[SeniorTech] Re: Pass The Butter Please (the TRUTH)
- From: Joanne Marcellus <jmarcellus@xxxxxxxxxxxxxxx>
- To: "seniortech@xxxxxxxxxxxxx" <seniortech@xxxxxxxxxxxxx>
- Date: Thu, 19 Apr 2012 20:52:02 -0400
This seems important but I cannot read it tonight...
On Apr 19, 2012, at 8:49 PM, "Jerry Taylor" <jerry@xxxxxxxxxxxxx> wrote:
> The information cited below began circulating on the Internet in June 2003,
> often under the title "Butter vs. Margarine," and surprisingly enough there
> was a fair bit of truth to it, at least at the time. According to the latest
> findings in the medical world in 2003, margarine could increase the risk of
> heart disease, depending upon the type of fat contained in the spread.
> Previously, the dietary villain in the development of coronary disease was
> presumed to be saturated fat, but new evidence points the finger at trans fat
> (also known as trans fatty acids). Although butter has its own set of dietary
> shortcomings, it does not contain trans fat.
>
> In 1994, Harvard University researchers reported that people who ate
> partially hydrogenated oils, which are high in trans fats, had nearly twice
> the risk of heart attacks as those who consumed much less of the substance.
> Several large studies in the United States and elsewhere, including the
> Nurses' Health Study conducted by researchers at the Harvard School of Public
> Health, have also suggested a strong link between earlier death and
> consumption of foods high in trans fat.
>
> Trans fats occur naturally in small amounts in some foods, including meat and
> dairy products, but most trans fats in the American diet are formed when
> vegetable oils are chemically changed to give them a longer shelf life.
> Cookies, potato chips, baked products, and the like are particularly loaded
> with trans fats.
>
> The Food and Drug Administration, the National Academy, the National Heart,
> Lung, and Blood Institute, and the American Heart Association all recommend
> consumers limit their intake of trans fat wherever possible. Moreover, the
> federal government passed regulations requiring that by 2006 all food labels
> disclose how much trans fat a product contains.
>
> Back in 2003 we compiled the following comparison chart for various brands of
> margarine as they were then formulated. Numbers given in grams refer to how
> many grams of each particular type of fat there are per tablespoon of that
> brand. (A tablespoon of butter or margarine contains 14 grams.) Numbers given
> as percentages represent the impact of one tablespoon of that spread on the
> recommended daily allowance of that substance. Margarines sampled were of the
> "tub" variety. (The same margarines in "stick" form had consistently higher
> numbers.)
> Total Fat Saturated Polyunsaturated Monounsaturated
> Butter 11g (17%) 7g (36%) 0 0
> I Can't Believe It's Not Butter 10g (15%) 2g (10%) 4.5g 4.5g
> I Can't Believe It's Not Butter Light 5g (8%) 1g (5%) 2.5g 1.5g
> Parkay 8g (13%) 1.5g (8%) 4g 2g
> Fleischmann's 9g (14%) 1.5g (10%) 4g 3g
> Blue Bonnet 7g (14%) 1.5g (10%) 3g 2g
> Imperial 7g (10%) 1.5g (7%) 3g 1.5g
> Country Crock (Shedd's Spread) 7g (10%) 1.5g (7%) 3g 1.5g
>
> Because butter is an animal product, it contains cholesterol, amounting to 30
> mg per tablespoon or 10% of the USDA recommended daily allowance. Margarines,
> because they are non-animal products, do not. The preceding chart says
> nothing about which margarines contained trans fats (or, if they did, how
> much) because this information was not always included on product labels back
> then.
>
> Since the issuance of warnings and regulations about trans fats in the last
> few years, many margarine producers have reformulated their products. I Can't
> Believe It's Not Butter, for example, now (in 2006) bears a notice on its
> label proclaiming "NO TRANS FAT," and the amount of polyunsaturated and
> monounsaturated fat per serving has dropped from 4.5g each to 4g
> (polyunsaturated) and 2g (monounsaturated) per serving.
>
> Although a great deal of the information given in the e-mail is valid, one
> bit of intelligence is nothing more than hyperbole tossed in by the author in
> an effort to make his point more strongly. The claim that some comestible is
> but a "single molecule away" from being a decidedly inedible (or even toxic)
> substance has been applied to a variety of processed foods:
> For example:
> I was told that the difference between Cool Whip and Styrofoam is one
> molecule... is this true???
> Is velveeta processed cheese food really one molecule different from plastic?
> I heard that Pam spray is 1 molecule away from plastic and is therefore
> dangerous??
> I am tired of hearing my husband say that Cheez Whiz is only 2 ingredients
> different from garbage bags. Can you please help me set him straight?
>
> These types of statements (even if they were true) are essentially
> meaningless. Many disparate substances share similar chemical properties, but
> even the slightest variation in molecular structure can make a world of
> difference in the qualities of those substances.
>
> Some of the "Butter vs. margarine" mailings circulated in 2005 had this
> preface tacked onto them: 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.
>
> Contrary to the claim, margarine was not invented as a turkey fattener. It
> was formulated in 1869 by Hippolyte Mège Mouriès of France in response to
> Napoleon III's offering of a prize to whoever could succeed at producing a
> viable low-cost substitute for butter. Mège Mouriès' concoction, which he
> dubbed oleomargarine, was achieved by adding salty water, milk, and margaric
> acid to softened beef fat. By the turn of the century, the beef fat in the
> original recipe had been replaced by vegetable oils.
>
> In 1886, New York and New Jersey prohibited the manufacture and sale of
> yellow-colored margarine, and by 1902, 32 U.S. states had enacted such
> prohibitions against the coloration of the spread. (Folks got around this by
> mixing yellow food coloring into the white margarine.) In 1950 President
> Truman repealed the requirement that margarine be offered for sale only in
> uncolored state, which led to the widespread production of the yellow
> margarine that has come to be the norm.
>
>
> <Animated signature (Jerry).gif>
> Jerry Taylor
> SeniorTech
> http://www.seniortech.us
> Personalized In-Home Computer Lessons
> for Senior Citizens and Retirees
> 315-986-9977
> "Computers are not just for kids"
>
> -----Original Message-----
> From: seniortech-bounce@xxxxxxxxxxxxx
> [mailto:seniortech-bounce@xxxxxxxxxxxxx] On Behalf Of GmoffettLtTouch@xxxxxxx
> Sent: Thursday, April 19, 2012 6:48 PM
> To: GmoffettLtTouch@xxxxxxx
> Subject: [SeniorTech] Pass The Butter Please
>
>
>
>
>
>
>
>
> 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
> 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 and only
> 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 total cholesterol and LDL (this is the bad cholesterol) and lowers
> HDL cholesterol, (the good cholesterol)
>
> Increases the risk of cancers up to five times..
>
> 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... And shares 27
> ingredients with PAINT
>
> These facts alone were 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).
>
> Open a tub of margarine and leave it open in your garage or shaded area.
> Within a couple of days you will notice 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 nonutritional 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?
>
> (Bob & I actually did this experiment by putting it in the garage and after a
> week it dried up and felt like plastic)
>
> Share This With Your Friends.....(If you want to butter them up')!
>
> Chinese Proverb:
>
> When someone shares something of value with you and you benefit from it, you
> have a moral obligation to share it with others.
>
> Pass the BUTTER PLEASE
>
>
> __._,_.___
>
>
>
>
> .
>
> __,_._,___
Other related posts:
