While there’s no guarantee that consuming certain types of foods will eliminate all risk of heart disease, it can be lowered for sure. Here are some foods you should consider eating to maximize your heart health:
Consuming a minimum of one or two servings of fish per week can help reduce the risk of a heart attack. The omega-3 fatty acids found naturally in fish reduce inflammation throughout the body. This reduces the risk of strokes.
Fruits & Vegetables
Fruits and vegetables are packed with fiber, vitamins, minerals, and antioxidants. A diet filled with a rich variety of fruits and vegetables can help protect against heart disease, stroke, and even other lifestyle diseases such as diabetes.
Berries are delicious sources of antioxidants and phytonutrients. Raspberries are an excellent source of fiber and antioxidants, which can help reduce oxidative stress. Strawberries are a rich source of vitamin C and may help reduce many risk factors such as inflammation. Acai berries have grown in popularity as supplements because of their high antioxidant content and ability to reduce blood cholesterol.
Legumes, such as lentils, peas, chickpeas, beans, soybeans, and peanuts, are great for maintaining heart health. Eating legumes regularly can help lower your overall cholesterol and triglyceride levels. Legumes are also a healthier source of protein than red meat because of the absence of animal fat.
Beans are an inexpensive low-fat, high-fiber protein source. They provide multiple phytochemicals that help reduce your risk of having a stroke. Beans also help you restrict your food intake. A serving of beans will help you feel more satiated because the rich fiber content quickly fills your stomach. It also causes a slower rise in blood sugar.
Extra Virgin Olive Oil (EVOO)
EVOO is dense with antioxidants, which can help reduce inflammation and decrease the risk of stroke. It’s rich in monounsaturated fatty acids (good fats), which can improve your heart health.
Nutrition Consultant & Wellness Ambassador
Your Health Matters, LLC