I would really hate to see people who can't have butter rely on margarine. There is so much data out now against using trans fatty acids or hydrogenated (also partially hydrogenated) oils. Olive oil is a tasty substitute for many of the things butter was used for. We keep a pastry brush in a bowl of it and paint it on rice/tapioca bread and toast ( we do not eat gluten anymore). Extra virgin, cold pressed, first pressing olive oil, preferably with a greenish colour and some sediment on the bottom, indicates less processing. For more info read a book " The Facts About Fats and Fats That Heal, Fats That Kill" byJohn Finnegan and Udo Erasmus, or check out http://peg.apc.org/~nexus/ This is Nexus Magazine- The article was in volume 4, #2 They talk about bad fats and offer suggestions of which fats to use Kim You wrote: > >I stay away from butter I don't miss it so much and margarine starts to >taste o.k. I don't like coffee without cream, so it has actually helped >