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So butter is best after all!
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Jen-B
10-05-2013
So much misinformation here it's sad .

Margarine is apparently defined by the EU as this:

"A water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 80% but less than 90%, that remain solid at a temperature of 20°C and are suitable as spread."

If you look on the label, the "chemical" is most likely the emulsifier, or the Vitamin A and D.

Originally Posted by closedbook:
“Im sure I heard a scientist say that marge is just one molecule away from being classified as Plastic in chemical terms.”

This means very little. We apparently share 60% of our genes with a fruit fly, and half with a banana, though of course, it's a lot more complicated than that, but that doesn't mean we're about to sprout wings or turn a lovely shade of yellow out in the sun. Coal and diamond are both made exclusively of carbon, but you wouldn't put a diamond on a fire, and I think you'd object if your dentist tried to drill your teeth with a drill made from coal.

Snopes has a very good article on butter vs margarine here should any of you wish to cut through the metaphorical bullcrap. It does talk about trans fats, and the dangers of them, quoting a study done in America on the consumption of partially hydrogenated oils, one of the big 'trans fats' products....which, according to Wikipedia (I know...), no margarine currently sold in the UK actually contains anyway.

So, now you know, you can all rest easy. Best way of staying healthy, I find, is to stay away from Daily Mail...
Rip the TV Eye
10-05-2013
Originally Posted by malpasc:
“So because you could, so can everyone else. I'm alright Jack..”

What, me who's unremarkable?

That's exactly what I meant.
lesleyanne
10-05-2013
Originally Posted by whoever,hey:
“I thought this was common knowledge anyway? Marge is chemical crap. Butter in moderation is fine as with everything unprocessed.”

I couldn't agree more. Plus those 'spreads' taste horrible.

Really good undated butter tastes like cream
Geiger
10-05-2013
There's quite a bit of research of late indicating full fat dairy/some kinds of saturated fat are not unhealthy as previously thought and may offer certain health benefits. There's also growing recognition that the amount Omega 6s in our diet is far too high, compared to Omega 3s, and this is primarily down to all the products we now consume with these polyunsaturated oils. With all that in mind, margarine starts to look like a solution in search of a problem.

Now, in fairness, margarine - or really vegetable spreads - in this country aren't as unhealthy as the sceptics might have you believe. There's plenty of dubious claims and phoney science surrounding this on both sides, such as the nonsensical notion - though easy to imagine - of butter literally clogging arteries or the paranoia about the "chemical" or "man made" nature of the spreads. The spreads in the UK don't usually contain trans fats now (though they are still present in other foods which use these vegetable oils). The colouring isn't too problematic, since many foods have their colour changed (usually naturally) including some dairy products (skimmed milk, for example, though I don't suppose many butter eaters would be consuming that). Some of the stranger sounding ingredients are just vitamins being added, since they're not present to begin with. Of course, the fact it needs to be coloured or have missing vitamins added does show it's a somewhat processed foodstuff.

The spreads are no more or less healthy than the oils most people are now cooking with. Whether there are health benefits to these oils, or at least to avoiding saturated fats, is - despite what the health authorities and the people pushing these products would have you believe - still not clear. It's not a settled debate by any means.
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