As the (in my view rather irrelevent) question of what I would or would not eat has been raised, Ill answer it
I havnt used margerine of any kind (other than one brand of trans fat free marg which I havnt used for about 25 years) for over 30 years - this is because of the amount of trans fats produced by the manafacturing process of heating / reheating / mechanically combining oils that is used in producing margarine.
https://www.health.harvard.edu/nutrition/butter-vs-margarine
My personal choices of fats for cooking are butter, olive oil, coconut oil, & rice bran oil. For spreading my choices are butter, almond butter, cream cheese, raw avocado and the more limited use of tahini and peanut butter. For dressings, I use any of the previouly mentioned liqid fats, in addition to cold pressed avocado or hemp seed oil.as appropriate to the dish
I do not use large amounts of any fat and see excessive fat levels as unhealthy. In addition, I very rarely eat meat unless it is organic, free range and antibiotic free - partly on health grounds but more importantly on ethical grounds and the simple fact that I dont like most meat
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