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Life After Brown
Real Maple Syrup or Aunt Jemima/Pancakes-Waffles-French Toast?
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<blockquote data-quote="klein" data-source="post: 799585" data-attributes="member: 23950"><p>Nothing, but Butter !</p><p></p><p>All you need to do is look at the ingredients on the labels/containers, and anyone wise would choose butter !</p><p>(butter : cream, salt, and may contain color) - That's it !</p><p>(margarine : too many to name, and non pronouncable) !</p><p></p><p>Here's more facts :</p><p></p><p><strong><span style="font-size: 15px">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. This process, called "hydrogenation", requires the presence of a metal catalyst and temperatures of about 500°friend (260°C) for the reaction to take place. It causes about half of the cis- bonds to flip over into a trans- configuration.</span></strong></p><p><strong><span style="font-size: 15px">Hydrogenation became popular in the US because this type of oil doesn't spoil or become rancid as readily as regular oil and therefore has a longer shelf-life. You can leave a cube of margarine sitting out for years and it will not be touched by moulds, insects or rodents. Margarine is a non-food! It would appear that only humans are foolish enough to eat it! 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.</span></strong></p></blockquote><p></p>
[QUOTE="klein, post: 799585, member: 23950"] Nothing, but Butter ! All you need to do is look at the ingredients on the labels/containers, and anyone wise would choose butter ! (butter : cream, salt, and may contain color) - That's it ! (margarine : too many to name, and non pronouncable) ! Here's more facts : [B][SIZE=4]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. This process, called "hydrogenation", requires the presence of a metal catalyst and temperatures of about 500°friend (260°C) for the reaction to take place. It causes about half of the cis- bonds to flip over into a trans- configuration. Hydrogenation became popular in the US because this type of oil doesn't spoil or become rancid as readily as regular oil and therefore has a longer shelf-life. You can leave a cube of margarine sitting out for years and it will not be touched by moulds, insects or rodents. Margarine is a non-food! It would appear that only humans are foolish enough to eat it! 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.[/SIZE][/B] [/QUOTE]
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Real Maple Syrup or Aunt Jemima/Pancakes-Waffles-French Toast?
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