5 Dietary Guidelines for a Healthy Heart

 

5 Dietary Guidelines for a Healthy Heart

It’s never too late or too early to adopt a fiber-packed, heart-healthful diet. Here’s how.

Variety of legumes in bowls and glasses, arranged on kitchen tableMake vegetables, beans, whole grains and fruit the center of your diet – all day, every day.

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You’ve likely read about former president Bill Clinton’s dramatic heart-health makeover and about superstar Beyoncé’s substantial weight loss with a vegan diet – but did you know a plant-based prescription can be 20 times more powerful than today’s leading drugs in treating and reversing heart disease? With 1 in 6 cases of heart disease that start in utero, and with a heart attack occurring every 45 seconds, it’s never too late or too early to adopt a fiber-packed, heart-healthful diet.

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10 Ways to Ditch Your Cravings for Sugar, Salt, and Fats

written by Mark Hyman, MD
Printed from the Huffpost 8/13/2013

According to a recent article in the New York Times, “Food Corporations Turn to Chefs in a Quest for Healthy Flavor,” Big Food companies like PepsiCo, Kellogg’s, and even fast food giants like Taco Bell are changing their ways in response to the increasing public demand for healthier food options. To improve their image as healthy food manufacturers, Big Food corporations have called upon top chefs to help them create healthy menu makeovers, infusing real, fresh, whole food into old recipe favorites.

Why is this happening now? Intense pressure brought on by politicians and their constituents (you and me!) has given these food manufacturers no choice but to respond to the public outcry for healthier food. It’s no longer enough for these companies to earn a profit by selling food that tastes good. People are beginning to use the power of the pocketbook to show these companies that the food they sell must also be nutritious.

That’s because people everywhere are waking up. They are beginning to see the dangers of genetically-modified ingredients and all the sugar, salt, and fats hidden in our food supply. From fancy restaurants to fast food chains, chefs are catching on that people want their food to make them feel good, not just while they are eating it but hours, days, and years afterward.

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