Ok, I'll say it: I still use butter. It's light butter, and it's mixed with canola oil, but it's still butter. Ever since margarine betrayed me with it's high trans fats, I've just been unable to go back. Plus, butter just tastes better.

Margarine and butter have been duking it out for as long as they've shared a shelf at the supermarket. It can be confusing trying to decide which product to use, especially with all of the new generation margarines out there that claim to actual improve cardiovascular health. So what's the truth, which is actually better?

According to the NYT, margarine wins, as long as it's carefully selected, sold as a liquid or in a tub, and completely free of trans fats. Unfortunately, whether you choose butter or margarine, neither qualifies as a healthy fat. Better to use very sparingly, no matter which you choose, and an even better choice would be to make the jump to olive or canola oil. So there you have it. I'm going to hang on to my butter, though. I'll just push it way into the back of my fridge so that I use it only on those "splurging" occasions.