Pass the Butter


Pass the Butter

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 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.
> 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 whereas 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) and
> lowers HDL cholesterol (the good cholesterol)
> Increases the risk of cancers up to five fold.
> Lowers quality of breast milk.
> Decreases immune response.
> Decreases insulin response.
> And here's the most disturbing fact.... HERE IS THE
> 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?
Thanks for sharing.
Butter is alot better & healthier for you.
It is a good ingrediant on any diet and the right butter is natural, not man-made stuff. All natural foods, some dairy products are all good for you.
I have a tip for some of you.

Electric ice cream makers make wonderful butter churns.
(If you don't have one, they only cost around $20.00)

Just add creme, turn on and wait about 20 minutes. :)

If you like, add a little salt, or (my favorite) add a nice big dash of honey.
This makes honey butter and it delicious on fresh bread.

If you make ice cream, make a batch of butter first, but don't claen out the paddles.
Your ice creme will have little pieces of fresh creamy butter mixed in with it. (Especially good if you just made a pound of honey butter.)


but i like my almost placstic yellow substance on my toast lol

We used that stuff when I was a kid cause mom was on a budget. She also died with hardenning of the arteries and I think it was the marg .... so buyer beware.:D:D

Personally for me butter tastes better.
My mom always used margarine when we were growing up. She never once bought a "real" stick of butter. I don't know if it was a health issue, or if it was due to it being more expensive.

Now that I have my own family, I use nothing but real butter. There's just no substitution!
I am wondering where the information about margarine vs butter originated. Not everything circulating on the Internet is true. I do not know any healthcare professional who advocates butter over margrine and some brands are allowed by the FDA to advertise their product as heart healthy.

Whether margarine was ever used to feed turkeys, I do not know. I do know when it was first put on themarket for sale as a substitute for butter, during WW2 because butter was very hard to get and rationed. At first it was sold white with a little packet of dye you could blend into it to keep anyone from confusing it with real butter. I remember it well as I am 75 years old.

I use margarine as I am a widow trying to survive on $643. Social Security and certainly cannot afford butter. We seldom used margarine during WW 2 because we had our own cow. Butter, BTW, is made from churning clabbered (soured) milk. Clabber milk is like white Jell-O and tasted somewhat like yogurt. When you churn the butter out of it, the clabber is buttermilk like you buy in the store.