Wisconsin’s Margarine Ban

margarine
Foodfacts.com commonly receives questions regarding the nutritional status of margarine. As most may know, margarine was seen as the healthy alternative to butter for a few decades due to its lack of saturated fat. However, science eventually caught up and realized margarine maybe the problem rather than the solution. The state of Wisconsin took this news and ran with it, eliminating this butter-like product from restaurants since the 1960s. But now, lawmakers are trying to lift this ban and bring margarine back to the public.

Margarine is primarily composed of partially hydrogenated oils, which was seen as a healthier alternative for a very long time. However, more and more studies began to show that these partially hydrogenated fats are actually trans fatty acids; ones that play a major role in causing cardiovascular disease, arterial plaque buildup, and more likely to cause heart attacks.

Sen. Gordon Roseleip introduced the ban to Wisconsin in the mid 1960s. An advocate for the dairy industry, Roseleip proposed that margarine does not only have an unfavorable taste in comparison to butter, but it also more likely to cause unhealthy results. Which, is true. Whether or not Roseleip did it just to support the dairy council, no one can be too sure, but it was a bold move regardless. The ban has been in place for almost 45 years, and now lawmakers are planning to repeal the anti-margarine bill.

Rep. Dale Kooyenga calls the bill “silly, antiquated and anti-free market.” He’s hoping to have the ban lifted to not only reduce state regulations, but to also save taxpayer money.

What do you think? Is the margarine ban a good thing? Or should people have free choice to use this buttery alternative?

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