(p. B1) Changing views of nutrition are turning butter into one of the great comeback stories in U.S. food history.
. . .
The revival flows in part from new legions of home gourmets inspired by celebrity chefs and cooking shows with butter-rich recipes. Butter makers have encouraged the trend, using food channels and websites to promote what they say is their products’ natural simplicity.
Butter’s shifting fortunes also reflect the vicissitudes of thinking on healthy eating that rattle the national diet. Families for decades opted for vegetable spreads because of concerns about butter’s high concentration of saturated fat, only to be told more recently that the trans fats traditionally contained in margarine are just as unhealthy. Many Americans also have altered their thinking on how important reducing all fat is for controlling weight.
For the full story, see:
KELSEY GEE. “Butter Makes Comeback as Margarine Loses Favor.” The Wall Street Journal (Thurs., June 26, 2014): B1-B2.
(Note: ellipsis added.)
(Note: the last quoted sentence was in the online, but not the print, version.)
(Note: the online version of the review has the date June 25, 2014, and has the title “Butter Makes Comeback as Margarine Loses Favor.”)