The debate…butter or margarine.  A sensitive, personal decision. 

Stick margarine is taboo because of the partial hydrogenation resulting in trans fats.  These trans fats go on to oxidize or damage cholesterol which helps to make it stick in vessels.  So use tub margarine, right?  But not one with those taboo fats.  What about the ton of other ingredients listed? 

After consuming trans fat free, tub margarine for years and using butter when baking, I am making some changes.  My decision?  When comparing pasteurized cream and salt vs a ton of ingredients.  I pick pasteurized cream and salt.