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  1. #1 Why we have butter at our house, not margarine 
    Administrator SaintLouieWoman's Avatar
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    I use butter in all my cooking and baking. SR likes it and now that my friend, who checks out everything before sending it out, sent this, it gives a reason that I can use for just not liking the taste of margarine and not using it. I usually catch butter on sale, and it isn't that much more expensive than margarine.

    Pass The Butter ... Please.

    This is interesting . .. .

    Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who h...ad 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 colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings....

    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 flavours 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 were 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).

    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 a find a home to grow. Why? Because it is nearly plastic . Would you melt your Tupperware and spread that on your toast?

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  2. #2  
    PORCUS MAXIMUS Rockntractor's Avatar
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    I use butter, olive oil, cold pressed and hot pressed coconut oil and rice bran oil.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  3. #3  
    Administrator SaintLouieWoman's Avatar
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    Quote Originally Posted by Rockntractor View Post
    I use butter, olive oil, cold pressed and hot pressed coconut oil and rice bran oil.
    Dr Oz recommended that rice bran oil. I forgot to say that we used olive oil and have used the coconut oil, but used the small jar and haven't remembered to buy another one.

    It's just that if given the choice for baking or other cooking purposes, use butter. For stir fries, always use olive oil.
    http://http://i145.photobucket.com/albums/r231/SarasotaRepub/83069bcc.png

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  4. #4  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by SaintLouieWoman View Post
    Dr Oz recommended that rice bran oil. I forgot to say that we used olive oil and have used the coconut oil, but used the small jar and haven't remembered to buy another one.

    It's just that if given the choice for baking or other cooking purposes, use butter. For stir fries, always use olive oil.
    For stir fry and hash browns the rice bran oil has an excellent flavor, it is very similar in flash point and make up to olive oil and pecan oil.
    Pecan oil is an absolute gourmet oil.
    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  5. #5  
    SEAduced SuperMod Hawkgirl's Avatar
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    My mother liked margarine so I had it often as a kid...and hated it.

    Once I was on my own, nothing but butter in my frig. I also use olive oil a lot and vegetable oil for deep frying, which I do seldom.

    Vegans use margarine instead of butter, to me, it always tasted artificial.

    I also cut out diet soda/drinks years ago and haven't gained an ounce since. So the whole push for the diet companies to restrict natural sugars and try to sell us low fat nonsense, is just that.
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  6. #6  
    PORCUS MAXIMUS Rockntractor's Avatar
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    Quote Originally Posted by noonwitch View Post
    I use butter for some things-spinach pie, my peanut butter/chocolate bars.

    I like using Brammel and Brown for a spread, even though it's margerine. I like the taste. I use corn oil margerine for some of my baking-I've tried butter in a couple of the recipes I use and it didn't break down the right way for that particular recipe.

    Any stove-top cooking for me involves either butter or olive oil.

    Brummel and Brown is a yogurt spread and is good, it really doesn't fit the description for a margarine.
    There is a land o lakes butter with olive oil spread that is also very good.

    The difference between pigs and people is that when they tell you you're cured it isn't a good thing.
    http://i.imgur.com/FHvkMSE.jpg
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  7. #7  
    Power CUer noonwitch's Avatar
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    I use butter for some things-spinach pie, my peanut butter/chocolate bars.

    I like using Brammel and Brown for a spread, even though it's margerine. I like the taste. I use corn oil margerine for some of my baking-I've tried butter in a couple of the recipes I use and it didn't break down the right way for that particular recipe.

    Any stove-top cooking for me involves either butter or olive oil.


    The worst though was the Weight Watchers diet margerine that my mom put on my lunch sandwhich when she decided I was fat. It was a half-sandwich, at that, with an apple. She pretty much ruined half my lunch with that addition. It tasted like wax that had softened in the sun. That was in the 70s.
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