Yeah, I know you people love my off-the-wall posts! ~ Karin
Butter vs. Margarine
In the rush to lower cholesterol, many health authorities recommend eating margarine instead of butter. However, there is more to consider about margarine than just cholesterol.
What is Margarine?
Margarine is made from cheap, poor quality oils that have already turned rancid - because the oils had been extracted from oil seeds using high temperature, and that damages the oils. Some of the oils used, such as cottonseed oil, are not suitable for human consumption because they contain naturally toxic substances.
At the end of the hydrogenation process, the resulting margarine is grey and smelly! It is then bleached and deodorized, artificially flavored and, dyed yellow before humans would eat it. The final product contains saturated fat and trans-fatty acids, no matter what the label says. These are man-made fatty acids which increase inflammation in the body. Research also shows that this can worsen illnesses such as colitis and arthritis and also the trans-fatty acids in margarine raise the bad LDL cholesterol.
The final product also contains nickel, cadmium and other toxic contaminants used as hardening agents to keep the margarine in a cube form. These are heavy metals that have been linked to lung cancer, kidney disease, arteriosclerosis, high blood pressure and malignancy.
What is butter?
Butter is made from the cream that rises to the top if milk is allowed to sit for a time. Butter is made by churning cream. This causes a chemical reaction that causes the cream to harden slightly, giving it the buttery consistency. Butter does not contain trans-fatty acids or toxic metals. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. (These are not in margarine). Dr. Weston Price identified a factor in butter that is essential for growth and development of bone structure. He called it 'factor X' and wrote about it in his book, Nutrition and Physical Degeneration.
So what is your choice? Butter or Margarine? Rumor has it that even the fly won't land on margarine!
What is Margarine?
Margarine is made from cheap, poor quality oils that have already turned rancid - because the oils had been extracted from oil seeds using high temperature, and that damages the oils. Some of the oils used, such as cottonseed oil, are not suitable for human consumption because they contain naturally toxic substances.
At the end of the hydrogenation process, the resulting margarine is grey and smelly! It is then bleached and deodorized, artificially flavored and, dyed yellow before humans would eat it. The final product contains saturated fat and trans-fatty acids, no matter what the label says. These are man-made fatty acids which increase inflammation in the body. Research also shows that this can worsen illnesses such as colitis and arthritis and also the trans-fatty acids in margarine raise the bad LDL cholesterol.
The final product also contains nickel, cadmium and other toxic contaminants used as hardening agents to keep the margarine in a cube form. These are heavy metals that have been linked to lung cancer, kidney disease, arteriosclerosis, high blood pressure and malignancy.
What is butter?
Butter is made from the cream that rises to the top if milk is allowed to sit for a time. Butter is made by churning cream. This causes a chemical reaction that causes the cream to harden slightly, giving it the buttery consistency. Butter does not contain trans-fatty acids or toxic metals. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. (These are not in margarine). Dr. Weston Price identified a factor in butter that is essential for growth and development of bone structure. He called it 'factor X' and wrote about it in his book, Nutrition and Physical Degeneration.
So what is your choice? Butter or Margarine? Rumor has it that even the fly won't land on margarine!
Why butter, of course!
ReplyDeleteBob
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