Is butter superior to margarine? For years, the warring champions of butter and margarine (made from vegetable fat mostly soybean and cottonseed oil) have been smearing each other, despite laboratory tests on rats and mice that showed no difference in food value. In 1946, three Chicago physicians* accepted a grant from the National Association of Margarine Manufacturers to experiment with human beings.
The doctors picked two orphan asylums where diets could be strictly controlled. In one institution, 160 children were given only margarinefor bread, on vegetables and in pastry and frying. In another institution, of 107 children, butter was used.
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