A long time ago, butter was good, because it tasted good and came from nature. Then the War (I forget which one) happened, and butter became scarce, so Science (I forget which kind) invented margarine, pretend butter made out of cheaper, less scarce vegetable oils. Then the health food movement happened in the ‘70s, which told us that margarine was bad because it was weird and factory-produced and artificially colored to make it more appetizing, and also that butter was bad because it was so fatty and highly caloric, but that it at least it was natural. Then the ‘80s happened, of which the prevailing nutritional wisdom of the day was “eat lots of potatoes, but don’t put any butter on them.” We now know that this is wrong, and that natural fats are good for you, at least better for you than potatoes. Part of that (at least current) conventional wisdom probably comes from the fact that this National Dairy Council’s pro-butter jingle has been stuck in our heads for 25 years.
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