When you cook, solid margarine or butter are not the best choices. Butter is loaded with saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Most margarines, on the other hand, have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have their risks.
You should NOT use:
Margarine, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon (read the nutrition information labels).
Hydrogenated and partially hydrogenated fats (read the ingredients labels). These are high in saturated fats and trans-fatty acids.
Shortening or other fats made from animal sources, such as lard.
http://www.nlm.nih.gov/medlineplus/ency/patientinstructions/000095.htm
You should NOT use:
Margarine, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon (read the nutrition information labels).
Hydrogenated and partially hydrogenated fats (read the ingredients labels). These are high in saturated fats and trans-fatty acids.
Shortening or other fats made from animal sources, such as lard.
http://www.nlm.nih.gov/medlineplus/ency/patientinstructions/000095.htm

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