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.

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 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 a find a home to grow.

Why? Because it is nearly plastic.

Would you melt your Tupperware and spread that on your toast?

SportKite1 wrote:
> Do you know the difference between margarine and butter?

Butter comes from a cow's nipple, margarine comes from a machine's nipple.

I think any comparison of saturated or unsaturated fat is unfair. Butter
is far more natural, but has too much Omega-6 fatty acid. Margine
usually has trans-fats, but not always, and either way, has nothing good
(while butter has some Omega-3). Omega 3 and 6 are both unsaturated,
while one is good and one will destroy your heart. Same goes for most
saturated fats. Not all are bad, while some will kill you.

I prefer butter. It tastes better, and in moderation is healthier than
butter (depends on the rest of your diet, but in my diet, it is healthier).

--
John Gaughan
http://www.johngaughan.net/

Here's more information:

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


This is one of those Snopes reports that's true. When comparing butter
and margerine, butter comes out better for nearly everyone on healthful
properties and taste. Do take a look, however, at the last paragraph in
the Snopes report having to do with the one molecule away from plastic
business. They call it hyperbole, and I'd say that was an accurate
assessment.


--Lia


SportKite1 wrote:

> Why? Because it is nearly plastic.
>
> Would you melt your Tupperware and spread that on your toast?

"Julia Altshuler" > wrote in message
news:T26lc.10653$TD4.1191709@attbi_s01...
> Here's more information:
>
> http://www.snopes.com/food/warnings/butter.asp
>
>
> This is one of those Snopes reports that's true. When comparing butter
> and margerine, butter comes out better for nearly everyone on healthful
> properties and taste. Do take a look, however, at the last paragraph in
> the Snopes report having to do with the one molecule away from plastic
> business. They call it hyperbole, and I'd say that was an accurate
> assessment.
>
>

Even if it's true, so what? The poster clearly knows nothing about
chemistry. Water is one atom away from hydrogen peroxide, a potent bleach.
Salt is one atom away from chlorine, a poison gas used in WW I. Carbon
dioxide is one atom away from carbon monoxide.


--
Peter Aitken

Remove the crap from my email address before using.

In article >,
(SportKite1) wrote:

> 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...


There are, of course, an increasing number of margarines made without
transfats:
<http://www.smartbalance.com/main.html>
actually, I think most are considered "spreads," due to a lower fat
content.

--
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please mail OT responses only

(SportKite1) wrote in message >...
> Do you know the difference between margarine and butter?
> >
>
> Why? Because it is nearly plastic.
>
> Would you melt your Tupperware and spread that on your toast?

Butter every time. ----- Many years ago i saw a documentary about the
making of margerines--i disliked marge then --and even more so after
watching the programme.I am not talking about the modern day
"designer" margerines but the ones of old ,and they were made from a
bi-product of black oil.As plastics have a similar background then the
rest as they say is history.

"SportKite1" > wrote in message
...

...snip ...
>
> 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).
>

This is a confection of confusion and misinformation.

(1) Your use of "molecule" in this context has no meaning. Hydrogenated
fats and non-hydrogenated fats are both molecules in themselves, neither are
"one molecule" away from anything.

(2) If you intended to say one atom or one substituent group away from some
other compound (which at least makes some sort of sense) it has no
significance for human consumption. By this logic we would stay away from
water (HOH) as it is only one atom from rotten egg gas (HSH) or one group
away from prussic acid (HCN). Compounds that differ by one group may have
entirely different properties. Unless there is a mechanism to convert one
to the other, the consumption of the one will not result in harm caused by
the other.

(3) Please advise what polymer (plastic) the hydrogenated fats in margarine
are "one molecule" away from. I would be interested to know what that is
and how toxic it is. And while you are at it, assuming that there is such a
thing and it is in fact harmful, what is the mechanism by which margarine
will be converted to this substance? Where has it been demonstrated that
this process can occur in nature or in the human body?

Much of human fat metabolism is to do with adding and removing groups to
chains (mainly removing) but unless you can show that such a thing can
happen to the fats in margarine and that the result is a harmful substance
you are just getting your exercise jumping to conclusions.

David

SportKite1 wrote:

> Do you know the difference between margarine and butter?
>
> 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).

Beef is ONE MOLECULE (DNA) away from being HUMAN FLESH!

You CANNIBAL!

Hope this helps :-)

SportKite1 wrote:
>
> Do you know the difference between margarine and butter?

They have different flash points. Because of this they can be used
differently for sauteeing. Flavor issues aside, mushrooms sautee
better in margarine than in butter because of this difference.
They can be sauteed hotter in margarine and that sears them better.

> Butter tastes much better than margarine and it can enhance the flavors of
> other foods.

Tastes vary and they are not subject to objective tests. I was
raised in a time when no one knew the dangers of transfats and
when people falsely thought that saturated fat was bad (much
like doctors in the time of George Washington thought that
bleeding was good). So I grew up having margarine not butter.
I like the taste of margarine better. Tough. I now know the
problems of transfats so I have butter instead.

> HERE IS THE PART THAT IS VERY INTERESTING!
> Margarine is but ONE MOLECULE away from being PLASTIC...

Chuckle. Nuclear bombs don't work by molecules. Too bad this
can't be exaggerated into radioactivity somehow ;^)

> Would you melt your Tupperware and spread that on your toast?

Chuckle. Thanks for the posting.

In article >,
(Doug Freyburger) wrote:

> They have different flash points. Because of this they can be used
> differently for sauteeing. Flavor issues aside, mushrooms sautee
> better in margarine than in butter because of this difference.
> They can be sauteed hotter in margarine and that sears them better.

Does this always hold true, considering the wide variety of oils that
margarine can be made from?

--
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Doug Freyburger wrote:

> SportKite1 wrote:
> >
> > Do you know the difference between margarine and butter?
>
> They have different flash points.

You mean smoke points. Butter and margarine break down
and smoke, they do not vaporize hence they do not have flash
points.

> Mark Thorazine blithered:
>
>Doug Freyburger wrote:
>
>> SportKite1 wrote:
>> >
>> > Do you know the difference between margarine and butter?
>>
>> They have different flash points.
>
>You mean smoke points. Butter and margarine break down
>and smoke, they do not vaporize hence they do not have flash
>points.

Mark THORAZINE, you are truly a ****ing *DANGEROUS* PSYCHOTIC imbecile.

http://www.suite101.com/article.cfm/...g_basics/87244

The third element to consider in choosing a fat is the heat points. Smoke
point defines the temperature when a fat begins to smoke and develop an acrid
odor and off flavor. Smoke points are important to know for sauteing or frying.
For deep fat frying, especially, it is important to use a fat with a higher
smoke point. Deep fat frying is performed most effectively at approximately 375
degrees. If you fry at a much lower temperature, the food does not develop an
immediate crust upon immersion, and will absorb the fat and become greasy. If
you fry at a much higher temperature, the outside will burn before the food is
cooked through. Remember, however, that the smoke point of any oil decreases
with use; do not use the same oil more than three times. Other heat points for
fats include "flash" and "fire" points at 600 and 700 degrees, respectively.
At the flash point, there are tiny wisps of flame; at the fire point a fire is
blazing. Do not put out an oil fire with water; it will spread the fire.
Rather, smother the fire with a tight-fitting lid, suffocate it with baking
soda, or use a specially formulated fire extingisher.
---



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> At the flash point, there are tiny wisps of flame; at the fire point a fire is
> blazing. Do not put out an oil fire with water; it will spread the fire.

This is not correct. There is NO FLAME at the flash point,
unless an external ignition source is supplied.

Quoting from:
http://www.arlenetaylor.org/seminars/flashpoint.htm

"Flashpoint: the lowest temperature at which vapors above a
volatile combustible substance ignite in air when exposed to flame."

Note that neither butter nor margarine are volatile substances,
hence they do not have flash points. They will break down
above their smoke points, and some of those breakdown products
can ignite, but those products are not vapors of butter or
margarine. You would not be able to condense them to
reconstitute butter or margarine.