Fats

For decades, doctors have told us that saturated fat raises heart disease risk.  But according to a new analysis of 76 past studies, people who ate lots of meat, cheese, and other saturated-fat-packed foods had no more cardiovascular troubles than those who did not. 

This backs a shift in thinking about fats—namely that meat, butter, and cheese won’t harm your heart when consumed in moderation.  More doctors are naming sugar, salt, and carbs as the bigger concern for heart health. 

“The best ways to reduce heart disease risk through diet are to restrict calories and to follow a Mediterranean diet that’s rich in vegetables, fruit, and olive oil,” says Dr. Paul Thompson, chief of cardiology at Hartford Hospital in Connecticut.
 
The Mediterranean diet, which has been proven to be one of the best for a healthy heart, is low in sugar and carbs but relatively high in fat compared with the average American diet. 

You Might Also Enjoy...

The Learning Curve - Vogue Magazine

Whenever something I talk about with patients appears in mainstream media, I always like to share with you. The article I'm going to share with you appeared in Vogue magazine in July 2015 and is titled, "The Learning Curve."

The Importance of Sleep

We live in a cluttered world! Cities are cluttered, towns are cluttered, markets are cluttered… So is our mind. “Too much to do, very little time…” has almost become a universal phenomenon, creating stress in virtually everyone’s life.

Functional Medicine (part 2)

As holistic doctors, we place a strong emphasis on prevention of disease and maintaining optimal wellness of mind, body, and spirit throughout all stages of life.

Fitter in Five Minutes

As we discussed a few weeks ago, workouts don't have to take an hour at the gym for you to see results. You can break your workouts up in to 5-10 minute sessions and feel the same if not better results.

The Gluten Wars

Most of us have probably heard about gluten free diets and have seen multiple products displaying this label. An article in June 15, 2015 of TIME takes a look at two new books that take on today's most controversial food--gluten.