MARGARINE OR BUTTER? Why do we even have margarine?...We already had butter! Which is best, you decide.

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 increasea the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine hasa 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. 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 your HDL "the good cholesterol"...Increases the risk of cancers by up to five fold...Lowers quality of breast milk...Decreases immune response...Decreases insulin response. And here is 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 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 micro-organisms will not find a home to grow. WHY? Because it is nearly plastic. NOW...Would you melt your Tupperware and spread that on your toast?

"HELL, I GREW UP EATING BUTTER...IT'S GOOD ENOUGH FOR ME"

ENTER THE MEATRIX

<---------PLEASE-------->

TURN YOUR SPEAKERS ON

HIDDEN HAZARDS OF MICROWAVE COOKING - by Anthony Wayne & Lawrence Newell

Recent research shows that microwave oven cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. Not suprisingly the public has been denied details on these significant health dangers "Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food. In 1991, he and a Lausanne professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumptiom of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands. Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of technology and the University Institute for Biochemistry.

CLICK HERE TO READ THE REST OF THE STUDY

II quit using in my microwave on March 24th 2004 and went back to the toaster oven.

BOYCOTT  K-MART  CORPORATION PLEASE READ WHY...