Butter Vs the other stuff

And here's the most disturbing fact....

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 a find a home to 
grow. Why? Because it is nearly PLASTIC. Would you melt your 
Tupperware and spread that on your toast?

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?

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.