Butter or Margarine? Please go for the former!

Having Worked at Unilevers Premier Margarine Factory in the UK for 1 Year, as a Management Trainee, and then in Sri Lanka Managing Margarine Manufacture, I can safely admit that what you are about to read is true !!

Pass The Butter ... Please.

This is interesting . .. .

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 colouring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavourings....

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 for margarine.

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 and only because they are added!

Butter tastes much better than margarine and it can enhance the flavours of other foods.

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

And now, for Margarine..

Very High in Trans fatty acids.

Triples risk of coronary heart disease ...

Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT.

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).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice 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?

Share This With Your Friends.....(If you want to butter them up')!

Chinese Proverb:
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.


I hate marg. I only eat butter, always have always will. Butter is a natural product, marg is not which is reason enough not to eat it.

Hi Gillian, I try to look at two things with food: butter= natural, margarine= unnatural. Eat butter…in moderation. (plus it tastes better, right?)

One thing that seems to have been overlooked in this discussion is that the better margarines in France are considerably more expensive than butter - this is ironic because margarine was developed in France as a cheaper alternative to butter.

Another consideration is that lactose intolerance in the general population is growing and a sizable number simply cannot eat butter. To our utter amazement we tried some so-called "lactose free Camembert?" whilst we were in Germany this week!

Personally I love butter both as a spread and in cooking but try to limit the total fat in my diet

Ditto David on the turkey story, that one is a turkey!

There have been some interesting things come to light over the years. Take the 'alternative' to other margarines, Flora. It was originally a partially hydrogenated sunflower oil-based spread, but very different from the present preparation. NB, partially. Most of the rest was palm oil. Well, now we know that on the one hand we are depleting enormous areas of what was virgin forest to plant African oil palms to produce the stuff and we also, on the other hand, now know that it is a slow, silent killer. Unilever has changed the format of Flora and all of its variants, plus Becel, its other name but same thing, same maker. The World Health Organisation (WHO) and other health authorities have urged reduced consumption of palm oil. WHO states that there is convincing evidence that palmitic acid consumption contributes to an increased risk of developing cardiovascular diseases. That seriously put the wind up Unilever who changed the contents to have more sunflower and rape seed oils.

I have been a marg anti for many years. The LDL factor was already known but hushed up at least 30 years ago and HDL a little less. The single argument for marg is Omegas 3 and 6, but we can get them elsewhere anyway, better sources in all round terms at that.

I use butter sparingly, it is also not the healthiest thing either but I love the stuff. For many thing colza oil (from oil seed rape) is by far healthier, cooking for sure, but not for spreading on bread or the richness of some cakes and pastries. Yes, butter for me and down with marg anyway, I think starting back around 1972 when I went into a cafe, order a sandwich to take out and watched the proprietor piling Stork onto the bread. I abandoned the order, fled and have never knowing eaten marg since.


The Turkey killer is a nice touch but it is an e-myth.