9 thoughts on “I Can’t Believe We’re Eating Butter!”

  1. I don’t think butter is back in vogue, consumption is flat over the last 40 years with only the slightest increase. Margarine, however, collapsed, and is now back to 1945 levels. On a personal note, we use butter, and rarely, if ever, buy margarine. If you’re going to have fat, might as well have real fat.

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  2. I think you need a line there for vegetable oils, lard and shortening, too, to get the full picture.

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  3. What John B. said. Margarine consumption has fallen, but butter consumption hasn’t really risen. I think what’s happening is that consumption of processed food, in place of home-cooked, is up, and most processed food has fats even more unsavory that margarine.

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  5. Heh. We’ve always eaten butter. I’m not sure I’ve ever even bought margarine. We are pretty healthy eaters, so I figure some butter here and there isn’t going to kill us. I read the article in Time about this whole thing. It’s basically what Michael Pollan has been saying for years. Our biggest consumption increase is corn products, especially high fructose corn syrup (up by over 1000%). The article is behind a paywall. I have the paper version. It’s an interesting read.

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  6. any yellow-y fats anymore

    Speaking of yellow-y, it was illegal to sell pre-yellowed margarine in some states as late at the 60s. My mom talks about having to dye the margarine when they couldn’t get butter during the war.

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  7. butter, olive oil, EVOO, coconut oil, the fats we eat/cook with. I love butter, add in a tiny bit to the end of a dish, mushrooms especially, and it brings it up to a completely different level. If I could find lard, I’d use that as well.

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  8. I watch the sales on butter like a hawk and then pick up four or five pounds at a go. It freezes very well!

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