People around the world have prized butter for its health benefits throughout history. Heart disease was very rare when butter was a regular part of the diet. Margarine started to be used in the early 1900s but didnt overtake butter in popularity until the 1950s. By 1960 heart disease became the #1 killer thanks to the nutritional dictates promoting a low-fat diet and margarine to replace butter. The scientific facts are clear - margarine and other hydrogenated fats (e.g. vegetable shortening like Crisco) are a major cause of heart disease and atherosclerosis, NOT BUTTER, as the American Heart Association would have you believe. To make margarine the polyunsaturated vegetable oils (already toxic due to oxidation during extraction) are hydrogenated to convert the oil to a solid. Metal catalysts such as nickel are used along with high temperature and pressure to convert the liquid oil to a solid like margarine. This solid is a dark, smelly mass. To make this unpalatable gloop appealing to the masses requires deodorants, bleaching and coloring agents. What remains is a HIGHLY ARTIFICIAL FAT that contains very toxic trans-fatty acids and no semblance of nutrition. Hydrogenated and partially hydrogenated oils in margarine are known to cause cancer, diabetes, heart disease and other diseases. They also block the bodys ability to absorb essential fatty acids, which are critical to every bodily function. The INSANE promotion of margarine over butter has contributed to thousands if not millions of deaths while adding billions of dollars to the food industrys pockets!! youtube/watch?v=2t0OVez_NMI
Posted on: Fri, 24 Oct 2014 14:20:15 +0000