- We have been conned into believing margarine was better for us than butter
- The scientific evidence is totally at odds with decades of official advice
- The profit-grabbing manufacturers have never been prepared to admit
Like my grandmother before me, I have never had a tub of margarine in the house. Perhaps thanks to her, my gut instinct has always told me that butter is better for you.
Not only does butter taste incomparably better, it’s a natural product that human beings have been eating and cooking with for centuries without damaging their health.
Why swap it for margarine, a highly synthetic and unpleasant-tasting concoction laced with additives and cheap, low-grade oils refined on an industrial scale?
The truth: Evidence shows butter is better for you than margarine despite decades of advice to the contrary
Especially, if I tell you that without colourings margarine isn’t yellow at all, but actually an appetite-crushing shade of sludgy grey.
If my preference for butter began with instinct, in the past few years it’s been supported by a growing body of scientific research that not only indicates that there is absolutely no reason to stop eating butter, but also leads to one inescapable conclusion: that decades of government health advice, particularly in regard to heart disease, cholesterol levels and the consumption of fats and oils, have been plain wrong.
It’s so wrong, in fact, that I believe the health establishment now owes us an apology.
We have been conned into believing that margarine was better for us than butter. The nation’s morning toast has been ruined for decades by kind-hearted women thinking they were doing the best for their husbands and children by switching from butter to margarine.
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