READ IT ALL, IT GETS BETTER AS YOU GO!

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 flavourings.

DO YOU KNOW...the difference between margarine and butter? Read on to the end... it 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 flavours 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) and lowers HDL cholesterol, (the good cholesterol). Increases the risk of cancers up to five fold. Lowers quality of *** milk. Decreases immune response. Decreases insulin response. And here's 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 micro organisms will not find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
1 2
One molecule away from becoming a plastic, very interesting.
The last part you mentioned about the flies not hanging around it and it not rotting made me think a bit. Maybe that's why I've always preferred butter.
Oh please!

This is the most ridiculous thing I have ever read. Ranks up there with the Swiffer Wet Jet hoax. As a matter of fact, given the phrases used...I would not be surprised if this was written by the same person! "Margarine is but ONE MOLECULE away from being PLASTIC." What does that mean? Certainly nothing that is correct. A molecule is a collection of atoms held together by covalent bonds, so the statement does not make sense. Plastic is a polymer, Margarine is not. The "author" makes several grandiose statements unsupported by references. I thank the author for providing me with more fodder to use to teach students how to be critical thinkers. If you believe any of the tripe...better head back to school yourself.
Students: Are you brave enough to let our tutors analyse your pronunciation?
If I remeber my chemistry correctly, wouldn't any compund be "but ONE MOLECULE away from being PLASTIC"?
I hate both, so it's unnessecary to talk with me about it...

In this case, it's unnessecary to talk about it anyway...
Whether the story is true or not, just read the ingredients on the side of the Margarine container and then on the side of the Butter packaging. One is very definately more natural and far less processed than the other. But aside from all that, Butter tastes better !

Try out our live chat room.
HI, I am putting a book together and wondering if I can use your comments and looking for the reserch for margaine being almost plastic.

Thanks and look forward to your reply. Don Chisholm

PS the world needs to know the truth.
Hi

You might be interested in knowing that there is a law in Quebec (I have no idea for the rest of Canada) the forbids margarine makers to make it yellow. Thus, butter is yellow, margarine is white. I prefer butter to magarine because margarine has no taste in my opinion.
check out the facts at http://www.snopes.com/food/warnings/butter.asp

Psuedo science strikes again!
Did anyone actually try to repeat the "experiment" of putting margarine out to see if flies go to it? As for it not rotting....well, it's made from processed vegetable oil....and even vegetable oil "spoils" over time.....come on folks.
Teachers: We supply a list of EFL job vacancies
Show more