malcson
Player Valuation: £10m
Butter is a natural product churned from milk, Margarine is man made in factories using some form of oil that is emulsified into a spread.
Your favourite brand of margarine...
- Thread starter FTY
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Marge, there used to be Stork aka axle grease.
Must say that in this land of fourecks ( and NZ ) that butter is a just as viable price wise as all the other fakes, so why would you bother, one piece of toast with butter a day won't kill you any quicker than all the other chemicals we eat.
Whats the price of butter Vs Marge in the old country nowadays
And why would you want to use an French invention anyway
Must say that in this land of fourecks ( and NZ ) that butter is a just as viable price wise as all the other fakes, so why would you bother, one piece of toast with butter a day won't kill you any quicker than all the other chemicals we eat.
Whats the price of butter Vs Marge in the old country nowadays
And why would you want to use an French invention anyway
Last edited:
evilwebby
Player Valuation: £50m
...and Margarine is naturally grey. They have to colour it before anyone would ever come near it with a barge pole.
StracsEyebrows
Player Valuation: £8m
Oh, [Poor language removed] that then. Butter all the way !
McBain
Player Valuation: £80m
Detailed Analysis
Margarine’s invention was thanks in large part to Emperor Napoleon III of France, who was searching for a cheap substitute for butter for his Navy (and according to some more optimistic sources, it would benefit the poor as well). The prize winner was French chemist Hippolyte Mège-Mouriès, who in 1869 patented a process for churning beef tallow with milk to create a suitable substitute. No turkeys were involved, much less harmed, in the process.
Margarine is, in fact, white in its natural state and coloring is added to make it more visually appealing. (Considering the fact that people eat everything from souse and haggis to witchetty grubs and sheep’s brain to black pudding… why a simple white spread would be unappealing may be one of life’s greatest mysteries.) Still – even the legality of coloring margarine has been disputed over the nearly century and a half of its existence. As noted in that linked article, in one of history’s most spectacular backfires the USA dairy industry lobbying that led to the prevention of manufacturers adding food coloring to margarine spurned on a ‘pure foods’ movement in the US that led to laws being passed that prevented the dairy industry from adding additional ingredients to butter… which meant they couldn’t make it more spreadable. Margarine is spreadable and it gained in popularity. Rationing of butter in WWII pretty well cemented margarine into the food market in the US and other countries.
As far as nutritional value… a fat is a fat is a fat. And a fat has around 9 calories per gram. At that level, a couple of calories one way or the other is inconsequential.
Because the email jumps around in terms of health impact a bit, the rest of this analysis will not exactly follow the email, but address specific claims:
Whether butter tastes better is a matter of personal taste – some people actually like those flavored margarines. Others find oils such as olive oil do a better job enhancing the flavor of other foods. And clearly, having been invented in 1869, margarine has been around longer than 100 years.
As to the health impact, in the early 1990’s the impact of trans fats was first being recognized in terms of heart disease and created some significant waves in the fields of nutrition, health care and dietary science. It did not take long for legislation to catch up, or for manufacturers to begin offering reformulated margarines that contained less or no trans fat. The risks from margarines containing trans fat are undisputed – it lowers HDL and raises LDL. However the old email glosses over the heart health impact of butter. As nicely summed up in this article from Harvard Medical School Health Publications, “Today the butter-versus-margarine issue is really a false one. From the standpoint of heart disease, butter is on the list of foods to use sparingly mostly because it is high in saturated fat, which aggressively increases levels of LDL. Margarines, though, aren’t so easy to classify. The older stick margarines that are still widely sold are high in trans fats, and are worse for you than butter. Some of the newer margarines that are low in saturated fat, high in unsaturated fat, and free of trans fats are fine as long as you don’t use too much (they are still rich in calories).”
So far as the other health impacts of margarine:
There is absolutely nothing to substantiate the claim that it increases cancer risk by 5 times over normal. The quality of breast milk is impacted by the entire diet – not just by a single source of fats in the diet. However, one single study in the past 15 years indicated lower levels of trans fatty acids in breast milk from Chinese women compared to Western (Canadian) women. While previous debunking of this email forward indicated research supporting the impact of margarine on the immune system, it’s important to note that this ‘research’ was disseminated by a group that advocates a high animal fat diet. In fact, among the stated goals of that group are “establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.” Other sources recommend limiting any sources of fat (both butter and margarine) other than the mono-saturated variety (i.e., olive oil). Getting down to the cellular level, and more relevant to the newer products that have no trans fat, more recent research indicates “that consumption of a diet high in hydrogenated fat does not adversely affect cellular immunity.”
On insulin response, with the old trans fat varieties, the trans fat does result in increased insulin resistance. In lab rats, at least.
Margarine one molecule away from plastic: Think that’s significant? A molecule is an electrically neutral group of two or more atoms held together by covalent chemical bonds. Salt is a molecule away from being Chlorine gas – WWI’s precursor to phosgene and mustard gas. Water (H2O) is but a single ATOM from being H2O2… hydrogen peroxide – an oxidizing bleach that is extremely corrosive in high enough concentration. But you still drink water. Plastics are made of long chains of carbon and hydrogen. Margarine contains carbon, hydrogen, and oxygen. So yes, one molecule difference. Human beings have all three of those molecules in them.
And yes, hydrogenation is essentially taking an oil (e.g., soybean, canola, or other vegetable/plant oils and adding hydrogen molecules to the chemical structure in order to make it more solid. Lot’s of products are hydrogenated – otherwise the shelf life would be measured in days instead of weeks.
And margarine does not spoil as rapidly as butter because of the hydrogenation process – which has nothing to do with plastic as we’ve already covered. As noted, the hydrogenation extends shelf life. But that also has nothing to do with a lack of mold or bacteria – those and other microorganisms need sugar or carbohydrates to grow. Butter doesn’t have those either, so you’d get the same result. It would just smell worse.
Margarine’s invention was thanks in large part to Emperor Napoleon III of France, who was searching for a cheap substitute for butter for his Navy (and according to some more optimistic sources, it would benefit the poor as well). The prize winner was French chemist Hippolyte Mège-Mouriès, who in 1869 patented a process for churning beef tallow with milk to create a suitable substitute. No turkeys were involved, much less harmed, in the process.
Margarine is, in fact, white in its natural state and coloring is added to make it more visually appealing. (Considering the fact that people eat everything from souse and haggis to witchetty grubs and sheep’s brain to black pudding… why a simple white spread would be unappealing may be one of life’s greatest mysteries.) Still – even the legality of coloring margarine has been disputed over the nearly century and a half of its existence. As noted in that linked article, in one of history’s most spectacular backfires the USA dairy industry lobbying that led to the prevention of manufacturers adding food coloring to margarine spurned on a ‘pure foods’ movement in the US that led to laws being passed that prevented the dairy industry from adding additional ingredients to butter… which meant they couldn’t make it more spreadable. Margarine is spreadable and it gained in popularity. Rationing of butter in WWII pretty well cemented margarine into the food market in the US and other countries.
As far as nutritional value… a fat is a fat is a fat. And a fat has around 9 calories per gram. At that level, a couple of calories one way or the other is inconsequential.
Because the email jumps around in terms of health impact a bit, the rest of this analysis will not exactly follow the email, but address specific claims:
Whether butter tastes better is a matter of personal taste – some people actually like those flavored margarines. Others find oils such as olive oil do a better job enhancing the flavor of other foods. And clearly, having been invented in 1869, margarine has been around longer than 100 years.
As to the health impact, in the early 1990’s the impact of trans fats was first being recognized in terms of heart disease and created some significant waves in the fields of nutrition, health care and dietary science. It did not take long for legislation to catch up, or for manufacturers to begin offering reformulated margarines that contained less or no trans fat. The risks from margarines containing trans fat are undisputed – it lowers HDL and raises LDL. However the old email glosses over the heart health impact of butter. As nicely summed up in this article from Harvard Medical School Health Publications, “Today the butter-versus-margarine issue is really a false one. From the standpoint of heart disease, butter is on the list of foods to use sparingly mostly because it is high in saturated fat, which aggressively increases levels of LDL. Margarines, though, aren’t so easy to classify. The older stick margarines that are still widely sold are high in trans fats, and are worse for you than butter. Some of the newer margarines that are low in saturated fat, high in unsaturated fat, and free of trans fats are fine as long as you don’t use too much (they are still rich in calories).”
So far as the other health impacts of margarine:
There is absolutely nothing to substantiate the claim that it increases cancer risk by 5 times over normal. The quality of breast milk is impacted by the entire diet – not just by a single source of fats in the diet. However, one single study in the past 15 years indicated lower levels of trans fatty acids in breast milk from Chinese women compared to Western (Canadian) women. While previous debunking of this email forward indicated research supporting the impact of margarine on the immune system, it’s important to note that this ‘research’ was disseminated by a group that advocates a high animal fat diet. In fact, among the stated goals of that group are “establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.” Other sources recommend limiting any sources of fat (both butter and margarine) other than the mono-saturated variety (i.e., olive oil). Getting down to the cellular level, and more relevant to the newer products that have no trans fat, more recent research indicates “that consumption of a diet high in hydrogenated fat does not adversely affect cellular immunity.”
On insulin response, with the old trans fat varieties, the trans fat does result in increased insulin resistance. In lab rats, at least.
Margarine one molecule away from plastic: Think that’s significant? A molecule is an electrically neutral group of two or more atoms held together by covalent chemical bonds. Salt is a molecule away from being Chlorine gas – WWI’s precursor to phosgene and mustard gas. Water (H2O) is but a single ATOM from being H2O2… hydrogen peroxide – an oxidizing bleach that is extremely corrosive in high enough concentration. But you still drink water. Plastics are made of long chains of carbon and hydrogen. Margarine contains carbon, hydrogen, and oxygen. So yes, one molecule difference. Human beings have all three of those molecules in them.
And yes, hydrogenation is essentially taking an oil (e.g., soybean, canola, or other vegetable/plant oils and adding hydrogen molecules to the chemical structure in order to make it more solid. Lot’s of products are hydrogenated – otherwise the shelf life would be measured in days instead of weeks.
And margarine does not spoil as rapidly as butter because of the hydrogenation process – which has nothing to do with plastic as we’ve already covered. As noted, the hydrogenation extends shelf life. But that also has nothing to do with a lack of mold or bacteria – those and other microorganisms need sugar or carbohydrates to grow. Butter doesn’t have those either, so you’d get the same result. It would just smell worse.
Jags..class
Player Valuation: £70m
Slow day then I guess?
And
Its must be even slower for you if u have time to post images
You notice how none of the products mentioned so far actually mention margarine on the packaging?
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