Things we didn't know about Margarine

[ladyknite]

Some friends of mine sent this to me and i thought it was insane. Once you check the details.....you find they're actually true. Makes you shudder at the thought. But, I thought I'd share what i got out of it.

Did we know that Margarine was first introduced to fatten up turkeys?
The turkeys died from heart issues. So they added artificial color and artificial flavor and distributed it for human consumption as an alternative for butter. Ewwww think about that

Margarine increases LDL and lowers HDL cholesterol. Heart attacks have increased some 40% over the last 100 years

Margarine decreases immune and insulin responses.


Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT That's just troubling

Here's a little experiment should be fun as a group, but then again, I'm weird at times

Purchase a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice 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 microorganisms will not a find a home to grow.

When your experiment is complete, you'll have a better understand of what hydrogenated is and how it affects the normal existence of things.

 

[li]

Ewwwww....glad I don't use it myself. Unfortunately I have to use it for Daniel because of his allergies, hopefully Smart Balance is different, lol!

 

[renich]

Lisa, those were my thoughts exactly! Smart Balance is not margarine, right?

This is insane. My dad was told to use margarine some 32 years ago due to heart disease....

Bottom line, all natural is always the best.

 

[staylor]

And these are the reasons I stay away from it.

 

[SoleSky]

I use margarine because it is much cheaper than butter. I use it in cooking but even though you said those facts it still doesn't bother me, I mean it doesn't make a significant difference on my life or anybody else's. Even though heart attacks have increased it is not solely due to margarine but more so McDonalds and other disgusting foods that contain byproducts. We don't use enough of it to make us substantially sick, the only reason turkeys died from it was because it was given in mass amounts. I'm not trying to put you down by saying all of this but nobody eats enough of it to kill you or effect you in such a way that it would be lethal or unhealthy. Butter is equally as bad in other ways, its all about quantity rather than quality.

Just trying to get another prospective in, not trying to bash.

 

[Pogie]

This is creepy. Just this weekend we had a discussion amongst family about margarine being almost RUBBER.
Didnt know the other stuff though. GROSS

 

[Rolandslf]

Eish Monique, I work with a number of Health Fanatics.
I am sending this to them to see what reaction I get.

 

[Fliehigh]

History
Margarine originated with the discovery by Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek ????????, -????? or ???????? (margarís, -ît?s / márgaron), meaning pearl-oyster or pearl).[1] Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853, the German structural chemist, Wilhelm Heinrich Heintz, analyzed margaric acid as simply a combination of stearic acid and of the previously unknown palmitic acid.[2]

In 1869, Emperor Louis Napoleon III of France offered a prize to anyone who could make a satisfactory substitute for butter, suitable for use by the armed forces and the lower classes.[3] French chemist Hippolyte Mège-Mouriés invented a substance he called oleomargarine, the name of which became shortened to the trade name "margarine". Mège-Mouriés patented the concept in 1869 and expanded his initial manufacturing operation from France but had little commercial success. In 1871, he sold the patent to the Dutch company Jurgens, now part of Unilever.[4]