It All Started In 1869
Jan. 2, 2010 3:37 pm
Updated: Jan. 12, 2010 10:15 pm
I read with interest on the RE today about a butter vs margarine debate, well not really, someone was asking for recommendations on a new margarine. I grew up eating only butter on every thing and then went through a period were I ate 1/2 butter 1/2 margarine in the tub and then I discovered healthy eating and decided after much research that eating and cooking with butter was really the healthiest option.
Here are a couple of interesting margarine facts. In 1869 a French food chemist succeeded in coming up with a cheap alternative to butter-Blaspheme! (does this sound similar to the high fructose corn syrup birth?!) The word margarine comes from the Greek word for pearl. It came from beef fat chopped sheep's stomach and cow udders- YUMMO! In the 1900's chemist learned how to make it with vegetable and fish oil. By the 1920's only vegetable oil was used to make margarine. Then chemist figured out that if they added chemicals and additives (someone thought that was a good idea?) they could make it more appealing to the eye and get it to do the stuff we want it to do like spread on a piece of toast nicely.
Americans consume 4 times as much margarine as butter partly on the advice of a lot of uniformed Doctors. Guess what the margarine manufacturers did? They capitalized on that and started pushing margarine that was made from polyunsaturated vegetable oil. So what do the experts say now? Dr. Weil has been very upfront with consumers talking about the health risks of many processed food products. He says within the next 10 years it is going to become clear that margarine is not a safe bet for you to consume on a daily basis. He believes in eating organic butter that will not have human grade antibiotics or pesticides, but he also thinks your intake of butter should be limited too. This quote is directly from an article on the web:
The body cannot incorporate trans-fatty acids into membranes, and if it tries to do so, deformed cellular structures may result. Eating trans-fatty acids in margarine, vegetable shortening, and partially hydrogenated vegetable oils probably increases cancer risks, promotes inflammation, and accelerates aging and degenerative changes in tissues. I am convinced enough of these possibilities to try to eliminate those fats from my diet.
As we roll out 2010 I would like to challenge all of you to take a look in your cabinets and fridges and see what processed food may be lurking in there. Just because the container says 0% trans fats doesn't mean there aren't any in there. You wont find any margarine or Crisco in my house and I don't miss it one bit.