The bible used by heart patients and recommended by thousands of hospitals, The Road to a Healthy Heart is the cardiac patient's step-by-step guide to cooking and eating in the real world. Born out of Joe Piscatella's own experience of coming back from emergency bypass surgery—and his wife's determination to gather the recipes and prepare the foods that would keep her husband alive—this is a complete 10-years-in-the-making revision of the classic Don't Eat Your Heart Out Cookbook. With: Silver Dollar Pancakes, Grilled Steak and Onion Salad, Tex-Mex Pizza, Linguine with Clam Sauce, Warm Caramel Pears, and Apple Cranberry Crisp. The furthest thing from a diet of deprivation, these 300 family-friendly, Mediterranean-style recipes will help you prevent, manage and perhaps even reverse heart disease, lose weight and keep it off, and enjoy the double benefit of good health and good cheer.

One of the longest surviving bypass patients in the U.S. offers a year-long selection of motivational stories, inspirations, quotes, wisdom, meditations, tips and more, many of which have inspired him during his recovery and the maintenance of his health.

A thoroughly revised edition of Don't Eat Your Heart Out gathers together three hundred heart-healthy, family-friendly recipes that are low in cholesterol, salt, fat, and sugar, and suitable for people who have had or want to avoid heart problems. Simultaneous.

Provides practical guidelines for improving one's cardiac health, covering such topics as exercise, stress management, nutrition, weight loss, aspirin therapy, and cholesterol and other cardiac disease markers.

"This book acts as a guide to the "best practices" for optimal heart health, serving as a resource for patients diagnosed with or aiming to prevent heart disease. In it, Dr. Samaan provides advice on diet, supplements and alternative medicine, the effects of caffeine and alcohol, stress management, and more"--

Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.

Here's the problem: 17 million Americans suffer from heart disease, and every year 1 million of them will be just lucky enough to survive a heart attack. They know they must change their lives—their diet, their stress, the amount of exercise they do. And not for a few months, but forever. Most don't do it. What they need, as much as low-fat recipes and fitness plans, is daily motivation—a reassuring yet no-nonsense guide to staying the course to heart health. Here's the solution: From Joseph C. Piscatella, one of the longest-surviving bypass patients in the U.S.—31 years and counting—comes a supportive, generous, think-positive book that shares the secret of his extraordinary success. This is the stuff that kept Joe going—a year-long selection of motivational stories, inspirations, quotes, wisdom, meditations, tips, and more. When it's 5:00 A.M. and raining outside and you're tempted to skip that morning jog, remember "runner" Bob Ireland, a Vietnam vet who lost both legs in the war yet finished the New York marathon using only his arms, the first person ever to do so. Think little things don't make a difference? Take a lesson from golf: An average of less than 1.5 strokes per round in the 2002 season made a $5.6 million difference in earnings between #1 golfer (Tiger Woods) and #10 golfer (Sergio Ggarcia). And why a book of everyday entries? "People often say that motivation doesn't last. Well, neither does bathing—that's why we recommend it daily."—Zig Ziglar.

When your doctor delivers the news—you have heart disease, which afflicts one in three Americans (an estimated 81 million people)—you need exactly the kind of indispensable, plainspoken advice found in Prevent, Halt & Reverse Heart Disease. You need Joe Piscatella. A lay expert who’s been lecturing to health professionals and Fortune 500 corporations for three decades, and who is one of the longest-lived survivors of bypass surgery— 32 years and counting—Piscatella shows how to take charge of one’s cardiac health in a bold yet simple, easily understandable way. Created by Mr. Piscatella and Dr. Barry Franklin, one of the nation’s top cardiac rehab specialists, Prevent, Halt & Reverse Heart Disease was originally published in 2003 and is now completely revised and updated with the latest research on managing the #1 killer of American men and women. The book is divided into three sections: Cardiac Markers (10 of the most important risk factors are examined so that you can assess your risk and understand what the doctor is telling you); Life Skills (the 109 practical tips, from #3 increase your HDL level to #22 breathe deeply to #99 know your margarines to #109 floss your teeth); and Cardiac Basics (an explanation of contemporary tests and treatments). Throughout is information updated since the first edition, such as the recommended dose of baby aspirin per day, the importance of sleep, a smarter way to read food tables, the PLAC test, and more.

This book will save your life. Most of us are well aware of the importance of healthy eating; in fact, a proper and balanced diet maintains health and can help to fight disease. The Heart Protection Kitchen is a collection of 100 mouthwatering recipes to prevent and reverse heart disease. From healthy versions of well-known classics to more adventurous dishes to spice up your weeknight menu, this cookbook teaches readers to cook delicious and meals that are quick, affordable, healthy, and perfectly balanced to protect the heart. From a kale Caesar salad to roast turkey with cranberry sauce to decadent brownies, each recipe includes prep and cook times, symbols for special dietary requirements, and a nutritional chart to help readers track their intake. Moreover, the book includes a comprehensive introduction with heart-healthy information, strategies for meal planning, and tips for healthy cooking. Eating healthy and nutritious food is the best medicine, and The Heart Protection Kitchen is an indispensable cookbook for homecooks who want simple, wholesome, and flavorful dishes.

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.