As researchers learn more about how our diets influence our circulatory system, the science of heart health is evolving.
But you may still be engaging in these archaic customs that were once commonplace. A cardiologist at Banner Health in Tucson, Arizona, Elizabeth Juneman, MD, assisted in dispelling several misunderstandings about heart health.
All Fat Is Bad For Your Health
Not all dietary fats are unhealthy. Less than 7% of your daily calories should be made up of saturated fats, according to the American Heart Association (AHA). These fats are in butter, lard, full-fat cheese, and high-fat meats and are solid at room temperature. They could make you more susceptible to heart attacks and strokes.
Unsaturated fats, however, tend to remain liquid at room temperature and may improve cholesterol levels, enhance heart health, and lower your risk of heart attack and stroke. These fats can be found in fish, nuts, and vegetable oils. Olive oil, nut oils, avocados, nuts, and fatty fish like salmon, herring, and sardines are among the foods that are high in fat and are part of the Mediterranean diet, which lowers the risk of cardiovascular disease and may even prevent premature mortality.
There's No Limit To Good Cholesterol
Since it aids in the removal of other "bad" types of cholesterol from the body, high-density lipoprotein (HDL) is referred to as the "good" cholesterol. By working out, giving up smoke, and eating a Mediterranean-style diet, you may increase your good cholesterol levels.
However, it has been demonstrated that HDL concentrations exceeding 100 mg/dL raise the risk of heart disease. HDL levels should ideally be higher than 60 mg/dL and lower than 100 mg/dL, according to Dr. Juneman.
Sea Salt Is Healthier Than Normal Salt
The nutritional value and sodium content of sea salt and table salt are equivalent. This story could have its roots in the bigger crystals seen in sea salt.
This implies that a tablespoon of sea salt may have a lower sodium content than table salt. There is more sodium in a tablespoon of table salt because the smaller crystals are packed closer together.