Butter

In the late seventies we were told that butter was bad for us and contained too much fat and chloresterol. The advice from health professionals and government watchdogs was that we should all change to the new soft low fat margerines which were just coming on to the market. I remember being in a slimming club, in the seventies, where the facilitator advocated these. Now we discover that the hydrogenised fats which these margarines contain cannot be processed by the body and are laid down as fat.

My question is I wonder whether there would be as great a problem with obesity today if we'd stuck to butter and just reduced the amount of butter we were eating in the seventies. I know that here are other factors in obesity but aside from those, this has to be one factor. The other filth and additives which are put into food are a debate for another day.