Butter or Margarine

What is in Margarine?
Margarine's contents are restricted by law. It must contain at least 80% oil, 15,000 IUs2 of Vitamin A, and a liquid solution based on milk products and water. Salt and vitamins can be added, as well as flavour enhancers, texture smoother's, and preservatives.

Since 1979, almost all American margarine's have been made with vegetable oil, which is high in Vitamin E, but a few are made with beef fat. In Europe, three of the six most common blends of fats include whale oil or animal fat.

Should We Eat margarine?
Margarine contains no cholesterol and very little saturated fat. It tends to be lower in calories than butter. It's a good source of Vitamin A and E, as well as essential fatty acids.

Recently dietitians have discovered the dangers of hydrogenated fats, especially those found in margarine. To keep margarine from melting, it's treated by adding hydrogen atoms to the fat molecules to make them more saturated, which raises the melting point. The reason why? Hydrogenated margarine doesn't spoil or become rancid, and rodents and insects won't eat it.
Unfortunately, the process of hydrogenation creates trans-fats, which your body can't digest properly, and the hydrogenated fats stimulate your body to create cholesterol. Margarine also has trace elements of the toxic metals used in the process.

More info: http://curezone.com/foods/margarine.asp

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