Yeah, or, see https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/ ("Is Butter Back? A Systematic Review

Yeah, or, see https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/ ("Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality") TL;DR as well as hot-ish take: whether your diet is healthy or not doesn't actually depend that much on the quality of your baking fats. Oil, butter, margarine, whatever: it's more about quantity than quality. And of course, truly bad products will damage your health (so, yeah, glycol-infused oil is way worse than any butter, and vice versa), but otherwise: just use what the recipe says, and enjoy in moderation...