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This is all about butter and margarine -

and what you may not know about these two "spreads"

          

Margarine was originally manufactured to fatten turkeys.


Unfortunately for the bankrollers in this project, it killed the turkeys instead.  It was a blow to the investors, who had put a lot of money into research and expected a return on their big investment, so as happens much too often, they figured out a new use for this white substance. with no food appeal.

 

They added yellow coloring and sold it as a replacement for butter.  It was during World War II, and the timing couldn't have been better.  Butter was difficult to come by and expensive to buy when it was available.  Needless to say, the rest is history.


Margarine and its many knock-offs and clever new flavorings, have been invading dinner tables for generations now, and the public still has no idea of what a non-food margarine really is.  

 

+  Both butter and margarine have the same amount of calories.  Eating margarine, however, can increase heart disease in women by 53% more than eating the same amount of butter according to a 2009 Harvard medical study.


+  Butter has many nutritional benefits whereas margarine has a few that have been added.


+  Butter has been around for centuries whereas margarine has been around for less than 100 years.


+  Margarine is very high in trans fatty acids.  It triples the risk of coronary heart disease.  it increases LDL (the bad cholesterol) and lowers HDL (the good cholesterol), and it increases the risk of cancers up to five times and lowers the quality of breast milk.  If that's not enough, margarine also decreases the immune and insulin response.


MORE DISTURBING FACTS:  This fact alone should be enough to avoid margarine, and its many hydrogenated forms.  By hydrogenated, we mean hydrogen is added changing the molecular structure of the substance.  

 

Try you own test:


Purchase a tub of margarine, or one of its knockoffs, and leave it opened in the garage or in a shaded area.  Within a couple of days you will notice (1)  There are no flies - not even those pesky fruit flies will go near it.  (2)  It does not rot or smell differently.  The reason for this reaction is because margarine has no nutritional value; nothing will grow on it.  


Even those teeny-weeny micro-organisms will not find a home to grow, and the reason?  It is nearly plastic!  It's like melting your Tupperware and spreading it on your toast.  How tasty is that?  Dump the margarine for butter if you want a "buttery" spread and go for the real thing.  At least, butter has nutritional value.


For more reasons to eat butter instead of synthetic spreads, read, "Butter is a Saturated Fat"


The GHEE Recipe  (removing the fat from butter)

 

1. Melt one pound of unsalted butter in a heavy saucepan over medium heat. 

2. Add 3 or 4 cloves if you wish. This will aid in the clarification and lend it a delicate flavor 

3. As soon as the butter begins to boil and foam, reduce the heat to a simmer. 

4. Keep the melted butter at a steady simmer until it is golden in color and no foam remains on top 

5. When the crackling stops, the ghee is ready 

6. Cool the mixture and strain it into a sterile quart jar. 

7. Discard the curds from the bottom as they are almost pure cholesterol. 

 

 

Makes 2 cups. from Holistic Chef Shani Cranston