Who would put Plastic on their Toast?
Here’s a scary thought. Margarine is supposed to be only one molecule away from being plastic, that’s right Plastic! Is there any truth to this? Well from what I’ve read there’s a little fact and fiction associated with this.
The war on Margarine
Here is an email that had circulated years ago on the subject:
The difference between butter and margarine?
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.Now for Margarine, very high in trans fatty acids triple risk of Coronary Heart Disease, Increases total and LDL ( This is the bad Cholesterol), Lowers HDL cholesterol and this is the good one, Increases the risk of cancers by up to five fold, lowers quality of breast milk, decreases immune response, and decreases insulin response.
And here is the most disturbing fact……
Margarine is but one molecule 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 food.)
You can try this for 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, smell differently… Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not find a home to grow… Why?
Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Butter is said to contain large amounts of trans fat, like 30 mg per tablespoon, where margarine does not, simply because they aren’t animal products. Most margarine manufacturers have even reformulated their products to contain less or no trans fats at all.
But according to “experts” there are many substances that are very similar in composition and share similar chemical properties. But they say even one molecule can make a huge difference in what the substance is. Although this was said, they never did say the statement was actually false, not anywhere I could find anyway.
Here’s another nifty insert:
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.
Well, I really don’t know who to believe on all this, but I’m thinking I sure do like the taste of it myself and wondering if it may be cheaper to just melt down some old grocery bags to use on my toast. A little food coloring goes a long way….yummy!
I understood that margarine was developed in France because Napoleon wanted something to replace butter.
Anyway, I had heard about the fly test between butter and margarine. I would like to know who actually did it and where it was reported.
Interesting information about Napoleon Ila, Thank you for adding that to the conversation. 🙂
As for the fly testing….
The Wisconsin Department of Agriculture, Trade and Consumer Protection had actually done food testing in 1909 that prohibited the manufacture or sale of any food that was not “securely protected from filth, flies, dust or other contamination.” This was all part of the Federal Food and Drug Act.
They had actually prohibited colored margarine up until 1967 then imposed a special margarine tax up until 1973.
This is probably the earliest account of actual documented testing I can find on the subject. Not sure if this is it’s origin, but it is a documented case by the FDA.
This may of been cause for the information circulating about flies and margarine. Although I know this has been tested numerous times by various parties and found to be true.
Robert a lot of the facts here are false go to http://www.truthorfiction.com/rumors/b/butter-margarine.htm
I figured this may help
Hey thanks Anthony, All the areas that are in light blue quote box are only inserts from an email that had circulated many years ago, they were only to represent some of the rumors. They are not meant to be facts, sorry if it was misleading.
By tha way, thanks for the link that may help shed some light on the facts concerning this, very interesting.
It has been in the news lately that Subway is one of many brands that has used “azodiacarbonamide” in its bread. This is used to increase the elasticity in shoe rubber, synthetic leather, and yoga mats, oh and the bread we eat.
Subway has said it has been in the process of phasing it out, but chances it is in your bread if you go there right now and eat a sub.
Wow Zack, that’s sounds very scary. I wonder how harmful that stuff really is to consume? But I for one will probably not be eating subway until I hear this has been completely removed from their products. Thanks for the heads up!