The question in full

Q. I've read that margarine is bad for you as it is hydrogenated and so is high in trans fats. Is this correct?

A.   Monounsaturated fats have only one double bond in their carbon chain (hence the term "mono"), while polyunsaturated have two, three or more of these bonds ("poly" means many). Understanding this difference in their structure will help us understand the role they have in our health.

It all depends on your health profile.

If you have high cholesterol or a history of heart disease, go for a soft margarine OR a margarine with added sterols (Logicol, Pro-activ) that block cholesterol absorption.

This post has been sponsored by Heart Active

Milk. It’s one of those basic foods that’s been in our lives ever since our toddler days. Like all full-fat dairy foods, milk contains saturated fat and is often avoided if your doctor suddenly announces that you have to lower your cholesterol and you’re a sitting duck if you don’t do something FAST.

Fortunately, there are many good-tasting no-fat, low-fat and skim milks on offer but if you’re out to lower your cholesterol then why not drink a milk that will actively help? Having put my husband on it as part of his cholesterol-lowering diet, I thought it was time to take a closer look at HeartActive.

A. Fat and cholesterol are two separate components of food. Only animal foods such as prawns, eggs, meat and milk contain cholesterol, while plant-based foods do not.

Do you have high cholesterol or blood pressure? Or perhaps you have a family history of heart problems? Do you need heart surgery or have you already had it? If you have any of these problems or you’d just like to learn good eating habits to prevent them, then Catherine Saxelby's Eating for the Healthy Heart eBook is for you.

At 80 per cent fat, pure butter’s got a great taste and is all-natural, but it’s hard to spread thinly straight from the fridge. It’s high in saturated fat so not for anyone with high cholesterol. However, if you love the taste of butter and can’t stand the alternative, the best compromise may be a soft butter or a butter-oil blend. In this article I’ll tell you how they’re made and which ones to go for.

Is margarine healthier than butter? Or vice versa? This choice has been hotly debated for years and has many taking sides. The answer is not simple and depends on your health profile and what you’re looking for from a spread.  Here’s my take on this hot issue.