The New York Post; How butter became a villain Years ago, lard was a popular fat to cook with, and years later, butter overtook it in popularity due to great marketing by dairy farmers.. Butter is sweet, creamy and bread, toast and even your morning omelet are enhanced by its flavor. A few years back, all of a sudden, fat became a bad word in our diets. The food industry heard this and came out with fat free this and fat free that, only to use make a number of us way too conscious about fat which is needed in our diets to be restricted. The end result was diseases and an overweight public that was addicted to sugar which was used as a fat substitute. Many of those same folks also became diabetic. Now, the government says fat (certain types) is not only good but is necessary for our diets, with butter being one of them. Even lard has received some love lately from chefs.\ Recently, the New York Post did a great story of how butter became a villain and is now a favorable and desirable fat. Check out the article here. How butter became a villain “” and why it”™s actually really good for you By Raquel Laneri December 20, 2016 Is there any ingredient that conjures up as much love “” and guilt “” this time of year as butter? According to the Wisconsin Milk Marketing Board, about 25 percent of all US butter sales take place in November and December, when home chefs are preparing their office Christmas cookies and presents of spiced nuts and rugelach. The Calorie Control Council warns that when you sit down for that big Yuletide meal, you could end up downing the equivalent of 3 1/2 sticks by the end of the night. And that might not be such a bad thing. “œButter is delicious,” nutritionist Sally Fallon Morell “” one of the ingredient”™s biggest boosters “” told The Post. “œIt is the queen of fats, the healthiest fat in nature. We should be eating more of it!” Read more here