Was Margarine Originally Manufactured to Fatten Turkeys?
A compilation health piece about the health-related differences between butter and margarine began circulating on the Internet in June 2003, often under the title"Butter vs. Margarine":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.
Now for Margarine, very high in trans fatty acids triple risk of Coronary Heart Disease, Increases total and LDL , Lowers HDL cholesterol and this is the good one, Increases the risk of cancers by up to five fold, lowers quality of breast milk, decreases immune response, and decreases insulin response.
Contrary to the claim, margarine was not invented as a turkey fattener. It was formulated in 1869 by Hippolyte Mège Mouriès of France in response to Napoleon III's offering of a prize to whoever could succeed at producing a viable low-cost substitute for butter. Mège Mouriès' concoction, which he dubbed oleomargarine, was achieved by adding salty water, milk, and margaric acid to softened beef fat.
In 1994, Harvard University researchers reported that people who ate partially hydrogenated oils, which are high in trans fats, had nearly twice the risk of heart attacks as those who consumed much less of the substance. Several large studies in the United States and elsewhere, including the Nurses' Health Study conducted by researchers at the Harvard School of Public Health, have also suggested a strong link between earlier death and consumption of foods high in trans fat.
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