Margarine Series ..1.. ..2.. ..3.. ..4.. ..5..
FAT Used To Be Simple -- It Was NOT Around Our Bellies!
Many decades ago, when your great-grandfather lived, there were two common forms of fat in the diet. The rich ate butter, the poor ate lard. Both are natural products from animals.
Lard is taken from dead pigs.
Butter is taken from live cows.
You can choose your animal.
Let’s look a bit at butter.
You are a farmer, in the 1800’s and you have a couple of cows. You milk them early in the morning, and again at night. You turn them out to eat grass during the day, and put them in the barn at night.
The milk you get from the cow could be squirted from the teat of the cow directly into a metal pail. You might want to keep the flies out of the milk. You put it into a cool place for a while and when you then take a look at it you’d find that the "milk" has separated into two different parts.
There is a thick part of the milk, floating on the top. We call that cream.
Then, there is a thin part of the milk, below the cream. We call that the skimmed milk.
Let’s simply pour off (or "skim off") the cream from the top, trying hard to not get any of the thinner milk below. We pour this into another pail. Now, we have a pail with a quart or two of cream.
In the olden days milk came in glass bottles, often with a different shape for the bottle at the top -- the top would hold the cream and below would be the milk. In those days milk was NOT homogenized.
Whether that milk is "rich" or not so rich depends on the type of cow and the type of food being eaten by the cow. But, most of the time that cream in the pail can be used to make butter.
How?
Well, you take a stick, place it in the pail, and stir it around, rapidly. In fact, you might say that you beat the stick through the cream, fast. This fast beating has a special name -- called churn or churning.
You do that for a while and guess what?
The stuff in the pail separates into two different substances. There are gobs of butter now forming, probably adhering to the stick. And, there is a thin liquid -- the left-over stuff. The picture on the right is an actual churn -- put the cream in the jar, screw on the top and turn the handle -- very fancy compared to a stick in a pail. Both work!
Butter Churn
The butter in that pail is ready to eat. You don’t have to process it any further at all. You might use a large spoon
to scoop up the stuff and place it on some wax paper in little butter patties. You could then put that butter, on the wax paper, into the ice box so that the butter would get hard. You could then take those patties of butter and wrap them in pretty foil paper and sell them to restaurants as butter patties.
You still can find butter patties in most restaurants.
You can make butter this way. Or, you can buy an expensive automatic milking machine, and run the milk through pipes to a gadget that removes any dirt that got into the milk, and then pipes the cream to a fancy churn where the cream is turned into butter. Then, if you invest enough in machines, the butter will be automatically molded into patties, wrapped, and packed into cartons, placed in the cooler awaiting shipment to the restaurants.
Butter in Modern Times!
Now, let’s take a look at this stuff. Back in the 1800’s, you’d mostly get butter by going to a farmer and maybe taking your own butter tub. He’d fill the tub with butter and you’d pay him.
The butter industry was a big one, but it was certainly not controlled by a small number of producers whereas the margarine industry has always been controlled by only a few very large companies.
As prosperity and living standards both improved, we started getting butter being produced in many mechanized dairy farms, and shipped in refrigerated trucks to supermarkets where we could buy it in one pound cartons.
That was about the scene in the 1930’s. Then, during World War II, butter, for some reason, seemed to be in short supply and you had to have a ration coupon to buy the stuff.
The
story starts near the end of World War II. Not too
many of my readers will recall those years, in the 1940's
much. I was born in 1931, so I can still recall the
horse-drawn truck that brought milk to my home regularly
-- including, of course, that Golden Guernsey Milk with
the special, 4% milk fat, filling the top of the bottle.
I recall that the ration coupons my family had included
some for getting butter. Butter was rationed.
I wonder why, but it was.
In those days "margarine" just didn't exist except as a curiosity, but it was starting to be around. Perhaps your grandmother will tell you about the days when butter was selling at $1.00 per pound and margarine started to be sold -- the margarine was about $0.20 per pound. The dairy farmers in those days had lots of political clout and they made "margarine" an illegal substance for many years. Gradually, as they lost those fights, state by state, they managed to get the laws passed that said, in effect, "margarine cannot be colored yellow -- that would be a fraudulent attempt to fool people into thinking it was butter."
So, margarine was sold as a solid white lump, rather ugly as I recall. But, packaged along with that lump of white stuff was a little yellow pill -- food color. You would get the margarine into a bowl, let if soften a bit (you know that margarine will never "melt" as honest butter does), and mix in the yellow powder food color. The kids in many families had the job of making the white ugly margarine look yellow, like butter.
Click here to read about the history of margarine.
The fight between the margarine makers and the butter makers got downright vicious. But something new was arriving on the scene.
You
had then, in the South, lots of cotton being grown.
The cotton, of course, grows with seeds in the midst of
the cotton, and it was quite a job to pick out the seeds
and still have the cotton left to sell. The cotton
plantations realized that the cotton seed was full of
oils, and probably that the oil was ver
y
nutritious.
So, they would carefully store the cotton seeds, looking for some use. They quickly found that cotton seeds made excellent feed for cattle. But, there was one terrible problem. If you stored the cotton seeds in a silo, for instance, for any period of time, the seeds would start to heat up and ferment -- the oil would go rancid and when the cattle ate THOSE seeds, they died!
End of story. Store the cotton seeds for any period of time? Feed the cattle? They died! End of the business.
So, the plantation owners were left with tons of seeds, every year, and no useful market.
But, you could ship those seeds off to an "oil processing plant" and squeeze out all that wonderful oil inside the seed.
You could ship off the seeds without letting them spoil in storage -- and the oil in that seed seemed like it ought to be useful.
Well, by golly! That oil could be used to make margarine -- the ugly white stuff, but it could be used that way.
Since the cotton seeds were almost a "waste product" of the cotton plantation, they could sell those seeds at almost any price, just to get a penny or two from them.
All these details are well described in my Book, Life Flow One, The Solution For Heart Disease, so I'll suggest you Click Here to read that, and skip more of the details. HOWEVER, this section contains an EXPANSION of the material in my Book, to provide information about the process of making oil out of seeds, and making margarine out of oil. The full details of these processes have not previously been on my web pages.
If you "squeeze" or "press" the seed some oil will come out of the seeds. But for some seeds only about 5% or 10% of the total amount of oil in the seed comes out from the "pressing" method.
++The most popular type of seed used to make food oils is "rape seed." The rape seed contains about 40% of its weight in oil -- well worth going after. The rape seed mass of material is reduced from about 40% oil content to about 17% oil remaining in the mass -- the pressing procedure taking out the difference, or about 23% of the oil in the seed. By no means is this "cold pressed" oil since the pressing process involves heat, generally in the range of 100 degrees Centigrade.
So, the next step is to use some solvent to remove the remainder of the oil from the "cake" as it is called. Actually, there are several other pages that explain this very well. Click here to read how oil is extracted from seeds. Click here to read about the solvent used to extract that oil. Click here to see what the official government agency, the National Heart, Blood, and Lung Institute has to say about eating margarine versus eating butter. Click here to read how margarine is made. Click here to read about the history of margarine.
| The Links Below Jump To Pages On Whatever Web You Are In | |||
| Table Of Contents | Search This Web | Navigation Help Page | |
| Write To Karl Loren -- He Pledges To Answer EVERY Personal Message, Personally. Click here or on his name in the box below. | |||
| The Links Below Are To Various Web Sites Published By Karl Loren | |||
| Karl Loren Web | Vibrant Life Web | Karl Loren's Book | |
| Super Colostrum | Bulk MSM | Heart Disease | |
| Emmessar | Happiness | Arthritis | |
| Instead Of | Chelation Therapy | Super Colostrum (2) | |
| Karl Loren's Catalog Store | Central Page For All 12 Webs! | ||
|
I promise to answer your message -- click here to send me a personal message
|
SUBSCRIBE: The Wednesday Letter is a free electronic monthly newsletter written and published by Karl Loren. You can view more than 50 back issues of this publication by clicking here. The Wednesday Letter subscription list is maintained on a secure server, no name is ever given or sold to anyone, and it is never used except for this Newsletter. It is automatically published on the Tuesday night just before the first Wednesday of every month. You can subscribe to this free monthly electronic letter by entering your eMail address and name below. You will then automatically receive a request for confirmation, sent to whatever address you have entered. If you do NOT receive this confirmation request, then you will not be subscribed. There may have been an error with your address and you should resubmit. The letter is never sent twice to the same address -- so you do not have to worry about a duplicate subscription. When you receive this confirmation request you must reply to it, or your subscription will not become active. No one can subscribe your name, and address, without you being notified, and if you get an unwanted notice of subscription you only need to DO NOTHING and the subscription will NOT be active.
REMOVAL: You can remove yourself from the subscription list in several different ways. Click here to read about this entire newsletter system. Every edition of The Wednesday Letter is delivered to your address with YOUR name and address in view on the letter, with a link that allows you to remove THAT name from the subscription list. If you try to send this removal message from an address different from the one you used to send in your original confirmation, then you will get a warning notice first, sent to the subscription address, asking you to confirm that you want to be removed from the list -- by replying to THAT request for confirmation, you will then be automatically removed. Thus, no one else can unsubscribe you, from some other computer, without your knowledge. But, if you send in the unsubscribe notice from the same machine used to receive the Letter, then the removal from the subscription list is automatic.
Personal Message: When you send a personal message to Karl Loren, you will receive a personal reply as per his instructions. Karl pledges that every personal message will get a personal answer. When you provide your mail address, we will send you free information including our free catalog and a cassette tape lecture by Karl Loren about heart disease, no charge, by mail, even if outside the US. You can select particular information you would like to receive, along with the free cassette tape and catalog.
