Pass the Butter Please!!

[tjmurphy]

Butter.jpg (28.96 KiB) Viewed 1019 times

"Pass The Butter ... Please.

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

DO YOU KNOW.. The difference between margarine and butter?

Read on to the end...gets very interesting!

Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

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 and only because they are added!

Butter tastes much better than margarine and it can enhance the flavours 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.

Triples 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 times..

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... and shares 27 ingredients with PAINT.

These facts alone were 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).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice 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?

[tjmurphy]

This courtesy of JerryD:

http://www.truthorfiction.com/rumors/b/ ... garine.htm

[RobesonsRme.com]

I've worked in cardiac surgery for almost forty-one years.

We eat both salted and unsalted butter at our house. Sarah limits her salt intake. I should, but do not.

I wouldn't consistently consume margarine or any other butter substitute.

Charlie Noyes

[PigSticker]

Kinda like comparing Mayo to Miraclewhip---

[jerryd6818]

I've worked in cardiac surgery for almost forty-one years.

We eat both salted and unsalted butter at our house. Sarah limits her salt intake. I should, but do not.

I wouldn't consistently consume margarine or any other butter substitute.

Charlie Noyes

Cook with bacon grease and the stove wipes clean with just a swipe with a soapy water dish rag. Cook with vegetable oil and you can't blast the residue off the stove with a stick of dynamite. I use butter almost exclusively and call margarine, "yellow grease".

Kinda like comparing Mayo to Miraclewhip---

Aah, Miracle Whip. A gift from God.

[tjmurphy]

but true

[Mossdancer]

Started eating butter in the mid 40's. Had to churn it first. Funny thing tho, I never developed a taste for buttermilk. My dad usually didn't leave it in the Ice Box long enough for anyone to get a taste. Have eaten nothing but butter since. Don't plan on stopping now. Some of my best memories are thoughts of that and going to the smokehouse to get a roll of real pork sausage or help my Mom cutting some aged Ham steaks. We would generally kill, scrape, cut up, season for cure, render our own lard from two really large hogs. I would guess around 450-500 pounds each. It would take all hands to hoist them up on the tri pod. That would keep three families in meat and lard all the rest of Fall, Winter, Spring and Summer.

moss

[jerryd6818]

To the grandkids usually fell the task of churning butter. Sometimes it was with the paddle churn but if there wasn't a lot of cream and she needed it soon she would stick it in a quart jar and we would shake it until a lump of butter formed. Fond memories.

I was only at one hog killin' and I was very young (under six) so I don't remember anything but being there. Dad said when he was still farming, they let the hogs get so big it was all one man could do to carry a ham to the smokehouse. Homemade sausage (granddad's own recipe), sugar cured, smoked hams and bacon. Mmm Mmm. Makes ya wonder if it was really as good as we remember. I'm gonna say yes.

[PigSticker]

Ya it was good eating--
Those hogs were so big they'd scare the hell out of small city kid's that came to the house

[jerryd6818]

From what dad told me, I'd guess your 450-500 lbs is pretty much on the button. He did like to tell a story about one hog that "had to go 600 lb" and a really strong retarded fella that lived in the community. I can't remember the details anymore but I heard him tell that story several times.

[griz1200]

You guys remember the cracklins' from rendering? You
can find them in stores but they ain't the same.

[jerryd6818]

No, I was too young. Today, they probably fry 'em in vegetable oil. (I say, I say, that's a joke son.)

[philco]

I showed this thread to my wife a couple of days ago. Today when she came home from the grocery store she had a box of butter.

[treefarmer]

Since it's rainin' again in Florida, got to readin' about "Pass the Butter Please!" and saw that it had jogged several memories as well as mine.
As a very little boy, my job was to stand by a tall glazed churn and work the wooden dasher up and down till the butter formed. My aunt would always wrap a dish towel loosely around the dasher so I wouldn't splash the butter milk through the hole in the lid.
When my wife and I moved to our farm 40 years ago, her mother gave us her glass churn with the screw on lid that had the paddles, gears and crank on the top. It worked very well. Neighbors always wanted to buy her butter and she would tell them "You can't afford it, but I'll give you some!"
The best tale concerning butter comes from my father-in-law, who will be 90 in August. Grandapa is an old time Cracker cowboy. He has driven cows all over the land that is now occupied by hi-ways, shopping malls, airports, condos and housing projects that have blossomed around Orlando, Florida. His old home place was about 6 miles from the camp at the family ranch and he would ride his horse to work when they were working cows at the camp. He would put a quart jar of milk in his saddle bag and by the time they broke for dinner, he would have butter for the biscuits and some clabber to drink!
Treefarmer

[Mossdancer]

Glad you guys evolved to Dad stories, mine if still vertical would be near a hundred ten. About 40 years ago I had traded for an old big caliber six shooter. My Mom and Dad were visiting and he and I took a ride out to shoot the old single action. I loaded up the cylinder and popped off all six, about all I can say is the beer can I was shooting at was safe and in good health when I handed it off to Dad. As I remember he made some quiet comment that sounded something like , well at least you hit the right side of the mountain. He held that thing at hip level and walked that can half way up the mountain. He handed it back to me saying it was sort of like the one he wore in West Texas as a kid.
moss
Edit: The last few stories got me to thinking so I drug this out and took a picture. Here it is.