The Facts About Butter

facts about butter

Pass the butter ~ ~ ~ ~ This is interesting.

For those who know me intimately know my butter habits. (Yes it is a real habit.) Many people often shake their heads in bewilderment, but in my previous life, I did so much research and reading about butter to know that people were crazy to even consider eating margarine or even avoid butter altogether with it offered such a nourishing alternative. Many people do not know this, but boric acid (I am sure I spelled that wrong) plays a crucial role in the formation of collagen in our skin. Traveling through Tibet last summer, I had the pleasure of tasting butter tea which is widely thought of as the ‘drink of choice.’ I also saw many Tibetans use butter as a form of facial moisturizer. Anyway, enough of my rambling, please read on what I recently found…

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.

Facts About Butter: Time To Get It Straight

DO YOU KNOW…the difference between margarine and butter?

  • 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:

  1. no flies, not even those pesky fruit flies will go near it (that should tell you something)
  2. 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?

Share This With Your Friends…..(If you want to “butter them up”)!

 

5 Comments on “The Facts About Butter”

  1. Ha! Interesting that fact-checking comes from Snopes. I wouldn’t trust them to be my dog sitter much less with my health and well-being. Snopes has been proven to be biased along many lines and that bias gives rise to false information as well. Nope, I’ll stick with the author on the one unless you can fine a more reputable source for rebuttal.

  2. Margarine was invented in 1869 by Frenchman Hippolyte Mège-Mouriès in response to a competition sponsored by Emperor Napoleon III, who wanted a cheap, tasty substitute for butter that would store well on ships. Butter was expensive and in short supply at that time. Mège-Mouriès won the Emperor’s competition with his margarine, which was a big hit in France. Its popularity eventually spread across Europe and through the Western world.

    A nonsensical statement, according to Eyres. “It’s like saying methanol is similar to ethanol, when we know ethanol is safely consumed in alcoholic drinks but methanol ingestion causes blindness and death,” says Eyres. “It’s nonsense.” Many organic compounds, such as fats, are formed from carbon, ­hydrogen and oxygen. And many have similar constructions. Nonetheless, a one-molecule difference is substantial in scientific terms.

    Margarine was ­originally ­manufactured by ­hydrogenating vegetable oils (adding ­hydrogen to the vegetable oils to solidify them), a process that ­produced ­significant quantities of trans-fatty acids. Scientists then discovered trans-fatty acids increased cardiovascular disease risk. Clearly, limiting both our trans-fat and ­saturated-fat intake is a good idea. However, margarine-manufacturing technologies have since changed ­substantially; Australasian manufacturers removed trans fats about 15 years ago, says Eyres. ­Margarine and spreads are now produced by interesterification and blending with unsaturated liquid oils. Consequently, most vegetable-oil-based margarines contain almost no trans-fatty acids and relatively low levels of saturated fats. What’s more, most of the products we refer to nowadays as margarine are actually a spread, says Eyres. By law, margarine has to be 80% fat, whereas products containing less fat than this are called spreads. Most of the products in the supermarket contain about 65% fat, says Eyres. “I can’t remember the last time I saw a margarine in the supermarket; they’re all spreads.” Spreads can provide cholesterol-reducing blends of unsaturated oils and plant sterol esters.

    Not true, according to Eyres. Margarine is ­microbiologically more stable and doesn’t decompose as quickly as butter because it doesn’t contain milk, he says. Milk is a source of protein that micro-­organisms thrive in. Hence butter, which contains protein, will decompose more quickly than margarine at room temperature. Eyres points to the Heart Foundation’s advice on butter, on its website, for a well-balanced view on the use of butter versus margarine. The Heart Foundation notes that, “while using small amounts of butter every now and then shouldn’t be a problem for most people, the clear, unequivocal evidence remains that there are far healthier fats for our heart. It is better for our hearts to replace saturated fats with unsaturated fats. Making the simple swap from butter to margarine spreads is one way to do this.”

    Try doing some research before posting pamphlet drivel. Margarine is actually better for you if you can get it without, or with very little trans-fats.

    1. Thank you for sharing your opinion. We actually have done a lot of research into margarine and reporting our findings. People can decide if they want to use something natural or something synthetic. Either way, people have more information.

      Again, thank you for sharing your perspective.

  3. Every time I have done my own checking on things like the butter dispute, I have found there’s a trail to get to that product. Just like the way we got fluoride in our diet. There are so many cover ups, and then the info we get is the one they want us to believe. I also don’t believe snopes is the info wherewithall…..

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