Practical, evidence-based guides on the nutrients and foods that support cardiovascular health — from good fats to fiber, sodium, and potassium.
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The fat conversation in nutrition has shifted significantly over the past two decades. Saturated fat, trans fat, monounsaturated, polyunsaturated — a clear-eyed look at what the research shows about each type and how to compose a fat profile that supports heart health.
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Oats and barley contain beta-glucan, a soluble fiber that forms a viscous gel and removes cholesterol from the gut. The mechanism and evidence.
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Over 70% of dietary sodium comes from processed and restaurant food, not the salt shaker. A guide to the surprising culprits.
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Potassium works against sodium's blood pressure-raising effects. High-potassium diets lower cardiovascular risk independently of sodium intake.
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Several common culinary herbs have documented cardiovascular effects. Which ones have the strongest evidence and what doses produce results.
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Olive oil, fatty fish, nuts — and why saturated fat's relationship with heart disease is more nuanced than the old advice suggested.
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