Butter is a food consisting of fat from dairy, it is obtained from milk.
Butter is made on average 80% fat. It contains saturated and unsaturated fats, including trans fats and cholesterol naturally.
The dangers of cooking with butter?
Cooking with a skillet and butter is not recommended by many doctors and specialists. When the butter turns black, it becomes charged with carbon, some researchers have shown that it is a carcinogenic element.It is important to know that butter can not bear cooking. It burns and smoke quickly, so it is recommended to cook or fry food in butter over moderate heat, not high heat. To cook on high heat without producing smoke, add a little vegetable oil rich in monounsaturated fats like olive oil.

Fats are not cooked too good for health, more bloated, or slightly toxic if burned. In India they prepare clarified butter called ghee and Indian lend him a lot of virtues.
The difference between butter and margarine?
The difference between butter and margarine, is that the former is animal and thus contains saturated fatty acids.Margarine of vegetable origin is composed of unsaturated fatty acids. They are beneficial to health because they lower the bad cholesterol and raise the good cholesterol or HDL. Thus, cooking with vegetable fats, oil or margarine is better for heart health than cooking with animal fats like butter, goose fat or lard.