Butter consumption is rising, but not without objections from the diet dictocrats. Appearing in The Wall Street Journal (October 29, 2014), an article entitled “The Last Anti-Fat Crusaders,” by Nina Teicholz lambasted the lowfat dietary guidelines as hopelessly outdated and contrary to the current science. She cited a landmark meta-analysis of all the available evidence which concluded that saturated fats could not, after all, be said to cause heart disease (Annals of Internal Medicine. Published online March 18 2014). Another meta-analysis (American Journal of Clinical Nutrition 2010 Mar;91(3):535-46) came to the same conclusion. The industry-supported damage control team continues to tell us that we should avoid saturated fat because it will make us fat (a claim not supported by the evidence); or, they argue, the problem is that we replace saturated fats with donuts, when we should replace them with salmon and olive oil. The industry will do anything to keep us from eating butter or coconut oil—”Coconut oil seen as a health hazard” is the latest offering from the New Zealand Heart Foundation. Representatives from both camps “nearly came to blows” at a recent debate in New Zealand between Grant Schofield, a cheerleader for high-fat, low-carb diets, and Rod Jackson, apologist for margarine and vegetable oils. Still butter consumption in the U.S. has climbed to a forty-year “high” of 5.6 pounds per year, while New Zealanders are now consuming over twenty-four pounds per year.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Winter 2014