Which do you use?

Butter. I find margarine to be revolting.

I'll happily use whichever is available. I suppose butter might be just a bit tastier.

Now when it comes to sugar I accept no imitations!

Whichever we have, which is usually that stuff in a tub that tastes almost, but not precisely unlike butter.

Land O' Lakes

If it's just on toast or a waffle or something? Margarine.

If I'm COOKING cooking, and butter is called for in the recipe? Butter.

Butter or Olive Oil. Sometimes both together.

I prefer butter, but tend to use margarine/butter flavored spread to cut calories. I'll use Pam type stuff for cooking.

Butter. No partial hydrogenation for me, thanks.

It's pretty much the same.

I forgot to vote. Mostly margarine, unless butter is a requirement, as in a recipe or something.

Butter or petroleum.

Hmm....


I choose butter.

If people saw what margarine looked like before adding the yellow dye, they'd probably eat butter instead.

For many years the dairy industry lobbied for laws that forbade selling margarine dyed to look like butter. It was sold with dye packets so that housewives could do it themselves. One of our schoolteachers years ago told us about helping her mother do that when she was a girl. Margarine must have been a LOT cheaper than butter in those days for them to think it was worth their while to do that.

Butter. Accept no substitutes!

Me too. But it's expensive - compared to margarine anyway.

Land O' Lakes is my favorite brand of butter to buy when I buy it. I vote "mostly margarine," though. Maybe it's part rebellion from having butter as what we used when I was young, but I love margarine now.

Somethings are just better with butter, though (mashed potatoes taste way better, for intance). Sometimes I'll feel like using it instead for a while, too. One big thing I like about margarine is that it's not as greasy; also that it doesn't rip the bread if it's been in the fridge... although I'll leave the butter in a dish sometimes and it stays at a nice consistency without going bad -- never even seen butter go bad, honestly.

Strange thing I saw one time was at a friend's house, they left their margarine out all the time, they liked it that way; it looked like pure yellow liquid oil, with little solid chunks of margarine here and there. That was kinda weird. We probably all have things like that. Like I can't stand ketchup in the fridge, never put it in the fridge (hey, restaraunts don't either), never seen it go bad, and nobody in my family does that, and nobodies ever gotten sick from it either (which is the major reason I always hear brought up fo doing it). I just don't like the way cold ketchup tastes.

Clayton's stories are scary.

Margarine but I wish it was butter.

The difference between margarine and butter?

Both have the same amount of calories Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study

Eating butter increases the absorption of many other nutrients in other foods Butter has many nutrional benefits where margarine has a few only because they are added! Butter tastes much better then margarine and it can enhance the flavours of other foods. Butter has been around for centuries where margarine has been around for less then 100 years Now for Margarine... very high in Trans Fatty Acids Triple risk of Coronary Heart Disease Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol * and this is the good one Increases the risk of cancers by up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.

And here is the most disturbing fact....

Margarine is but ONE MOLECULE from being PLASTIC...

( this fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated , this means hydrogen is added changing the molecular structure of the food )

YOU can try this yourself, purchase a tub of margarine and leave it in your garage or shaded area, within a couple of days you will note a couple of things, no flies, not even those pesky fruit flies will go near it,( that should tell you something) it does not rot, smell differently...Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not a find a home to grow...Why? because it is nearly plastic. Would you melt your tupperware and spread that on your toast?

What does this even mean? I could say that water is one molecule away from being cyanide - so what?