Which is healthier to use in cooking?!

Speaking from the perspective of a nutrition student, both butter and margarine are the same in that they are both saturated fats. The difference is the margarine may often be hydrogenated- which means that vegetable oil is artificially designed to be a solid at room temperature through a process known as hydrogenation. This makes most margarines less healthy than butter. However, I suggest substituting butter or margarine for a healthier option such as olive or sunflower oil which contain polyunsaturated fatty acids and may help lower levels of LDL (bad cholesterol) in the body.

Butter, try unsalted for "healthiest" as you will most likely be adding salt to the meal after wards. The fat in the butter also accepts the heat better. Margarine may not have trans-fats but read some of the other ingredients, if you can't pronounce them or recognize them you shouldn't eat them.

It depends on the margarine ... some margarines are better for you than butter, some are worse than butter. Here's an article on it (but we were also given this information by the staff nutrionist at the Cardiac Rehab Clinic I attended at the Glenrose Rehab Hospital). The problem lies in saturated vs. unsaturated fats.
http://nutrition.about.com/od/milkdairya…

One thing the nutrionist suggested was mixing butter with oil to make a "better butter", as good as margarine. Only thing is you have to keep it refrigerated because oil is not solid at room temperature.

they have exactly the same amount of fat content.
margarines are hydrogenated so they are not as healthy as butter.
some people think natural saturated animal fats are unhealthy, but they sate appetites faster and longer than other fats and oils.

entirely your choice of poisons to the system if you choose to look at it that way.

Our great grandmothers did not use margarines until they were forced to by the economics of the time.

I use only butter in my cookery, I don't have heart disease nor does my husband. and we are Sr Citz.

The incidence of heart disease has not gone down even one half a percentage in the 50+ years we have been told that animal fats should be entirely avoided.

Butter is the more natural ingredient - margerine by definition is vegetable oil made solid, with flavourings added to make it more "butter-like". Calorie-wise, low fat margerine is the best bet, but for the natural (tastier) product, use butter every time.

Butter because it is natural. Even though there are margarines now without trans fats, it's still a processed artificial item.

Margarine, it has less saturated fats, oops everyone is saying Butter... I don't know :| thought it was margarine!

Butter is better for EVERYTHING. Margarine has hydrogenated oils that are so bad for you.

Butter, margarine is a load of chemicals.

Butter

Butter

butter

butter

have to go with butter but i like margarine better that is just my taste