<p>Any suggestions for favorite recipes or foods suitable for post heart bypass consumption?</p>
<p>What replaces the higher fat desserts or comfort foods?
Favorite low cholesterol/low salt products?</p>
<p>Python, check out the newest American Heart Association cookbook. I’ve found the recipes to be pretty good, although I tend to spice them up. Mrs. Dash, vinegars, lemon, pepper, chili flavors, olive oil, whole grains in moderation, chicken, fish, vegetables…they’re all your friends now. After all of my reading, I think it’s important to cut sugar consumption down to about nothing. I don’t know if you’re asking for you, or on behalf of somebody else, but good luck! We’ve done a major dietary conversion here after my H’s heart problems, and I think we eat pretty darn well now on top of keeping the hearts as healthy as I know how.</p>
<p>The American Heart Association makes so much money selling their logo for use on cereal boxes that it is really hard to be supremely confident in their dietary advice. To this day, there has never been a study that shows a low fat diet reduces the risk of coronary disease – and that’s after 40 years of trying really hard to find evidence in a scientific study. </p>
<p>From everything I have read and from the latest studies, coronary artery disease is tightly linked to the same set of symptoms/factors as type 2 diabetes. The first thing I would personally do is cut sugar consumption to the bone. No drinking sugar period and work to eliminate added sugars completely. The second thing I would do is cut trans fats completely and replace vegetable/corn oils with olive oil. Trans fats are really bad news – much worse than the animal fats they replaced.</p>
<p>Those steps will improve most of the coronary artery disease risk factors: lower triglycerides, raise HDL, reduce the number of small LDL particles. Reduce insulin levels.</p>
<p>Last summer when I got serious about losing weight, my doctor arranged for me to consult with a nutritionist. 90% of what she did was help newly diagnosed heart patients and newly diagnosed diabetics adapt their diet to meet their health goals. (The other 10% was otherwise healthy fat people, like me.) I would suggest that you take this problem to a good nutritionist (not a dietician); bring your favorite recipes and figure out how to adapt what YOU love to meet your needs.</p>
<p>I believe in oatmeal for my spouse, and it’s very comforting! </p>
<p>I don’t bother with any Quaker “instant oatmeal” products. With a microwave, I can make Irish Steel-cut Oats in 15 minutes, so the texture is almost crunchy/nutty, not gloopy.</p>
<p>Since my family lives in New Hampshire and I’m in upstate NY, I always buy real maple syrup although it gets pricey.</p>
<p>Just a small amount (1/2 tsp) of maple syrup flavors the whole bowl, and I’m happy. Also I put fresh berries in it.</p>
<p>I like the idea of a nutritionist. The dietician at the hospital talked about reducing cholesterol, saturated and trans fat - No mention of sugar at all!</p>
<p>I do wish it was clear on what was research, and what was educated guesses. I remember the when eggs and shrimps were demonized for cholesterol - and then a few years later they turned around and said no thy were fine in moderation.</p>
<p>Its frustrating because our diet is already pretty good. We eat a lot of fruits/veggies. Very little red meat, whole grains. We don’t drink soda, fruit juice. We do have maybe one beer or glass of wine a few days a week. There aren’t a lot of obvious immediate changes. At the same time they say eat more fruits and vegetables, they then say don’t eat too much fruit because of the sugar. </p>
<p>Thanks for the ideas!</p>
<p>Python, I can’t tell if the bypass has already happened or if you are planning for it. My dad (mid-70’s) had triple bypass last fall. He was already a very healthy eater and a moderate exerciser, so it was a big surprise. I am happy to report he is just fine now and moving around like someone 20 years younger.</p>
<p>However, right after his surgery and continuing for several weeks, nothing tasted good to him and it was very hard for him to eat. The doctor told him, at least for the initial time period, to eat anything he wanted that sounded good. They said this side effect was fairly common and might last up to 6 weeks; it was more like 12-15 weeks for him. He described it as his mouth “tasted bad.” Even brushing his teeth didn’t make that “taste” go away, so food didn’t taste right. So, if the surgery hasn’t happened yet, be prepared for some weeks of experimenting with what to eat.</p>
<p>DH has had the surgery and is coming home soon. Good to know about how things might taste. I hadn’t heard that at all.</p>
<p>DH is (relatively) young in his 50’s, not overweight, does moderate exercise. He does have bad family history with heart disease so in his case I think a lot of the issue is in the genes.</p>
<p>He is glad that he got a warning and could have the surgery before his heart was damaged.</p>
<p>Python:</p>
<p>I share your frustration (and I don’t even have heart issues) with the morass of nutrition advice. In all honesty, the last person on earth I would turn to for nutrition advice would be a registered dietician (and that’s a shame). It’s not that they are bad people, they are just part of an organization and training that is stuck in the quicksand of a bad paradigm. No better example is the fact that there wouldn’t be a “trans fat problem” if dieticians and the public health community hadn’t made food supplier switch to “heart healthy” trans fats in the first place.</p>
<p>The “trans fat problem” was identified very early on by biochemists. I know I was warned against eating margarine and hydrogenated fats when I took biochemistry in 1973. The industrial food complex–not the public health community–was responsible for a great deal of the artificial foods that became available in the 60s, 70s and continuing to the present time. </p>
<p>I have learned over the years that any food that has an ingredient list is probably not particularly good for me. If it has a nutrition label, it’s almost definitely not good for me. (Ever see a nutrition label on an apple?)</p>
<p>The nutritionist I dealt with instructed me to eat as follows: use a 7" plate (a salad plate). Divide it into quarters. One quarter is a serving of protein (beef, chicken, beans, nuts, cheese, etc.). One quarter is carbohydrates (whole grains, not processed). One half is vegetables. You can also have one piece of fruit. You can use a little oil to cook the protein or dress the vegetables. If you are not trying to lose weight, you can use a bigger plate. (I eat oatmeal, fruit, and yogurt for breakfast.)</p>
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<p>Which makes it even more infuriating that McDonalds (and all the rest) were forced to switch from frying in animal fat to trans fats (which kill you) in the 1980s. It’s symbolic of the whole problem. The anti-fat theology pushed the actual science to the sidelines.</p>
<p>The whole cholesterol thing is crazy. The cholesterol we eat has just a small impact on the amount of cholesterol in our blood. Our bodies make 1000 to 2000 mg of cholesterol per day.</p>
<p>dmd77, did your nutritionist ever offer an explanation why it is best to eat grains with every meal? I’ve never really heard the rationale for needing to constantly eat simple starches – other than for endurance athletes who are training for hours at a time or if you need to gain weight.</p>
<p>InterestedDad: carbohydrates such as whole grains are NOT simple starches. They carry vitamins, fiber, and are filling. The amount of carbohydrates recommended (using the 7" plate) is very small–basically a slice of whole grain bread at lunch and dinner. Why do you want to eat protein, carbohydrates, greens, and fruit at most meals? So you won’t be so hungry you eat stupidly. If you cut out carbohydrates, what do you eat instead? More fruit? That substitutes a simple sugar for a complex carb. More protein? Okay, but expensive, not very filling, often associated with fats, and can be hard on the kidneys. More greens? The number of greens is pretty much unlimited anyway. </p>
<p>I am certainly NOT gaining weight by eating this way. In fact, I’ve lost 28 pounds since July.</p>
<p>As for MacDonald’s moving away from frying in beef tallow, I realize that some people think that was about cholesterol in their fries. Yes, partly, but it was also about making them “vegetarian,” as that became trendy in the late 80s.</p>
<p>As I said, I was warned about trans fats by my biochemistry teachers at MIT in the 70s. This article points out that a 90-year-old researcher had been advocating against them for 60 years: [Trans</a> Fats Hinder Multiple Steps In Blood Flow Regulation Pathways](<a href=“http://www.sciencedaily.com/releases/2009/06/090616121345.htm]Trans”>Trans Fats Hinder Multiple Steps In Blood Flow Regulation Pathways -- ScienceDaily)</p>
<p>I go back to Michael Pollan’s food advice: don’t eat anything your great grandmother wouldn’t recognize as food. I’m fortunate enough to have her recipes, so mostly, I do.</p>
<p>My H had a heart attack before he was 50. It was a wake up call. We have changed our diet but nothing severe some of it is because we are empty nesters who don’t go out to eat much. We eat a lot of chicken and try to eat more fruits and vegetables.</p>
<p>One thing my H has started this winter and has lost 20+ pounds is to track his food with my fitness pal app. It’s amazing how much it has helped. He can scan any barcode on what he ate and enter it. It also has restaurant food. They have other apps which do the same thing, I’m mentioning the one he uses.</p>
<p>H also made the commitment to exercise more, and he takes drugs to keep his cholesterol down. At his physical this year all of numbers were great including his BMI. A plus is that mine were too and I am not on any medication. </p>
<p>I won’t say it’s not been a struggle. It has and our commitment to healthy eating ebbs and flows. But it’s better.</p>
<p>Python, I hope the homecoming has happened an you’re settling in with the patient. My H was also in the relatively young, with no apparent risks or signs of heart trouble–except for a strong family history. First of all, I hope you are hanging in there. I know how scary and bewildering it can be, to look to the future knowing that the simple and essential acts of eating and feeding someone can be so critical for your partner’s health! My H was told over and over that he would get to a new normal, and it it true. We too, ate pretty well (healthy) before H’s MI. However, we also felt free to indulge in too much of the comfort food and sweets. We also hadn’t been exercising enough. I recommend the AHA cookbook, not because they have the right answers, but because it’s a place to start–especially with ideas for leaner protein meals, more variety in side dishes (including vegetable dishes), and even options for the occasional splurges. This cookbook is a safe place, or at least it was for me. My DH’s hospital advice from the dietician was also weak, so I went on a mission myself, reading through all the advice I could get my hands on online. I have stuff from Forks Over Knives to more Atkins-like or paleo eating. And we got lots of mixed advice from well meaning friends. You kind of have to forge your own path in this process 
Anyway, we’ve settled into a way of eating that’s probably more Mediterranean than anything else. You might look up Dr. Sinatra’s Mediterranean plan of eating…We moderated portions, cut out lots of evening snacking, started having lunch together most days (and I make a very healthy and tasty lunch most days), eliminated almost all processed foods (especially those with white flours, sugars), bumped up the nuts and nut products, and made olive oil even more prominent in cooking (I even bake with it, when I bake a whole grain treat). H did end up losing more weight than he thought he could (40 pounds), and his heart health–as best as the cardiologist can determine–is excellent. I don’t know if your H will have the option of cardiac rehab, but in my estimation, it was invaluable. He “knew” most of what they taught in the classes, but having the rehab nurses there to keep him working out as hard as he could while monitoring his heart gave him a peace of mind like nothing else could. They were able to answer all kinds of questions he had, motivate him, and provide an outlet for socializing with other people recovering from a whole range of heart problems. He did it for a year–was probably one of their star pupils–and ended up speaking at a fund raiser for a heart non-profit, along with his very smart cardiologist. </p>
<p>I wish you–and others in this situation–the best! Take care of yourselves and know that it is possible to navigate the dietary minefield we’re surrounded by. Feel free to PM if you want to discuss more.</p>
<p>plantmom:</p>
<p>I just finished reading [Dr</a>. Sinatra’s latest book](<a href=“http://www.amazon.com/The-Great-Cholesterol-Myth-Disease/dp/1592335217]Dr”>http://www.amazon.com/The-Great-Cholesterol-Myth-Disease/dp/1592335217) on heart health. Pretty good book, easily digested, cuts through a lot of the noise.</p>
<p>dmd77:</p>
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<p>I believe that a big underlying impetus for the whole anti-fat lipid hypothesis is the notion that eating animal products is “bad” from a moral standpoint. I think, in part, the “science” and “policy” and the media coverage of both searched to support a theological belief. And, the whole McDonalds’ french fry trans fat fiasco is a perfect example. The lead on that campaign was the Center for Science in the Public Interest – a couple of Nadar disciples with a vegetarian bent.</p>
<p>The real shame of it is that a wholesale shift to “low fat” processed food (such as margarine and so many “low-fat” imitation products) typically increases the risk factors for coronary artery disease – the very thing that was supposed to be the reason for reducing fat – because the fat in these products is replaced with sugar, refined carbs, and trans fats.</p>
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<p>Margarine was not intended to be “low fat” nor healthier, at least originally. It was merely intended to be a cheaper alternative to butter. Early margarines were made from beef fat. Hydrogenated oils began to replace animal fats mainly due to wartime shortages of animal fats; this was way before anyone cared about any health implications of various kinds of fats.</p>
<p>So much depends on your definition of comfort food and which foods appeal to you. A visit with the dietician as part of the heart surgery care is very useful and probably covered by insurance. H is an Indian Cardiologist (I a different specialty)- he eats disgustingly healthy foods. The dietician can work with you to modify the recipes you currently use and offer viable substitutions that appeal to your tastes- an individual consultation and not just a bunch of generic handouts or group session. I personally can only tolerate occasional oatmeal so what works for some doesn’t work for me. A lifestyle change may be needed, exercise and diet especially (not smoking also of course).</p>
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<p>Isn’t the definition of “comfort food” typically “something that is high in both fat and carbohydrates (and therefore calories) but low in vegetables or fiber”?</p>
<p>OP, I had a massive heart attack with full arrest last May at age 51 – had a 100% blockage in the LAD. Can’t tell you how lucky I am to even be here. Have been living the new food life ever since. I had lost 45 lbs. before the attack, but that was mainly cutting out the fast food and eating less junk. Was not paying much attention to nutrition. Since the attack, I have started reading labels and following a much stricter regimen.</p>
<p>A couple of thoughts from the BTDT perspective:</p>
<p>1) I have the AHA cookbook, have not used it much since DH won’t eat much of what they suggest (though heaven knows he should be doing so). I wind up eating different meals at different times than he does (he gets home from work at 9-10 pm, and I just cannot eat that late at night). That causes some tension and has made me sad, but I have to take care of myself here.</p>
<p>2) For me, the most beneficial part of the recovery process has been cardiac rehab. If it is offered, take it. If it’s not, get the cardiologist to prescribe it. This has what has finally gotten me active and helped built my strength and helped me lose another 45 lbs. The cardio rehab folks know about exercise, meds, and they also bring in docs, exercise physiologists, etc. for seminars and extra classes.</p>
<p>My rehab was 3x/week, with the option to continue as much as 5x/week after graduation by paying out of pocket each month. I have done this, because now that I have a routine, I don’t want to mess with it, and I feel better exercising at a place that would know what to do if something went wrong. I also feel confident that if I have questions about a symptom, a med side effect, etc., they know what they are talking about. </p>
<p>3) My rehab facility has a nutritionist on staff. I can see her at no charge – it’s part of the rehab program. The rehab folks have a lot of ongoing education about nutrition – the RD takes people out on grocery store tours to talk about what to buy, and has guidelines on food for cardiac patients.</p>
<p>4) Recommended amounts of fat, sodium, etc. are lower for cardiac patients than for the general population, so get familiar with the amount allowed, not just the percentages on the box. My sodium limit is 1400 mg daily (normal is 2000), sat fat is 12 mg (normal is 20, I try to stay under 10), etc. YMMV.</p>
<p>5) I have found that eating low-salt foods is the biggest challenge. I never put salt on my food, but sodium is EVERYWHERE. It is a lot easier to find good-tasting low-fat and high-fiber foods these days, but I find I have to be ultra vigilant about salt.</p>
<p>6) I still eat too many carbs. I’m a work in progress.</p>
<p>Your family member is lucky to have your support! It makes a lot of difference to know that someone else is willing to help w/the transition to a new lifestyle.</p>