Maintaining healthy eating is one of the important steps to help prevent heart disease, the world's leading cause of death, and there are many heart-healthy foods that help you choose wisely.
Useful foods for the heart :
A little fat.
Few salts.
Little calories.
Lots of fiber.
There may not be a prescribed percentage of packagings for unsaturated fats, but you can determine if the product contains a high proportion of saturated fat and cholesterol and compared to products you should choose the least fat percentage in general.
Dr. Barbara Schneiman, president of the Food and Drug Administration, said that maintaining healthy food does not mean the individual abandons all the foods he loves. He also added that it is necessary to maintain a balance between the individual's intake of calories and calories during his daily meals. For example, if you eat a high-fat meal during your day, you should balance it during your day by reducing the fat in other meals to maintain a balanced diet.
Keeping this in mind requires follow-up on the food information written on ready-made food packages such as bread, cereals, canned food, freezer, sweets, drinks, etc. You can determine your fruit, vegetables and fish alone.
Useful foods for the heart :
Choose chicks, or thin meat, and you can either cook them, bake them, or roast them.
While eating at the restaurant, choose steamed or grilled dishes instead of fried ones.
Look for foods that contain low cholesterol or saturated fat, and eat foods that have monounsaturated, polyunsaturated fats found in fish, vegetable oils, or walnut oil.
Look for potassium-rich foods "unless your doctor tells you to reduce them."
Potassium limits the effect of salt on high blood pressure.
Choose foods, beverages with little sugars added, read the list of ingredients to ensure that the added sugars are not in the forefront of the ingredients as they are arranged according to the amount of added quantity and added sugars .
Finally, he chose foods rich in fiber such as fruits, beans, vegetables and grains.
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