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Butter or Margarine... by Supervita

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)

Lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers by up to five fold...

Lowers quality of breast milk...

Decreases immune response...

Decreases insulin response.

And here is 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?

This article was published on Saturday 10 February, 2007.
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