Dear Editor,
When I was told the reason for the change in butter was because of palm oil, I did not believe it. I had contacted the dairy companies several years ago and they all claimed that they were using the same method of processing as before. They did NOT say that farmers are using palm oil to enhance butter fat in feed.
It is time people checked it out with the Dept. of Agriculture because palm oil is NOT healthy. If your butter does not whip up the same or melt the same or taste the same, it is not your imagination. It is palm oil. We might just as well use the dreaded margarine.
Sincerely,
Roberta Docherty, Meaford
