Here’s a little tidbit of info that everyone ought to know! It’s gross…get ready. Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put invested into the research wanted a payback so they brainstormed 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 colouring and sold it to people to use in place of butter. Don’t be tricked into those “heart healthy” proclamations on Big Brand packaging. It’s all a crock. Truly.
Here’s a short video ( nutrition geeks we love you for this!) explaining why margarine is NOT a good choice.
The moral of the story is learn to read food labels!
Margarine is but one molecule away from being plastic. HINT: Anything that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance, ie what they do to make margarine solid like natural butter) increases the risks of heart disease by raising bad cholesterol. In fact, a recent Harvard Medical Study showed that eating margarine can increase heart disease in women by 53% over eating the same amount of butter.
Still not convinced? Try this little experiment. Open a tub of margarine and leave it open on your balcony or backyard. Within a couple of days you will notice a couple of things:
1) No flies, not even those pesky fruit flies will go near it (that should tell you something)
2) 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 .
And to those people who say that butter is “bad” because of its high saturated fat content, we say…no way!
Many of butter’s saturated fatty acids are short and medium chain lipids that our bodies use up quickly and easily and that don’t get stored as fat on the body. Butter’s butyric and lauric acids boost our immune systems while stearic and palmitic acids lower our LDL cholesterol. Lastly, butter contains vitamins E, A, K and D, zinc, copper, iodine, selenium and lecithin.
It’s not the butter, it’s the refined carbs (cinnamon bun, bagel, raisin toast, etc) you’re slathering it on that’s the issue.
So pass the butter please!
I just made this. I had to make some changes due to the fact I didn’t have morushoms, which i love. But I didn’t have any, so as a filler I used 1 cup of corn. It was still delicious.