Butter, Margarine or I Can't Believe It's Not Butter?

When discussing fats with my fabulous nutrition students at Westchester Community College last week, the following question was debated:
What about I Can't Believe It's Not Butter (ICBINB)? There are lots of claims on the packaging: No Trans Fat, No Hydrogenated Oils, No Cholesterol......

So I told the students that we needed to look at the Nutrition Facts Panel and check it out

It has less calories per Tablespoon 70 vs 100 in butter. They are both 100% Fat in total (no carbs or protein in either) but ICBINB is 1/3 lower in Saturated Fat (artery clogging). Zero Trans fat on the label (but we know what that means.... it could have <.5 GM even though it says ZERO.

So now we MUST check the ingredient list. This pic is not the best but it should be noted that the ONLY ingredients in butter are cream and salt. Cream comes from an animal and therefore we know it has saturated fat (artery clogging). But the list of ingredients in ICBINB is very long and includes emulsifiers, artificial coloring and flavors and preservatives.

SO WHAT'S THE BOTTOM LINE?

I SAY: USE BUTTER IN MODERATION!! VEGETABLE OILS WHEN YOU CAN.

GET RID OF THE ARTIFICIAL STUFF AND DEFINITELY DON'T USE MARGARINE WHICH IS FILLED WITH HYDROGENATED AND TRANS FAT.

WHAT DO YOU SAY?