I've seen the list of things to avoid when dealing with heart disease; it feels like the only thing safe to ingest is water.
However, there are lots of things you can eat, and manufacturers are beginning to understand our desire for healthy choices.
Avoid red meat: Yes and no.
You should restrict the amount of red meat you eat to once a week or less, but you can have it on occasion, if you buy the right cuts.
London broil and other parts of the sirloin are usually lower in fat and cholesterol than boneless/skinless chicken breast.
Speak to your nutritionist and your butcher about how often and which cuts.
There is also ground beef that the AHA approves.
Another thing to look for is grass fed beef.
Studies indicate that this type of beef contains the same amount of omega-3 fatty acids than their grain fed cronies.
Try to avoid bovine growth hormone and antibiotic fed cattle as well.
Avoid pork: Like beef, their are cuts of pork that are lower in fat and cholesterol than b/s chicken breast.
Free range chicken, organically grown are the best to get.
Again, avoid those fed antibiotics, etc.
Eat lots of seafood: Some seafood is great, but some won't do you any good.
Most shellfish are not high in omega-3s, although they are low in fat and cholesterol.
Cold water fish is the best, including salmon and halibut.
Some types of trout also have these fatty acids.
Tilapia contains omega-6, and should be paired with something containing 3 in order to be of benefit.
Chicken and turkey are great: Sort of.
First, you have to be careful of the cut.
The dark meat can contain a lot of fat and cholesterol, so you have to stick with the white meat.
That usually means the breast.
Also, you should remove the skin and trim off all visible fat.
When purchasing prepared turkey products, such as sausages, check the fat and cholesterol levels.
Avoid salt: Absolutely! But, it's a lot harder than you may think.
Most prepared products contain a *lot* of sodium.
This is true of canned goods, frozen foods and dry goods.
Some products are available that are lower in sodium, so use them as much as possible.
If you have the time, making it "from scratch" is a better option.
It's healthier in a lot of ways, and cooking can lower stress.
Thankfully, many manufacturers *are* bringing out more prepared foods that are healthy.
Trans fats are disappearing, sodium is being lowered and that makes me a much happier cook.
We've been on a heart healthy diet for the last four years, and this fact has made things a lot easier.