UUA and Butter vs. Margarine

[Guest guest]

Hello,

It was odd to find an email from the TUUC group with the subject

" Butter vs. Margarine "

I posted that I eat butter and would never eat anything other then

butter. Told them that my step dad has cut insulin needs after he

started eating (and cut out grains, pluss added other fats, I did not

state this part, they are very fat start around there)

Then some one posted this

I do not know what research they are referring to, but this is what

they got from it.

I would not even bother except that there are diabetics that go there.

I have never said anything to them about butter or margarine

(nutrition) until now they have never talked about it. Now Peak Oil is

a big topic, they are mostly from that industry, with a MD here and

there, most every one there has a Phd. in some thing. The MD are all

of the mind that the world can be saved with the latest geltab. Oh

well, here is the post.

>>This from a research contact at Baylor School of Medicine.

>>The science of the margarine column you sent is very suspect.

>>To begin with, it is impossible to measure the state of the immune

system imperically.

>>One may measure circulating white blood cells, but this measures

stimulus (bacteria or other) response, not the state of your immune

system. It is doubtful that margarine has

>>anything to do with damping down the immune system, or that vitamin

C enhances it.

>>All one can do is guess that it is the immune system one alters, if

it is in fact altered.

>>There is no known way to measure the state of the immune system, one

may only

>>observe when it fails and hand out antibiotics, etc.

>>The reason flies and other pests don't rally to margarine is because

it is hydrogenated -

>>makes it harder to grow in and less easy for bacteria to invade. It

may also inhibit

>>egg maturation (flies go to many things to lay eggs as much as to

dine).

>>Fruit flies are only interested in sugar, and only go to fats or

proteins after the

>>breakdowns that result in sugar begin. They are not ubiquitous as is

implied in this >>article. Bacteria, mold and other goodies WILL grow

in margarine, but not as readily

>>as in a less protected fat. This is considered a feature, not a

demerit for margarine.

>>The trans fatty acids are the only real problem this article

mentions. Transfats have

>>been implicated as a cancer risk.

>>How much margarine are these ladies eating per day to significantly

alter their breast

>>milk???

>>In regard to diabetics - People with IDDM are actually encouraged

NOT to eat >>saturated fats. I have just read up on diabetes and on

no medical site do I find an

>>admonition against margarine, but all of them caution against

saturated fats, such as

>>butter. Insulin response is potentially compromised by fats in

general...especially

>>those made by the body or meat.

>>Margarine may be one molecule away from being plastic, but all

polymers are very

>>much alike. Polymers are substances whose molecules have high molar

masses and

>>are composed of a large number of repeating units. Margarine is not

a long-chain

>>molecule. The basic structure is a CH-CH chain.

>>There are naturally occurring and synthetic polymers. Among

naturally occurring

>>polymers are proteins, starches, cellulose, and latex.

>>Synthetic polymers are produced commercially on a very large scale

and have a wide

>>range of properties and uses. The materials commonly called plastics

are all synthetic

>>polymers.

>>Margarine is not a synthetic and is not plastic and is digestible.