A Matter of Quality

Due to space restrictions, my piece in praise of fat (“What’s Higher Than a Cream Puff?” Dec. 9) was cut and inadvertently reworded in a way that misconstrued the meaning.

I did not (as stated) replace the butter in my cream puff recipe with olive oil because I believe it to be more healthful, but only because in this particular instance the quality of the item is improved.

My main point is that theories about what is good for you are constantly changing. Jumping on the bandwagon of new theories may only result in unwanted calories, which is the greatest danger of all. The important things to keep in mind are balance and moderation, and to use each fat in an appropriate and optimal manner.

ROSE LEVY BERANBAUM

New York