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ultlt3 the meW Wdnudv Jun 27 1079 If youve been depriving yourself of the good taste of butter because youve been misled about its health value youll no doubt be interested in the foHowing facts about butter margarine and other fats Butter has exactly the same number of calories as margarine So if youve given up the good taste of butter for margarine in the belief that youre cutting calories youre making an unnecessary sacrifice Margarine and butter contain 200 cal per ounce Fa Canadians on per capita Ct basis consume just half an ounce of butter per day And thats just 100 caloriesa mere fraction of the amount generally and mistakenly believed to be the daily per capita consumption of butter in Canada Fad Butter is natural product Butter is still made simply by chuming the cream from milkessentially the same way as it has been made for generations Salt may be added for flavour And though naturally golden in color butter tends to pale in winter when cows are on dry feed So carotene from natural source may be used to maintain butters golden colour Fad Butter is not hydrogenated Hydrogenation is chemical process whereby hydrogen is added to liquid fats and oils to solidify them It also has preservative effect helping to prevent oxidation The molecular structure of fats and oils subjected to hydrogenation is altered and unsaturated fats become progressively saturated No such chemical process is used in the manufacture of butter SOURCES Catalogue No 23201 Dairy Statistics Statistics Canada Dairy Produce Market Report Agriculture Canada Health Protection Branch National Health and Welfare Recommendations of the Committee on Diet and Cardiovascular Disease as amended and adopted by Department of National Health and Welfare June 1977 Nutrition Canada Food Consumption Patterns Report Department of National Health Welfare 1977 The Better ButterConsumer reports Feb 1979 Nutrition lipids and Coronary Heart Disease Global View Edited by RI Levy et al Published by Raven Press New York 1979 Pa There is no proven link Ct between butter and heart disease Despite generation of research which has attempted to establish link between consumption of butterfat and incidence of heart disease no conclusive evidence has emerged Although there has been dramatic decrease in the amount of butter consumed by Canadians over the past 20 years coronary heart disease remains major cause of death and disability During this period Canadians have changed from high animal fat content diet to one in which vegetable fats now play an important role Canadians actually eat more margarine than butter Butter is not major cause Fad of obesity Health Welfare Canada recognizes that fats are necessity in the normal human diet and recommends that 35 of ones daily calories come from that source And even though Canadians daily fat intake is higher than this recommended level butter contributes less than of total calories Canadians eat more margarine than butter as well as other fatcontaining foods such as meat fish poultry eggs cereal products salad oil and cooking oil Pad Only butter tastes like butter Nothing melts like it looks like it or tastes like it Chefs say that there is no substitute for the good taste that butter gives to food Use butter when you cook and bake for your family and friends And for yourself When you look at the facts you can see the good in butter Doiry Bureau of Canada