Welcome to The Cooking Cardiologist Blog! I write about health, food and cooking from my perspective as a cardiologist (as you can imagine, there’s a lot to know). If you don’t see something you’re interested to know, please ask!
As both a cardiologist, as well as an inspired cook, I have the unique perspective of seeing cardiovascular problems develop from two distinct angles. Poor eating habits lead to obesity, which is a preventive condition that is increasing in this country at a rapid rate. Due to obesity’s prevalence, experts have even coined the term “diabesity”, named after a condition where the development of diabetes is directly incurred due to obesity. Excessive weight gain coupled with an unhealthy diet often produces diabetes.
Many of my heart patients want to find ways to reduce their cholesterol without taking medications with undesirable side effects. My first recommendation is always to start cooking heart-healthy meals. Exciting research from the University of Toronto shows a change in diet to be as effective as taking a starting dose of drugs such as statins.
There are many reasons to reduce animal proteins in the diet and try to eat more vegetarian sources of protein. A few of those reasons are cholesterol—which is found only in animal products— and saturated fat. Vegetarian diets also offer a number of nutritional benefits, including higher levels of fiber, magnesium, potassium, folate and antioxidants.
Maintaining a healthy weight is an important part of a heart-healthy lifestyle. To manage your weight, you need to watch the total number of calories you take in as well as the percentage of calories that come from carbohydrates (carbs), protein and fat. Here’s how to choose the right foods to balance these nutrients for better health.