while nasty, greasy margarine is found to be horrible for health in yet another way.

Sticking to butter through the decades, as it was demonized time and again. I've raised a few eyebrows along the way, and suffered through lectures on the perils of animal fats. But butter has come through with flying colors - at least until the next dietary fixation comes along.

but the only thing at home was margarine. When I left home, it was unsalted butter. I justified the habit by saying I used far less of it because it actually had some flavor. It was true. I can't imagine French sauces with margarine--ugh! Or sauteed mushrooms on toast cooked in vegetable oil? Blecch.

My doc was surprised by how low my cholesterol is. The HDL/LDL ratio is great and the triglycerides are down there, too.

I'm a butter true believer. I'd always rather eat the real thing than manufactured substitutes.

Unique to dairy, trans-palmitoleic acid is not artificially constructed trans fats.
-
Trans fats are unsaturated fats which are uncommon in nature but can be created artificially.
-
Look at the study..it is about real dairy products.

I drink skim because even 2% will make me gain weight rapidly.

What is the argument for full fat since that kind of fat is often the culprit of disease - well supposedly - maybe I haven't read the latest information.

Fact: cholesterol levels that are too low lead to early, severe cardiac episodes (see the Framington Study).

Fact: it's not only not true, it's a very simplistic idea of human metabolism to believe that the very complex molecules in animal fats can magically cross into the blood stream from the small intestine and raise YOUR cholesterol.

Fact: eating low fat, high carb foods contribute more to the cholesterol issue (esp VLDL, the Mack Daddy of bad cholesterol.)

Let's hear it for actual research, not march to the beat Ansel Keys put down in the 1950's research!