Food and Heart Disease

Hippocrates, the Father of Medicine Focused on Energetics of Food

Food and heart disease, arthritis, memory loss and eye disease can be related to the food choices we make during our life.

Some foods have received so much attention recently for their disease fighting benefits that they have been dubbed super food. And heart disease is just one of the age related diseases impacted by our food choices.

Wild salmon, for example, is rich in omega-3 fatty acids, which counter the inflammation associated with arthritis and help reduce levels of harmful blood fats (triglycerides) that can contribute to heart disease.

Blueberries and blackberries contain antioxidants known as anthocyanins that help guard against memory loss.

There are lesser known foods that are just as healthful. Adding these other foods to your diet broadens the range of nutrients you're consuming.

Common medical conditions and the best foods to relieve symptoms:

Food and Heart Disease

Wild salmon decreases levels of harmful triglycerides and raises beneficial HDL cholesterol levels.

Rainbow trout is rich in omega-3 fatty acids and can be substituted for wild salmon. Other good sources of omega-3's include anchovies, sardines, atlantic mackerel, walnuts and flax seed (ground).

Wheat germ contains cholesterol-lowering plant sterols, as well as magnesium (for healthy blood vessels) and vitamin E.

Psyllium seeds (ground) provide the high levels of soluble fiber needed to reduce bad cholesterol and lower blood pressure.

Garbanzo beans are rich in soluble fiber as well as magnesium. Together, these nutrients can lower blood pressure and bad cholesterol.

Turnip and mustard greens have high levels of the B vitamin folic acid, which reduces levels of homocysteine, an amino acid leaked to heart disease. Other good sources of folic acid include beets and broccoli.

Food and Arthritis

Wild Salmon's inflammation fighting properties help guard against the pain associated with osteoarthritis and rheumatoid arthritis.

Other foods for arthritis include, pacific oysters, pumpkin, onions, and fortified skim milk. Pacific oysters contain high levels of the inflammation fighting omega-3 fatty acids as well as the mineral selenium, which has antioxidant properties that may help prevent the cartilage damage that can lead to osteoarthritis.

Pumpkin is a rich source of beta-carotene, an antioxidant that helps reduce the risk for osteoarthritis and rheumatoid arthritis.

Onions contain high levels of quercetin, an antioxidant that has powerful anti-inflammatory effects.

Fortified skim milk has significant amounts of vitamin D. Vitamin D helps preserve cartilage and may reduce the risk of developing arthritis.

Food and Memory loss

Blueberries and blackberries usually topped the list of foods that help promote brain function.

Apples (with skin) are similar to blueberries and blackberries, they contain anthocyanins and quercetin, which are believed to slow the progression of age-related memory loss by promoting blood flow to the brain.

Other good sources of anthocyanins and quercetin include red and black grapes, red cabbage and red onions.

Omega-3 rich foods slow age-related memory decline because these fatty acids promote blood flow to the brain.

Lentils contain folic acid, which is believed to help memory by keeping blood vessels healthy and lowering homocysteine.

Food and heart disease, as well as other age related diseases are impacted by the types of foods we consume in our daily diet. It’s important to get a variety of fruits, vegetables, and whole grains daily for optimal health.

We personally take whole food supplements to help fill the nutritional gaps in those days that we don’t get the recommended daily requirements of fruits, vegetables, and whole grains.

The U.S. government has spent billions trying to find a cure for heart disease, cancer, and other diseases.


Disease is easier to PREVENT than it is to cure.


Eat 7-13 servings of fresh fruits and vegetables every day.


Almost no one does.

Whole FOOD SUPPLEMENTS help fill the nutritional gaps.

Much more than food and heart disease discussed back at the Home Page

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Food and Heart Disease

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