Butter is Better

     I read this today and had to share.  I avoid margarine as much as possible, mostly because I detest the flavor and texture.  I love using butter in all baking and it is perfect slathered on a warm piece of homemade bread.  Remember that balance is the key to healthy living. Yes, butter is fat, but it is good, God-made fat. Wouldn't you rather eat something that was present in the Garden of Eden and specifically made for consumption by mankind than to fill your body with oils and chemicals that taste terrible and have drastic effects on your health?  Read on:

     "Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings....

DO YOU KNOW.. The difference between margarine and butter?
Read on to the end...gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few and only because they are added!
Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine..
Very High in Trans fatty acids.
Triples risk of coronary heart disease ...
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times..

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

And here's the most disturbing fact... HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC... and shares 27 ingredients with PAINT

These facts alone were 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).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice 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 value ; nothing will grow on it. Even those teeny weeny micro-organisms 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?

Share This With Your Friends.....(If you want to butter them up')!"

     Yes, there are supposed "good" versions of margarine, but they are still fake versions of the real thing.  Remember, those of you that think that no-fat or low-fat is good, your brain is made of fat.  If your body does not consume enough fat, your brain will suffer.  Have you ever seen a fat alzheimers patient?  Brain scans of those who suffer from alzheimers show that the brain has literally disappeared or disintegrated.  Beware of what you eat.  Balance your life with a little bit of butter, your body and your brain (and your tastebuds) will thank you!

Salt is good???

    

     It plainly states in Mark 9:50 that "Salt is good...." So, why are we warned about too much salt?  Why do people who have high blood pressure or have experienced a stroke go on a "no-salt" diet? Why do we have so many products on the shelf in grocery stores that boast low or no salt added?  Something does not jive here. 
     To get the real picture, we have to define what we mean by salt.  The salt sold on the store shelves has been processed and refined.  It has had iodine and other chemicals added to it to keep it shelf worthy and "FDA" worthy.  That kind of salt can cause problems. It has been harvested in salt mines as brine, which means the salt has been in water.  Chemicals are added to the brine to remove the impurities, which really are minerals which are beneficial to you.  The process in which the salt goes through ( heat and compression) molecularly changes the structure of the salt.  Then toxic chemicals are added to keep the salt from clotting.  The salt is now pure and white, but dead.  There are no  beneficial properties; no cleansing, healing ability.  The process also leaves an imbalance between the sodium and the chloride; an imbalance which many  bodies cannot deal with, often causing swelling in the hands and ankles and causing blood pressure to rise.
       The more I study and the more I learn, I am amazed at how much good can come just by keeping things balanced.  Remove one necessary item, and chaos can result.  God's original design for salt was that it included the important trace minerals that your body needs to keep things in balance.  An imbalance of minerals can result in many health related problems.  Because the earth is aging, many of the minerals in the soil have been depleted and therefore, they are no longer found in our vegetables and fruits.  So, it is important that we find alternative ways of getting those trace minerals back. 
     We all have a natural craving for salt.  Try popcorn without it and you'll see!!  We need the essential properties found in salt, but we need to find a salt that has not been so processed that is no longer salt!  Stores have started picking up on the salt craze.  You can buy real sea salt in many stores.  Even better is the salt that has minerals that you can see: for instance pink or gray or red salt.  They do have a stronger salt taste, but your body will appreciate the extra minerals.
      Another interesting fact about salt is that it can help your body absorb more water.   Just adding 1/4 tsp of salt to every quart of water you drink will help your body use the water it needs and will also add the benefit of the trace minerals.  Yes, it does taste salty, yet surprisingly still quenches your thirst. It just may take a little getting used to!
     If you have been told to go on a no-salt diet, I implore you to do more studying and read Salt your Way to Health by David Brownstein.  A no-salt diet will only bring an imbalance to your system and cause more problems.  Plus, how bland your diet would be without it!  So, remember that "Salt is good" and it is something your body needs.  Find some that is natural and unprocessed and you may see a change in how your body functions.