Dietary Nutrition In Ischemic Heart Disease

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Video: Dietary Nutrition In Ischemic Heart Disease

Video: Dietary Nutrition In Ischemic Heart Disease
Video: Nutrition and Coronary Artery Disease 2024, November
Dietary Nutrition In Ischemic Heart Disease
Dietary Nutrition In Ischemic Heart Disease
Anonim

Sufferers of coronary heart disease have partial or complete disruption of blood flow to and from the heart muscle. Most people believe that this disease is mainly caused by a hereditary burden or as a consequence of worsening diabetes. However, the truth is that many other external factors can be decisive in triggering such a disease - poor diet, stress, sedentary lifestyle, frequent alcohol use, smoking, overweight - all these are things we can control as long as we have the will and desire to do so.

Proper nutrition can be a good start for an easier life for people with coronary heart disease. The most important thing to know is that your body does not tolerate very salty foods and those rich in cholesterol. Here are some sample recipes that you can take advantage of:

Veal schnitzels with milk

Necessary products:

4 veal schnitzels

1 tsp milk

1/2 tsp cumin

1/2 tsp savory

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Method of preparation: The schnitzels are pounded, sprinkled on both sides with spices and arranged in an oiled pan. Pour over the warmed milk and bake in a medium oven until the milk evaporates.

Fish meatballs
Fish meatballs

Fish meatballs

Necessary products:

1 kg of white fish

100 g of dry bread

1 onion

pinch of salt

Method of preparation: We clean the fish from the skin and bones and grind it together with the bread. Add the grated onion and salt and form small meatballs, which we roll in breadcrumbs and fry.

Lean [tomato soup]

Tomato soup
Tomato soup

Necessary products:

1 kg of tomatoes

3 peppers

4 potatoes

2 tbsp. rice

1 tbsp. flour

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parsley

Method of preparation: Tomatoes are boiled, peeled and cut into small cubes. The peppers are washed and cut into strips, and together with the tomatoes they are put to boil for about 7 minutes in 1 liter of salted water. Then add the peeled and sliced potatoes, and after the vegetables are almost completely soft, add the rice. Five minutes before removing from the heat, beat the flour with a little water until a paste is obtained, and slowly and with constant stirring add it to the soup. Sprinkle with fresh, finely chopped parsley and serve.

You can also bet on stewed vegetables, chicken breast with yogurt, carrot salads. It is important that your dishes are not too greasy and salty.

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