Butter vs Margarine

[milindasenarath]

This is interesting .

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?

 

[Thenura]

 

[omaladithya123]

yaaaaaaaaaaaaaaaak No way Iwas eating some just now

 

[milindasenarath]

yaaaaaaaaaaaaaaaak No way Iwas eating some just now

 

[sri_lion]

Machang where did you get this?

 

[badtnc]

ai?

 

[milindasenarath]

Machang where did you get this?

y macahan???

 

[binu_rulz]

machan look at this...................

First let’s look at butter. The problem with butter is that it contains two cholesterol-raising ingredients: dietary cholesterol and saturated fat. Dietary cholesterol is found only in animal products so you won’t find any cholesterol in a plant-based food or food product (such as margarine). Some of us are more affected by cholesterol in the diet than others, meaning some people can consume a diet high in cholesterol without blood cholesterol levels being affected; but others need only eat a little dietary cholesterol and their cholesterol levels soar. Overall, it is recommended that healthy persons consume no more than 200 milligrams cholesterol each day. Butter has 33 milligrams of cholesterol in one tablespoon alone!

Cholesterol aside, butter’s biggest trouble is its saturated fat content. Saturated fats are solid at room temperature and are found largely in red meat, high-fat dairy products (like butter) as well as coconut and palm oils. When eaten in excess, saturated fats increase the “bad” cholesterol (LDL) as well as the “good” cholesterol (HDL). Despite the fact that saturated fats raise good cholesterol, they don’t raise it enough for us to warrant you eating it. Saturated fat intakes are associated with increases in heart-disease risk. A healthy range of saturated fat is 10-15 grams each day. Just one tablespoon of butter contains over 7 grams of saturated fat!

Margarine is by no means void of artery clogging fat. The controversy with margarine lies with its level of trans fat, largely a man-made fat. Trans fats are formed when hydrogen is added to vegetable oils, making the oil more solid and less likely to spoil. This process is called hydrogenation or partial hydrogenation and allows stick margarine to be firm at room temperature. Trans fats have been shown to increase the “bad” cholesterol (LDL) similarly to saturated fats, and they tend to lower the “healthy” (HDL) cholesterol when eaten in large amounts. What’s more – trans fats may make our blood platelets stickier. While no standard intakes of trans fat have been set, one tablespoon of stick margarine packs a whopping 3 grams of trans fat and 2 grams saturated fat.

But a little margarine “know-how” will help you reduce the amount of trans fat you eat. The more solid a margarine is at room temperature, the more trans fat it contains. For example, stick margarine contains the most trans fat, 3 grams in one tablespoon. Switch to tub or liquid margarine and you’ve cut that by almost 2/3, from 1-2 grams trans fat. And the good news is margarine manufacturers are now cutting their trans fat levels even further, to less than 0.5 grams per serving! This low level is allowed to carry the claim “trans fat free or zero-trans fat”. How do they do it? They switched their first ingredient from partially hydrogenated vegetable oil to water or liquid vegetable oil. It’s best to keep the total trans fat as close to zero as possible and saturated fat under 2 grams per serving.

Now you have some choices and your answer: margarine (the trans-free tub or liquid kinds) is still recommended over butter. For those of you who choose to have a “little” butter once in a while (for example, 1 teaspoon a couple times a month) you shouldn’t have to worry, but it’s better to be safe than sorry. On a regular basis, aim for the growing number of tub and liquid trans-free margarines available on the market today and rest-assured that you are eating in a more heart-healthy manner. Keep in mind, margarines contain greater amounts of polyunsaturated and monounsaturated oils which helps reduce bad cholesterol when used to replace saturated and trans fats.

 

[binu_rulz]

i've hrd dat poly unsaturated margerin is da bst kind

 

[binu_rulz]

y macahan???

im dng medicin abd I knw for a fact dat margerine especially the unsaturated kind is da best rathr dan btr

 

[sky55]

Sri Lanka McDonald’s useing what kind of oil?

PLAINTIFFS’ PRESS RELEASE ON SETTLEMENT
OF McDONALD’S TRANS FAT LITIGATION


This statement is made by Stephen L. Joseph. He is the founder and President of BanTransFats.com and the attorney for Plaintiff BanTransFats.com in its representative action against McDonald’s for injunctive relief. He is also the attorney for Plaintiff Katherine Fettke in the separate class action against McDonald’s for damages.


About partially hydrogenated oils

Partial hydrogenation is an industrial process that changes the molecular configuration and properties of oils used for baking and frying and other purposes. Partial hydrogenation creates trans fatty acids (“trans fats”) in the oil. This is by far the most dangerous type of fat. We need to eliminate partially hydrogenated oils from our food supply as soon as possible.

Denmark has effectively imposed a ban. Oils and fats are forbidden on the Danish market if they contain more than 2% trans fat.

Canada is now moving towards a ban. In November 2004, the Canadian House of Commons, in a bipartisan vote, passed a motion calling on the Government of Canada “to enact regulation, or if necessary present legislation that effectively eliminates processed trans fats, by limiting the processed trans fat content of any food product sold in Canada to the lowest level possible." In response, the Government of Canada announced that it was establishing a task force to develop “recommendations for both an appropriate regulatory framework and for the introduction and widespread use of healthy alternatives to achieve the objective of limiting trans fat content in foods sold in Canada to the lowest levels possible.”

In January 2005, the U.S. Department of Agriculture and the U.S. Department of Health and Human Services (HHS) issued the Dietary Guidelines for Americans 2005. The Dietary Guidelines include the following recommendation:


Consume 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.

The Dietary Guidelines also contain the following strong message to the food industry:


Because trans fatty acids produced in the partial hydrogenation of vegetable oils account for more than 80 percent of total intake, the food industry has an important role in decreasing trans fatty acid content of the food supply.

Tommy Thompson, the Secretary of HHS, said at a news conference on the Dietary Guidelines that the U.S. Food and Drug Administration may recommend that daily intake of trans fat be less than 2 grams, perhaps less than 1 gram. In effect, that would mean totally avoiding any food containing partially hydrogenated oils.

BanTransFats.com strongly supports the Bush Administration’s message about the danger of trans fat and the absolute need to remove partially hydrogenated oils from the food supply.


The lawsuits against McDonald’s

McDonald’s announced in September 2002 that it was voluntarily changing to a cooking oil with less trans fat and that the change would be completed by February 2003. However, McDonald’s encountered operational issues and the oil was not changed. Plaintiffs claimed in the lawsuits that McDonald’s did not take sufficient steps to inform the public that it had not changed the oil.

While there is a difference of opinion regarding whether McDonald’s gave effective notice to its customers that the oil was not changed, McDonald’s deserves recognition and credit for having achieved a reduction in the trans fat levels in its chicken products and for working diligently over the last two years to test additional cooking oils. Hopefully, McDonald’s will be successful soon in replacing its cooking oil with a trans fat-free alternative.


Terms of the settlement

The settlement requires McDonald’s to give effective notice to the public that the oil was not changed. This was the goal of the lawsuit filed by BanTransFats.com, which is being fully achieved through this settlement.

Pursuant to the class action, McDonald’s will donate $7 million to the American Heart Association, to be used exclusively for any or all of the following activities based on the Association's judgment as to the most effective use of the funds:

Public education regarding trans fat.
Encouraging substitution of partially hydrogenated oils by the food industry.
Holding conferences on health issues associated with trans fat and the substitution of partially hydrogenated oils.
Other activities regarding the impact of trans fat on public health.
McDonald’s is also required to spend up to $1.5 million on publishing notices to ensure that the public knows the status of its trans fat initiative. If the cost of publishing the notices is less than $1.5 million, the difference will be donated to the American Heart Association.

McDonald’s will pay $7,500 to BanTransFats.com, and $7,500 to Plaintiff Katherine Fettke which she is donating to charity.

McDonald’s will pay legal fees, costs and expenses to Plaintiffs' counsel, in an amount to be determined by the court, which will be separate from and in addition to the $7 million donation to the American Heart Association and the $1.5 million to notify McDonald’s customers about the delay.

The California Superior Court for Marin County has entered an order preliminarily approving the settlement. A notice of class action settlement will be published nationwide and a settlement website will be created to provide information to members of the class.


Changing the cooking oils used in restaurants

This settlement should focus media and consumer attention on the issue of partially hydrogenated cooking oils used in many restaurants, not just McDonald’s. Restaurants and other food service establishments account for about 38% of the fats in our food supply.

All restaurants using partially hydrogenated cooking oil should switch to non-partially hydrogenated oil at the earliest possible time. Independent restaurant owners or managers should ask their foodservice distributor to supply trans fat-free cooking oil.

BanTransFats.com made Tiburon in California America’s “First Trans Fat-Free City.” All of the restaurants in Tiburon now use trans fat-free cooking oils. There are green heart stickers on the windows of the restaurants telling customers that the cooking oil is trans fat-free. None of the restaurants experienced any problems making the change. This should serve as an example to the entire restaurant industry.

Finally, a word to consumers: when eating out, always ask whether the cooking oil that is used in the restaurant is “partially hydrogenated.”
( February 11, 2005 http://www.bantransfats.com/mcdonalds.html )


Also what do you think that Sri Lanka McDonald’s useing what kind of oil? Anybody knows?

 

[crazybone]

budu ammo........
but no problem......ekane ape amma hamdama flora butter genne......
he....he........

good food fact......!

 

[x-pert]

This ain't true bung.... From where did you get this article?

Looks like an advertisement for a butter manufacturer.

 

[cha_sl]

Margarine is but ONE MOLECULE away from being PLASTIC..

damn....
what might happen that one molecule added after we eat it... i never eat margarine again,

 

[sky55]

Did you read carefuly?

This ain't true bung.... From where did you get this article?

Looks like an advertisement for a butter manufacturer.

I put the reference at end of my article.
Here is again http://www.bantransfats.com/mcdonalds.html

Also if you do the Google seach with ("California Superior Court" McDonalds )
You will get about 10000 articles along this line.

"For nothing is secret that will not be revealed, nor anything hidden that will not be known and come to light." ( Luke 8:17 Bible )

Happy study!

 

[x-pert]

I put the reference at end of my article.
Here is again http://www.bantransfats.com/mcdonalds.html

Also if you do the Google seach with ("California Superior Court" McDonalds )
You will get about 10000 articles along this line.

"For nothing is secret that will not be revealed, nor anything hidden that will not be known and come to light." ( Luke 8:17 Bible )

Happy study!

Did I quote your post in my earlier post mate?

No. That means I wasn't commenting about your post but about the thread originators 1st post.

 

[milindasenarath]

This ain't true bung.... From where did you get this article?

Looks like an advertisement for a butter manufacturer.

Got it from a mail

 

[Tharindu DR]

Mama nam Dekama kanawa...