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Add color, not sugar, salt, or saturated fat

Add color, not sugar, salt, or saturated fat

This week, we’re all about enjoying naturally great-tasting foods again. By one recent estimate, more than half the calories, nearly 90% of added sugars, and 71% of the sodium we eat comes from processed and restaurant foods. So even if you never touch the salt shaker, sugar bowl, or butter dish, you could be getting too much.

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Why Does Sugar Matter?

Why Does Sugar Matter?

Americans appear to love it. It’s in our schools, workplaces, community centers, and kitchen pantries.  We drink about 34 pounds of it every year. 
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New Article on Sodium Science

New Article on Sodium Science

This week, we wanted to bring to your attention a new article in our Heart Insight Magazine. 

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4 Tips and 5 Recipes for Cold and Flu Season

4 Tips and 5 Recipes for Cold and Flu Season

You feel it when you step outside. You hear it in the hallways at work. You sense it in your child’s school. 

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Just in time for American Heart Month: Spicy Lentil Tacos (Vegan, Gluten-Free)

Just in time for American Heart Month: Spicy Lentil Tacos (Vegan, Gluten-Free)

This guest post was written by Sharon Palmer, RD. She is an accomplished writer, editor, blogger, author, speaker, and media expert. Her expertise is in plant-based nutrition, cooking, and sustainability.

One of the benefits of a spice-filled diet is that you can cut back on the addition of salt, which has been linked to high blood pressure and risk of heart disease. In fact, reducing your sodium intake and upping your intake of whole plant foods—pulses, whole grains, vegetable, fruits, nuts, and seeds—can promote healthy blood pressure levels, and protect your heart. 

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Celebrate National Pizza Day: Veggie Pizza with Cauliflower Crust

Celebrate National Pizza Day: Veggie Pizza with Cauliflower Crust

This guest post was written by Carolyn Williams, PhD, RD. She is an award-winning health and nutrition expert with over 15 years of experience in food and nutrition media.

I have to admit that I am loving the cauliflower “rice” trend - so much so that it’s become a staple in my weekly meal planning.  Cauliflower’s mild flavor pairs well with most other foods, and my favorite place to use riced or mashed cauliflower is in place of starches like rice pilafs and mashed potatoes. These swaps not only boost non-starchy veggie intake but also have fiber that can be equivalent or higher.  

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Kid-Approved Mexican Chicken Soup

Kid-Approved Mexican Chicken Soup

This guest post was written by Carolyn Williams, PhD, RD. She is an award-winning health and nutrition expert with over 15 years of experience in food and nutrition media.

One perk of my job as a dietitian and food writer is getting asked to preview early copies of new cookbooks and try recipes in them. So, when the American Heart Association asked if I’d try some recipes in their new cookbook, I jumped on the opportunity.  I’m game for cooking most anything, particularly if it’s got an emphasis on flavor and health. And while I can’t say my kids are always as eager as me, they’re pretty good sports and are slowly turning into expert taste-testers.  

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In Philadelphia, You May Get More Control Over your Choices at a Restaurant

In Philadelphia, You May Get More Control Over your Choices at a Restaurant

Soon, you might have even more information on restaurant menus. Philadelphia has introduced a sodium safety warning label for chain restaurant menus to give citizens and visitors a reliable and readily available way to manage their daily sodium intake.

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Sodium, Potassium, and Stroke

Sodium, Potassium, and Stroke

This guest post was written by Hannah Gardener, ScD. She is an Associate Scientist in the Department of Neurology at the University of Miami Miller School of Medicine.

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