Response to Carrie Edmunds Post About "Fake" vs. "Real" Food

After reading Carrie’s post about margarine and butter, I would have to disagree with her only in one way. I disagree with her because she says she cannot notice the difference between margarine and butter. I can tell the difference between them because all I have ever eaten was butter. My mom cooks all her meals with butter and we only have butter in our refrigerator.
Beside the point in her post about the taste I agree with her in every other aspect. I agree that you cannot tell the difference in smell and looks. Also I agree with her when she mentions the fact about obesity in the U.S. and how it is a major problem. Since margarine is cheaper at stores I think that when I live in an apartment next year I will end up buying margarine. However, I like the taste of butter is way better then margarine and I think that I will have a hard time switching over. I think the reason that will make it easier for me to switch is that margarine has less saturated fat content and less cholesterol. Agreeing with Carrie again next year I will probably buy margarine, but still use butter for cooking purposes. The reason I will use butter for cooking is because for some reason I can really tell the difference between the two in a big proportioned meal.
The link I found supports Carrie’s post and agrees with my response. It talks about how margarine is better for you than butter.