Now that I'm cooking for a recovering heart-bypass friend (see my earlier blog), I'm even more acutely aware of what's going into my dishes. What I'm finding interesting is the way the prevailing wisdom of heart-healthy eating has both changed and not changed. Whole grains are, of course, still good (I'm trying to get him hooked on oatmeal; he's already become a convert to Rudi's honey whole-wheat bread). Fake fat (think margarine, the long-ago darling of heart-healthy advice) is out; but rather than no fat, monounsaturated fats are in--the kind that lower LDL and raise HDL cholesterol. It's so nice to make a great salad dressing with excellent olive oil, avocado, and toasted walnuts and know that I'm doing my friend's (and my own) heart some good. As I keep telling him, all the really GOOD foods are good FOR you (yay dark chocolate!).
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