My foodie friend and soul sister at over at Brayfood.wordpress.com has some must-read insight on butter and the complex issues around our oft-misguided feelings towards fat.
“Butter is Back” Mark Bittman (or one of his editors at the NYT) proclaimed in the headline of a recent Op-ed, which jolted people into internet activism last week (otherwise known as commenting/sharing/liking). Based on a recent review of studies on the effects of saturated fat on heart disease in the Annals of Internal Medicine, Bittman concluded that it was time people stopped fearing fat, and swap their margarine for the real deal. This sparked a wave of criticism from the medical community, the margarine industry, and the American Heart Association among others.
The problem is most readers seem to miss the mark on the underlying point of the article. If you read the the whole article it is obvious Bittman is not promoting slathering butter on your bacon, rather he is saying butter (and fat in general) are not bad for you in moderation, especially when they come from…
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