Butter vs. Margarine

I DO NOT recommend eating dairy BUTTER either… but if you are eating MARGARINE then read this!!!

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 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 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 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?
Share this with your friends...If you want to butter them up. J
 
CHINESE PROVERB: 
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
 
Pass the (homemade) BUTTER please! And here is a recipe to do just that...
 
Butter
1 & 1/4 c. coconut oil, melted
3/4 c. olive oil
2 T. liquid soy lecithin, organic or non GMO OR 4 T. lecithin granules
1 T. + 1 t. salt
1 c. boiling hot water
 
Place coconut oil and olive oil in a blender with lecithin…blend for 60 seconds to mix it well. 
 
Put the boiling water in a measuring cup and then add the salt. Mix with a spoon. Add it SLOWLY to the mixture in the blender while blending. 
 
Blend for about a couple minutes so thick and then pour into a container that holds at least 4 cups. 
 
Place it in the refrigerator and it will harden. 
 
You can use this in ANY recipe calling for butter or margarine.
 
You can freeze this too!
Looks identical to real butter.
It melts like butter.
Tastes like butter.
Spreads like butter.
Melt on popcorn.
Spreads on corn-on-the-cob.
This can be used in all recipes that ask for butter or margarine.
The best thing is it does not clog your arteries, cause diabetes, heart disease, stroke, or a heart attack!!!
 
*** It is still fat, although a plant fat, so be sparing.
***There is zero cholesterol in this.

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Got info from another source.