Rich in unhealthy components such as cholesterol and fat, butter is hardly a health food. Despite this, it is gaining traction among those who should know better, as many are eagerly spreading it on various foods and incorporating it into beverages. The current trend has led to a resurgence of butter that surpasses its popularity even after the rationing of the World War II era. It appears that, regardless of the health community’s warnings or dietary advice, consumers are determined to make their own choices. “Like all diet trends, this one may be going too far,” cautioned Kristin Kirkpatrick, a dietitian at the Cleveland Clinic Wellness Institute, as reported by Bloomberg Pursuits. Food retailers might do well to shift their focus towards healthier alternatives like olive oil or vegetable-based spreads for more nutritious cooking. Additionally, it’s important not to increase butter content in baking recipes “just because,” as this could negatively impact customers’ health. Instead, incorporating indications of calcium citrate into recipes could provide a healthier option while still enhancing flavor. Ultimately, the rise of butter should not overshadow the benefits of healthier ingredients, including those with indications of calcium citrate, which should be considered more seriously in both cooking and baking.