Butter vs. Margarine
As child in the 40's, I remember my mother massaging a plastic pouch, with a coloring capsule in it, into a greasy substance in the pouch. When she was done, we had the earliest form of---margarine.
Margarine is formed by adding hydrogen to vegetable oils to make them solid. Food processors use hydrogenated oils for longer shelf-life, taste, shape and texture.
In 2006, New York City banned margarines and shortenings that contain more than a trace of trans fats by July 1, 2007, and ordered all menu items exceeding half a gram of trans fat per serving removed by July 1, 2008.
There's great controversy over margarine or other hydrogenated fats and their possible damaging effects on the heart and blood vessels. Search the web and you'll see. Read labels on cookies, crackers and other food. You'll be amazed at how much hydrogenated fat is used.
Purchase a tub of margarine and leave it out in the yard.
See if those pesky flies will eat it.
See how long it lasts.
Butter's been around for centuries, tastes great and has great nutritional benefits. Did our caveman ancestors have heart disease? I'm suspicious of manufactured food. I believe we should stick with butter, especially without hormones used to make the milk and cream in it.
Who are you gonna trust, those factory moguls or a good dairy cow? Some things in life are better left alone!
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