How margarine is made.
Replies
-
and it's been 20 years since studies showed that margarine was worse than butter... but some people are a little slow on the uptake. that's ok though... hopefully they'll get there someday.
Do you consider Country Crock to be margarine?
you missed neanderthin's post about palm oil having trans fat i see...Yes, it's the palm oil and the emulsifier that mimic the viscosity of butter, but I'm sure the palm oils are refined to remove color and taste, so basically stripped of the natural health benefits of palm oil. Regardless, butter is the better product, unless a person still believes that saturated fats are somehow deleterious to our health. BTW, canola oil contains trans fats from the deodorizing process of refining, soy as well and that could be the reason the label reads 0 trans fats instead of no trans fats.........sneaky smug scientific *kitten*.wink
move on.
Country Crock doesn't have canola oil, and he didn't say palm oil has trans fat.
my bad. soybean oil, which CC does have.
Are you saying that non-hydrogenated soybean oil contains trans fat? I can't find any references that say that it does, and the poster you keep referring to didn't say it did either.
Want to keep trying? You seem to be trying super hard to convince us that Country Crock is bad because it has trans fat, even though it apparently doesn't have any; and certainly less trans fat than butter.
Who are you really trying to convince? Us, or yourself?
haha i'll admit that was bad on my part - but at the end of the day, if you KNOW there's a loophole that allows companies to say 0g trans fat, when there actually IS half a gram of trans fat/serving, and you see the Country Crock USES that loophole, I'd personally play it safe and assume it contains trans fat.
If you want to believe they're telling the truth, that's your prerogative. but i'm kind of tired of this. margarine is less nutritionally beneficial than butter and/or pure animal fat, and many (i'd argue the marjority) have trans fat. if y'all wanna use it, go for it.0 -
I had both butter and margarine out on the counter. Stripes (our cat) would lick the butter and leave little tongue marks on it, but NEVER the margarine. We quit eating margarine.. If the cat won't eat it, is it good for us? Besides, same number of calories either way, why not eat what tastes better.
who says your cat chooses the healthy option? lol
Stopped eating margarine about a year ago. However, I am not going to rely on the preference of an animal this is also willing to lick other areas of his body that I cannot reach on my own.:noway:0 -
OMG not this again...... <sigh> :ohwell:
I won't say which side I'm on, I'm tired of this debate after 20 years of being a food chemist. Been there done that.
But:
I vote we all stop using either and just cook everything in bacon grease.
mmmmmmm, bacon :drinker:
My X mother in law deep fried her husbands bacon in bacon grease, every morning. The old gent lived well into his 90's.0 -
haha i'll admit that was bad on my part - but at the end of the day, if you KNOW there's a loophole that allows companies to say 0g trans fat, when there actually IS half a gram of trans fat/serving, and you see the Country Crock USES that loophole, I'd personally play it safe and assume it contains trans fat.
If you want to believe they're telling the truth, that's your prerogative. but i'm kind of tired of this. margarine is less nutritionally beneficial than butter and/or pure animal fat, and many (i'd argue the marjority) have trans fat. if y'all wanna use it, go for it.
Where do you see that Country Crock "uses" that loophole?
You are continuing to assume that Country Crock contains trans fat because..... well, because you just want to. You're just so convinced CC is bad because it's so "unnatural" that you're just absolutely sure it HAS TO have trans fat, even though there's no reason whatsoever to think so. There's no hydrogenated oil, and no ingredients that indicate any trans fat content at all.
I believe they're telling the truth about the ingredients of the product, yeah. if you think they're surreptitiously inserting partially hydrogenated oils into their product because, hey, companies are evil, then go ahead and think so.
Once again: there are many reasons to avoid margarines and oil spreads, but trans fat content isn't one of them considering that most of these products don't have any. Simply assuming that all products you are philosophically opposed to contain trans fat doesn't really make much sense, especially when butter itself contains trans fat. There's a massive intellectual disconnect there that borders on cognitive dissonance.
You're really saying "this product, which apparently contains no trans fat, probably does because the company could get away with it. Therefore, don't use it because of this miniscule amount of hidden trans fat. Use butter instead, which definitely has trans fat, because the other product might have trans fat."0 -
In for the LOLz. What a great way to start my morning.
I rarely use any butter-like substance but when I do, I use the butter/olive oil spread. I like the taste the best.
I'm not scared of margarine and a little OChem...0 -
That's like saying rubbing your arm with poison ivy in moderation is okay with you. Trans Fats irritate your insides. Just because you don't see it doesn't mean it doesn't do that.
Irritate your insides? In what way? The problem with trans fats is not irritation, it's that they lower HDL and raise LDL.0 -
http://images.quickblogcast.com/2/0/6/7/0/314651-307602/475114396506840395866586960268o.jpg?a=82
Eat whole unprocessed foods. This other stuff is not healthy or better for you.
Butter is processed, so that is out too
If stirring fresh whole fat cream is considered processing, then we're all in a great heap of trouble. To get butter, you take heavy cream and stir it til it thickens. This is butter. You can make butter in your own kitchen using ONLY cream. Nothing needs to be added - no chemicals, no stripping... butter is not processed. Read the ingredients sometime. You'll find one, maybe two, ingredients (if it's salted). Cultured cream and salt... that's it. Stirred and done. No processing needed.0 -
Wrong. Margarine was never invented to fatten turkeys. Urban legend. http://www.snopes.com/food/warnings/butter.asp
So not true. Margarine was originally used to fatten turkeys. If you put margarine on a window sill, bugs will not touch it. That is because it isn't food. Just go eat some plastic if that is what you're into. I prefer REAL food. It IS TERRIBLE in ANY AMOUNT.There is nothing wrong with things like margarine in moderation though. Pick the better options that are made.
While things that are less processed are obviously better, processed isn't always terrible.
Natural doesn't always equal healthy either.0 -
Fixed that for you...0 -
That biased flow chart in no way proves your claim.Eat whole unprocessed foods. This other stuff is not healthy or better for you.
Do you have any evidence to back your claims up?0 -
http://images.quickblogcast.com/2/0/6/7/0/314651-307602/475114396506840395866586960268o.jpg?a=82
Eat whole unprocessed foods. This other stuff is not healthy or better for you.
This is such breaking news!!0 -
http://images.quickblogcast.com/2/0/6/7/0/314651-307602/475114396506840395866586960268o.jpg?a=82
Eat whole unprocessed foods. This other stuff is not healthy or better for you.
Butter is processed, so that is out too
If stirring fresh whole fat cream is considered processing, then we're all in a great heap of trouble. To get butter, you take heavy cream and stir it til it thickens. This is butter. You can make butter in your own kitchen using ONLY cream. Nothing needs to be added - no chemicals, no stripping... butter is not processed. Read the ingredients sometime. You'll find one, maybe two, ingredients (if it's salted). Cultured cream and salt... that's it. Stirred and done. No processing needed.
"processing" doesn't mean adding something. Every dairy product that is not in the form from which it squirtted from an udder is processed to some degree. Even if it's just churned.0 -
If butter had a compositional label on it, these would be the ingredients:
Butter:
Butterfat composed of butyric fatty acid, caproic fatty acid, caprylic fatty acid, capric fatty acid, lauric fatty acid, myristic fatty acid, palmitic fatty acid, stearic fatty acid, arachidic fatty acid, decenoic fatty acid, tetradecenoic fatty acid, hexadecenoic fatty acid
Octadecenoic fatty acid, and Octadecadienoic fatty acid. Water, Beta carotene (from the food dairy cattle eat, and can be added for color), Vitamin D, Diacetyl, Acetylmethylcarbinol, Sodium bicarbonate. Mixed Citrates, sodium chloride (salt if added).0 -
That biased flow chart in no way proves your claim.Eat whole unprocessed foods. This other stuff is not healthy or better for you.
Do you have any evidence to back your claims up?
Ever heard of hexane? Not all oils are cold pressed...many are extracted by using hexane.
http://www.cornucopia.org/2010/11/dirty-little-secret-in-the-natural-foods-industry-toxic-chemical-use/0 -
If butter had a compositional label on it, these would be the ingredients:
Butter:
Butterfat composed of butyric fatty acid, caproic fatty acid, caprylic fatty acid, capric fatty acid, lauric fatty acid, myristic fatty acid, palmitic fatty acid, stearic fatty acid, arachidic fatty acid, decenoic fatty acid, tetradecenoic fatty acid, hexadecenoic fatty acid
Octadecenoic fatty acid, and Octadecadienoic fatty acid. Water, Beta carotene (from the food dairy cattle eat, and can be added for color), Vitamin D, Diacetyl, Acetylmethylcarbinol, Sodium bicarbonate. Mixed Citrates, sodium chloride (salt if added).
True, but some butters are from grass fed cows and don't include additives.0 -
"True, but some butters are from grass fed cows and don't include additives..."
There is not a single "additive" beyond salt and/or beta carotene listed. Grass fed usually means the dairy cattle have a higher concentration of beta carotene present in their milk and fat. NOT additives, fatty acid distribution changes based on seasonal variations and diet, but fatty acids of varying carbon chain length compose ALL fats.0 -
"True, but some butters are from grass fed cows and don't include additives..."
There is not a single "additive" beyond salt and/or beta carotene listed. Grass fed usually means the dairy cattle have a higher concentration of beta carotene present in their milk and fat. NOT additives, fatty acid distribution changes based on seasonal variations and diet, but fatty acids of varying carbon chain length compose ALL fats.
I was referred to the beta carotene from the feed (feed additives). I am aware that the fatty acid distribution changes on seasonal variations and diet. That is why some seek out butter from cows grazing on pastures during peak season.0 -
I had both butter and margarine out on the counter. Stripes (our cat) would lick the butter and leave little tongue marks on it, but NEVER the margarine. We quit eating margarine.. If the cat won't eat it, is it good for us? Besides, same number of calories either way, why not eat what tastes better.
who says your cat chooses the healthy option? lol
My cat licks his own bum but doesn't steal fruit off the counter. Guess I will quit eating fruit!0 -
That biased flow chart in no way proves your claim.Eat whole unprocessed foods. This other stuff is not healthy or better for you.
Do you have any evidence to back your claims up?
Ever heard of hexane? Not all oils are cold pressed...many are extracted by using hexane.
http://www.cornucopia.org/2010/11/dirty-little-secret-in-the-natural-foods-industry-toxic-chemical-use/
So what's wrong with using hexane during processing?0 -
Traditional butter is processed using stuff with the following chemical makeup, which certainly isn't considered safe for human consumption!
0 -
Traditional butter is processed using stuff with the following chemical makeup, which certainly isn't considered safe for human consumption!
Traditional butter is churned...0 -
I know - the above is used for this processing, as I said.Traditional butter is churned...0 -
You said traditional butter is processed....
but anyway, again, reasons to avoid the processed stuff!0 -
(Hint -
That's the chemical make up of wood.
It seems a lot scarier when you call it a 'chemical not considered safe for human consumption'.
And churning certainly is the method of processing.
Which is why I try to look in to such things that I consume a little more, to fully understand the real risks, rather than being scared by big words
).0 -
Good one 0
-
Traditional butter is processed using stuff with the following chemical makeup, which certainly isn't considered safe for human consumption!
If I am not mistaken, the diagram above is the polymerization of monolignols to form lignin in grass.
Not totally certain we need to go back that far in the process!.....
Thanks for making me search and look it up. I love topics like this!
Lignin is a cross-linked racemic macromolecule with molecular masses in excess of 10,000 u. It is relatively hydrophobic and aromatic in nature. The degree of polymerisation in nature is difficult to measure, since it is fragmented during extraction and the molecule consists of various types of substructures that appear to repeat in a haphazard manner. Different types of lignin have been described depending on the means of isolation.[15]
There are three monolignol monomers, methoxylated to various degrees: p-coumaryl alcohol, coniferyl alcohol, and sinapyl alcohol[16] (Figure 3). These lignols are incorporated into lignin in the form of the phenylpropanoids p-hydroxyphenyl (H), guaiacyl (G), and syringyl (S), respectively.[4] Gymnosperms have a lignin that consists almost entirely of G with small quantities of H. That of dicotyledonous angiosperms is more often than not a mixture of G and S (with very little H), and monocotyledonous lignin is a mixture of all three.[4] Many grasses have mostly G, while some palms have mainly S.[citation needed] All lignins contain small amounts of incomplete or modified monolignols, and other monomers are prominent in non-woody plants.[17]0 -
Tagline from the picture (stolen from wikipedia):
Chemical structure of lignin, which comprises approximately 30% of wood and is responsible for many of its properties.
Thus 'traditional' butter, as it'd have been contact with wood.
Oh and you've done a good job of making it much scarier, ta! 0 -
Fixed that for you...
Thanks for that Rob Have copied how you worked the link so I can use that sequence again.
(Not that anyone seems to have noticed) :laugh:
I love butter!!0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 176K Food and Nutrition
- 47.5K Recipes
- 232.6K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.4K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions