The media's constant attack on saturated fats is extremely suspect. Claims that butter causes chronic high cholesterol values have not been substantiated by research - margarine on the other hand, provokes chronic high levels of cholesterol and has been linked to both heart disease and cancer. The new soft margarines or 'soft spreads”, while lower in hydrogenated fats, are still produced from rancid vegetable oils and contain many additives.
The Diet Dictocrats want to convince us that butter is dangerous, when in fact it is a valued component of many traditional diets and a source of true vitamin A (retinol), vitamin D, vitamin K, and vitamin E as well as all their naturally occurring cofactors needed to obtain maximum effect. Butter (grass fed), is New Zealand's best source of these important nutrients. In fact, vitamin A is more easily absorbed and utilized from butter than from any other source. Fortunately, these fat - soluble vitamins are relatively stable and survive the pasteurization process.
The main component of beef fat, actually lowers cholesterol, while food cooked in partially hydrogenated oils are swimming in trans fats. Why am I not surprised that our hospitals are populated by so many heart attack victims? Bill Hazeldine, Maungatapu.