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Pass the Butter, Please

April 22nd, 2010 · Dr. Kane's Articles · , , , ,

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.

What could they do with this white substance with no food appeal? Those ingenious marketeers added yellow coloring and sold it to people to use in place of butter.

Let’s compare margarine and butter.

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 School 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 flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years.

There’s more bad news about margarine:
Very high in trans fatty acids.
Triples risk of coronary heart disease when used daily.
Increases total and LDL cholesterol and lowers HDL cholesterol.
Increases the risk of cancers up to five times if eaten daily.
Lowers the quality of breast milk.
Decreases immune response.
Decreases insulin response.

Why is margarine such a problematic fat?
Mostly because it is only one molecule away from being a PLASTIC compound.

Margarine is molecularly similar to paint.

These facts alone should be enough to have us avoiding margarine (and all hydrogenated foods) for life. Hydrogenation is a process in which hydrogen molecules are jammed onto an otherwise “good” fat (all good fats are based on energy-rich carbon chains), breaking apart the carbon chains and depleting the life-giving properties of the oil or fat, while extending its “shelf-life” almost indefinitely.

Which is why, if you were to purchase a tub of margarine and leave it open in your garage you will notice a couple of things within a few days:
* no bugs, roaches or flies, not even those pesky fruit flies, will go near it.
* It does not rot or start to smell funny, because it has no nutritional value; nothing will grow on it. Why not? Because it is nearly plastic.

Would you melt your Tupperware and spread that on toast?

I now recall some wise words from a favorite nutrition mentor:
“Don’t eat any food that wouldn’t rot; but eat it before it does.”

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