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Butter curl on wooden spoonOriginally margarine was manufactured to fatten turkeys. When it killed the turkeys the investors wanted a payback on their money so they had to get inventive. It was a white substance with no food appeal so they added yellow coloring and sold it as a butter alternative.

For our health we need to know the differences between margarine and butter.

Both have the same amount of calories. Butter is slighty higher in saturated fats 8gm and margarine is 5gm. Butter has natural cis isomer fatty acids. Many more nutrients are in butter and there is increased absorption. Butter tastes better and enhances the flavours of other food. Also it has been around forever.

Margarine is high in polyunsaturated fats which can be affected by free radicals causing a wide array of health problems. Margarine has been hydrogenated to form trans isomer fatty acids and chemically manipulated. Eating margarine can increase heart disease in females by 53% compared to butter according to a Harvard Medical University study. Heart disease is actually tripled by eating margarine. LDL bad cholesterol is increased and HDL good cholesterol is decreased. Risk of cancer is multiplied by 5. Immune responses is decreased, insulin response is compromised and breast milk quality is lowered.

A disturbing fact is that margarine is only one molecule away from being plastic. Also 27 ingredients are also used in paint

If you leave a tub of margarine in the garden for a few days you will notice:

  • no flies or pests will go near it
  • there is no change in smell, no nutritional value, no growth of bacteria or micro-organisms. This is because it is plastic.

In the fifties and sixties the crematoriums were stumped by the fact that this black greasy sludge was appearing on the walls of the furnaces. They sent off a sample to be analyzed and the results reported you guessed it margarine. The liver cannot break down the trans isomer fatty acids from hydrogenation and are therefore gunking up the body. This would be causing major circulatory dysfunction like atherosclerosis and strokes.

Butter is better. Also you can make your own spreadable butter by blending in some olive oil – known as better butter. Don’t buy any commercial combinations with canola oil. It is a genetic mustard seed. So pass around the butter please.

Other alternatives include Tahini, a sesame seed spread (unhulled has more minerals especially calcium), Homus made from chickpeas or simply spread an avocado.

Reference fb and common knowledge

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