A MUST READ!!! ENJOY, AND PASS THE BUTTER.....PLEASE!!!
Having worked at Unilevers Premier Margarine Factory in the UK for 1 Year as a Management Trainee, and then in Sri Lanka Managing Margarine Manufacture, I can safely admit that what you are about to read is true!!
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 colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings....
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 for margarine.
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 andonly because they are added!
Butter tastes much better than margarine and it can enhance the flavours 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.
Triples risk of coronary heart disease ..
Increases LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)as a chemist i can tell you that you yourself share 23 “ingredients” with paint. you also share 23 “ingredients” with steel. and one molecule (and where its placed) can mean the difference between an inorganic material and organic material. big stuff