Love Your Heart: Control Your Cholesterol
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Happy Valentines and what better way to celebrate this holiday than showing your heart some love. February is American Heart Health month and heart disease is the leading cause of death for both men and woman in the United States. Exercise and eating healthy is a big step towards preventing this from happening. Adults are supposed to exercise 30 minutes a day 5 times a week. And the choosemyplate.gov gives you the recommendations and tips for healthy eating that you can follow. We also want to prevent you from getting high cholesterol and high blood pressure. Cholesterol is a soft, waxy substance that can build up and cause blockages in the arteries. High blood pressure can also lead to heart disease and can catch us unaware because there are no symptoms to warn us when something is wrong. The good news is we can do things to prevent or manage heart disease. Here are the Life’s Essential 8 goals given to us by the American Heart Association: eat better, be more active, quit tobacco, get healthy sleep, manage weight, control cholesterol, manage blood sugar, and manage blood pressure.
We should also think about red fruits and veggies for their heart healthy nutrition. Fruits and vegetables are the best sources of fiber. Fiber helps keep your heart healthy and lowers your risk for heart attack and stroke. Fiber helps lower these risks by moving some fats and cholesterol out of your body. To learn more about cholesterol and how to control it, join the Extension Office for our “Role of Food: Control Cholesterol & Blood Sugar” workshop today, February 16, 2023 at 12:00 p.m. Register at Granville Eats
Try the following recipe courtesy of the American Heart Association. For more information on Food for Thought programs, check us out online or email email@example.com
Three Sisters Soup
– serves 6
6 cups fat-free, low-sodium chicken broth or vegetable broth
1 (15.25oz) can no-salt added whole kernel corn, rinsed and drained
1 (15.25oz) can no-salt added kidney beans, rinsed and drained
1 small onion, chopped
1 rib of celery, chopped
1 (15oz) can solid-pack pumpkin (not pie filling)
½ tsp dried sage
½ tsp curry powder
Pour the broth into a large stockpot. Bring to a boil over medium-high heat. Stir in the corn, beans, onion, and celery. Boil still over medium high heat for 10 minutes. Stir in the pumpkin, sage, and curry. Reduce the heat and simmer on medium-low heat for 20 minutes.
Nutrition Facts: 145 calories, 9g protein, 10g fiber, 6g sugar, 1g fat, 0mg cholesterol, 87mg sodium