My cholesterol has been on the rise. I thought if I switched to cooking with Smart Balance, as opposed to butter I might improve it. Can you cook with Smart Balance the same way you would use butter, in baking as well as pan-frying? I've tried it straight on a bagel, but didn't care for the flavor but when I sautéed onions in Smart Balance last night and they were not bad. Anyone have any other hints on it's uses where there is really no noticeable differences?