foodperson.com

Everybody always knew that butter was better than margarine, so we all chuckled knowingly when the hazards of trans fats became public knowledge. Scientific knowledge seems to operate in smaller increments than public knowledge, however, and the scientific distinction between artificial trans fats, as in solid shortenings (like standard Crisco), and natural trans fats, as in butter, has been lost. So some bakers are now using some highly saturated fats such as palm oil to avoid both kinds of trans. Read the details in the New York Times, and pass the butter.