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


- 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 less than 10 years .
- Very high in Trans fatty acids.
- Triple risk of coronary heart disease
- Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the goo cholesterol)
- Increases the risk of cancers up to five fold.
- Lowers quality of breast milk.
- Decreases immune response.
- Decreases insulin response.
- Margarine is but ONE MOLECULE away from being PLASTIC..
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 g near it (that should tell you something)
* it does not rot or smell differently because it has no nutritional value ; nothin 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?





