Eating plastic

---

OK, I got this in my email and while I trust the source, I know not where the hell she got it from.
Iv been trying ot look some stuf up on it but I must be using hte wrong search parameters because I cant find what im looking for. Im just going to copy and paste it in its whole form and anyone can verify or trash it.
If its true Im going to have to redo my diet as both are in my fridge, one for food, the other for baking.

Margarine & Butter

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?

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

Well, personally I taste no difference between margarine and real butter. So Adam and I pretty much use real butter instead.. though we have margarine at hand for friends who hate real butter.

How heart-healthy margarine is depends on how saturated its fat is (i.e., how hard it is). Stick margarine is bad. Soft tub margarine is not. But I don't see any real advantage to margarine, unless you react badly to dairy products, so I just use butter. It tastes better, and it has a better texture.

I wouldn't worry too much about it being nearly plastic. There are polymers in foods (cookies that stay soft and chewie forever) and polymers can be made from food products such as starch.Besides, I can't imagine eating so much butter that it alone causes a significant cholesteraol issue. but I don't like creamy gooey foods in general.

I like digital cheese, not analog. Mmmmmm....toe cheese.

mmm... cheese log (or is it a blog)

Largely rubbish, probably put out by a butter company. "One molecule away from being plastic" makes no sense.

true. almost everything is "one molecule" away from something

Seriously, this is bullshit.I can probably point out most things that are wrong with it .. but I'll only touch on one thing that was mentioned because I know for sure it's bullshit.Margarine decreases insulin production? How about no.Margarine does not decrease anything ... it slows down the rate in which insulin is carreid to the body (dunno how to explain so I'll just say that) ... but the scary thing is ...Butter has the same effect! OMG!But yeah this whole thing is bullshit ... especially the one molecule thing like Pete said Edit: Oh yeah, almost forgot...If you follow that and don't eat margarine cuz of what that says... have you ever wondered what hot dogs are made otu of? look it up and let me knowAlso have you seen Supersize Me... they leave McDonalds fries out and nothing grows on that in a month either, so are you gonna stop eating Mcdonalds fries? Didn't think so.So shut up about your paranoia...

In reply to:Increases total cholesterol and LDL (this is thebad cholesterol) and lowers HDL cholesterol, (the good cholesterol)Just as true as with butter. Most of that other stuff seems overexaggerated or made up, at least in saying that margarine is so much worse than butter. Most margarines are higher in trans fats, but non hydrogenated margarines are available that instead use other ingredients to give them solidity. The truth is that both of them are bad for your health and should be used sparingly.The molecule missing in margarine that is in plastic would probably be the one that makes up the plastic

non hydrogenated margarines are available that instead use other ingredients to give them solidityThey tend to be soft and spreadable. They're just not hydrogenated.The good thing about cooking with margarine is that it doesn't burn as easily as butter. The bad thing about it is that it doesn't taste good. It's easier to use some type of unsaturated oil, like olive or safflower.

When I cook in butter, I cut it with another oil to reduce the cholesterol and increase the burn burn temp.

I realize that they're soft and spreadable, but if they didn't have something in them to give them structure they'd run like oil since that's basically what the original product of margarine is.

something in themEmusifiers? Margarine is basically vegetable oil. Bubbling hydrogen saturates it, and thus thickens it, while creating trans fatty acids (not good for you). Sometimes milk products are added to make the margarine seem more like butter.The whole plastic thing sounds like a crazy urban myth. If it were anything like plastic, it wouldn't be absorbed by the digestive system (as cellulose is not).

Yes, products that give it structure. For example, Becel margarine (is it Canadian only?) has only 1g of saturated fats (solid fats), 6g unsaturates (oils), and no trans fats per serving. It's non-hydrogenated yet it still has a solid structure. Their must be "something" (like emulsifiers, although those are for liquids like dressing aren't they - to keep the liquids in an emulsion?) to give the margarine structure.

Actually, I put this up hoping someone could find anything to prove or disprove it. I have both in my fridge, if butter stayed spreadable Id eat it all the time and forget about the possible plastic shit.as to McDonalds, I have not eaten that food in over 15 years, nor do I have any intention of eating that shit again, Id have to be one hungry mother fucker to consider puting that shit in my mouth.I eat hotdogs and yeah I know whats in em, lips and assholes. Ill eat anything that tastes good.I got this butter shit in my email and as this is a place or questions and health I posted it looking to see if anyone might know anything about it or be able to find some research to prove or disprove it.is that really so fucking hard to follow?I thought not, good boy, have a cookie

I got this butter shit in my email It's an urban myth, like most shit you get in your e-mail.Have you tried whipped butter? I grew up on the stuff.

I never use margarine. I just hate it. I prefer olive oil and butter. My best choice'd be butter, because it improves the taste of some foods and it tastes better than anything else (margarine or oil). Well, my mother's also a doctor and she always recommends us not to use margarine when we're cooking (I really can't remember the reasons now).Also, I ALMOST never eat at Mac Donald's. Even the smell ,that's inside this store, is horrible. But I have to admin that I love their cheeseburgers. So, once a month I always find the chance to grab 1-2 cheeseburgers :[

I used to pile the butter on baked potatoes. Now I use olive oil instead. You are correct, olive oil is fine substiture for butter, in a lot of cases. I'm going Mediterranean. Now I would definitely rather dip bread in spiced olive oil than put butter on it.

there's also the butter side down technique.Eat your buttered bread up side down. it bathes your tongue in butter so you will find that your normal amount is too much so you reduce it.