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Butter “v” Margarine
This is interesting,
Margarine was originally manufactured to fatten turkeys.
When it killed the turkeys, the people who had put all the money into research wanted a payback so they put their heads together to figure out what to do to get their money back.
It was a white substance with no food appeal. so they added yellow colouring and sold it to people to use in place of butter.
How do you like it, they have come out with some clever new favorings, do you know the difference between margarine and butter ?
How is butter made?
The universe made cows and cows produce milk.
To make butter you milk the cow and shake the milk until it turns into butter.
Sounds simple enough.
How is margarine made?
Margarine is made by a process called hydrogenation. (to treat with hydrogen) ##
It’s not simple, and it’s not natural – at all.
Recap: Universe made butter and it’s natural. Chemists make margarine and it’s anything but natural.
They both have the same amount of calories, butter is slightly higher than margarine in saturated fats, at 8 grams, compared to 5 grams for margarine,
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 many other foods.
Butter has many nutritional benefits where as margarine has a few, and only because they are added.
Butter tastes much better than margarine and can enhance the flavour of other foods.
Butter has been around for centuries, where margarine has been around for less than a hundred years. Margarine very high trans fatty acids, triple risk of coronary heart disease. Increases total of cholesterol and LDL [this is the bad cholesterol] and lowers the HDL [the good cholesterol] Increases the risk of cancers by up to 5 times.
Lowers quality of breast milk, decreases immune response, decreases insulin response,
and here is the most disturbing fact . . .Margarine is but 1 molecule away from being plastic, and shares 27 ingredients with paint. These facts alone were enough to have me avoid margarine for life.
And anything 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, leave it open in your garage, or shaded area, within a couple of days you will notice a couple of things, no flies not even those pesky ants 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 or eat it, even those teeny weeny micro organisms will find a home to grow. Why ? Because it is nearly plastic. Would you melt your Tupperware and spread it on your toast ?
## Companies hydrogenate their fats for all kinds of reasons. Some need just the right melting point. Partially-hydrogenated oils don’t spoil as quickly, so foods that are designed to be on the shelf for a while tend to undergo hydrogenation to ensure that they keep well. When making things like shortening or margarine, you need a solid, “buttery” texture. Unfortunately, as we all know, these kind of fats are bad for you—especially trans fats. They bring up your cholesterol levels, harden your arteries, and inhibit the formation of an enzyme called cyclooxyrgenase, which helps determine the dilation of your arteries and regulates blood flow. Basically, they glue-up your entire cardiovascular system.
So Butter Yourself Up! – Stay Healthy, Happy and In Tune with Nature!
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