Most of us are aware that what we eat affects our health. But the results of a new study illustrates that fact vividly: Almost half of deaths in one year caused by heart disease, stroke and type 2 diabetes in a large group of Americans were linked with a poor diet.
Want to stay trim and heart-healthy? Choose nutritious foods, but beware of portion distortion. Here, we show you typical portions of popular foods and compare them with actual serving sizes.
You’ll love this gentle yet flavor-packed one-pot meal, even if you shy away from hot, spicy food. But if you want to bring on the heat, just add more Tabasco. You can also substitute chicken or lean pork for the shrimp.
These cookies are a better dessert choice for your heart, and you’ll love the taste. They’re flavored with chocolate, vanilla and dried cherries but only contain 4 grams of fat and 4 grams of sugar.
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Here’s a recipe destined to become a family favorite. It features shredded zucchini, oat bran and raisins, sweetened with maple syrup, and with a hint of orange for flavor.
We all want to be heart-healthy, and ensuring healthy levels of cholesterol — a fat, or lipid, carried through the bloodstream — is the first step. Learn the steps that you can take to lower your risks of heart attack and stroke.
When it comes to keeping our hearts healthy, America has a knowledge gap. That’s what a new nationwide survey by Cleveland Clinic reveals.
Blood pressure often rises with age. High blood pressure (hypertension) raises risks of heart disease, stroke and other problems. Find out what your numbers say about your risks and discover how to lower them as we “decode” blood pressure.
When it comes to health, there are some numbers you should know by heart. Find out if your numbers are where they should be for heart health, then get tips on heart-healthy living.
When glucose builds up in your blood, it damages blood vessels and nerves. Discover what your fasting glucose level says about your risk for heart disease and stroke. Then find out how to lower your risk as we “decode” fasting glucose.