I can’t believe it’s not splutter
Butter is made by the simple act of churning cream.
Margarine is a fake food that originated in a laboratory as a result of food science. It commonly contains a lengthy list of ingredients, like hydrogenated vegetable oil and artificial colours and flavours, to control its taste, texture and colour. In fact, margarine is pumped full of artificial colouring agents so it looks yellow like butter (we’re so easily fooled).
There were once laws against dying artificial foods to look like natural foods. These days our governments are rarely bothered by chemically altered concoctions posing as food. We trust science now.
Enter the Heart Foundation of Australia’s latest health campaign (and corresponding beat-up run by Today Tonight earlier this week) – advising Australians to eat less butter and more margarine if we want to live longer.
WHAT? Eat MORE of a synthetic, processed unnatural food to be HEALTHIER?
It was only 60 years ago that western society first had margarine forced down its throat, told that it was “smarter” and “healthier” than butter. Until the same set of food scientists figured out that the hydrogenated oils in margarine were in fact evil trans fats (oops) and in a sudden about-face re-engineered margarine to be trans fat free. Sure, butter might have 20 times the amount of trans fat as modern day margarine – but it occurs naturally, just like it does in beef, and oh, breast milk.
In defence of margarine, it is often Kosher and animal-ingredient free versions are popular with vegans. But that’s all the love I have for it.
Humans have been eating butter for about 10,000 years, but it is only in the last 100 or so years that we have all been keeling over from first-world diseases like heart disease, type two diabetes and other obesity related illnesses. Is it just me, or does the concept of eating a genetically modified by-product of science, as opposed to something that has pretty much just come out of a cow and been stirred about a lot, absolutely nuts?
If too much butter is going to make you fat, or give you heart disease (along with all the other crap you stuff in your gob) just bloody well eat less of it. Margarine is nothing but a horrible side effect of a society that has had too much of a good thing, mindlessly following a bunch of scientists who engineer the food we eat in order to solve our Westernised health problems, only creating whole lot of new health problems on the way.
Butter, being a natural product that contains unique fats (all of which have a different effect on our bodies and not all of them are bad), has surely got to be a better option (flavour aside) than an industrialised, manufactured product. And, shock-horror, our bodies actually need fats! A crazy idea, I know, but all those different fats found in full-cream dairy, nuts and seeds, even oily-fish like trout or salmon - we need those to be healthy, happy, smart people.
We don’t need to eat 100 grams of butter every day, but a little bit is actually good for you. It’s pretty simple math. And that’s before you factor in all the chemicals you aren’t eating when you skip the margarine.
I don’t think eating well is rocket science, but I do think most people take the advice from health experts as gospel, indeed we certainly should be able to. Even if some of these experts may have a history of scaring us into changing our diets then back-pedalling as fast as they can when new and improved research comes their way.
So, Heart Foundation, how sure are you about this one, or should we take your advice with a grain of salt?
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