Margarine or butter?

Are you a fan of butter or margarine on that roll, slice of bread or muffin? In some ways, margarine is better for you -- but in many other ways, butter is better. The truth is that both are bad in varying amounts -- but I will take butter over margarine any day (in moderation, that is).

Butter contains natural amounts of trans fats -- and come bakers and chefs are a little miffed due to the "over-hyping" that trans fats are getting right now. Would you rather have artificially-processed fats like palm oil or margarine in that recipe -- or natural butter (albeit with a small amount of trans fat)?

As usual, manufacturers need to be able and use buzzwords like "100% trans fat fee" to the public who generally reads headlines (not details), so even though some small trans fat amounts occur in some foods, some producers are having to get rid of them all, regardless.

What do you think?