Without getting to into the weeds, in the early 80's I spent a few weeks with some real earthy crunchy granola types, macrobiotic, etc., the whole shaboygan. In conversations with them, they had no problem with meat if you chose it, but their discussion of fats was interesting. In regards to oils and margarine etc. they said, look, a good mechanic knows the difference between a fine motor oil for his engine and grease. That last line has stuck with me all these years. When they cooled they preferred real butter and if I remember correct they used only olive oil. All I can say is pass the butter please :-)...
I use butter, never margarine. Lately I’ve been using coconut oil for some frying. It may sound weird, but it can be really good. Last night I fried up some boneless chicken breast in it. It’s also really good for leftover cocktail shrimp. Dice ‘em up, fry them with a little garlic and make an omelette - awesome.