Posted on 09/25/2022 8:41:56 AM PDT by Twotone
Butter is essential for pastry baking and cuisine cooking. The Consumer Council in Hong Kong has undertaken tests on 28 samples of butter, margarine, and spreads and found over 80 percent of margarine and spreads contain toxic 3-monochloroproanediol (3-MCPD). One even contains the highest amount allowed, 1,200 micrograms per kilogram. Fortunately, none of the samples exceeded the upper limit of the European (EU) Standard. Normal consumption should not pose a health risk.
Results found that the 12 samples of butter are not contaminated with chemicals but total fat, saturated fatty acids, and trans fatty acids are relatively large in amount. The brands of butter tested were: Pauls Australian Butter (Unsalted), Daisy, Lactima, Lurpak, Avonmore, Heritage, French Président, Devondale, M&S Food Organic British Salted Butter, Topvalu 100% Hokkaido Milk Butter Mini Pack with salt, Coles Organic Salted Butter, Anchor,
Among the 16 samples of margarine and spreads containing vegetable oils, the content of mono or poly-unsaturated fatty acids is relatively high. Toxic 3-MCPD was detected in 13 of these samples. Daisy Butter Blend Spread (Salted) was the only spread rated as similar to butter.
A genotoxic carcinogen, glycidol, was found in 15 samples, over 90 percent of the margarine and spreads samples tested. Among them, Earth Balance Original Buttery Spread, contains 1,200 micrograms per kilogram of 3-MCPD and 1,500 micrograms per kilogram glycidol, with the latter exceeding half of the upper limit of EU standard. Foreign studies have shown that excessive intake of 3-MCPD not only impairs kidney function and the central nervous system but may also affect the male reproductive system. Additionally, another genetic carcinogen, benzo[a]pyrene, was found in Snow Brand margarine, with an amount of 0.8 microgram per kilogram, which complies with Hong Kong’s current and EU standards.
(Excerpt) Read more at theepochtimes.com ...
Eat grass fed butter. No one should be eating margarine anyway.
Use butter it’s better.
This is the correct answer.
For years the government told us margarine was the healthy alternative to butter. Now we know that’s bs.
Who is still foolish enough to still be eating margarine??
“90 Percent of Margarine Spreads Tested Contain Carcinogens”
“Butter is essential for pastry baking and cuisine cooking.”
Author is an idiot, but the results should be no surprise.
So does 100% of flame-grilled meat. It's not going to stop me from eating it.
We don't use margarine anymore, we use the soft spread butter that has Canola or Olive oil added to make the butter spreadable.
Exactly.
olive good
canola bad
its inflammatory
do a search
tons of links
I only buy Kerry Gold. It’s expensive but yummy. We leave it out on the counter but it’s gone in about 3-4 days.
Even if you want margarine, have you looked at the ingredients on packages recently? Almost all of them are watered down and whipped with air to create some “spread” that can’t even be called margarine.
Moved to butter 5 or more years ago. Never went back.
Butter is very spreadable without adding canola to it. The misunderstanding are people thinking you have to refrigerate butter. You dont. Keep it in a covered container on your table or countertops. As long as it is room temperature, the stick of butter will last a few weeks. Keep the sticks you aren’t using in the fridge but leave the one you are using out. Even after 2 weeks, it’s not dangerous, just starts to separate and doesnt taste as good.
Liberals want everyone to eat rocks and twigs and they, too, contain carcinogens because everything produces cancer.
Now...it's butter all the way and it's better for you.
I grew up with margarine because my mom had heard from fedgov that butter was bad, margarine was good. Thirty years later, oops, we were wrong.
I used to buy that until I realized that I could make it for less with very little effort
I put two sticks of butter in a bowl along with 2/3 cup light olive oil. Let it get to room temperature and then take a wire whisk and manipulate it until all the little lumps are gone. Stick it in the fridge and firm it up
Back there, in the 70s a gallon of milk was about $1.29, but a Lb. of butter was around 30 cents. I got used to butter quickly. When I returned home the prices in the Supermarkets were just about reversed. Butter was quite pricey.
Never again purchased margarine or any butter substitutes. Butter is one of the greatest food inventions of all time.
I use Kerry Gold too, but one package lasts a month. Not a big bread eater, maybe 8 slices a month, but use Kerry Gold on potatoes and for cooking omelets in ceramic pan, which requires almost no lubrication. They say none, but food cooks better with butter. Buy mine at Trader Joe, where, I believe, it costs less than other markets.
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