A Great Taste No Pain fan wrote in recently asking if
margarine is good for you.
My answer: Of course it is. Margarine is one of the best
foods for you on the planet. After all, with its heart-
healthy, cholesterol lowering benefits, how could it be
anything but healthy?
April fool's.
The REAL answer: Margarine is so bad for you that you
might better melt some of your Tupperware and spread that
on your bread.
Talk about the ultimate sham. It's so processed that if
there were ever a nuclear war, the only things left on the
planet would be cockroaches, Cher and margarine.
Margarine starts out as polyunsaturated (good, cholesterol-
lowering) oils like safflower, corn or soy oil. Since
they're vegetable oils, they have no cholesterol (unlike
animal fats).
That's why the manufacturers proudly say on the labels--
Polyunsaturated! No cholesterol!
What they don't tell you is that hydrogenation (taking
those good oils and pumping them full of hydrogen to make
them solid like butter) turns them into saturated fat--bad,
cholesterol and disease-creating fat.
It's extremely convenient that most margarine packages
don't show the percentage of saturated fat they contain as
they boast about having "no cholesterol."
It's the biggest sham in the world--knowingly jeopardizing
the health of millions with lies and deception.
Saturated fats lead to atherosclerosis, heart attacks,
strokes and other circulatory diseases, and are linked to
cancer, inflammation and degenerative diseases like
arthritis.
And let's not forget the fact margarine has dozens of
chemicals and additives to give it butter-like flavor and
prevent spoiling.
Health-conscious people all over buy margarine by the
trainload. Many are being told to do so by their doctors,
who are as clueless about the sham as everyone else.
From a chemistry point of view, margarine is just one
molecule away from plastic. Yup--the same plastic that
makes Tupperware, Glad bags and Saran wrap. Mmmm-put that
on your toast.
By now you're probably wondering what you should put on
your bread. Here are a few suggestions:
1. There are some butter-like spreads (like Earth Balance
and Smart Balance) that don't use hydrogenated or partially-
hydrogenated oils, and they taste exactly like real butter.
2. Extra-virgin olive oil with spices and/or fresh herbs
is a great bread dip.
3. Real butter (preferably organic), in very modest
amounts, is far better than manufactured plastic goo.
To your health,
Sherry
PS: The scrumptious recipes in the Great Taste No Pain
recipe book call for heart-healthy olive oil, Earth Balance
or real butter (in moderation). You won't find any plastic
goo in my recipes.
- http://www.greattastenopain.com
