The thing that scared me onto butter for life was trying to cook with the extra lite margarine. THere is so much emulsifier in it (as noted above - there's no fat, so what else would hold it together but emulsifier?) that even after several minutes in a very hot pan IT WOULDN'T MELT! I watched the insipid yellowy-white blob going round and round in my smoking pan and thought "if that sort of heat doesn't melt it WTF does my body do with it?!" the answer - NOTHING.

I use a little bit of butter and i feel better in the knowledge that it is definitely FOOD i am ingesting and not some weird kind of paint-related plastic!

Bec