This entry was posted
on Tuesday, October 20th, 2009 at 5:46 am and is filed under Cholesterol Level.
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.
7 Responses to “Butter vs Margarine (is margarine really bad for you?)?”
Yeh I’ve heard this too and have seen it on tv programs before, eating margarine is just like eating chemicals from a tub, I wouldn’t touch the stuff, I always use butter instead…
Most of the trans fats have been removed from margarine. Just check the label on the back. Other than that butter and margarine are basically equivilent. Just choose one and do not eat too much. Everything is poisonous if eaten in too high a quantity (even water). Stop worrying about the foods you eat and just make sure you eat a variety of different foods and enjoy your life.
My field is in fashion, as a result many people ask me how they can slim down. My answer is always the same: good diet and exercise. But I found this great product (all natural) which I think helps a lot in the process. I recommend you check this website , they have a free trial and you only pay $4.95 shipping and handling. Good luck!
Yes. Animal fat and saturated fat like butter is healthy for you.
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
October 22nd, 2009 at 6:25 pm
cafitzpa
try Smart Balance instead
October 25th, 2009 at 8:20 pm
giba
hm i’m not sure
but in my house i have margarine
October 27th, 2009 at 8:23 pm
craig
yes its true. butter is alot better
October 29th, 2009 at 2:32 pm
hash
Yeh I’ve heard this too and have seen it on tv programs before, eating margarine is just like eating chemicals from a tub, I wouldn’t touch the stuff, I always use butter instead…
October 31st, 2009 at 8:43 am
joe
Most of the trans fats have been removed from margarine. Just check the label on the back. Other than that butter and margarine are basically equivilent. Just choose one and do not eat too much. Everything is poisonous if eaten in too high a quantity (even water). Stop worrying about the foods you eat and just make sure you eat a variety of different foods and enjoy your life.
November 1st, 2009 at 7:06 am
meneses
My field is in fashion, as a result many people ask me how they can slim down. My answer is always the same: good diet and exercise. But I found this great product (all natural) which I think helps a lot in the process. I recommend you check this website , they have a free trial and you only pay $4.95 shipping and handling. Good luck!
November 3rd, 2009 at 10:18 pm
gabrjo
Yes. Animal fat and saturated fat like butter is healthy for you.
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.