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From: fyfpoon on 1 Nov 2005 03:25
Pass the butter (not the 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 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 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.

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
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?

From: Bob (this one) on 1 Nov 2005 04:27
fyfpoon(a)gmail.com wrote:
> Pass the butter (not the margarine) ~ ~ ~ ~ This is interesting.
>
> Margarine was originally manufactured to fatten turkeys.

The first sentence marks this as not worth reading. Margarine was
absolutely not invented to fatten turkeys. It was invented and
manufactured in France to feed people during the Napoleonic era. It's
historically, nutritionally and generally factually inaccurate.

This original post is pure bullshit.

Pastorio

> 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.
From: fyfpoon on 1 Nov 2005 18:14
My friend showed me this. So is it OK to replace butter with
margarine?

TKS

From: Don Kirkman on 1 Nov 2005 18:13
It seems to me I heard somewhere that fyfpoon(a)gmail.com wrote in article
<1130833555.666500.304820(a)z14g2000cwz.googlegroups.com>:

>Pass the butter (not the 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 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.

Yellow coloring was added around the time of WW II or later; before that
many US states had laws forbidding the use of yellow coloring except by
the end user--laws passed to protect the dairy industry, nothing to do
with health or food appeal. Some readers may remember their mothers
kneading the margarine and the coloring powder in the plastic bag it was
packed in, trying to spread the color evenly. Yellow coloring and
formed sticks resembling butter only came from manufacturers after these
laws were rescinded--in response to user requests, not as a way to
entice people to use margarine.

[Start]
1886

More than 30 manufacturing facilities were reported to be engaged in the
production of margarine. Among them were Armour and Company of Chicago
and Lever Brothers of New York. Seventeen states required the product to
be specifically identified as margarine. Various state laws to control
margarine were passed in a number of states, but were not enforced.
Later that year, New York and New Jersey prohibited the manufacture and
sale of yellow-colored margarine.

1902

32 states and 80% of the U.S. population lived under margarine color
bans. While the Supreme Court upheld such bans, it did strike down
forced coloration (pink) which had begun in an effort to get around the
ban on yellow coloring. During this period coloring in the home began,
with purveyors providing capsules of food coloring to be kneaded into
the margarine. This practice continued through World War II.
[End]
http://www.margarine.org/historyofmargarine.html

[Start]
Margarine was originally developed and marketed as a butter substitute,
but today it is considered a food in its own right. A scarcity of animal
fat (a principal ingredient of butter) in France in the late 1860s
prompted the government of Napoleon III (1808-1973) to offer a prize for
the best "cheap butter." A French chemist, Hippolyte Mege-Mouries,
conducted a series of experiments and patented his result in 1869. The
product consisted of liquid beef tallow, milk, water, and chopped cow's
udder, churned into solid form. Mege-Mouries called his invention
oleomargarine: from oleo, the French word for beef fat, and the Greek
word margarites, "pearl," because of the product's pearly white color.
It was also marketed as "butterine."
[End]
http://www.bookrags.com/sciences/sciencehistory/margarine-woi.html

I've never heard of turkeys being fed fats of any kind (at one time a
relative who lived next door neighbor raised turkeys commercially); most
domestic animals are fattened by feeding large quantities of feeds that
are somewhat richer than the animal's normal diet. For turkeys this
would be various grains.

>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 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.
>
>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
>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?

You really should have given the source of what you *seem* to be writing
on your own above, since it is all the work of someone else. It can be
found on www.snopes.com, among other places:
http://www.snopes.com/food/warnings/butter.asp
--
Don Kirkman
From: William Wagner on 1 Nov 2005 18:27
In article <1130886862.517155.78480(a)o13g2000cwo.googlegroups.com>,
fyfpoon(a)gmail.com wrote:

> My friend showed me this. So is it OK to replace butter with
> margarine?
>
> TKS

I try not to ingest anything made in an autoclave. A little olive,
sesame or butter adds to the zest to life. My dad 84 says Lard.
I've had CABG he has not.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
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