Give me butter or give me death!

I used to use Smart Balance, which is a blend of oils like canola and olive, and not hydrogenated. But then I moved here where I get butter in 2 lb slabs from the Amish, wrapped in nothing but waxed paper. And I get maple syrup from the Mennonites. Hehehe... you'd think I was religious or something. And while I believe in taking advantage of modern technology, where food is concerned I prefer it as close to nature as possible. Plastic food makes me a little nervous!

Oooohhhh.... BUTTER!!! It's more of a natural food as opposed to a processed one, like margarine is. It is better for cooking and yes, tastes better too. After having kids, I started on a butter kick when I was doing the Atkins lifestyle, and I haven't looked back much. I still feed my kids margarine, but really, there's no need for that. I should get them eating the butter too. It's more expensive yes, but better for them.

Butter! I love butter. It taste a lot better compared to margarine. I'm not really sure if butter is healthier though. My doctor says light margarine has less colesterol compared to butter. Well, it doesn't really matter if magarine turns out to be healthier, I still love butter!

I always prefer butter exactly for the same reasons! Sometimes I'll just scrape it on bread, and sometimes I'll scrape it on toast; it's so much more tastier and healthier too.

I hate eating, so I really don't pay attention to the taste of butter or margarine. I like margarine because it's easier to spread on my bagel. There is only one place where butter rules supreme! All my cookies are made with butter. No exceptions, no questions. Mother Nature all the way.

I've used a decent quality margarine off and on in the past, but I go with strictly butter now. I've read so many bad things about the way margarine is processed that I just don't want to load my body with more junk than I have to. Yes, butter may not be so good if you have issues with cholesterol, etc, but I still believe it is more natureal, and therefore less harmful, than the available alternatives. I'd cut down my usage before I'd use the other.

I prefer butter over margarine. For flavor, nothing beats it. A client of mine once told me that she switched to butter after using margarine and her good cholesterol went up and bad went down. I know that artificial is not the way to go. Confuses the body and it doesn't process them well.

I am cheap so i buy margarne because it is cheap. I really dont know the difference as i have been using it for so long now. I also buy the I cant beleive its not butter for toast and stuff and i like it alot.

well i like them both..but if i want to make some savings then i have to buy the margarine more cheaper than that of butter..that is for cooking only..

Well sure Butter is better for you, at least your body knows what to do with the fat type in butter. With Margerines you have all of that trans fat and now they say its a bigger heart killer than butter ever thought about. I do so love butter and anything dairy myself. But I use real butter sparingly. I have been buying that Smart blend that is made out of flax seed oil and omega three oils no trans fat at all. I honestly like it. now it will not replace butter in baking.

butter..i like butter so much than margarine..and margarine doesn't taste that good like butter..i use butter with almost all of my cooking coz i like the taste and the smell too..

we only use butter. I don't like the taste of margarine, and part of me like you thinks it is just too processed and fake to be good for you. We use the unsalted butter, that probably doesn't make it any better for you though! It tastes so much better, is more natural, and is a lot easier to cook with!

My husband and I grew up on margarine, and our kids are too. The only time I use butter is when I'm baking cookies or other thing that would taste better with the real butter flavor.

Hi whywiki, It's butter for me. Simply cause I like the taste better and I bake alot so I always have it on hand. I grew up eating margarine though (my mothers choice) and margarine is more expensive than butter in my country (so I'm surprised to see many say that it is cheaper in theirs) Anyway, since it's just me and my dad I usually have about 2 or 3 blocks of butter sitting in the fridge along with an open bar in the butter dish for everyday meals or uses. My dad started to use it and prefers it better to the margarine too.

I'm a butter girl. I agree with Paula Deen on this "if a little butter is good then a lot of butter is better!". I like the taste of it better it performs better in baking. I just like it better. I keep both but I much prefer the butter.

Diary and salt, or maybe no salt, but that's all that's in butter. Have you looked at the list of stuff in margarine? I have issues with chemicals so I like butter.

I've used butter for the past twenty-five years at least. First it was because I liked the taste better and preferred to use less and have it real butter. Then when I got more into natural ingredients, margarine just looked yucky when I read the ingredients. Last, I finally heard about how margarine was bad for you - Hip Hip I did good all these years.

Butter is processed also. I don't think there is anything better in one than the other, they are both fats and not good for us. I buy and use margerine since it is a lot cheaper. Butter here where I live is about $5.00 a pound block and I can not afford that. I pay $1.00 for my one pound block of margerine. So I buy the margerine not the butter.

I am a butter person, since i was a kid i never liked margarine. its a little bit expensive than margarine but its just what i prefer because of its tastes.

I love real butter. My mom would never buy it except for special occasions so I rarely got it growing up. But I buy it now and never really use margarine. Unless I'm out of money or something. I've heard (not sure if it's true or not) that margarine is only one ingredient away from plastic. Butter always did seem more natural to me. Of course too much of anything is bad. So I use real butter sparingly.