Margarine is but ONE MOLECULE away from being PLASTIC…
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).
You can try this yourself:
Purchase a tub of margarine and leave it in your garage or shaded area.
Within a couple of days you will note a couple of things:
* No flies, not even those pesky fruit flies will go near it (that should tell you something)
* It does not rot or smell differently because it has no nutritional value
* Nothing will grow on it. Even those teeny weenie microorganisms will not a find a home to grow
Why?
Because it is nearly plastic.
* Would you melt your Tupperware and spread that on your toast?
For fun, let's try to think of non-food ways to use margarine. For instance would the melted version work well for squeaky door hinges? Or maybe if you mix the soft tub version with course oatmeal it might make a good artificial vomit for those occasions when such a thing is needed. Might still have to add some mushroom soup though.
4 comments:
We switched to butter a few years back after hearing this.
Wil Harrison.com
You're going back to margarine, right? Who wouldn't?
If this is true than it is so dangerous because now a day’s mostly peoples use margarine as a substitute of butter, I mostly visit the blogs which contains information about health care & health issues.
Lolz, don't fall for this bull! Practically anything can be "one molecule" away from anything because a molecule is a combination of atoms! In either case, table salt is one atom away from Hyrdochloric Acid which would melt/react with practically every part of your body! Does that mean you should stop eating salt? NO! Any change in a chemical structure can drastically effect what the new structure's properties are! For example, once again, table salt is composed of sodium, which in its purest form reacts with everything (i.e. EXPLODES!) and chlorine, which is a toxic gas. Yet, when they come together they create a tasty, and needed part of our diet.
Source: Four years of college level chemistry (Chem 1&2, BioChem 1&2)
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