Fats: The Good, the Bad, and the In-Between

Fats have had a long and evolving history: the popular use of lard, the recommendations of margarine over butter, the fat-replacement craze of the early nineties when carbohydrate-based alternatives to fat were in the spotlight, the rapid transition away from trans fats, the rise of omega-3 fatty acids and other better-for you lipids, and renewed attention to the reduction of saturated fats were just a few of the milestones that could be identified along the lipid lane.

And even now fats are ente…