I totally agree that canola isn't 100% ideal... but compared to margarine I believe that it's the safer option by far. And yes, it does seem to be in soooo many foods. With us I cook alot from scratch, don't eat many highly processed foods... have gone way off fish fingers and processed frozen crumbed fish now... so for us it's not as much as a concern. I guess I would be more likely to question the ingredients of what you are putting on your toast and sandwiches than the thinly spread butter or butter blends. There is probably canola in the peanut butter too for example... so I definitely see your point Deb

ETA: yes, I have also heard that about storing butter in plastic: best avoided.... that's why I use the crockery dish.