Sales of low-fat margarine plummeting in Sweden

The biggest paper in Sweden reports that during the last four years sales of low fat margerine in Sweden has plummeted by more than 50 percent. Meanwhile sales of full fat dairy is going up like crazy.
Good times.
If I had not found the low-carb lifestyle back in 1999, I'm reasonably sure that I would be dead now. Or maybe worse; disabled and useless.
Has anyone been tracking the obesity, diabetes, and other health stats of the Swedish population over the last few years? Just as you compared obesity rates to butter consumption in your presentation at the Ancestral Health symposium, it would be really interesting to see overall health stats vs. the drop in sales of 'plastic' butter.
It seems like the rise in obesity in Sweden has been slowing down for a while. Still waiting for the definitive turn downwards. The latest numbers are from 2010.
The numbers from 2011 should arrive soon and I'm looking forward to seeing them.
Also, I've found that if I eat 6 or 7 oz of beef, I'm still hungry. But 2 hours later, I feel like I just ate. If I eat 16 oz of steak, I'm immediately full. But hungry again in 2 hours.
Any rate, I think I'll go have some Kerry Gold now. Just to taste it melting in my mouth (YUM!).
The new paradigm isn't quite here yet - I've been using The Eatery app, and it's amazing how many people rate my meals "fattening" when they consist largely of meat, eggs and fish (salmon and mackerel sashimi got a rating of only 74% "healthy," while chicken wings - not breaded or anything - got 34%!). According to the ratings, my healthiest "meal" this week was kale chips.
http://blog.euromonitor.com/2012/02/welcome-back-fat-the-booming-low-...
Length and site of the small intestine exposed to fat influences hunger and food intake
http://www.ncbi.nlm.nih.gov/pubmed/21736790Ileal fat infusion had the most pronounced effect on food intake and satiety. Increasing the areas of intestinal fat exposure only affected hunger when fat was delivered simultaneously, not sequentially, to the exposed areas. Seems to me to ensure all areas of the digestive tract are exposed to fat to apply the brakes to appetite we need fat before (starters) during (main course) and after (desert course) and maybe also with the coffee. I think we can all work out how to achieve that with just a bit more butter, cheese and cream
P.S... "Low-fat" margarine? (@Howard: "plastic butter" lol)
We have a couple of smaller Swedish intervention trials showing good results in diabetics.
When it comes to health statistics: I have not heard anything out of the ordinary yet. Nothing bad seems to be happening so far. ;)
Because to me, margarine is a concoction that doesn't taste anywhere near as good as butter, doesn't smell as good as butter, and isn't as healthy as butter. Someone has gone through a lot of effort to get us to buy and use something when we would have been much better off just using butter in the first place.
Same thing for the people who invented egg substitutes.
We call those people "inventors." ;-)
(That's not to say that every invention is a good one, though!)
"We need a more nuanced debate about what is healthy food. Above all, it is important to reduce the consumption of butter and cream, says Annette Jansson."
*irony meter asploded*
So "more nuanced" means "more propaganda?"