Dr Pete's Health Secrets

      Many of us eat bread or other baked goods everyday. Many food producers use Margarine as the source of fat in their baking recipe because it is cheap and has a long shelf life. In this article I shall examine the effects of eating margarine based bread regularly and the effect on heart health.  I shall also highlight healthy alternatives. Margarine was developed in the United States during World War II when there was a shortage of butter.  Food processors discovered that they could heat an oil such as vegetable oil, which was readily available and inexpensive, and pump liquid hydrogen through it to form a “ hydrogenated ” oil that was solid at room temperature.   Hydrogenation changes a fatty acid's molecular structure and turns a portion of it into the trans form. Biochemists call these Trans-fats .  The Daily Mail of England on 7/2/13, described margarine as "chemical gunk". Heart and Coronary disease Research shows the ...