[SeniorTech] Re: Pass The Butter Please (the TRUTH)
- From: GmoffettLtTouch@xxxxxxx
- To: seniortech@xxxxxxxxxxxxx
- Date: Fri, 20 Apr 2012 04:49:21 -0400 (EDT)
Sort of on the same subject if anyone wants to take the time to read
it.....
_Health Benefits of a Low-Carbohydrate, High-Saturated-Fat Diet by Donald
W. Mi_ (http://www.lewrockwell.com/miller/miller33.1.html)
In a message dated 4/19/2012 8:48:09 P.M. Eastern Daylight Time,
jerry@xxxxxxxxxxxxx writes:
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.
Jerry Taylor
SeniorTech
_http://www.seniortech.us_ (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:
