Author Topic: How Margarine is made - graphic (Read 1324 times)

Matthew · « **on:** January 06, 2013, 09:52:59 PM »

Look at this!

Donachie · « **Reply #1 on:** January 07, 2013, 03:47:34 AM »

Is there more to this story? Fluoride and margarine? How did I survive? No wonder I'm so messed up!

ShepherdofSheep · « **Reply #2 on:** January 07, 2013, 11:56:09 AM »

Butter is better! Cow->Cream Separator->Churn->Rinse

The butter from cows naturally has a little yellow tint to it, but butter made from sheep and goat milk is snow-white, because sheep and goats are extremely efficient at converting beta carotene to vitamin A and using it instead of leaching it out.

I remember when my mom told me about the gray margarine when I was quite young. I never liked the stuff anyway.

1st Mansion Tenant · « **Reply #3 on:** January 19, 2013, 02:30:28 AM »

:shocked: eeek!

Nadir · « **Reply #4 on:** January 19, 2013, 03:06:17 AM »

Margarine!! :scared2: I never touch the stuff! Butter for me every time. :dancing-banana:

1st Mansion Tenant · « **Reply #5 on:** February 07, 2013, 04:54:40 PM »

I showed the chart to my family. They were pretty grossed out and say we should never buy margarine again. So our butter consumption is about to escalate. I can hear our arteries hardening already...

Jacob III · « **Reply #6 on:** February 18, 2013, 02:03:49 AM »

I always go with butter. The taste is significantly different and the fake stuff tastes like plastic corn, Blue Bonnet, Country Crock, etc..

Kaesekopf · « **Reply #7 on:** February 18, 2013, 11:17:29 AM »

Matthew, where did you get that jpg? My parents are big health nuts and think margarine is "healthier," and it'd be great to show them this.