Why you should stay away from margarine

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posted on Mar, 8 2012 @ 12:01 AM
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Saw this on Facebook, figured I'd post here.

That is awesome imo! Apparently the ants do not like GMO food


edit on 8-3-2012 by WiindWalker because: (no reason given)




posted on Mar, 8 2012 @ 12:05 AM
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Well, Napoleon had it created to help feed the masses WAY back in the day, so its been around awhile.

I still buy butter, but not for this reason



posted on Mar, 8 2012 @ 12:06 AM
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reply to post by WiindWalker
 


I don't think margarine is genetically modified.


Margarine (mɑrdʒərɨn/, /ˈmɑrɡərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/) is a generic term for butter substitutes, typically composed of vegetable oils. Specifically the principal difference between butter and margarine is that butter is derived from animal fats (typically milk fats) while margarine is derived from plant fats (oils) and skim milk.

en.wikipedia.org...


However, I never liked the damn stuff. Real butter is 100x better. The ants don't seem to like the margarine either, in fact it looks like some of those ants in the top right of the picture are dead in a pool of melted margarine.



posted on Mar, 8 2012 @ 12:08 AM
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reply to post by WiindWalker
 


Here's what I found, and love the DBZ photo. I myself am a DBZ fanatic and debate with many people that Goku is stronger than Superman, it's pure common sense!

"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?"



posted on Mar, 8 2012 @ 12:10 AM
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reply to post by WiindWalker
 


I posted a reality thinkable about this one decades ago....you add one molecule to margerine and you get a rude form of plastic...I could disgust the whole site about #e in the food were fed.....can't type fast enough


SO



posted on Mar, 8 2012 @ 12:12 AM
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I once read that that the composition of margarine is only one element different from plastic, when it's created it's natural color is black-like and has to be dyed its yellow color, and even bugs won't go near it. The picture looks like might be the case, but I don't know for sure.



posted on Mar, 8 2012 @ 12:36 AM
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reply to post by Warpedconsciousness
 


VERY interesting list of facts!


I will NEVER eat margarine again!


EDIT: I also find it halaroius that people think margarine is better for them because it's lower in saturated fats. That's a perfect example of what a sheeple is. No real understanding of nutrition, biology, chemistry or health.
edit on 8-3-2012 by ChaoticOrder because: (no reason given)



posted on Mar, 8 2012 @ 12:46 AM
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VERY interesting list of facts! I will NEVER eat margarine again!
reply to post by ChaoticOrder
 


I totally agree. WOW, thanks for this thread, OP.

Butter & Spreads - The facts... margarine.org.uk



posted on Mar, 8 2012 @ 01:14 AM
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This must be an American thing of worrying, since for us in the UK marge is banned.... People use the term but the stuff isn't allowed to be sold here. I guess there is a reason they banned it



posted on Mar, 8 2012 @ 02:08 AM
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This is interesting. Thanks for sharing. I didn't know this. I'll definitely make sure I'm buying butter from now on.



posted on Mar, 8 2012 @ 02:20 AM
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reply to post by AislaraJaison
 


Goat butter,and milk maybe.....Camel butter



posted on Apr, 15 2012 @ 08:38 AM
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reply to post by LostOurTheory
 


I would agree with your comment in regards to the 1 molecule away from plastic...yuck!
I also had the opportunity to read over my father in-laws chefs recipes a while back dated back some time
In the cookbook along with the recipes listed this exact fact in regards to being 1 molecule away from plastic believe it or not, not just for margarine but also for the particular lard they referred to in the recipes...yuck again!
To think, back in the day even with it sited in the recipe book for a chef to follow chef's actually used the recipes, that is just insane to me....Wholesome, preferably organic when possible prepared in a manner so as not to destroy not only the flavor but also the texture of foods is preferable!





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