Foodfacts.com commonly receives questions regarding the nutritional status of margarine. As most may know, margarine was seen as the healthy alternative to butter for a few decades due to its lack of saturated fat. However, science eventually caught up and realized margarine maybe the problem rather than the solution. The state of Wisconsin took this news and ran with it, eliminating this butter-like product from restaurants since the 1960s. But now, lawmakers are trying to lift this ban and bring margarine back to the public.
Margarine is primarily composed of partially hydrogenated oils, which was seen as a healthier alternative for a very long time. However, more and more studies began to show that these partially hydrogenated fats are actually trans fatty acids; ones that play a major role in causing cardiovascular disease, arterial plaque buildup, and more likely to cause heart attacks.
Sen. Gordon Roseleip introduced the ban to Wisconsin in the mid 1960s. An advocate for the dairy industry, Roseleip proposed that margarine does not only have an unfavorable taste in comparison to butter, but it also more likely to cause unhealthy results. Which, is true. Whether or not Roseleip did it just to support the dairy council, no one can be too sure, but it was a bold move regardless. The ban has been in place for almost 45 years, and now lawmakers are planning to repeal the anti-margarine bill.
Rep. Dale Kooyenga calls the bill “silly, antiquated and anti-free market.” He’s hoping to have the ban lifted to not only reduce state regulations, but to also save taxpayer money.
What do you think? Is the margarine ban a good thing? Or should people have free choice to use this buttery alternative?
Our recent post about margarine got me thinking. Is the Buttery Spread Light I have been using OK? Are there any controversial ingredients?
It was a long relationship. We danced around any thought of bad stuff because the experience was tasty and satisfying. Buttery added so much to my life, enhancing my taste buds with all of the savory foods I enjoy. But, alas…all good things come to an end.
Yes, for sure. In fact, I was faced with a bit of a shocker. My fave spread has something called TBHQ and luckily my FoodFacts membership revealed what I had been taking in. “Petroleum based…may cause vomiting, nausea…delirium…a dose of 5g is considered fatal.”
Now, where else could I learn this? Not from the food manufacturers, that’s for sure. We should all be aware that their nutrition labeling is meaningless without an objective definition of what these ingredients are all about. You’ll only get that information from FoodFacts, the world’s most comprehensive and only objective food ingredient database.
For just pennies a day, FoodFacts is a site that you will definitely want to use. I’m sure glad I checked this product out! And I’m really glad I am a FoodFacts member.
As our subscribers know, Food Facts.Com does not endorse food products. But we just had to share this with our blog’s readers.
You can try this yourself. Buy a tub of margarine and leave it in your garage or in a shaded area. Within a couple of days you will note a couple of things. There will be no flies, and not even those pesky fruit flies will go near it. That will tell you something. Meanwhile, it does not rot or smell differently. Why? Because it has no nutritional value, and nothing will grow on it, and even those teeny weeny microorganisms will not a find a home to grow. You’re probably wondering: Why? Well, that’s because it is nearly plastic.
Food for thought. Let’s face it. Would you melt your tupperware and spread that on your toast?