http://empowher.com/conditions/expert/he...

Women's Heart Center

Many women do not realize that heart disease is the single greatest threat
to their health. Every year, more than 500,000 American women lose their
lives to heart disease — that's nearly twice as many women from all forms of cancer combined. In response to these facts, St. Joseph Hospital opened the Women's Heart Center in December 2002, the first facility in Orange County dedicated solely to the prevention, early detection and treatment of heart disease in women.

Butter vs. Margarine

Is margarine healthier than butter? Neither is ideal, because butter is
loaded with saturated fat, and almost all margarines have some saturated fat and trans fatty acids. However, if you must use one or the other, margarine may be better than butter.

Here are some guidelines:

* Use canola or olive oil instead of butter or margarine.
* Choose soft margarine (tub or liquid) over harder stick forms.
* Choose margarines with liquid vegetable oil as the first ingredient.
* Even better, choose "light" margarines that list water as the first
ingredient, because these are even lower in saturated fat.
* If you have high cholesterol, talk to your doctor about using
margarines made from plant sterols or stanols. These substances, made from
soybean and pine tree oils, can help lower your LDL cholesterol by as much
as 20%. The American Heart Association recommends further study for
children, pregnant women, and those without high cholesterol.

Limit:

* Margarines, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon.
* "Hydrogenated" and "partially-hydrogenated" fats, because these are high in saturated fats and trans-fatty acids. Read ingredients on food labels.
* Coconut, palm, and palm kernel oils, because they are very high in
saturated fat.
* Shortening or other fats made from animal sources.

In addition to the above video, you may also find some information from the International Food Information Council useful.

http://ific.org/publications/factsheets/...

Here's some information on plant sterols ....

Plant sterols and stanols are phytosterols—essential components of plant membranes—that resemble the chemical structure of animal cholesterol and carry out similar cellular functions in plants. Sterols are present naturally in small quantities in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, and other plant sources. Stanols occur in even smaller quantities in many of the same sources. Cholesterol can be obtained from non-dietary sources through processes in the human body such as liver synthesis and intestinal absorption. Plant sterols and stanols differ from cholesterol in that they can only be obtained through dietary sources. Including plant sterols/stanols in the diet may lower blood cholesterol levels: a health effect that has been studied for more than 50 years.

I don't think anything could make me eat margarine. That stuff is icky.

I eat Kerrygold butter (imported from Ireland). It is creamy and insanely delicious and worth the money!

The thing is moderation. Dumping butter on veggies or potatoes is not a good thing! (I use a sprinkle of parmesan cheese instead) But when I need it, I use real butter. And enjoy every morsel! Not too much and not too often. That way, there should be no reason to succumb to margarine.

I've heard of wine snobs but is it possible I am a butter snob? I think that might be the case...