BUTTER VERSUS MARGARINE
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The following article (extracted from Dr. Lawrence Wilson's information dense site) is one of the best that I have seen on this issue. While the propaganda mill of the industry has hood winked us into thinking that their counterfeit copy is better - the real reason is the considerable profit that margarine, and other processed foods bring over the more expensive natural products. The cost of the margarine is based on denatured vegetable oil which only costs a few cents, while good butter may cost a few dollars. This provides considerable room for easy profits. It does not take rocket science to market margarine just slightly less than butter and pocket the resulting huge profit.
Chris Gupta
Dr. Price's older out of print edition of "Nutrition and Physical Degeneration" mentioned below is available free from my favorite Soil and Health Library till the end of this year when the copywrite laws change and the gem will be removed. CG
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BUTTER VERSUS MARGARINE
In the rush to lower cholesterol, many health authorities recommend eating margarine instead of butter. However, there is more to consider about margarine than just cholesterol.
WHAT IS MARGARINE?
'Hardening' vegetable oil by bubbling hydrogen through it at high temperature produces margarine. The hydrogen saturates some of the carbon-carbon bonds of the oil. The product then becomes hard or solid at room temperature. When the carbon bonds are saturated, the product is called a saturated fat. Margarine contains some saturated fat. Otherwise it would not be hard at room temperature. The ads and the packaging for margarine are often deceptive. Advertising often states it contains 'polyunsaturated oil'. However, the processing saturates or partially saturates the oil.
Margarine begins as chemically-extracted, refined vegetable oil. This is a poor quality product to begin with. The high temperature needed to produce margarine destroys any vitamin E, and perhaps other nutrients left in the oil. Also, the final product contains trans-fatty acids. These are man-made fatty acids. Research shows that trans-fatty acids increase inflammation in the body. This can worsen illnesses such as colitis and arthritis. Very recent research indicates that trans-fatty acids in margarine raise LDL levels. LDL is the "bad" cholesterol.
Hardening agents used in the production of margarine include nickel and cadmium. Nickel is a toxic metal that in excess causes lung and kidney problems. Cadmium is among the most toxic of the heavy metals. It may contribute to serious diseases such as arteriosclerosis, high blood pressure and malignancy.
WHAT IS BUTTER?
Cream is the raw material for butter. Butter is a partially saturated fat, just like margarine. However, butter is a natural product that does not contain trans-fatty acids. Butter is an excellent source of fat-soluble vitamins such as vitamin A, D, E and K. These are not found to any degree in margarine. The vitamin content of butter varies seasonally, depending on the diet of the animals from which it is derived. Butter also contains some milk solids, giving it a whitish color. Ghee or clarified butter does not contain the milk solids.
Dr. Weston Price identified a factor in butter that is essential for proper growth and development of the bone structure. He called it 'activator X' and wrote about it in his book, Nutrition and Physical Degeneration. Dr. Price was able to reverse severe tooth decay in children by feeding them one meal a day of highly nutritious food - including butter.
Although many people are sensitive to cow's milk dairy products, often butter is well- tolerated. This is because butter is almost a pure fat, and does not contain many of the allergens found in other milk products. Butter made from certified, raw (unpasteurized) cream is available in some areas. It the best quality butter available next to making it from your own cow.
IS AVOIDING BUTTER THE WAY TO CONTROL CHOLESTEROL?
The observations of many natural health practitioners indicate that a balanced body chemistry is the key to normalizing cholesterol. Dr. William Koch, MD, an eminent physician, wrote:
"Cholesterol ... is no problem when the oxidations are efficient and diet is sensible. In all our observations, high levels drop ... it steadies to a good normal when the oxidations are re-established to normal." (Normal oxidations refers to the efficient burning of food and the generation of adequate energy from food.)
Most cholesterol is manufactured within the body. A maximum of about 4% of all cholesterol comes from the diet. Cholesterol is the raw material for the adrenal stress hormones and the sex hormones. The body often reacts to stress by producing more cholesterol. This allows the body to make more stress-fighting hormones. As biochemical stress is reduced through a scientific nutrition program, cholesterol levels often decrease without the need for restrictive diets.
In fact, eating some animal products often helps balance body chemistry. In these instances, cholesterol levels or the cholesterol/HDL ratio improves although the diet contains cholesterol-containing foods.
In general, fast oxidizers or fast metabolizers can eat more butter and other fatty foods. True fast oxidizers run lower cholesterol levels. They also burn up fats more rapidly and efficiently. Slow oxidizers should restrict all fats and oils, including butter. However, a small amount of butter (1 teaspoon daily) may be eaten by slow oxidizers.
SUMMARY
The argument for eating margarine and other products containing hydrogenated oils are their lack of cholesterol. Margarine is also less expensive than butter. However, margarine contains refined, artificially saturated vegetable oil. It also contains harmful trans-fatty acids, and often residues of the toxic metals nickel and cadmium. Butter is a natural food and a good source of important fat-soluble vitamins. You will pay more for butter, but nutritionally it is well worth it.
posted by Chris Gupta on Wednesday November 24 2004
updated on Saturday September 24 2005
URL of this article:
http://www.newmediaexplorer.org/chris/2004/11/24/butter_versus_margarine.htm
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Readers' Comments
Dear Chris,
I agree with your comparison of butter with margarine, but for the sake of accuracy, I would like to point out that butter does contain NATURALLY occurring trans fatty acids, i.e. CLA. Furthermore, many modern margarines are not necessarily produced through partial or full hydrogenation, but through transesterification, which does not produce trans fatty acids. However, the raw materials for those margarines as well are cheap warm-pressed and chemically processed oils.
Med vennlig hilsen- Kind regards,
Fedon Alexander Lindberg, MD
Spes.i Indremedisin-Internist
Dr.Lindbergs Klinikk-Clinic
Biskop Gunnerus gt 14
Postboks 1001, sentrum
N-0104 Oslo, Norway
Tel: +47-22 91 05 50
Fax: +47-22 91 05 51
Besøk oss på / Visit us at:
www.drlindbergs.no
Posted by: Fedon Alexander Lindberg, MD on November 26, 2004 03:49 AM
i needed more infor mation about the chemistry of margarine but i could not see i needed, pls though u tried but try more thank
Email- olu_evangel@yahoo.com
Posted by: Alaneme Evangel on January 14, 2005 04:05 PM
can u tell me that should i eat margarine or butter in daily use we do? thank you.
Posted by: kushal shah on February 8, 2005 09:09 PM
I would also like to note (because it is interesting)that margarine is black in color(because of the chemicals) till bleached white and some yellow is added. YUCK!
Posted by: Cheryl N. on February 21, 2005 10:10 PM
Also note that if butter is rubbed onto your hands, it will readily wash off. It is not so with margarine. If margarine sticks to external skin in such a way as this, just imagine what effect it has on the arteries!
Posted by: Amy Woodward on March 2, 2005 06:55 PM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: on June 7, 2005 06:44 PM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: Peter on June 30, 2005 07:47 PM
THERE IS NO WAY THAT A HIGHLY PROCESSED SO CALLED FOOD LIKE MARGARINE,WHICH IS LOADED WITH HYDROGENATED OIL, IS GOING TO BE BETTER THAN A NATUREAL FOOD LIKE BUTTER!!!!! JUST READ THE FOLLOWING.
Butter vs Margarine....you decide
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 les=
s 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)
Lowers HDL cholesterol, (the good cholesterol) ..
Increases the risk of cancers by up to five fold...
Lowers quality of breast milk...
Decreases immune response...
Decreases insulin response.
And here are the most disturbing facts....
HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC.......And
margarine is initially BLACK, but it is DYED YELLOW to look like butter.
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)..
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 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.....(Butter them up!)
Posted by: ROBERT H. SEKORA on July 17, 2005 09:20 AM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: Frank Nunes on August 18, 2005 10:01 AM
Posted by: Cathryn on June 4, 2006 11:28 PM
About the whole "Is margarine like plastic?" deal, I found this website that disproves this theory. As a summary, they are chmically alike, but one molecule of difference is a HUGE difference...
www.snopes.com/food/warnings/butter.asp
Posted by: Janie on June 15, 2006 08:25 PM
Hi. I believe eating naturally made products is the best because everything in this world started natural when God created the heavens and the earth.
Posted by: Natural on August 1, 2006 01:07 PM
Futuristic "community" planning will have to acknowledge that the various "parts", (i.e., agricultural, jurisprudential social justice, economical, business, commercial,) are NOT discrete parts, (individual members), but are part of the whole body. The "constitution" of this whole organic being must maintain the health of all parts. We cannot continue, for instance, to "save the pheasants", or promote economy at all cost, and allow more generations of people to suffer the effects of real "domestic violence" which shapes future generations with attitudes of negativity towards "living" beings. Refections may be found in all other areas .. agricultural justice .. not until we consider the suffering that the millions of cattle, pigs, chickens, etc. are suffering under the stress and stench of factory farms affecting their health and well-being as a first level consequence with human health and healthy thinking being the next layers affected .. reflecting back into many other areas.
Any thought of social justice and jurisprudential planning for "better ways" has to include the well-being of all species because we are interdependent no matter the strength of the denials perpetuated by worlds of tech and cement.
Posted by: TANKO AZIZ on August 23, 2006 01:28 PM
The butter mentioned abouve by Mr. Tanko Aziz is from cows, not nim tress
Posted by: Mike on October 26, 2006 03:32 PM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: rm1x on November 24, 2006 07:28 AM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: Joel on March 28, 2007 01:58 AM
Is Becel Margarine any better than other margarines.Is it healthier than eating butter. I know a doctor friend of mine who took butter off his table altogether as there was heart disease in his family.
Jane
Posted by: Jane C. Penney on June 5, 2007 07:06 AM
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