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butter vs margarine
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kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.0 -
kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.
I'm suddenly very nervous...0 -
juggernaut1974 wrote: »kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.
I'm suddenly very nervous...
+10 -
tincanonastring wrote: »juggernaut1974 wrote: »kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.
I'm suddenly very nervous...
+1
It could also be knowing me, so you guys might be safe.0 -
@Need2Exerc1se that is neat. Why do you chose to make your own over buying it?
I learned more about margarine and that it is a French invention at the request of Napoleon.
https://en.wikipedia.org/wiki/Margarine0 -
Butter for sure. But because I really, really like butter (and all dairy for that matter) and it's so calorie-dense, I do use Brown & Brummel margarine as well to cut calories. I think it tastes pretty good for a butter alternative. As for trans fats, many (most?) tub margarines no longer contain partially hydrogenated oils. Manufacturers have gone back to palm and coconut oils.0
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It's easier to spread margarine so I tend to keep it for use on bread. I also have butter on hand for cooking, but even then I tend to use olive or sesame oil.
Both are tasty but as I'm trying to reduce my consumption of animal products I think once the butter is used up that will be the last of it for me.
Also want to add that olive oil margarine is delicious
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Need2Exerc1se wrote: »Need2Exerc1se wrote: »Tropical_Turtle wrote: »margarine is a chemical sh*tstorm... just sayin. Butter is natural and better for you in moderation
No chemicals in butter? Are you sure about that?
The butter from my local dairy has cream and salt which I guess is technically a chemical, NaCl. Butter for me any day, but I use so little any more.
If cream is not comprised of chemicals, what then?
Magic? Happy cows make magic.0 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Tropical_Turtle wrote: »margarine is a chemical sh*tstorm... just sayin. Butter is natural and better for you in moderation
No chemicals in butter? Are you sure about that?
The butter from my local dairy has cream and salt which I guess is technically a chemical, NaCl. Butter for me any day, but I use so little any more.
If cream is not comprised of chemicals, what then?
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Ghee butter for life!0
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juggernaut1974 wrote: »kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.
I'm suddenly very nervous...
Do you not wear pants?
I've never seen a tiger attack on someone with a man bun, so maybe a style change? It's worth it!0 -
rankinsect wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Tropical_Turtle wrote: »margarine is a chemical sh*tstorm... just sayin. Butter is natural and better for you in moderation
No chemicals in butter? Are you sure about that?
The butter from my local dairy has cream and salt which I guess is technically a chemical, NaCl. Butter for me any day, but I use so little any more.
If cream is not comprised of chemicals, what then?
I love this so much.0 -
Butter. I use light butter.0
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I have butter every day, haven't touched margarine in years. It just tastes gross to me.0
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GaleHawkins wrote: »@Need2Exerc1se that is neat. Why do you chose to make your own over buying it?
I learned more about margarine and that it is a French invention at the request of Napoleon.
https://en.wikipedia.org/wiki/Margarine
I make my own for because the options at my store are very limited, I like to keep some garlic and herb flavored on hand, and because it's easy and cheaper. And I enjoy making my own food, even little things like margarine.0 -
tincanonastring wrote: »juggernaut1974 wrote: »kshama2001 wrote: »stevencloser wrote: »michelle172415 wrote: »michelle172415 wrote: »You guys are really nitpicking here. What I think @melissa6771 is trying to get at is that butter is all natural; it's made from milk and sometimes salt. Whereas margarine was originally made in a lab and has lots of added ingredients, a lot of which some people prefer not to include in their diets, myself included.
Nothing says natural like grabbing the nipples of another species and yanking for all its worth in hopes you'll a liquid that you'll be able to pound it into a amorpheous solid food stuff that can withstand shipping across the country in a vehicle that is filled with pressurized coolant to create a temperature cooler than ambient. That's my idea of natural for sure.
For productivity's sake, can we use the term synthetic chemicals to denote the lab concept or kemikillz? I'm cool with either, though the later will give me more of a chuckle.
I get my Raw unpasteurized milk from a local farm that treats its animals humanely. My milk comes in glass, because BPA's, and I've taken to making my own butter which is stable at room temperature. But you know everything.
And just in case anyone wants to criticize my consumption of world dairy products, that is a personal decision and I don't need your input. My family can say is organic pasteurized milk so no worries there.
Funny that you'd bring up raw milk. Raw unpasteurized milk is pretty bad for you. About 150 times higher incidence rate of food related outbreaks because of it than treated milk.
http://www.cdc.gov/foodsafety/rawmilk/nonpasteurized-outbreaks.html
But "natural" is so much better for you mhmm.
In my n=5, we had raw unpasteurized goat's milk for 14 years without it making us sick.
(I'm not arguing against pasteurization in large scale dairy operations.)
I've known thousands of people that have never been attacked by tigers, and they all wore pants. Clearly tigers never attack those who wear pants. N=1000+.
I'm suddenly very nervous...
+1
It could also be knowing me, so you guys might be safe.
YouTube has videos of people in pants being attacked by tigers, so it could be you. I'm not sure if these forums = "knowing" so I'm just going to try and avoid tigers.0 -
clarified butter even but quite calorie dense0
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Butter it is much more natural0
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quiltlovinlisa wrote: »Hmmmm butter.
My sentiments exactly
To me, margarine tastes like nothing. Why bother?0
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