Chiropractic and the Immune System

MARGARINE OR BUTTER?

 

 


Patients will frequently ask us, “Which is better: butter or margarine?” We think it’s a fair question. We believe that you not only need to know the answer but to understand it as well. 

Over the years the processed food industry has managed to hoodwink the American public completely regarding the “healthy” aspects of margarine. Margarine is marketed as a pure, golden vegetable oil product that is low in cholesterol and good for your heart. In fact, nothing could be farther from the truth. Here is what margarine really is.

What is Margarine? Margarine is first a vegetable oil. Unfortunately, this oil is usually already rancid. But that doesn’t matter because the oil will be subjected to extreme heat, or boiled. The semi-congealed mass resulting from this first treatment smells so rotten that it is unmarketable. So it heads for a deodorizing process.

Hydrogenation - After being deodorized, the sticky, grey, lumpy material heads for a new vat where hydrogenation takes place. This vat intentionally contains metal shavings, predominately made of nickel oxide. Nickel oxide is highly toxic and is impossible to remove completely from the final margarine product.

Hydrogenation is the spraying of hydrogen gas under immense pressure and temperature (over 400 degrees Fahrenheit) into the oil in the presence of the metal catalyst (i.e. nickel) for up to eight hours. The liquid oil is changed into a semi-solid in this manner. Following hydrogenation, the original oil containing unsaturated molecules (POLYUNSATURATED) becomes saturated.

The oil molecules are bombarded by hydrogen in an erratic fashion. And when partial hydrogenation take place, strange “food” substances not normally found in nature are created. Many of these substances are very harmful since they interfere with the normal metabolic process that takes place when real food is digested. It is this abnormal metabolic reaction that fouls up your body’s ability to clear your blood of cholesterol. And in an ironic twist, the margarine-type “foods” marketed as ANTI-CHOLESTEROL and BETTER FOR YOUR HEART are in actuality foreign “foods” that really cause cholesterol to rise.


Getting ready for the market - The partially hydrogenated oil is still far from ready for consumption. It must still be mechanically forced together (or homogenized). Soap-like emulsifiers are squeezed into the oil, keeping the water from separating out. Starch is added to increase consistency. Although the oil has already been STEAM-CLEANED, which removes any food value whatsoever, it is finally BLEACHED to remove any color. Then, strong sulfur refined coal-tar dye are used to add color. And since there is no taste left, strong flavorings are also used, to make the substance taste like something other than what it actually is.
Finally, preservatives are thrown in, the substance is compressed, cooled , scraped, and cut- and is now ready for your kitchen. It makes a perfect match for today’s supermarket breads, which are prepared in much the same manner.

What can you do? Skip margarine completely. This phoney food only causes your liver, heart, and blood vessels trouble. Cut back on “buttered bread” in general. And when a little butter is called for, use REAL BUTTER, preferably from raw milk. While this is a fat, it is at least a whole, real natural fat that contains fat-soluble vitamins, enzymes, and other factors we still do not completely understand.