If you use margarine, choose tub margarine, which is lower in both saturated and trans fatty acids.

"If you use butter or margarine now, just switch over to one of these sterol-fortified spreads," she tells WebMD.

(If using margarine, less water may be required to moisten the dough.)

"It's possible to use margarine," one lady said.

I don't like to use those artificial things--I use real margarine.

According to Mr. Ruffel, however, no self-respecting baker or pastry chef uses margarine.

None of the New York restaurants said they used margarine, preferring olive or polyunsaturated oils.

Do not skimp and debase using margarine in place of butter, skimmed milk instead of cream.

Instead of using butter or margarine on bread, try dipping it in olive oil.

If you use margarine, select one in a liquid or soft tub form, and try to limit the amount you use.