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Posted by on January 26, 2007, 11:34 am
On Jan 26, 10:01 am, spamb...@milmac.com (Doug Miller) wrote:
trad...@optonline.net wrote:
> >Absolute BS. Were you even an adult then, so you would remember?
> >Anyone alive during the late 60s, 70's can tell you that margarine was
> >marketed as being a healthier alternative to butter because it did not
> >contain saturated fat. And health "experts" were spouting the exact
> >same advice. And what exactly was the point to margarine at all, if
> >not that it was supposed to be healthier?
> Cheaper. *Much* cheaper.
Actually, during the early part of the 70's, margarine was more
expensive than butter due to the incredibly volatile grain market at
the time (that's where they get the oils from). In your words, "Much"
more expensive. Yet it continued to sell well, due, in no small part,
to its perceived health benefits over butter. A restaurant that I
worked for at the time started buying a butter/margarine blend to save
money. Prior to that they were using pure margarine and flaunted it on
their menu as their effort to help their customers maintain a healthy
lifestyle. And yes, I was alive and a functional, adult-like member of
society at the time ;-)
> > I don't think you'll find a
> >same person arguing that it tasted better. And it was about the same
> >price. Huh?
>
> I've been buying my own groceries for nearly thirty years, and butter and
> margarine have *never* been "about the same price" during that time. A pound
> of butter is, and has been, quite consistently about double the price of a
> pound of margarine.
Not counting those periods when it cost less than butter. Granted,
it's usually the other way around, but it never lost it's allure, even
when people were paying more for it. Even today, the 'premium' spreads
(many of which are not called margarine anymore due to some
technicality) are very close to the price of butter - around $1.50/lb.
> The dairy companies raised a huge hue and cry when margarine first came on the
> market -- precisely because it *was* a lot cheaper than butter, and that is
> the basis of its market success. If it had been "about the same price", it
> would have represented no threat to dairy producers, and never gained much
> market share, exactly because it doesn't taste nearly as good: if butter's the
> same price, why buy margarine? It wasn't sold originally as a *healthy*
> alternative to butter, it was sold as a *cheap* alternative to butter.
Once the price of the grains that went into it soared, the marketing
departments latched on to the 'healthy' thing. And they had the health
nuts to help them in that effort.
> > The best any margarine can claim is that it's supposed to
> >taste like butter, which of course isn't true.One of the worst offenders IMO
is the brand "I Can't Believe It's Not Butter".
> **I** sure as hell can believe it isn't butter, and as far as I'm concerned,
> it's a pretty poor excuse for margarine, too. I'd been thinking about buying
> some... until I had some at a friend's house. Yecch.
>
> --
> Regards,
> Doug Miller (alphageek at milmac dot com)
>
> It's time to throw all their damned tea in the harbor again.
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Posted by F.H. on January 25, 2007, 1:14 pm
Paul M. Eldridge wrote:
> My apologies; I managed to lose the text of my reply.
>
> On 25 Jan 2007 06:02:54 -0800, trader4@optonline.net wrote:
>
>> Or how about some of the other bandwagons that the scientific/political
>> community jumped on, only to be proven wrong? Remember how in the
>> 70s they told us that because of fat, eating butter was going to kill
>> us? So, they recommended replacing it with margarine, made out of
>> transfats. Now, according to current thinking, it turns out the
>> margarine was far worse. So bad, in fact, that NYC just past a law
>> barring it from all restaurants.
>
> Let's be clear. New York City did NOT ban the use of margarine in
> restaurants; the ban pertains to artificial trans fats and margarine
> that does not contain artificial trans fats can still be used.
It was a Red Herring anyway.
http://www.nizkor.org/features/fallacies/red-herring.html
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Posted by # Fred # on January 25, 2007, 1:31 pm
> Or how about some of the other bandwagons that the scientific/political
> community jumped on, only to be proven wrong? Remember how in the
> 70s they told us that because of fat, eating butter was going to kill
> us? So, they recommended replacing it with margarine, made out of
> transfats. Now, according to current thinking, it turns out the
> margarine was far worse. So bad, in fact, that NYC just past a law
> barring it from all restaurants.
>
Somewhere I've read margarine was invented, before it was placed on our
dinner tables, for the consumption by hogs. Great stuff, cheap, a profit
maker, and fatten the hogs in record time for market. But the farmers
noticed the hogs were dying off in great numbers so it was banned. So what
did they do with all that surplus margarine? Some entrepreneur noticed with
a little coloring and flavoring added, it could pass for butter substitute.
How it was advertised as heather than butter I never know but I guess in
those days we thought cigarettes were cool too.
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Posted by Goedjn on January 25, 2007, 2:00 pm
wrote:
>> Or how about some of the other bandwagons that the scientific/political
>> community jumped on, only to be proven wrong? Remember how in the
>> 70s they told us that because of fat, eating butter was going to kill
>> us? So, they recommended replacing it with margarine, made out of
>> transfats. Now, according to current thinking, it turns out the
>> margarine was far worse. So bad, in fact, that NYC just past a law
>> barring it from all restaurants.
>>
>
>Somewhere I've read margarine was invented, before it was placed on our
>dinner tables, for the consumption by hogs. Great stuff, cheap, a profit
>maker, and fatten the hogs in record time for market. But the farmers
>noticed the hogs were dying off in great numbers so it was banned. So what
>did they do with all that surplus margarine? Some entrepreneur noticed with
>a little coloring and flavoring added, it could pass for butter substitute.
>How it was advertised as heather than butter I never know but I guess in
>those days we thought cigarettes were cool too.
>
I was under the impression that margerine came into being mostly
because during WWII, for reasons beyond my understanding, butter
and other dairy products were rationed. Maybe that was oleo,
though.
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Posted by Leonardo on January 26, 2007, 8:21 am
# Fred # wrote:
>
> Somewhere I've read margarine was invented, before it was placed on our
> dinner tables, for the consumption by hogs. Great stuff, cheap, a profit
> maker, and fatten the hogs in record time for market. But the farmers
> noticed the hogs were dying off in great numbers so it was banned. So what
> did they do with all that surplus margarine? Some entrepreneur noticed with
> a little coloring and flavoring added, it could pass for butter substitute.
> How it was advertised as heather than butter I never know but I guess in
> those days we thought cigarettes were cool too.
I would be very interested in knowing the source of this information. If
I can verify it to be factual, I will add it to our database
Thanks!
Lenny
From our website, www.FoodReference.com
----------------------------------------------------------
"MARGARINE
Margarine was developed in 1869 by Hippolyte Mege-Mouries, a French
chemist. He received a U.S. patent in 1873. Napoleon had offered a prize
for a butter substitute for his army and navy, because butter spoiled
easily. Mege-Mouries margarine used mainly beef fat. Later formulations
used a combination of animal fats and vegetable oils, and today most
margarines use only vegetable oils. Commercial production began in the
U.S. in about 1874, to the horror of the dairy industry. For years many
states, especially dairy states, outlawed margarine with yellow
coloring. The Federal government and many states also passed heavy taxes
on yellow margarine. (Without the yellow coloring, margarine has the
unappetizing look of lard). I can remember when I was a kid in New York,
my mother would buy pale white margarine in a soft plastic pouch, with
an orange dot in the middle. You had to knead the pouch to distribute
the color throughout the margarine. How things change. Today, most of
the large national dairy companies manufacture margarine.
There were many patents granted for various formulas and manufacturing
techniques for margarine in the U.S. beginning in 1871.
In 1877, the state of New York passed a law to tax on 'oleomargarine.'
When a court voided a ban on margarine in New York, dairy militants
turned their attention to Washington, resulting in Congressional passage
of the Margarine Act of 1886.The purpose was to protect dairymen and
their product, real butter.
It was only in 1967 that yellow margarine could be sold in Wisconsin. It
was the last state to allow coloring to be added to margarine."
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