It seems that everything good is bad again and vice versa. It’s very hard to know what’s healthy these days as we are constantly bombarded with contradictory “scientific” studies about the food we eat. Have you given up butter, chocolate and red wine? It turns out to be a bad idea. On the other hand, delicious and ubiquitous balsamic vinegar now carries a lead warning, and it seems that beautiful summer peaches absorb the most pesticides.
We want to give you an update, but we cannot promise that it won’t be out of date by the time you read this.
Let’s begin with butter. All natural, creamy butter was a staple in everybody’s diet until margarine appeared on the scene — cheaper and supposedly healthier because it was made from vegetable oil rather than animal fat. After World War II, people were using more margarine than butter and feeling virtuous about it.