Post by Roderick on Jul 28, 2008 22:41:10 GMT 12
Why does margarine cost so much?...... Post a reply
NigelfromNZ
17/7/2008 1:33:13 AM
Okay, I know it's not really margarine -- it's 'Table Spread', but you know what I'm talking about -- yellow greasy stuff in a plastic pottle.
It used to be on 'special' at Pak 'n' Save: 3x 500g for $3. But the 'best' price I've found in recent months was $1.27 for 500g. More often it's on 'special': 2x 500g for $4.
I've heard that milk, cheese and butter cost more because cows have had a pay rise, but margarine isn't made out of cows.
Nigel
Psalter
17/7/2008 1:39:14 AM
Because of the use of sunflower seed land for biofuel production.
neelish_returns
17/7/2008 2:09:25 AM
Cost of petrol pushing everything else up?
Kiwiroy
17/7/2008 5:12:54 AM
Don't know, don't care. I only use butter. Tastes better and is better for you.
superslims
17/7/2008 5:21:07 AM
Unfortunately most things have increased in price...
shirleyc2
17/7/2008 7:04:48 AM
About Margarine and Butter
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 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.
DO YOU KNOW..the difference between margarine and butter?
Read on to the end...it gets very interesting!
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 100 years.
And now, for Margarine..
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 good cholesterol)
Increases the risk of cancers up to five fold.
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..
This fact alone was 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).
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 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 find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
shirleyc2
17/7/2008 7:07:14 AM
Butter extender recipe - to every pound of butter beat in 1tsp gelatine dissolved in 500ml water. Soften the butter and gradually beat in this mix. Makes a kilo of butter spread. Can't taste the difference. You can bake with it, spread it on bread, but its no good for frying with.
Mrbob
17/7/2008 7:22:11 AM
What brand spreads are classed as margarine?
Medina
17/7/2008 7:30:40 AM
(Cost of petrol pushing everything else up? )
The price of almost everything is affected by petrol price.
cherrypie
17/7/2008 8:23:46 AM
NZ doesn't sell trans-fats table spreads.
Butter stays in your ateries forever - they can have the same calories but at least spreads can actually leave your system.
Butter is pure poison for your arteries - words straight from my epidemiology lecturer's mouth!
Rosie27
17/7/2008 9:37:05 AM
Just when I was going to throw out my marj and use butter again you tell us this cherrypie. Now I`m really confused
I stopped using butter because it was too hard to spread thinly .
The information is sometimes quite contradictory.
Maybe we could phase out using either one of them gradually.
I know in certain countries they never use butter but olive oil
dips and such.
Circe
17/7/2008 9:57:51 AM
okay how about this - butter is 'real' and margarine is 'fake'.
i only use butter. i cant stand the gross taste of margarine.
kiwi1942
17/7/2008 9:58:06 AM
Go to this site www.margarine.
org.uk/images/History%20of%20Margarine.pdf
and then you can drop the urban myth about margarine killing turkeys or anything else.
sir_rick
17/7/2008 10:13:01 AM
Margarine is but onE MOLECULE away from being PLASTIC..
Yes - -and guess what happens in the gut after eating the horrid stuff?
Yes - - -turns into a plastic inside your gut.
Those of us who are from time to time afflicted with the agonising pain of "Haemhoroids (sp) - - - -
stop using Margarine, and use butter instead . . . .
. . .cures the symptoms in 90% of cases.
cherrypie
17/7/2008 10:14:57 AM
Saturated fats (butter) = cholesterol, clogged arteries etc.
Unsaturated fats = fattening but not forever
Check out the Heart Foundation site, www.nhf.org.nz, they're very hotly anti-butter.
cherrypie
17/7/2008 10:32:55 AM
err... spreads are generally made out of seed oils... not too fake.
and who here eats bread? isn't that processed too?
Circe
17/7/2008 10:45:32 AM
LMFAO geez your simple,but like they say ignorance is bliss!!!
you would obviously know
citychick
17/7/2008 10:50:33 AM
I heard this disturbing fact on the radio.....
Margarine is dyed yellow so it looks like butter, before this happens margarine is actually the colour BLACK!!!!!!!!
GROSS!!!!!
Warden
17/7/2008 10:50:36 AM
Yep,its plain to see from your posts above.
Or can you explain how marg is "fake"?
aquemini
17/7/2008 10:52:57 AM
How does Olivano fit into all of this?
Margarine isn't made like it was back in the day...and it's not all the same...
cherrypie
17/7/2008 10:53:44 AM
lots of places colour butter, too... they put white clay-ish type of stuff in for the posh people who like pale butter and yellow colour for the overseas market...
Warden
17/7/2008 10:55:59 AM
cherrypie
17/7/2008 10:53:44 AM
lots of places colour butter, too... they put white clay-ish type of stuff in for the posh people who like pale butter and yellow colour for the overseas market...
Thats right cherrypie,They use to commonly make two colours of butter white and yellow (exactly the same apart form the colour) but most people prefered the yellow so that is whats the most common today.
Tara86
17/7/2008 10:59:42 AM
No wonder companies employ spin doctors these days as most of you seem so retarded you'll believe anything anyone tells you.
Gosh Warden, don't you know, if 'information' comes from a source such as an email forward, surely it HAS to be true?
eclaire74
17/7/2008 11:01:29 AM
I heard that marg was actually BLACK and they had to colour it yellow
ewwwwwwwwwwwwwwwwwww
Audiovayne
17/7/2008 11:01:47 AM
BECAUSE OF GLOBAL PRICE INCREASES IN PLASTIC...
EternalCat
17/7/2008 11:16:40 AM
eclaire74 [SmileCity Gold Member]
17/7/2008 11:01:29 AM
I heard that marg was actually BLACK and they had to colour it yellow
ewwwwwwwwwwwwwwwwwww
Have a cry. Colour shouldn't make you gag, unless whatever you're eating is completely unprocessed. And by "unprocessed" I mean "just picked up from the ground".
I think someone's been deleting posts, there's a couple of quotes I can't see the original of - but looks like Warden's got the right idea. It was an email, ANYONE can write one of those. And any sarcasm involved (no sane, 100+ IQ human should be able to write stuff like that email shown by shirleyc2) is completely overlooked by the recipients who have the right mindset. Christ, people, don't just view anything said to you as fact.
High-level nutritional debating by amateurs using chain emails as their primary source = FAIL.
Example: cooking an egg with two cellphones.
sir_rick
17/7/2008 11:26:36 AM
margarine was NEVER black.
margarine is basically oil and water beaten to death together.
and is always white in colour.
any other colouring is added afterwards.
citychick
17/7/2008 11:35:24 AM
Is it true that margarine is really black? That it is just dyed yellow for us as consumers?
Best Answer - Chosen by Asker
It's grey first then bleached to look white, then a natural flavor is added and a yellow dye.
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
Eat butter. It's naturally made by a cow.
The_distant_one
17/7/2008 11:35:37 AM
www.smilecity.co.nz/benefits.asp?go=forum&ca=14&tp=78548&u=The_distant_one&c=D89FC21F68B6D82#form
You people need to research your claims before posting them as fact.
EternalCat
17/7/2008 11:39:14 AM
Eat butter. It's naturally made by a cow.
So's cow crap. Leprosy is naturally made. Nature also gave us carbon monoxide.
superslims
17/7/2008 11:53:05 AM
I think the question was: "Why does margarine cost so much?"
NigelfromNZ
17/7/2008 11:53:59 AM
Well!
My starting question has attracted some interesting answers.
In the 1980s a friend doing biology told me that margarine was as bad as butter, so I stopped spreading either on my bread/toast -- I use peanut butter (which some people are allergic to).
More recently, that friend has told me that 'margarine' has changed since her first comments, and she uses one of those spreads that reduce absorbtion of cholesterol.
I think it's silly to pay extra to get something that you get less from!
I still use butter (or the cheapest available 'table spread') when I'm baking cakes or cooking toasted sandwiches.
Cheers,
Nigel
michelln
17/7/2008 12:18:11 PM
With the price of margarine, increased transport costs are sure to have contributed a bit.
Butter isn't naturally made by a cow, like many other things we take a natural product (in this case milk) and separate out and process it to become butter.
Snopes - the butter truth
Wikipedia - Vegetable oil
History: Margarine was developed in 1869 by a French chemist, Hippolyte Mege-Mouriez, in response to the prize offered by Emperor Louis Napoleon III for a substitute for butter. The first margarine was made of suet and milk and it was originally called oleomargarine from the Latin word "oleum" which means "oil" and the Greek word "margaron" which means "pearl" (because it had a pearl-like luster). In 1878, manufacturing began in the United States as “artificial butter.” After World War II, it began to be called margarine.
whatscookingamerica.net/Glossary/M.htm
clancy
17/7/2008 12:38:45 PM
butter is made from cream, not milk, margarine is full of chemicals, is not a natural product and I have allergic reactions to it, so do some members of my family
corpo
17/7/2008 12:43:17 PM
marg ? yuck never buy it , revolting stuff , i never believed marg is better for you , how can it be when its unnatural
michelln
17/7/2008 12:51:24 PM
So vegetable oils aren't natural? They have just been processed to raise the melting point in the case of margarine.
Cream is part of milk, to make butter this is separated off and then processing it to separate out the fat content.
Audiovayne
17/7/2008 12:59:24 PM
HAS ANYONE HEARD THE SIMILARITIES OF MARGARINE TO PLASTIC?
EternalCat
17/7/2008 1:26:26 PM
It's hard not to when you keep shouting 'em, Audiovayne.
Nature is icky. If you want to throw up by watching Fear Factor (bad example, but meh), then "natural" isn't always the best. Worms are natural.
i never believed marg is better for you , how can it be when its unnatural
uh... lab-produced insulin's good for you. "Unnatural" things save lives.
kiwi1942
17/7/2008 1:40:32 PM
I suppose you all remember that you used to have a Doctor's prescription to buy margarine in NZ. Now of course the Heart Foundation wants us all to eat it.
Mrbob
17/7/2008 2:01:42 PM
God there are some stupid people around
Not so long ago those people were locked in institutions or left to die. Survival of the fittest.
Circe
17/7/2008 2:03:36 PM
i never heard of someone being 'left to die' for being stupid. where would you leave them? and how long would it take before the stupidity made them drop dead?
Psalter
17/7/2008 2:11:06 PM
butter is made from cream, not milk, margarine is full of chemicals, is not a natural product and I have allergic reactions to it, so do some members of my family
Butter is full of chemicals... everything is full of chemicals... chemicals aren't a bad thing.
i never heard of someone being 'left to die' for being stupid. where would you leave them? and how long would it take before the stupidity made them drop dead?
It didn't work, they left them in N.Z and they formed the online commmunity we know today as SmileCity.
Tara86
17/7/2008 2:15:29 PM
Rosie27
17/7/2008 3:12:01 PM
Are you the exception Psalter?
Psalter
17/7/2008 3:17:15 PM
Are you the exception Psalter?
That would be arrogant of me to say... seeing as I've already been nominated for arrogant schmuck of the year award... yes, but not the only exception... there were a few smart people that inadvertantly stumbled in here.
EternalCat
17/7/2008 3:54:59 PM
i never heard of someone being 'left to die' for being stupid. where would you leave them?
The year is 200BC. The land is Greece. THIS IS SPARTA!
wren22nz
28/7/2008 10:20:59 PM
I don't buy Marg. As the butter people say, even the name sounds bad.
Some of the stuff up there about marg ^^^^ is misinformation but some of it is true!!! And while eating lots of butter is bad for anyone, eating small amounts of it may be better than the alternatives.
I use butter in occasional baking.
On my bread I put no base spread, or I use tahini (high in calcium and delicious), almond butter, macadamia butter, olive oil or sometimes peanut butter
NigelfromNZ
17/7/2008 1:33:13 AM
Okay, I know it's not really margarine -- it's 'Table Spread', but you know what I'm talking about -- yellow greasy stuff in a plastic pottle.
It used to be on 'special' at Pak 'n' Save: 3x 500g for $3. But the 'best' price I've found in recent months was $1.27 for 500g. More often it's on 'special': 2x 500g for $4.
I've heard that milk, cheese and butter cost more because cows have had a pay rise, but margarine isn't made out of cows.
Nigel
Psalter
17/7/2008 1:39:14 AM
Because of the use of sunflower seed land for biofuel production.
neelish_returns
17/7/2008 2:09:25 AM
Cost of petrol pushing everything else up?
Kiwiroy
17/7/2008 5:12:54 AM
Don't know, don't care. I only use butter. Tastes better and is better for you.
superslims
17/7/2008 5:21:07 AM
Unfortunately most things have increased in price...
shirleyc2
17/7/2008 7:04:48 AM
About Margarine and Butter
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 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.
DO YOU KNOW..the difference between margarine and butter?
Read on to the end...it gets very interesting!
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 100 years.
And now, for Margarine..
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 good cholesterol)
Increases the risk of cancers up to five fold.
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..
This fact alone was 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).
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 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 find a home to grow. Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
shirleyc2
17/7/2008 7:07:14 AM
Butter extender recipe - to every pound of butter beat in 1tsp gelatine dissolved in 500ml water. Soften the butter and gradually beat in this mix. Makes a kilo of butter spread. Can't taste the difference. You can bake with it, spread it on bread, but its no good for frying with.
Mrbob
17/7/2008 7:22:11 AM
What brand spreads are classed as margarine?
Medina
17/7/2008 7:30:40 AM
(Cost of petrol pushing everything else up? )
The price of almost everything is affected by petrol price.
cherrypie
17/7/2008 8:23:46 AM
NZ doesn't sell trans-fats table spreads.
Butter stays in your ateries forever - they can have the same calories but at least spreads can actually leave your system.
Butter is pure poison for your arteries - words straight from my epidemiology lecturer's mouth!
Rosie27
17/7/2008 9:37:05 AM
Just when I was going to throw out my marj and use butter again you tell us this cherrypie. Now I`m really confused
I stopped using butter because it was too hard to spread thinly .
The information is sometimes quite contradictory.
Maybe we could phase out using either one of them gradually.
I know in certain countries they never use butter but olive oil
dips and such.
Circe
17/7/2008 9:57:51 AM
okay how about this - butter is 'real' and margarine is 'fake'.
i only use butter. i cant stand the gross taste of margarine.
kiwi1942
17/7/2008 9:58:06 AM
Go to this site www.margarine.
org.uk/images/History%20of%20Margarine.pdf
and then you can drop the urban myth about margarine killing turkeys or anything else.
sir_rick
17/7/2008 10:13:01 AM
Margarine is but onE MOLECULE away from being PLASTIC..
Yes - -and guess what happens in the gut after eating the horrid stuff?
Yes - - -turns into a plastic inside your gut.
Those of us who are from time to time afflicted with the agonising pain of "Haemhoroids (sp) - - - -
stop using Margarine, and use butter instead . . . .
. . .cures the symptoms in 90% of cases.
cherrypie
17/7/2008 10:14:57 AM
Saturated fats (butter) = cholesterol, clogged arteries etc.
Unsaturated fats = fattening but not forever
Check out the Heart Foundation site, www.nhf.org.nz, they're very hotly anti-butter.
cherrypie
17/7/2008 10:32:55 AM
err... spreads are generally made out of seed oils... not too fake.
and who here eats bread? isn't that processed too?
Circe
17/7/2008 10:45:32 AM
LMFAO geez your simple,but like they say ignorance is bliss!!!
you would obviously know
citychick
17/7/2008 10:50:33 AM
I heard this disturbing fact on the radio.....
Margarine is dyed yellow so it looks like butter, before this happens margarine is actually the colour BLACK!!!!!!!!
GROSS!!!!!
Warden
17/7/2008 10:50:36 AM
Yep,its plain to see from your posts above.
Or can you explain how marg is "fake"?
aquemini
17/7/2008 10:52:57 AM
How does Olivano fit into all of this?
Margarine isn't made like it was back in the day...and it's not all the same...
cherrypie
17/7/2008 10:53:44 AM
lots of places colour butter, too... they put white clay-ish type of stuff in for the posh people who like pale butter and yellow colour for the overseas market...
Warden
17/7/2008 10:55:59 AM
cherrypie
17/7/2008 10:53:44 AM
lots of places colour butter, too... they put white clay-ish type of stuff in for the posh people who like pale butter and yellow colour for the overseas market...
Thats right cherrypie,They use to commonly make two colours of butter white and yellow (exactly the same apart form the colour) but most people prefered the yellow so that is whats the most common today.
Tara86
17/7/2008 10:59:42 AM
No wonder companies employ spin doctors these days as most of you seem so retarded you'll believe anything anyone tells you.
Gosh Warden, don't you know, if 'information' comes from a source such as an email forward, surely it HAS to be true?
eclaire74
17/7/2008 11:01:29 AM
I heard that marg was actually BLACK and they had to colour it yellow
ewwwwwwwwwwwwwwwwwww
Audiovayne
17/7/2008 11:01:47 AM
BECAUSE OF GLOBAL PRICE INCREASES IN PLASTIC...
EternalCat
17/7/2008 11:16:40 AM
eclaire74 [SmileCity Gold Member]
17/7/2008 11:01:29 AM
I heard that marg was actually BLACK and they had to colour it yellow
ewwwwwwwwwwwwwwwwwww
Have a cry. Colour shouldn't make you gag, unless whatever you're eating is completely unprocessed. And by "unprocessed" I mean "just picked up from the ground".
I think someone's been deleting posts, there's a couple of quotes I can't see the original of - but looks like Warden's got the right idea. It was an email, ANYONE can write one of those. And any sarcasm involved (no sane, 100+ IQ human should be able to write stuff like that email shown by shirleyc2) is completely overlooked by the recipients who have the right mindset. Christ, people, don't just view anything said to you as fact.
High-level nutritional debating by amateurs using chain emails as their primary source = FAIL.
Example: cooking an egg with two cellphones.
sir_rick
17/7/2008 11:26:36 AM
margarine was NEVER black.
margarine is basically oil and water beaten to death together.
and is always white in colour.
any other colouring is added afterwards.
citychick
17/7/2008 11:35:24 AM
Is it true that margarine is really black? That it is just dyed yellow for us as consumers?
Best Answer - Chosen by Asker
It's grey first then bleached to look white, then a natural flavor is added and a yellow dye.
Manufacturers cannot use liquid oils in baked goods or frying, and they are not spreadable. So to harden the liquid vegetable oils to make margarine and shortening, they put the oils through a process called partial hydrogenation. To make margarine or shortening, first the oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then the oils are steam cleaned, a process that removes all the vitamins and anti-oxidants, but of course, the solvents and the pesticides remain. These oils are then mixed with a nickel catalyst and put into a huge high-pressure, high-temperature reactor. What goes into the reactor is a liquid, but what comes out of that reactor is a semi-solid that looks like grey cottage cheese and smells terrible. Emulsifiers are mixed in to smooth out the lumps. The product is then steam cleaned a second time to get rid of the horrible smell. Then it is bleached to get rid of the grey color. At this point, the product can be used as vegetable shortening.
To make margarine, they add artificial flavors and synthetic vitamins. You may be comforted to know that manufacturers are not allowed to add a synthetic color to margarine. So they add annatto or some other natural coloring. It is then packaged in blocks and tubs. Advertising promotes this garbage as a health food.
Eat butter. It's naturally made by a cow.
The_distant_one
17/7/2008 11:35:37 AM
www.smilecity.co.nz/benefits.asp?go=forum&ca=14&tp=78548&u=The_distant_one&c=D89FC21F68B6D82#form
You people need to research your claims before posting them as fact.
EternalCat
17/7/2008 11:39:14 AM
Eat butter. It's naturally made by a cow.
So's cow crap. Leprosy is naturally made. Nature also gave us carbon monoxide.
superslims
17/7/2008 11:53:05 AM
I think the question was: "Why does margarine cost so much?"
NigelfromNZ
17/7/2008 11:53:59 AM
Well!
My starting question has attracted some interesting answers.
In the 1980s a friend doing biology told me that margarine was as bad as butter, so I stopped spreading either on my bread/toast -- I use peanut butter (which some people are allergic to).
More recently, that friend has told me that 'margarine' has changed since her first comments, and she uses one of those spreads that reduce absorbtion of cholesterol.
I think it's silly to pay extra to get something that you get less from!
I still use butter (or the cheapest available 'table spread') when I'm baking cakes or cooking toasted sandwiches.
Cheers,
Nigel
michelln
17/7/2008 12:18:11 PM
With the price of margarine, increased transport costs are sure to have contributed a bit.
Butter isn't naturally made by a cow, like many other things we take a natural product (in this case milk) and separate out and process it to become butter.
Snopes - the butter truth
Wikipedia - Vegetable oil
History: Margarine was developed in 1869 by a French chemist, Hippolyte Mege-Mouriez, in response to the prize offered by Emperor Louis Napoleon III for a substitute for butter. The first margarine was made of suet and milk and it was originally called oleomargarine from the Latin word "oleum" which means "oil" and the Greek word "margaron" which means "pearl" (because it had a pearl-like luster). In 1878, manufacturing began in the United States as “artificial butter.” After World War II, it began to be called margarine.
whatscookingamerica.net/Glossary/M.htm
clancy
17/7/2008 12:38:45 PM
butter is made from cream, not milk, margarine is full of chemicals, is not a natural product and I have allergic reactions to it, so do some members of my family
corpo
17/7/2008 12:43:17 PM
marg ? yuck never buy it , revolting stuff , i never believed marg is better for you , how can it be when its unnatural
michelln
17/7/2008 12:51:24 PM
So vegetable oils aren't natural? They have just been processed to raise the melting point in the case of margarine.
Cream is part of milk, to make butter this is separated off and then processing it to separate out the fat content.
Audiovayne
17/7/2008 12:59:24 PM
HAS ANYONE HEARD THE SIMILARITIES OF MARGARINE TO PLASTIC?
EternalCat
17/7/2008 1:26:26 PM
It's hard not to when you keep shouting 'em, Audiovayne.
Nature is icky. If you want to throw up by watching Fear Factor (bad example, but meh), then "natural" isn't always the best. Worms are natural.
i never believed marg is better for you , how can it be when its unnatural
uh... lab-produced insulin's good for you. "Unnatural" things save lives.
kiwi1942
17/7/2008 1:40:32 PM
I suppose you all remember that you used to have a Doctor's prescription to buy margarine in NZ. Now of course the Heart Foundation wants us all to eat it.
Mrbob
17/7/2008 2:01:42 PM
God there are some stupid people around
Not so long ago those people were locked in institutions or left to die. Survival of the fittest.
Circe
17/7/2008 2:03:36 PM
i never heard of someone being 'left to die' for being stupid. where would you leave them? and how long would it take before the stupidity made them drop dead?
Psalter
17/7/2008 2:11:06 PM
butter is made from cream, not milk, margarine is full of chemicals, is not a natural product and I have allergic reactions to it, so do some members of my family
Butter is full of chemicals... everything is full of chemicals... chemicals aren't a bad thing.
i never heard of someone being 'left to die' for being stupid. where would you leave them? and how long would it take before the stupidity made them drop dead?
It didn't work, they left them in N.Z and they formed the online commmunity we know today as SmileCity.
Tara86
17/7/2008 2:15:29 PM
Rosie27
17/7/2008 3:12:01 PM
Are you the exception Psalter?
Psalter
17/7/2008 3:17:15 PM
Are you the exception Psalter?
That would be arrogant of me to say... seeing as I've already been nominated for arrogant schmuck of the year award... yes, but not the only exception... there were a few smart people that inadvertantly stumbled in here.
EternalCat
17/7/2008 3:54:59 PM
i never heard of someone being 'left to die' for being stupid. where would you leave them?
The year is 200BC. The land is Greece. THIS IS SPARTA!
wren22nz
28/7/2008 10:20:59 PM
I don't buy Marg. As the butter people say, even the name sounds bad.
Some of the stuff up there about marg ^^^^ is misinformation but some of it is true!!! And while eating lots of butter is bad for anyone, eating small amounts of it may be better than the alternatives.
I use butter in occasional baking.
On my bread I put no base spread, or I use tahini (high in calcium and delicious), almond butter, macadamia butter, olive oil or sometimes peanut butter
