Posts tagged as "you asked"

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As Good for My Heart as Yours

May 11, 2012

Megan from Des Moines writes:

I am a third year osteopathic medical student at Des Moines University. I have been admiring your blog (and enjoying your recipes- two-minute pizza is a lifesaver on a medical student’s schedule!) for a while now and have recommended it to classmates, family members, and a few patients as well.

Reducing Sodium

January 6, 2012

To: Chip in NC

Your question: Your recipes tend to be high—quite high in some cases—in sodium. Is there a way you can decrease that component in your recipes?

The Cooking Cardiologist’s answer: In my cookbook, which is in its second edition, I do not add salt to the recipes (if desired, it is an option), and I always choose reduced salt options when possible.

Can Eggs be a Part of a Heart Healthy Diet?

August 12, 2011

Julie from Colorado writes:

I love eggs! But I’m unsure of whether or not I should eat them. I’ve heard they’re a good source of protein, but I’ve also heard that they aren’t good for your heart. What should I do?

Julie, I think most people feel the same way you do. When facing the contradictory information about a particular food choice, it can be unclear on what to do.

You Asked: You made a cashew salad on KWGN. Could you share this recipe with us again?

April 22, 2011

To: Terri in Colorado

Your question: You made a cashew salad on KWGN. Could you share this recipe with us again?

You Asked: Is it healthy to drink protein shakes? If so, what brand or recipe do you recommend?

February 11, 2011

To: Wade in Iowa

Your question: Is it healthy to drink protein shakes? If so, what brand or recipe do you recommend?

You Asked: Do you have a cookbook?

February 11, 2011

To: Debbie in Colorado

Your question: Do you have a cookbook?

The Cooking Cardiologist’s answer: Actually, there are three cookbooks available. The original cookbook, The Cooking Cardiologist, was published in 1998. This cookbook is out of date, and I don’t recommend it because food technology has changed so much since it came out. On the plus side, about 98% of the recipes in the cookbook are vegetarian, based on the Dr. Dean Ornish diet. You might still find a few old copies on Amazon.com.

You Asked: What is your position regarding sodium intake?

February 11, 2011

To: Erland in Minnesota

Your question: What is your position regarding sodium intake? I am 66, have a mitral insufficiency and high blood pressure that is controlled.

I notice that your recipes in The Well Workplace have high sodium content. For example, the February 2011 issue contains a recipe for spinach dip that has 436 mg of sodium and curried salmon pita that has 1,066 mg of sodium. Based on the recent federal guidelines of 1,500 mg per day for people like me, that takes care of it!

You Asked: Which is better, cooking with olive oil or canola oil?

February 11, 2011

To: Marcia in Flordia

Your question: Which is better, cooking with olive oil or canola oil?

You Asked: What are other oils for cooking?

February 11, 2011

To: Michele in Oregon

Your question: What are other oils for cooking?

The Cooking Cardiologist’s answer: Rice bran oil is excellent. Grape seed oil, while it can take the heat, is rich in omega-6 oils (not beneficial to the heart). Coconut oil, while taking the heat, is heavy in saturated fat…stay away from this oil even though there is a marketing push to get you to use more coconut oil.

You Asked:

February 11, 2011

To: Ronda in Ohio

Your question: When is olive oil worse than trans fat?

The Cooking Cardiologist’s answer: There’s no comparison between the two. Trans fats raise cholesterol and lower HDL. Olive oil helps to raise the good HDL. However, when you heat olive oil beyond its smoke point, free radicals develop and the oil becomes just as bad as trans fats.

The Cooking Cardiologist

Cardiologist Notes