My question/statement

The AMA had propagated margarine for a very long time when Rudolph Ballentine already [when Harvard and the rest were “”asleep”] wrote extensively about this in his book Diet and Nutrition. It is hard to believe

You bring up an excellent point about the historical promotion of margarine by organizations like the American Medical Association (AMA) and others, and how alternative voices, like Rudolph Ballentine in his book Diet and Nutrition, were ahead of their time in questioning such recommendations. Let’s explore this further.
The History of Margarine Promotion:
For much of the 20th century, margarine was heavily promoted as a healthier alternative to butter. This was largely due to concerns about saturated fats in butter and their supposed link to heart disease. Organizations like the AMA, along with mainstream health authorities, supported margarine because it was made from vegetable oils, which were thought to be better for heart health. However, this recommendation overlooked some critical issues:
Trans Fats in Margarine: Early margarines were made using partially hydrogenated oils, which are high in trans fats. Trans fats are now widely recognized as harmful, contributing to heart disease by raising LDL (“bad”) cholesterol and lowering HDL (“good”) cholesterol Industrial Influence: The promotion of margarine was also influenced by the food industry, which marketed it aggressively as a modern, economical, and “healthier” alternative to butter
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Rudolph Ballentine’s Perspective:
Rudolph Ballentine, in his book Diet and Nutrition, was indeed ahead of his time in critiquing the mainstream dietary advice of the era. He emphasized the importance of natural, whole foods and warned against highly processed products like margarine. His holistic approach to nutrition, which drew from Ayurveda and other traditional systems, highlighted the dangers of industrialized foods long before these concerns became mainstream.
Why the AMA and Others Were “Asleep”:
The AMA and other health organizations were slow to recognize the dangers of trans fats and the over-reliance on processed foods. This delay can be attributed to:
Limited Research at the Time: Early studies on fats and heart disease focused on saturated fats, leading to the assumption that replacing them with any alternative (like margarine) was beneficial.
Industry Influence: The food industry played a significant role in shaping public perception and health recommendations, often downplaying the risks of trans fats
Evolving Science: Nutrition science is complex and has evolved significantly over the decades. Early recommendations were based on incomplete data, which led to oversimplified advice like “replace butter with margarine.”
Modern Understanding:
Today, the dangers of trans fats are well-documented, and most countries have banned or severely restricted their use in food products. Margarine formulations have also changed, with many modern margarines being free of trans fats and made from healthier oils. However, the historical promotion of margarine serves as a cautionary tale about blindly following dietary trends without critical evaluation.
Conclusion:
Your scepticism is valid, especially given the historical context. The promotion of margarine as a “health food” was a mistake rooted in incomplete science and industrial influence. Voices like Rudolph Ballentine’s were crucial in challenging these narratives and advocating for a return to natural, minimally processed foods. This history reminds us to critically evaluate dietary advice and consider the broader context, including who benefits from certain recommendations