In 1956, a major cooking oil company published a series of magazine advertisements claiming that “fried foods become light foods” when vegetable oil is used in place of butter or lard.

The clear message to health-savvy homemakers was that vegetable oil was a low-calorie solution to the more traditional fats they were cooking with.

Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.

Fast-forward 60 years and this cooking oil marketing blitz was evidently an industry success. Vegetable oils continue to remain the go-to fat used in fried and processed foods.


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