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Topic: Margarine

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	Butter or Margarine - which one is better for my health?
		When margarine was first introduced into the market place, it was loaded with trans fats.
		This type of margarine contains no trans fat and is softer than the first-generation margarine stick.
		Choose soft margarine: The American Heart Association recommends the use of margarine as a substitute for butter.
	www.healthcastle.com /butter-or-margarine.shtml (523 words)

	Margarine - Glossary - Hormel Foods (Site not responding. Last check: 2007-10-05)
		Soft margarine is formulated to be very easy to spread as is whipped margarine, however so much air is beaten into whipped margarine that as much as half the volume is composed of air.
		Reduced fat margarine has as much as 65% less fat than regular margarine making it a healthier alternative, however because of the high water content, it is not as suitable for some baked goods as regular margarine and it isn't as useful for sautéing or frying.
		Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term storage, it may be kept in the freezer for a half year or longer.
	www.hormel.com /kitchen/glossary.asp?id=33451&catitemid= (562 words)

	Margarine Mayhem
		Margarine is often advertised as being derived "from polyunsaturated oils." Manufacturers neglect to mention that the oil is changed into margarine by hydrogenation - saturating it with hydrogen.
		Margarine is a perfect example of a fabricated food, the earliest nondairy substitute.
		The advertising campaign launched by margarine manufacturers was termed "one of the most unprincipled food promotions in the past quarter of a century", with TV commercials described as "noisy, ubiquitous, and shameless." They have promoted a staple food as though it were a drug.
	www.fitnessandfreebies.com /fitness/margarine.html (809 words)

	Margarine Glossary Term
		Margarine is much more spreadable than butter when used directly from the refrigerator so it is much easier to use on soft breads and rolls.
		Reduced fat margarine has as much as 65% less fat than regular margarine making it a healthier alternative, however because of the high water content, it is not as suitable for some baked goods as regular margarine and it isn't as useful for sautéing or frying.
		Margarine should be stored in the refrigerator where it will keep for 2 months or more and for long term storage, it may be kept in the freezer for a half year or longer.
	www.recipetips.com /glossary-term/t--33451/margarine.asp (522 words)

	Health: Margarine Vs. Butter, by Andrew Weil (Site not responding. Last check: 2007-10-05)
		In its early years margarine was a meat product dependent on the beef and dairy industries and whose main appeal was its low cost relative to butter.
		This new view of margarine, which North Americans now consume four times as much of as butter, developed along with an awareness of the role of saturated fat and cholesterol in producing atherosclerosis, the degenerative condition of arteries that predisposes us to heart attacks, strokes, and other circulatory diseases.
		Margarine should be free of drugs, but depending on where its oils come from, it may contain pesticide residues and other toxins.
	www.selfgrowth.com /articles/weil.html (1266 words)

	Spartanburg SC \| GoUpstate.com \| Spartanburg Herald-Journal (Site not responding. Last check: 2007-10-05)
		Post-war, the margarine lobby gained power and, little by little, the main margarine restrictions were lifted, the last state to do so being Wisconsin in 1967.
		Margarine made from vegetable oils is especially important in today's market, as it provides a substitute for butter which is both vegan and pareve.
		Margarines high in mono- or poly-unsaturated fats, which are made from safflower, sunflower, soybean, cottonseed, or olive oil, and which are said to be healthier than butter or other types of margarine.
	www.goupstate.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=margarine (1916 words)

	National Association of Margarine Manufacturers (NAMM) - Fun Facts and Figures
		Margarine was created by a Frenchman from Provence, France -- Hippolyte Mège-Mouriez -- in response to an offer by the Emperor Louis Napoleon III for the production of a satisfactory substitute for butter.
		While demand for margarine was strong in northern Europe and the potential equally as promising in the U.S., Mège-Mouriez’s operations nevertheless failed and he died obscurely.
		The Margarine Act was again amended to place the Federal tax on naturally-colored (darkened with the use of palm oil) as well as artificially-colored margarine.
	www.margarine.org /historyofmargarine.html (1167 words)

	Margarine: no cholesterol and low in saturated fat, for heart health
		For heart health, dietitians, nutritionists, cardiologists and other health and medical professionals recommend soft margarine instead of butter for its low saturated fat, low trans fat and no cholesterol benefits.
		With the great taste, versatility and convenience of margarine, it's easier than ever before to eat heart healthy and decrease the risk of heart disease through a low cholesterol diet that includes
		Margarine Home Margarine, nutritionally speaking Heart healthy diet in the news
	www.margarine.org (120 words)

	NEXUS: The Margarine Hoax
		Hydrogenated fats like margarine are non-foods with toxic effects and should be avoided at any cost.
		Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table.
		Because the fats in margarine are partially hydrogenated (i.e., not fully saturated), the manufacturers can claim it is "polyunsaturated" and market it to us as a healthy food.
	www.nexusmagazine.com /articles/margarine.html (5200 words)

	Butter : History of the French Pearl
		Margarine was developed in 1869 by a French pharmacist and chemist, Hippolyte Mège-Mouriés, after Napoleon III offered a prize for the formulation of a synthetic edible fat.
		Margarine caught on quickly in both Europe and the United States, where patents began pouring out in 1871, and large-scale production was under way by 1880.
		And, in an attempt to hold it to its true colors, some states did not allow margarine to be dyed yellow (animal fats and vegetable oils are much paler than butter); the dye was sold separately and mixed in by the consumer.
	webexhibits.org /butter/margarine-history.html (610 words)

	Margarine Vs. Butter
		In its early years, margarine was a meat product which was dependent on the beef and dairy industries and whose main appeal was its low cost relative to butter.
		This new view of margarine, which North Americans now consume four times as much of as butter, developed along with an awareness of the role of saturated fat and cholesterol in producing atherosclerosis, the degenerative condition of arteries that predisposes us to heart attacks, strokes, and other circulatory diseases.
		Margarine should be free of drugs, but depending on where its oils come from, it may contain pesticide residues and other toxins.
	www.naturodoc.com /library/nutrition/margbutt.htm (1417 words)

	Difference between butter & margarine
		Margarine is made from a vegetable oil, although when it was developed in 1869 by Hippolyte Mèges-Mouriés in France, it was based on beef fat (suet) flavored with milk.
		The melting point of margarine appears to be a hair warmer, at 94°F to 98°F (34°C to 37°C).
		Margarine, again, with 20% mystery ingredients, is also not a great choice for frying.
	www.ochef.com /864.htm (649 words)

	Butter : Margarine
		Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.
		Margarine overtook butter in popularity in the mid 20th century.
		Margarine, once far cheaper than butter, is still marginally so, and contains none of the cholesterol and less of the saturated fats that have been implicated in heart disease.
	webexhibits.org /butter/margarine.html (293 words)

	margarine - Allrecipes
		Developed in the late 1800s as a BUTTER substitute, margarine (which is less expensive but not as flavorful as BUTTER) is made with vegetable oils.
		In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation--indicated as hydrogenated (or partially hydrogenated) oils on a label.
		So-called liquid margarine is soft enough to be squeezable when cold and comes in pliable bottles made specifically for that purpose.
	allrecipes.com /howto/margarine/detail.aspx (483 words)

	Margarine & Spreads - assignments
		Margarines form part of the food commodities known as yellow fats which may also include butter and the more recently introduced low fat and reduced fat spreads.
		The fat in margarine is mainly liquid oil but the oil is held in place by a network of small needle shaped fat crystals.
		Since margarine melts gradually as its temperature is raised, it can be used in gingerbread recipes and once melted, added to whisked sponge mixtures to make a Genoese sponge.
	www.margarine.org.uk /pg_app3.htm (1215 words)

	[No title] (Site not responding. Last check: 2007-10-05)
		Margarine, originally known as oleomargarine, is produced from vegetable – and sometimes animal - fats that have undergone hydrogenation to create a solid.
		Most “regular” margarines contain trans-fatty acids and/or saturated fats, which is no healthier than butter, but many brands have little or no cholesterol.
		Margarine today is relatively the same in price as butter, but is used more often.
	www.bigoven.com /whatis.aspx?id=Margarine (346 words)

	Butter is Healthier than Margarine? - BreakTheChain.org
		While butter and Margarine have similar caloric values, butter is made from milk fat and is generally is much higher than margarine in saturated fat, which is also known to be detrimental to heart health.
		Rather, margarine is made from vegetable oils (corn, canola, olive, etc.), which are less susceptible to bacteria and fungi than dairy fats.
		Margarine, on the other hand, is cholesterol free, lower in saturated fats and is increasingly becoming available in trans-fat free varieties.
	www.breakthechain.org /exclusives/margarine.html (1186 words)

	Margarine Summary
		Margarine was originally developed and marketed as a butter substitute, but today it is considered a food in its own right.
		Margarine manufacturers fought for public acceptance with massive research on ways to improve their product.
		The long-running battle between the margarine industry and the dairy lobby continued: in the United States, the Great Depression brought a renewed wave of pro-dairy legislation; the Second World War, a swing back to margarine.
	www.bookrags.com /Margarine (2355 words)

	Frequently Asked Questions about Margarine and heart health
		Margarine products are a wise alternative for consumers who want a tasty tablespread that offers nutritional advantages over butter.
		Not only are margarine products a good source of vitamins A and E, they also contain mono- and poly-unsaturated fats as well as linoleic and linolenic acids, both of which are essential fatty acids.
		When it comes to overall nutrition, even the more traditional margarine products (those that have 60% or more oil) have a better nutritional profile than butter (even when trans fat is added to the amount of saturated fat).
	www.choosemargarine.com /faq.html (649 words)

	Margarine
		Today margarine is made from several blends of fats and oils, liquids (water/and or milk), emulsifiers, preservatives, artificial flavors and colors, vitamins, and salt.
		Fats and oils, which by law must constitute 80 percent of margarine, must be meticulously checked to verify their origin and to make sure that the equipment on which they were processed was not used to process animal fats and oils.
		In general, even kosher margarine cannot be assumed to be pareve unless this is specifically stated on the label.
	www.kosherquest.org /bookhtml/MARGARINE.htm (260 words)

	C&EN: WHAT'S THAT STUFF? MARGARINE
		From its inception, margarine was an attempt to mimic the taste and texture of butter.
		A strong dairy lobby, however, supported the Margarine Act passed by Congress in 1886, which added a two-cent tax to margarine and required expensive licenses to make or sell it.
		Margarine got a boost in the 1970s when studies came out indicating that dietary cholesterol and saturated fat raise LDL (low-density lipoprotein) cholesterol levels in the blood and increase the incidence of heart disease.
	pubs.acs.org /cen/whatstuff/stuff/8233margarine.html (929 words)

	The Margarine Hoax -- trans fat and your health
		Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table.
		Because the fats in margarine are partially hydrogenated (i.e., not fully saturated), the manufacturers can claim it is "polyunsaturated" and market it to us as a healthy food.
		Margarine intake was associated with the risk of myocardial infarction.
	drcranton.com /nutrition/margarin.htm (5212 words)

	Code of Federal Regulations: 21 CFR 166 MARGARINE
		Among other things, this section requires that there appear on the label of the package the word "oleomargarine" or "margarine" in type or lettering at least as large as any other type or lettering on the label, and a full and accurate statement of all the ingredients contained in such oleomargarine or margarine.
		Margarine (or oleomargarine) is the food in plastic form or liquid emulsion, containing not less [[Page 541]] than 80 percent fat determined by the method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed.
		Colored margarine shall be subject to the provisions of section 407 of the Federal Food, Drug, and Cosmetic Act as amended.
	vm.cfsan.fda.gov /~lrd/fcf166.html (1079 words)

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