carbons on the same side of the double bond, resulting in a bent shape and a liquid state at room temperature.
Partial hydrogenation, the process used to create trans fatty acids, is primarily used to produce solid fats. However, it also removes essential polyunsaturated fatty acids, such as linolenic acid (omega 3) and linoleic acid (omega 6), because they tend to oxidize, causing the fat to become rancid with prolonged storage or when exposed to the high temperatures used for commercial deep-fat frying. Trans fatty acids are also produced in the rumen of cattle, resulting in low levels of these isomers in dairy and beef fat.

Production of partially hydrogenated fats began early in the 20th century and increased steadily until about the 1960s, as processed vegetable fats displaced animal fats in the diets of most people in industrialized countries. The initial motivation was lower cost, but health benefits were later purported. Levels of trans fatty acids in margarines have declined as softer margarines have become popular. The average per capita consumption of trans fatty acids from partially hydrogenated oils has remained at about 2 percent of calories since the 1960s, because of the increased use of these fats in commercially baked products and fast foods.

By the early 1990s it became apparent that the consumption of trans fatty acids (hydrogenated and partially hydrogenated oils) had uniquely adverse effects on blood lipid levels in metabolic studies and was associated with an increased risk of coronary heart disease in epidemiologic investigations. A 1995 industry-sponsored review concluded that there was insufficient evidence to take action and that further research was needed. Since then many more metabolic and epidemiologic studies have confirmed the adverse effects of trans fatty acids, stimulating the Food and Drug Administration to announce plans to include the trans-fatty-acid content of foods on product labels. One important issue is whether to list the amount of trans fatty acids (hydrogenated and partially hydrogenated oils) separately or to combine it with the saturated-fat content.

In this article we shall review the effects of trans fatty acids (hydrogenated and partially hydrogenated oils) on blood lipid levels that have been identified in metabolic studies and the associated risk of coronary heart disease that has been identified in epidemiologic studies.

follow this Linky (http://www.recoverymedicine.com/hydrogenated_oils.htm) and then just do Google searches. Then read the ingredient labels before you buy. Good luck!

[californiajeff]

Did you know that sugar is one nitrogen molecule short from being cocaine?

[Anty Ep]

Did you know that sugar is one nitrogen molecule short from being cocaine?

Maybe that is why sniffing too much of it causes a "cavity" to open in the septum of your nose!