How hard it is to find margarine that doesn't contain palm oil! You'd think there were no margarines without palm oil!
Why won't the food industry change?
It's depressing to read product labels!
How hard it is to find margarine that doesn't contain palm oil! You'd think there were no margarines without palm oil!
Why won't the food industry change?
It's depressing to read product labels!
Guest
and why eat margarine?
short article :
Margarine was originally manufactured to fatten turkeys and poultry. When the product in question began to harm breeders by killing animals prematurely, the investors who had put their money into the research wanted a return, so together they looked for a way to make money with the product.
It was a fatty, white product with no nutritional appeal, so they added a yellow coloring agent and sold it to consumers as a substitute for butter.
This fattening chemical agent
is now available in a variety of flavors.
But do you really know the difference between margarine and butter?
Both have the same amount of calories. Butter is slightly higher in saturated fat at 8 grams, compared to 5 grams for margarine. Eating margarine can increase heart disease in women by 53% compared to eating the same amount of butter, according to a recent Harvard Medical Department study.
Eating butter increases the absorption of other nutrients contained in food. Butter has many nutritional benefits compared with those of margarine, which are merely additives. Butter is much better than margarine, and can enhance the flavor of food added to a recipe. Butter has been used for centuries, while margarine has been on the market for barely a hundred years.
And now about Margarine...Very high in fatty acids. Triple the risk of coronary heart disease. Increases total cholesterol and LDL (bad cholesterol) and lowers HDL (good cholesterol) levels. Increases cancer risk by 5 factors. Lowers quality of breast milk. Lowers immune response. Lowers insulin levels.
AND HERE'S THE MOST DISTURBING FACT:
Margarine's molecular components are 95% like plastic.
Just this fact alone should be enough to convince you to avoid margarine for life, and anything hydrogenated (meaning hydrogen is added to change the molecular structure of the product).
You can do a test for yourself: buy a jar of margarine and leave it in your garage or in a shady area.
After a few days, you'll notice a few things: No flies, not even small fruit flies, go near the margarine (that should tell you something).
It doesn't get moldy or smell different because there's no nutritional value. Nothing will grow on it because it's so chemical. Even the smallest micro-organism won't make it its home.
Why not? Because it's almost plastic. Would you melt a bowl of Tupperware in the microwave and spread it on your toast?
Something to think about...
Guest
and why eat margarine?
short article :
Margarine was originally manufactured to fatten turkeys and poultry. When the product in question began to harm breeders by killing animals prematurely, the investors who had put their money into the research wanted a return, so together they looked for a way to make money with the product.
It was a fatty, white product with no nutritional appeal, so they added a yellow coloring agent and sold it to consumers as a substitute for butter.
This fattening chemical agent
is now available in a variety of flavors.
But do you really know the difference between margarine and butter?
Both have the same amount of calories. Butter is slightly higher in saturated fat at 8 grams, compared to 5 grams for margarine. Eating margarine can increase heart disease in women by 53% compared to eating the same amount of butter, according to a recent Harvard Medical Department study.
Eating butter increases the absorption of other nutrients contained in food. Butter has many nutritional benefits compared with those of margarine, which are merely additives. Butter is much better than margarine, and can enhance the flavor of food added to a recipe. Butter has been used for centuries, while margarine has been on the market for barely a hundred years.
And now about Margarine...Very high in fatty acids. Triple the risk of coronary heart disease. Increases total cholesterol and LDL (bad cholesterol) and lowers HDL (good cholesterol) levels. Increases cancer risk by 5 factors. Lowers quality of breast milk. Lowers immune response. Lowers insulin levels.
AND HERE'S THE MOST DISTURBING FACT:
Margarine's molecular components are 95% like plastic.
Just this fact alone should be enough to convince you to avoid margarine for life, and anything hydrogenated (meaning hydrogen is added to change the molecular structure of the product).
You can do a test for yourself: buy a jar of margarine and leave it in your garage or in a shady area.
After a few days, you'll notice a few things: No flies, not even small fruit flies, go near the margarine (that should tell you something).
It doesn't get moldy or smell different because there's no nutritional value. Nothing will grow on it because it's so chemical. Even the smallest micro-organism won't make it its home.
Why not? Because it's almost plastic. Would you melt a bowl of Tupperware in the microwave and spread it on your toast?
Something to think about...
