Q. I am trying to make healthier food choices like eating more whole grain, high fiber and low fat foods. However, I am stumped by the question of which is better for you: butter or margarine?

A. Margarine is composed of hydrogenated polyunsaturated oils – usually corn and/or soybean oil, water, salt, food coloring, artificial butter flavoring, and a plethora of preservatives. Butter, on the other hand, has 1-2 ingredients – milk fat and sometimes salt. Butter has created fear in some consumers for being a saturated fat (saturated with hydrogen ions), which has been linked to cardiovascular disease if consumed in large quantities. However, margarine, which was developed as a suggested “healthier” alternative to butter, has been chemically altered to mimic butters texture and spread ability. Meaning, the polyunsaturated oils are hydrogenated, that is, hydrogen ions are pumped into them making them behave more like saturated fats. The result of this process is trans fats (“trans” referring to the configuration of the fat molecule after hydrogenation). Trans fats have been linked to not only coronary heart disease, but to chronic inflammation and cancer. So, natural butter in moderation is the best choice.