What do you prefer, butter or marg?!
What do you prefer, butter or marg?
I use butter as there are no additives.
Answers: 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.
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.
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 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.
Triple 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 fold.
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 ...
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 substance).
You can try this 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 or smell differently because it has no nutritional value
* Nothing will grow on it. Even those teeny weenie microorganisms will not a find a home to grow.
Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast? butter its nice and salty butter Butter.....or the I can`t believe it`s not stuff ghee its purer i use butter like you no additives Butter definately.
Butter on hot toast is a must. Cooking with butter is just wonderfully tasty. I don't really care how many calories. If you enjoy it, then why have low fat spread. Definitely "BUTTER" and it has to be Lurpak. i use utterly butterly made with buttermilk
love it.!! oh butter...cant stand margerine...yuk!! lightly salted butter there`s nothing like it but my doctor said use low fat marge I don`t know her so I`ll stick to butter. Margarine must be, according the USDA, nutritionally identical to butter. Spreads need not be.
However, I've never seen an ad for butter that claims to taste just like margarine.
And butter won't kill you. Margarine, on the other hand, has lots of trans fat in it. Prefer the taste of butter but can never spread it unless out of the fridge for ages So I opt for Flora buttery. Which is quite nice. Butter Marg. butter is a ***** to spread. The smell of butter makes me feel physically sick, so I have to use margarine - I can't eat it on its own but I can use it in cooking. Butter. Flavor is better than margerine. Both are fats, so it doesn't matter. butter has cholesterol, but since I'm a semi-vegetarian, I don't eat anything else that has it! peanut butter! BUTTER!!!! a lovely irish one like kerrygold. Marg is yuck and full of chemicals,i wouldnt feed it to a dog! Butter has no trans fats, and margarine would especially be a crime with lobster, yet I've been in a pretentiously priced restaurant (Angelina's in Baltimore) that served Country Crock with combination seafood!
BTW, since the answer "peanut butter" came up, I feel compelled to say that I also prefer peanut butter to peanut margarine. Peanut butter should be kept in the refrigerator to keep the peanut oil from going rancid, and it also has to be stirred less often when cold. Peanut margarine has all the peanut oil replaced with hydrogenated vegetable oil (shortening) and contains salt and sugar to disguise the off taste of lower-quality peanuts. Smart Balance Marg butter Butter - no question! Lurpak Butter...the best in the cosmos, no comparison.
Schlurpak! I hate to sound stupid but i honestly cannot tell the difference its all the same to me. spread on a nice warm toast. hmm yum yum I personally like margarine better (Blue Bonnet). I can't think of anything that I use butter for, unless I'm baking a cake from scratch but i don't bake often at all.
To me, butter always seems to have this "icebox" taste to it. You know how you leave something in the refrigerator without wrapping it good and it absorbs the taste of the refrigerator? It tastes sort of freezer burnt. Marg may have less fat but butter is healthier in my opinion. Butter. Fat is fat so surely it is better to use a natural fat rather than one that is manufactured. I prefer Lurpak unsalted butter. butter has a better flavour in my opinion and gives aricher taste. I prefer butter, usually the low salt.
.