RSSThe Philosophies of Margarine
Found at Tweebiscuit – via Accordion Guy
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Thomas
“Could it be Butter?”
I think every food should be named with a question: “Does This Look Like Sugar or Salt To You?” Or maybe, “You’re Not Allergic to Peanuts, Are You?”
MrPumpernickel
I can’t believe…people actually eat that crap. Mmmm…hydrolysed fats, clogging your arteries. Happy coronary day!
t
I believe that people actually eat that crap… look how many people eat at McDonalds or any other fast food chain!
aerio
Why concern yourself with margarine when it’s almost that time of year to dine on parafin wax rabbits! . . yum
SarahW
I thinking this would put me into the “reason” camp. Some kind of emphaticalism.
MikedaSnipe
to MrPumpernickel: Hydrolyzed fats don’t exist. You are either thinking of hydrolyzed proteins (which is a way of sneaking in MSG) or hydrogenated fats. By the way, soft margerine is readily available without hydrogenated fats, many brands do that. You are still probably better off with even i can’t believe its not butter.
On the otherhand, if you mean hydrolyzed proteins i would check the ingrediants. Again, its not worth the switch, even with all the hoopla about MSG, not only is it not proven, even if it was it would still be better to have margerine.
Of course, the effects don’t last if you just slather on twice as much margerine. Cutting back is the best stratagy.
I’m a butter fan through and through surprisingly, but i’m afraid of one idiot reading your post, assuming margerine is the devil and butter is good, and feeding them a 30% butter diet.
MrPumpernickel
Yes MikedaSnipe, you’re entirely correct, I did mean hydrogenated fats (call it a language barrier).
I’d be happy if one idiot read my post, assume margerine is the devil and butter is good, feeding them a 30% butter diet. Come on, survival of the fittest (or least idiotic anyway), Darwin was onto something 
Pam
I lurve “I Can’t Believe It’s Not Butter!” wouldn’t be Mom’s scrambled eggs without it. 
Badalyan
my few cents: margarine is a combination of the glycerine (i.e. spirit) and fat (vegetable oil, it’s rapeseed mostly), so actually this is a hydrogenated fat.
Note that glycerine is the side product of oil cracking.
Bon appetit.
PS: you won’t find any cholesterol in the vegetable oil, just for a note
Alex
I learned something about margarine’s history from wikipedia:
In the United States, the color bans, drafted by the butter lobby, began in the dairy states of New York and New Jersey. In several states, the legislature enacted laws to force margarine manufacturers to add pink colorings to make the product look unpalatable, but the Supreme Court struck down New Hampshire’s law and overruled these measures. By the start of the 20th century eight out of ten Americans could not buy yellow margarine, and those that could had to pay a hefty tax on it. Bootleg colored margarine became common, and manufacturers began to supply food-coloring capsules so that the consumer could knead the yellow color into margarine before serving it.
Those darned butter lobby!
Marci
There is a margarine sold in a grocery store near my town called…”Is it butter?!”
Their uncertainty worries me.
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