Is Nana’s belief that companies deliberately undermine butter to push margarine onto consumers true? This article will dive into the historical context, nutritional variances, health implications, and marketing strategies surrounding butter and margarine. We’ll dissect the science and expert opinions, and explore trends in consumer preferences to determine whether there’s merit to Nana’s claim.

Butter has been a staple in diets for centuries, revered for its rich flavor and natural origin. Margarine, on the other hand, was created as a cheaper alternative in the 19th century, initially from beef tallow and later from vegetable oils. Over the decades, margarine’s formulation evolved, and by the mid-20th century, it was marketed as a healthier, more modern substitute to butter, especially due to concerns over saturated fats in butter.

Nana’s Claim: Demonizing Butter to Promote Margarine

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