Some ACTUAL FACTS based on 26 years working with food in real world situations not made up stuff by someone who picked an internet chainmail from a fair few years back and NOT some random person who even if existed would have been a no jack-all trainee who likely has never studied food in any great detail other than his one year on the job training. Having studied food science and nutrition as part of my quals and ongoing career I can tell you it's pretty much bulldust
Margerine was named after Margaric Acid (margaris meaning palm oil in Greek according to Wiki),which was discovered 200 years ago, margerine was so named when that chap made a butter replacement for Nepoleon and his armies in 1869 give or take so is more around 140 years old...nowt to do with turkey's!
Margerine attracts flies
Margerine gives off a different smell when it goes off (the fat goes rancid, it just takes longer than butter)
Margerines taste differently depending on the plant type used
Margerine can & does grow mould spores if left unrefridgerated
Margerines on the shelf have far LESS calories than butter, only margerines with very high fat levels come close to butter. Stork for instance is pretty high as on the shelf 'marg' (now referred to as spreads') with 59% and has 530kcal per 100g, Flora original is 49% and is quoted by them as only 400/100g. Butter is 80% fat as a minimum legal requirement and around 700-750kcals/100g
Flora & Stork (both Unilever) do contain transfats but are negligible nowadays (Stork is about 0.5-1% TF I beleive) and is no longer from the industrial Hydrogenation process, though butter does have TF this naturally occurs and ISN'T harmful compared to processed TFA's. However butter has about 4-5 TIMES more saturated fat.
You're more likely to consume many times more TFA's from a processed pie containing industrial fat/shortening in the pastry than from spread alone.
IF you consume about a full 1/2 teaspoon additional transfat every single day (so you'd need to be eating between 10-20 teaspoons of Stork every day roughly) according to one scare mongering report you'll be at an increased risk of having heart disease. The fact that you'd be consuming huge amounts of fat full stop to get that extra transfat would be a sure sign your diet was pretty damn awful and on the right lines for a heart attack anyway with the amount of fat consumed.
And lastly, margerine is One molecule away from plastic, well in absolute terms maybe, however the molecules are arranged hugely different. The molecule arrangement of margerine/spread is much closer to butter than plastic.
Some people just pick random garbage/hocum off the net and try to make out they are facts and fool other people into believing lies.
Check out a Canadian report as well http://www.hc-sc.gc.ca/fn-an/nutrition/ ... eng.php#36
These were listed on a guardian article from 2009 so may have changed slightly
1. TESCO OLIVE SPREAD - 540 cal. Fat: 59g (saturates 14.5g; monounsaturates 31.5g; polyunsaturates 10g, trans 0.5g). Salt 1.3g.
2. STORK - 531 cal. Fat: 59g (saturates 14.8g; monounsaturates 29.7g, polyunsaturates 14g, trans 0.5g). Salt: 1.8g.
3. Flora Buttery 634 cal. Fat: 70g (saturates 15.6g, monounsaturates 19.9g, polyunsaturates 34g, trans 0.5g). Salt: 1.6g.
4. Lurpak lighter 544 cal. Fat: 60g (saturates 26.6g, monounsaturates 21.3g, polyunsaturates 6.5g, trans 1.5g). Salt: 0.8g.
5. Lurpak butter 740 cal. Fat: 81g (saturates 52g, monounsaturates 21g, polyunsaturates 28g, trans 7g). Salt: 1.2g.
I LOVE BUTTER BTW