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Butter or Margarine

Just got this email from a friend, thought I'd share this with everyone here. As for me, I just purchased a tub of real whipped butter and threw out all the margarine in my house. I've been telling my neighbors family and friends about this and hope they boycott margarine also, its just so disgusting!!


Can this be?

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

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

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

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")!

Mon. Sep 12, 9:33am

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watch the sources in those emails!

A brief google search leads me to believe that the claim the margarine was originally made to feed turkeys is false. (See for a source I generally trust...many other pages confirm the basic details, and I didn't find anything about feeding turkeys.)

That said, I think the general sentiment of your friend's email is probably right, as confirmed by recent studies that trans fats (which are found in many margarines) are worse for your health than saturated fats. I also try to limit my intake of processed food as much as possible (and would claim that margarine is more processed than butter), but not everyone thinks that that matters or wants to focus on that.

I think the long and the short of it is everything in moderation. Both butter and margarine are fats, and overloading on any kind of fat is bad for your health. See this link for info on determining how much fat is healthy for you:

Monday, September 12, 2005, 10:34 AM

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what is wikipedia? I keep hearing people talk about it,

Monday, September 12, 2005, 10:49 AM

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here's what wikipedia has to say about itself:

Basically, it's an online encyclopedia that is attempting to be a reliable (and free!) source of informaition. However, it's open format approach (almost anyone can edit an article) means it might not always be accurate.

Monday, September 12, 2005, 11:19 AM

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Margarine myths

Yuck, who wants to eat plastic! Let’s get technical for a moment. Plastic is a polymer, whose ingredients may include polyvinyl chloride, polyethylene, acrylic, silicone, and urethane. Margarine is an emulsion of naturally processed vegetable oil, water, salt, vitamins, and other functional ingredients that ensure the safety and quality of the finished product. Emulsions consist of two or more ingredients that naturally do not remain blended or “in suspension”; and need added ingredients to keep them together; think of it like oil and water. Other types of emulsified foods that you may eat include deli meats and salad dressings.

Living a healthy lifestyle includes eating moderate amounts of various types of foods. The margarine industry has been in the forefront of reducing the amounts of trans fat, and adding more functional ingredients to its products to support health. I've been working with the National Association of Margarine Manufacturers so I've learned a lot about this particular topic. In addition, heart disease runs in my family so I have a personal interest in the subject as well.

As for trans fatty acids, you won’t find any soft or liquid margarine that contain trans fat, and trans fat levels of stick margarines have been greatly reduced. Margarine manufacturers continue to be the leaders in the food industry in removing trans fats from products, and they continue to innovate the market by adding healthy, functional ingredients such as antioxidants, omega fatty acids, and fat-soluble vitamins to products.

The margarine industry has made such an impact in providing healthy product that in 2005, when the Dietary Guidelines for Americans and the MyPyramid food guidance system was issued, liquid oils, and soft, trans fat-free margarine spreads were classified by the Dietary Guidelines Advisory Committee Report as helping to meet the essential fatty acids and Vitamin E needs of consumers.

Check out the links below for more information:,, and


Tuesday, August 07, 2007, 8:29 AM

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I checked it out on

You can, too, if you like. The message is both true and false. Check it out!

Tuesday, August 07, 2007, 9:00 AM

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I have always believed in the more natural properties of butter, in moderation of course.

Tuesday, August 07, 2007, 9:40 AM

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Eat Natural foods

The way I figure, when our ancestors (even just a couple of generations back) ate only natural food and worked all day, no one was fat. There's some really interesting information on the Weston A Price Foundation web site (link below).

I prefer to use small amounts of butter and only sometimes. I think once you get used to not using it often, very little goes a long way.


Tuesday, August 07, 2007, 9:57 AM

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i use a soy spread. all natural and organic, packed w/ omega-3's and, of course, no cholesterol. i think the brand i buy is soy garden, but i'm not positive about the name. it comes in a tub, is speadable, and really tastes great. i wouldn't bake w/ it, but then again, if i'm baking, i'm using real butter!!!

Tuesday, August 07, 2007, 10:30 AM

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I always knew that margarine was worse than butter. The main reason is that while margarine turns into carcinogenic material after it is heated to a certain degree (as in frying or baking), butter does not. Neither does grape seed oil or coconut oil.

Also, margarine has hydrogenated oils and trans fats.

It's also unnatural and the smell of it when fried makes me want to barf.

As far as margarine providing us with healthy alternatives, what a quack.
All the margarine industry has provided us with is lies and marketing schemes to make money. Obviously.

My trainer and nutritionist at my gym have seconded my research and conclusions. So have many health books that I have read. Butter is a lot better than margarine.

Tuesday, August 07, 2007, 10:33 AM

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I have felt that a margarine that is trans-fat free is the best choice for our family. That way, we avoid the cholesterol and saturated fat of butter. My favorite margarine is smart balance light. It has 45 calories per tbsp and no trans fats. Plus, has omega-3 fatty acids.

Tuesday, August 07, 2007, 11:37 AM

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