Butter or Margarine
04-04-2012, 06:31 PM
#91
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Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,717
Originally Posted by oksewglad
Kudos to you QuiltE for setting the record straight on homogenized milk.
Originally Posted by QuiltE
I will agree with you that many processed foods are not healthy.
I will NOT agree with your statement regarding homogenized milk.
And cannot let this be left without clarification. It's important that the correct information is given as this is how "myth-understandings" about foods (and other things) are created.
Milk today is homogenized because the consumer in the past did not like the milk and butterfat (aka cream) separating. Some readers here, will remember the old cream top milk bottles, or will have heard about them.
Nothing is added to change milk when it is homogenized. To homogenize, the milk is put thru an ultra-fine screen in order to break the fat globules down, so that the milk and cream do not separate (omit from separating).
I will NOT agree with your statement regarding homogenized milk.
And cannot let this be left without clarification. It's important that the correct information is given as this is how "myth-understandings" about foods (and other things) are created.
Milk today is homogenized because the consumer in the past did not like the milk and butterfat (aka cream) separating. Some readers here, will remember the old cream top milk bottles, or will have heard about them.
Nothing is added to change milk when it is homogenized. To homogenize, the milk is put thru an ultra-fine screen in order to break the fat globules down, so that the milk and cream do not separate (omit from separating).
04-04-2012, 06:49 PM
#92
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Join Date: Jul 2009
Location: Between the dashes of a tombstone
Posts: 12,716
For those of you with rancid butter problems--check with your food market. As with all food items butter should be sold by the date on the label. I have never had rancid butter.
Butter can be frozen. I do it often as I may go to the grocery store every 10-14 days. This works great when if you live alone and/or find butter on sale. Place the butter in a freezer bag, (Aren't Ziplocks great?) and put the date on the bag. You can take a stick out at a time if you like and keep it in the freezer for up to six months. Once thawed it is recommended to use it with in 30 days.
Butter can be frozen. I do it often as I may go to the grocery store every 10-14 days. This works great when if you live alone and/or find butter on sale. Place the butter in a freezer bag, (Aren't Ziplocks great?) and put the date on the bag. You can take a stick out at a time if you like and keep it in the freezer for up to six months. Once thawed it is recommended to use it with in 30 days.
04-04-2012, 07:13 PM
#93
Senior Member
Join Date: Feb 2011
Posts: 412
I use butter. My husband likes smart balance so we usually have both in the refrigerator. I use a butter bell sometimes to keep softened butter but rarely use butter except for baking so it will go bad if I leave it out too long. After years of not using margarine, I can't stand the taste of it. Yuck!
04-16-2012, 08:21 AM
#94
Super Member
Join Date: Feb 2011
Location: Lumby, British Columbia
Posts: 2,769
I use lard as well. I like the taste of it and again no chemicals. Makes a great pie crust. But like everything else, everything in moderation. Use to render my own lard when we lived on the farm. I've been using butter and lard most of my life. But in moderation. Also use olive oil and canola oil. Had my blood work done this week and my blood pressure was 112/62. Everybody was happy.
04-16-2012, 11:15 AM
#95
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Join Date: May 2008
Location: MN
Posts: 24,413
I am still convinced that butter (in moderation, of course) is less harmful to one than any oleomargarine.
I am also convinced that sugar (even refined sugar!) is less harmful to one than the artificial sweeteners.
One MUST use real butter in some baked goods for them to turn out properly.
Also, for some candies.
Must be that "butter" is better tasting than margerine? I don't recall any ads saying something "has a nice margarine-like flavor"
I am also convinced that sugar (even refined sugar!) is less harmful to one than the artificial sweeteners.
One MUST use real butter in some baked goods for them to turn out properly.
Also, for some candies.
Must be that "butter" is better tasting than margerine? I don't recall any ads saying something "has a nice margarine-like flavor"
Last edited by bearisgray; 04-16-2012 at 11:18 AM.
04-19-2012, 05:55 PM
#97
Junior Member
Join Date: Feb 2012
Location: North Manchester, IN
Posts: 199
Margarine vs. Butter
I used to work at an alternative medicine clinic this is info we had on margarine/butter. Sorry its so long.
Margarine vs. Butter
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?
<O
</O
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.
</PRE><O</OAnd now, for Margarine..
</PRE>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)
<O</OIncreases the risk of cancers up to five fold.
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response
</PRE>And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
<O</OMargarine 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:
</PRE></OPurchase 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 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?<O
Margarine vs. Butter
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?
<O
</OBoth 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.
</PRE><O
</OAnd now, for Margarine..</PRE>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)
<O
</OIncreases the risk of cancers up to five fold.Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response
</PRE>And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!
<O
</OMargarine 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:</PRE></O
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 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?<O
04-21-2012, 07:01 AM
#98
Senior Member
Join Date: Sep 2009
Location: Ottawa, Ontario
Posts: 976
I went back to butter a few years back after a dietitian at work told us the oils in the margarine are the least healthy thing to use for cooking. I also find foods taste different if you use butter over margarine even my husband noticed the difference.
I think the red container of Becel actually has it marked on it in very fine font not to use it for cooking or baking. When I tried to use it in the frying pan it melted and formed into this hard brown sticky mess and I couldn't figure out what was wrong with it. It was when I was reading all the ingredients that I found the warning not to cook with it.
I think the red container of Becel actually has it marked on it in very fine font not to use it for cooking or baking. When I tried to use it in the frying pan it melted and formed into this hard brown sticky mess and I couldn't figure out what was wrong with it. It was when I was reading all the ingredients that I found the warning not to cook with it.
04-26-2012, 08:05 AM
#99
Super Member
Join Date: Jan 2010
Location: Virginia
Posts: 2,850
I use Country Crock only, the light version, no trans fat, no cholestrol, tastes good, and melts nicely. I don't like all the salt in butter, it makes my legs act up - swelling. Even the so called unsalted has salt, have tried it and swelled up like crazy.
I will stick with Country Crock. It also has lower calaries than butter.
I will stick with Country Crock. It also has lower calaries than butter.
Last edited by DebsShelties; 04-26-2012 at 08:09 AM.
04-26-2012, 09:03 AM
#100
Super Member
Join Date: Jan 2007
Location: western arkansas
Posts: 2,078
We switched to butter about 25 yrs ago and never looked back. Not too many "real" foods left anymore. They have been messed with so much. It's no wonder it is sooooo hard to lose weight. I don't want to eat plastic or other chemicals.
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