The breakfast question patients ask most often is what will actually keep them full until lunch. This 10-minute smoothie answers it with viscous fibre, protein, and berries, and explains why the milk you pour in matters more than it looks.
Good nutrition rarely fails on knowledge. It fails on friction. These five inexpensive kitchen tools, chosen by a cardiologist, make heart-healthy cooking easier, faster, and more precise every single day.
Extra-virgin olive oil has more evidence behind it than almost any other food in cardiovascular nutrition. Here is what the research actually shows, and how to make the most of it.
Oats have a reputation that runs ahead of the facts. The plain grain genuinely lowers cholesterol, but the sachet most people buy can undo the benefit. Here is how oats work, and how to make them count for your heart.
The best scale for weight loss might not be the one in your bathroom. A kitchen scale, used with curiosity rather than obsession, reveals surprising truths about portion sizes that change the way you think about food for good.
Fish oil supplements are widely taken, but the evidence is more nuanced than the marketing suggests. Here is what the research actually shows and who is most likely to benefit.
A traditional Greek spinach and rice dish that’s simple, nourishing
and ready in 30 minutes. Wholesome Mediterranean comfort food that’s
as good for your heart as it is delicious.
Eggs have been blamed for raising cholesterol for decades, but the science has moved on. Here’s what research actually shows, and why what you eat with them may matter more than the eggs themselves.
Traditional cardiology treats heart disease after it appears. Geroscience asks a more fundamental question, why does ageing itself make us vulnerable, and can we change that?