__ Ifyou've been depriving yourself of the good taste of |

‘butter because you've been misled about its health value,
you'll no doubt be interested in the following facts about...
butter, margarine and other fats: fo

Fact: Butter has exactly the same

| e number of calories as

margarine. 7 —

So, if you've given up the good taste of butter for

margarine in the belief that you're cutting calories,

you're making an unnecessary sacrifice. Margarine
. and butter contain 200 cal. per ounce.

L

Fact: Canadians, on a per capita
& Gwb- basis, consume just half an

ounce of butter per day.

_ And that's just 100 calories—a mere fraction of the
" amount generally (and mistakenly) believed to be the
daily per capita consumption of butter in Canada.

; e

Fact: Butter is a natural product.
. Butter is still made simply by “chuming” the cream

_. from milk—essentially 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 ftom natural source may be used to maintain
butter's golden colour.

Fact: Butter is not hydrogenated.
‘Hydrogenation is a chemical process whereby
hydrogen is added to liquid fats and oils to solidify
them. It also has a 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. |

Catalogue No, 23-201, Dairy Statistics, Statistics Canada; Dairy Produce Markel Report,
Agtculture Canada, -

Health Protection Branch, National Health and Welfare,

Recommeridations of the Committee on Diet atid Cardiovascular Disease, as amended and -
adopted by' Department of National Health and Welfare, June, 1977.

Nutrition Canada: Food Consumption Pattems Report, Depatiment of National Health &

Welfare, 1977.
“The Hetler Butier?"— Consumer reports, Feb., 1979.

Nutrition, Lipids and Coronary Hear! Disease, a Global View, Edited by R.L Levy et al.
Published by Raven Press, New York, 1979,

Fact , Butter is not a major cause ‘ ae

“t
P: :
the e.

Fa , There is no proven link
de ct: between butterand 8 —s_iw
heart disease. 2

Despite a generation of research which has attempted
to establish a link between consumption of butterfat
and incidence of heart disease, no conclusive evidence
has emerged. feo

Although there has been a: | "

EE act: dramatic decrease in-the .:

amount of butter consumed by Canadians «= i
over the past 20 years, coro heart |
disease remains a major cause of death

and disability. 7 ne
During this period, Canadians have changed froma... ae

high animal fat content diet to one in which vegetable. 205."

fats now play an important role, Canadians actually... * a
eat mare margarine than butter. pore :

e of obesity.

Health & Welfare Canada recognizes that fats are a.

necessity in the normal human diet and recommends

that 35% of one’s daily calories come from that source.

And even though Canadians’ daily fat intake is higher

than this recommended level, butter contributes less
than 5% of total calories. Canadians eat more margatine ‘
than butter-as well as other fat-containing foods suth
as meat, fish, poultry, eggs, cereal products, salad «

oil and cooking oil.

F act: 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.

‘

! oe
ye:
>t,
foes

ae mo
Drank ce
sR,

When you look |
atthe facts, sss
—youcanseethe .

good in butter.

~ Dairy Bureau of Canada :

Sa