In the early 1900s, Americans consumed about 18 pounds of butter per person per year—and that doesn’t include the butterfat they got from whole milk, cream, and cheese. Today that number stands at about five pounds, a slight increase over the last few years from a low of four pounds per person per year. What…

Butter is essential for pastry baking and cuisine cooking. The Consumer Council in Hong Kong has undertaken tests on 28 samples of butter, margarine, and spreads and found over 80 percent of margarine and spreads contain toxic 3-monochloroproanediol (3-MCPD). One even contains the highest amount allowed, 1,200 micrograms per kilogram. Fortunately, none of the samples…