Spreadable plastic…..

Posted by: admin  /  Category: Health

Butter versus Margarine

From a health standpoint, there is an enormous difference between eating butter and margarine. The only reason to choose margarine would be that you actually prefer the taste to that of butter and your budget is limited. If you don’t want to eat butter fair enough but please understand that by eating margarine you are harming your body. With margarine you are just adding one more toxic material into your bodily environment, a toxic material that should be avoided.

When viewed under a microscope margarine is very close to plastic in its composition, so would you spread plastic on your bread, I don’t think so.

If you were to leave a tub of margarine and a tub of butter in your garden for a few days, what you’d find is that all the butter had been consumed by insects and animals. Whereas the margarine would be untouched even animals and insects wouldn’t touch it.

So I ask you to look differently at the ad’s promoting the plastic they want you to believe is edible, ok yes it is edible but it’s certainly not healthy.

Margarine is a creation of the scientific laboratory, really bears no resemblance to butter, except in appearance.  And this appearance is due to the yellow dye that is added to the white margarine to convince consumers that they really are consuming legitimate substitute for butter. Incredibly in the 1930’s, margarine was actually sold with a packet of yellow dye that the consumer could mix in with the margarine to complete the butter masquerade. Today’s margarines are commonly based on a number of cheap oils, including soybean, corn canola and cottonseed oils. These oils typically have had all the nutrient value extracted or processed out of them. Nearly all the protein, minerals, lecithin and other desirable natural components have been removed. Most of the vitamins are also gone.

To make matters worse, the oil that is used to make margarine is first typically hydrogenated to turn in from a liquid into a solid, forming many toxic substances in the process. Margarine then ends up with a large amount of what is known as trans-Fatty acids in them. These trans-fatty acids have been associated with increased disease and compromise of the cardiovascular system, immune system and reproductive system.

Butter, when it comes from a quality source, maintains a high food value. Even when coming from pasteurized cream, butter still maintains a positive food value. In sharp contrast to pasteurized milk and other pasteurized products.

While this may be a bit of an oversimplification, I maintain that limiting yourself to oil and butter in your cooking is the healthy way to go. Few other readily available oils are without some degree of toxicity. Remember that margarine is at least one source of toxicity that you can easily eliminate from your daily diet.

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