Do You Know What Margarine Was Designed For??? You Butter!!!

butter vs margarineThis may be the most interesting thing you learn all week…

Margarine was originally manufactured to fatten turkeys. But when it killed the turkeys, those who had put all the money into this research wanted a return on their investment so they put their heads together to figure out what to do with this product. It was a white substance with no food appeal so they added the yellow coloring and sold it to unsuspecting people to use in place of butter. How do you like that? They have come out with some clever new flavorings and the Big Food Industry got behind it and once again used their marketing strategies to convince the public, not that it was the same as butter, but that it was Better than butter!

DO YOU KNOW.. The difference between margarine and butter? Read on to the end…gets very interesting!

Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few and 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 100 years .

And now, for Margarine.. Very High in Trans fatty acids. Triples risk of coronary heart disease! Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)!
Increases the risk of cancers up to five times…Lowers quality of breast milk…Decreases immune response…Decreases insulin response…

And here’s the most disturbing fact… HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC… and shares 27 ingredients with PAINT.

These facts alone should be enough to have you avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open 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 even find a home to grow.

Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

So, if this has enlightened you today, please recommend this blog to your friends!

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3 MORE TOXIC PRESERVATIVES TO OUR MEATS???

red-meat (1)That’s right, be aware of these toxic preservatives being added to your meats!!!  After intense lobbying by Kraft Foods Global Inc. and Kemin Food Technologies, the Food Safety and Inspection Service (FSIS), a division of the U.S. Department of Agriculture (USDA), has agreed to reverse existing regulations that prohibit the use of three toxic meat preservatives. Kraft Foods and Kemin Foods are rapidly bicoming the Monsanto of the Food World!

To read what these 3 preservatives are and how they will create toxic accumulation with in your body, click: http://http://www.naturalnews.com/039792_USDA_meat_preservatives_chemicals.html

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