Claim: Ingestion of some types of margarine increases the risk of coronary disease.
MIXTURE OF TRUE AND FALSE INFORMATION
Examples: [Collected via e-mail, 1999]
The difference between butter and margarine?
Both have the same amount of calories, butter is slightly higher in saturated fats at
Eating butter increases the absorption of many other nutrients in other foods, butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods. Butter has been around for centuries where margarine has been around for less than
Now for Margarine, very high in trans fatty acids triple risk of Coronary Heart Disease, Increases total and LDL ( This is the bad Cholesterol), Lowers HDL cholesterol and this is the good one, Increases the risk of cancers by up to five fold, lowers quality of breast milk, decreases immune response, and decreases insulin response.
And here is the most disturbing fact……
Margarine is but one molecule from being PLASTIC….. (This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated, this means hydrogen is added changing the molecular structure of the food.)
You can try this for yourself, purchase a tub of margarine and leave it in your garage or shaded area, within a couple of days you will note 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, smell differently… Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not find a home to grow… Why?
Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
above-quoted compilation began circulating on the Internet in June 2003, often under the title “Butter vs. Margarine,” and surprisingly enough there was a fair bit of truth to it, at least at the time. According to the latest findings in the medical world in 2003, margarine could increase the risk of heart disease, depending
upon the type of fat contained in the spread. Previously, the dietary villain in the development of coronary disease was presumed to be saturated fat, but new
evidence points the finger at trans fat (also known as trans fatty acids). Although butter has its own set of dietary shortcomings, it does not contain trans fat.
In 1994, Harvard University researchers reported that people who ate partially hydrogenated oils, which are high in trans fats, had nearly twice the risk of heart attacks as those who consumed much less of the substance. Several large studies in the United States and elsewhere, including the Nurses’ Health Study conducted by researchers at the Harvard School of Public Health, have also suggested a strong link between earlier death and consumption of foods high in trans fat.
Trans fats occur naturally in small amounts in some foods, including meat and dairy products, but most trans fats in the American diet are formed when vegetable oils are chemically changed to give them a longer shelf life. Cookies, potato chips, baked products, and the like are particularly loaded with trans fats.
The Food and Drug Administration, the National Academy, the National Heart, Lung, and Blood Institute, and the American Heart Association all recommend
consumers limit their intake of trans fat wherever possible. Moreover, the federal government passed regulations requiring that by 2006 all food labels disclose
how much trans fat a product contains.
Back in 2003 we compiled the following comparison chart for various brands of margarine as they were then formulated. Numbers given in grams refer to how many grams of each particular type of fat there are per tablespoon of that brand. (A tablespoon of butter or margarine contains
|Butter||11g (17%)||7g (36%)||0||0|
|I Can’t Believe It’s Not Butter||10g (15%)||2g (10%)||4.5g||4.5g|
|I Can’t Believe It’s Not Butter Light||5g (8%)||1g (5%)||2.5g||1.5g|
|Parkay||8g (13%)||1.5g (8%)||4g||2g|
|Fleischmann’s||9g (14%)||1.5g (10%)||4g||3g|
|Blue Bonnet||7g (14%)||1.5g (10%)||3g||2g|
|Imperial||7g (10%)||1.5g (7%)||3g||1.5g|
|Country Crock (Shedd’s Spread)||7g (10%)||1.5g (7%)||3g||1.5g|
Because butter is an animal product, it contains cholesterol, amounting to
Since the issuance of warnings and regulations about trans fats in the last few years, many margarine producers have reformulated their products. I Can’t Believe It’s Not Butter, for example, now (in 2006) bears a notice on its label proclaiming “NO TRANS FAT,” and the amount of polyunsaturated and monounsaturated fat per serving has dropped from
Although a great deal of the information given in the
I was told that the difference between Cool Whip and Styrofoam is one molecule… is this true??? [Collected via e-mail, December 2006] Is velveeta processed cheese food really one molecule different from plastic? [Collected via e-mail, March 2007] heard that Pam spray is 1 molecule away from plastic and is therefore dangerous?? [Collected via e-mail, January 2008] I am tired of hearing my husband say that Cheez Whiz is only
[Collected via e-mail, November 2005]
I was told that the difference between Cool Whip and Styrofoam is one molecule… is this true???
[Collected via e-mail, December 2006]
Is velveeta processed cheese food really one molecule different from plastic?
[Collected via e-mail, March 2007]
heard that Pam spray is 1 molecule away from plastic and is therefore dangerous??
[Collected via e-mail, January 2008]
I am tired of hearing my husband say that Cheez Whiz is only
These types of statements (even if they were true) are essentially meaningless. Many disparate substances share similar chemical properties, but even the slightest variation in molecular structure can make a world of difference in the qualities of those substances.
Some of the “Butter vs. margarine” mailings circulated in 2005 had this preface tacked onto them:
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings.
Contrary to the claim, margarine was not invented as a turkey fattener. It was formulated in 1869 by Hippolyte Mège Mouriès of France in response to
In 1886, New York and New Jersey prohibited the manufacture and sale of yellow-colored margarine, and by 1902,
Barbara “gold standard” Mikkelson
Last updated: 3 April 2012
Barboza. “A Warning in Expanding Waistlines.” The New York Times. 10 July 2003 (p. C1). Lesie, Michele. “Making Sense Out of Fat Science.” [Cleveland] Plain Dealer. 14 September 1998 (p. F1). Sagon, Candy. “Butter Is Back — and Other Ideas That Will Change Your Diet in 2003.” The Washington Post. 1 January 2003 (p. F1). Squires, Sally. “Food Labels Must List Trans Fats.” The Washington Post. 10 July 2003 (p. A3).