The truth about margarine.. uck.

I really hate seeing fear-mongering garbage like this. Thank God for Snopes!!

My parents' generation was big on butter during the post-war years, and both of them have the heart attacks to show for it. I've never cared much for butter myself -- it leaves a rancid aftertaste that it seems like I should be able to wash out of my mustache, but never can. I prefer Smart Balance: good flavor, no rancid aftertaste, no trans fats, nothing hydrogenated, high in Omega-3.

Butter has nothing to do with heart attacks. Butter has been consumed for a few thousand years. It did not suddenly become popular in the post war years. In fact, that's when margarine became popular. Butter contains stearic acid, which is a heart healthy fatty acid that actually protects against heart disease.

Oh, and...


(Correlation does not equal causation.)

Well said. LOL

I gave up margarine when I found it it was one molecule from plastic and that was long before I started this journey.

Probably a silly question, but I prefer butter as well, but what about in the summer? Can't keep it out because it melts, and if you keep it in the fridge it's rock hard. What to do?

Research "French butter dish" also known as butter crocks or butter bells. They are a little crock that store butter and water (separately, of course) to keep it at the right temperature.

I mix 1 lb butter with 1 cup olive oil & it spreads just like margarine. Tasty too!

Interesting. I always have butter but my BF goes for substitutes coz they're spreadable. Do you melt the butter and whisk it all together or what?

I just soften it at room temperature, add the olive oil, use a hand mixer to blend it, then keep about 1/4 cup at room temperature & the rest in the fridge, refilling my butter dish as needed. I learned the hard way that melting it makes it runny - even after putting it in the fridge, when it warms up to room temp again, it gets runny again

Probably a silly question, but I prefer butter as well, but what about in the summer? Can't keep it out because it melts, and if you keep it in the fridge it's rock hard. What to do?

Butter melts at about 68℉. So, depending on what you need it for, you can leave it out for a while. Also, when it's cold, you can whip it with a beater, or if you use it for spreading, buy a spreadable butter, they sell butter that's whipped for easier spreading, and in some places you can buy butter that's been mixed with olive or canola oil for easier spreading as well.

I wish I could find a pic I once saw, it was a plate with margarine, a diet margarine and natural butter. A dallop of each in separate corners. There was a line of ants marching up to the plate and 95% of the ants chose the natural butter. Doesn't that say something?! Even ants know to choose natural foods. I don't know if there's any truth to the claim about being one molecule away from being plastic or not but I do know it tastes like crap! lol I prefer butter and most things as natural as possible. I didn't always prefer this. I use to prefer convenience. Once I realized that eating more natural/clean (however you refer to it) is actually pretty easy, I've found ways to make it more convenient and it tastes WAY better than the processed stuff!

Ants are attracted to food by odor, margarine is usually odorless. Plus, once an ant finds a food source, they direct the rest of the ants toward that one source. Kind of a biased example, don't you think?

Yes, butter is healthier than margarine, but please, can we stick to real health reasons for explaining it, and not sensationalism?

I mix 1 lb butter with 1 cup olive oil & it spreads just like margarine. Tasty too!

Already been done. :laugh:

BEST.INVENTION.EVER

I love that stuff.

One molecule away from plastic. Flies wont even eat it. I havent touched the stuff since Chemistry class in college. Nasty!

You studied chemistry and you still think "one molecule away" means anything at all?

I didnt "study" Chemistry.. I took chemistry in college. Although I do have a degree in science. It doesnt take a Masters in Chemistry to know that something made mostly out of chemicals, cant possibly be as good for your body as a natural substance. It's not education, its common sense. Actually.... Splenda is sugar with a carbon molecule removed so yes, "one molecule away" does mean something. You dont have to agree with me, I am simply stating my own personal experience.

One molecule away from plastic. Flies wont even eat it. I havent touched the stuff since Chemistry class in college. Nasty!

Technically, all fats are "one molecule away" from being plastic. That's why plastic containers are so difficult to wash when they've been holding greasy, fatty stuff like meat or oils.

Margarine contains several chemicals that are also found in certain types of plastics. Pure animal and vegetable fats do not as they are natural substances. Personally, I will take the natural, high fats such as coconut oil, natural butter, etc. over chemicals any day.

And vanilla contains chemicals that are found in wood pulp. That's why liquor that's aged in oak barrels have vanilla flavors. Also, spinach contains chemicals found in the Eiffel Tower (iron.) Like I said, can we stick to health reasoning, and not irrelevant chemistry fear tactics. I mean, you can make plastic out of cellulose, in other words, vegetables. Should wes stop eating vegetables because they share chemicals with certain plastics?

Again, butter is healthier due to the fact that stearic acid in butter is heart healthy, compared to most fats in margarine which are not. Spreading misinformation and fear mongering doesn't help.

One molecule away from plastic. Flies wont even eat it. I havent touched the stuff since Chemistry class in college. Nasty!

You studied chemistry and you still think "one molecule away" means anything at all?

I didnt "study" Chemistry.. I took chemistry in college. Although I do have a degree in science. It doesnt take a Masters in Chemistry to know that something made mostly out of chemicals, cant possibly be as good for your body as a natural substance. It's not education, its common sense. Actually.... Splenda is sugar with a carbon molecule removed so yes, "one molecule away" does mean something. You dont have to agree with me, I am simply stating my own personal experience.

If you have a degree in science, then you should know that EVERYTHING is made out of chemicals, which makes your argument invalid.

Spreading misinformation and fear mongering doesn't help.

Heh. "Spreading". That's funny because we're talking about spreads. Heh. Yeah...

Take it out the fridge an hour or so before you are going to use it xx