What is the difference between margarine and butter? This information has been circulating for many years and has been debated in many forums… The majority have found the material to be based on factual information. The following link lists different research studies that support the context
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 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's been around for centuries; margarine has been around for less than 100 years.
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 IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from being PLASTIC... This fact alone is enough to consider eliminating margarine from your daily intake including other foods that are hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
This is an interesting experiment: purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will notice the following: You will not see any flies, it will not rot nor smell different because it has no nutritional value, microorganisms will not find a home to replicate. Margarine is not a natural substance so it does not decompose the same as a natural substance. If the environment has such a difficult time breaking down Margarine’s chemical composition, imagine the effort your body must make to do the same.
This may be a better alternative:
Clarified Butter also known as Ghee is an ingredient in many Middle Eastern dishes. Natural Health Practitioners believe that this is a healthier form of butter because you are eliminating the majority of fat content. Ghee can be quite expensive in the stores so making it in your own kitchen is easy and inexpensive. You can stores ghee in an airtight container on a pantry shelf.
INGREDIENTS:
PREPARATION:
Using a medium saucepan, heat butter on medium heat.
Allow butter to melt and bring to a boil, stirring. You will notice that the oil will separate itself. The top will begin to froth; remove froth.
Allow the oil to become clear. Once, clear, remove from heat and allow cooling for 15 minutes.
After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.
Put lid on container and store on shelf.
Ghee is also beneficial to type O blood types that are diabetic. Especially those who consume large amounts of margarine. It does appear from most television adds that margarine is the better choice but you may want to research a little before you consume major amounts of margarine.