Re: Margarine VS Butter -swallowing the lies

MARGARINE OR BUTTER?

Margarine was invented in France at the instigation of Napoleon III who wanted to find a cheap substitute for butter to feed the poor, the soldiers and the other ‘common’ people. When first marketed sales were slow as margarine was in direct competition with butter and it looked and tasted inferior. The main advantage seemed to be that it spread easily straight out of the cool house (later the refrigerator). However, in the early fifties when the "Cholesterol Bogeyman" was invented by Dr.Ancel Keyes, things began to improve. Margarine was then marketed as a health food. Eating it promised a longer life free of heart and blood vessel disease.

Today, the propaganda continues and supermarket shelves are overflowing with many different kinds of margarine. Shelf life is very long and it still spreads easily straight from the fridge. However, while in the early days it was made from whale oil, tallow or lard (and thus had considerable nutritional value), today it starts its life as cheap vegetable oil (often pesticide-soaked cottonseed oil); it is processed aggressively by repeated heating to extreme temperatures, by the addition of toxic chemicals and colouring agents. It is degummed, bleached and deodorised. However, during processing several undesirable things happen: While adding hydrogen gas to the oil mixture in order to ‘hydrogenate’ it, meaning to chemically change it into a more solid state, the natural cis configuration of fatty acids is changed to an unnatural ‘trans’ configuration. These high trans fat margarines have a higher melting point and practically keep forever. Since our bodies are not able to deal with these trans-fats properly the ‘funny fats’ or ‘phony fats’ do much serious damage to cell membranes, blood cells, blood vessels and they interfere with prostaglandin production. When trans fats are ingested the body responds by mounting an immune defensive reaction, practically creating a state of war in the system. As long ago as 1974 it was proven that margarine is a significant cause of atherosclerosis (blood vessel disease), high blood pressure and cancer. In Germany, trans fats are limited by law to less than 1% in any food, including fast foods. In Australia, some products contain over 40% trans fats.

http://www.angelfire.com/folk/realmilkalliance/page3.html

Tweet