December 2014

It’s back on our plates and palates … and new science suggests it’s not as bad for you as everyone thought.

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For years, butter—along with other types of full-fat dairy and meat—has been taboo for health-conscious eaters. With diligence, we’ve spooned our fat-free yogurt, sipped our skinny flavored lattes and booted steak from our plates, believing that saturated fat would make us fat and put us on track for heart disease.

But the spread has been making a comeback: in civilized little crocks of “house-made butter,” flecked with gray sea salt, at farm-to-table restaurants; supercharging the morning coffee of CrossFit devotees; and melting on heirloom wheat rolls at dinner parties where conscious eaters debate the meaning of “local.”

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