Butter and Margarine of any types....

But butter is delicious just don't cover everything you eat in it.

I keep margarine to a minimum. I don't like it on its own anyway, but some recipes require it. I'm not frantic about trans fats, so if 1 gram gets in every now and then it's not the end of the world, but I do try to not make it a frequent habit for health reasons.

As for butter, I have it when I feel like having it, which isn't very often. Limiting it is more due to personal taste. Some things are just not right without oil and having both butter and oil would be an overkill for my calories.

Butter is a good fat. ~~~ depending on your plan.
Hubby and I keep butter and soy margarine in the house.

I eat Flaxseed Butter almost daily. That, and coffee with creamer, I don't think I would EVER sacrifice. Ever.

I use " I Can't Believe It's Not Butter" spray on my steamed veggies once in a great while, but I prefer butter. Which means, I just do without.

It's essential to have some fat in the diet. There is no need to eliminate butter or margarine unless you have a medical condition that requires you to.

Plus, butter is delicious.

No butter or margarine in my diet, just a little bit if olive oil to improve the HDL/LDL ratio.

I eat flora light

Grew up on margarine and now I find it disgusting. I use real butter to bake and keep spreadable butter (with canola oil) on hand for toast and such. I don't eat it often, but occasionally I crave it--some level of fat is necessary for a healthy body (ruined my hair and skin once with a bout of anorexia--won't do that again!)

Lots of answers here from people that seemed to be from a generation of saturated fat is bad. I use butter and that'll never change, because taste and texture.

neanderthin wrote: »

Lots of answers here from people that seemed to be from a generation of saturated fat is bad. I use butter and that'll never change, because taste and texture.

I think my mum was in that generation, she switched us from butter to flora, salt to lo-salt, whole milk to semi-skimmed. This was all in the eighties.

Hi, have lived in Italy 28 yrs and was shocked when I first moved here and my husband's family used very little butter. I come from Minnesota and butter or margarine were fat staples. Here they use extra vergin olive oil (first press) for almost everything they cook. They are originally from southern Italy, but the northern areas use more buttter. If you look up Italian recipes, you will find more olive oil used, and it's great on salads. If you're looking to cut down on butter this is a good way to go. Both are fats, however, and have about the same calories. I love butter on certain things and would never cut it out completely----however, my brother-in-law is a cardiologist and I cannot tell you the look I got once when he saw me putting it on bread.

snowflake954 wrote: »

Hi, have lived in Italy 28 yrs and was shocked when I first moved here and my husband's family used very little butter. I come from Minnesota and butter or margarine were fat staples. Here they use extra vergin olive oil (first press) for almost everything they cook. They are originally from southern Italy, but the northern areas use more buttter. If you look up Italian recipes, you will find more olive oil used, and it's great on salads. If you're looking to cut down on butter this is a good way to go. Both are fats, however, and have about the same calories. I love butter on certain things and would never cut it out completely----however, my brother-in-law is a cardiologist and I cannot tell you the look I got once when he saw me putting it on bread.

Yes, bread isn't the greatest for our cholesterol levels.

It's never occurred to me to cut either out completely. It doesn't seem necessary.

I haven't eliminated either, but I use much less than I used to. And my margarine is very unlike what I was raised on. Then it was full of trans fat, now it's just a mix of butter and olive oil.