Healthfinder.gov suggests you follow these eating tips for a healthy heart:

1. Eat less saturated and trans fat. Stay away from fatty meats, fried foods, cakes, and cookies.
2. Cut down on sodium (salt). Look for the low-sodium or “no salt added” brands of canned soups, vegetables, snack foods, and lunch meats.
3. Get more fiber. Fiber is in vegetables, fruits, and whole grains.

Take this list with you the next time you go food shopping.

Healthy Vegetables and Fruits

Eat a variety of vegetables and fruits. To save money, buy vegetables and fruits that are in season, frozen, or canned.

• Fresh vegetables such as tomatoes, cabbage, broccoli, and spinach
• Leafy greens for salads
• Canned vegetables low in sodium (salt)
• Frozen vegetables without added butter or sauces
• Fresh fruits such as apples, oranges, bananas, pears, and peaches
• Canned fruit in 100% juice, not syrup
• Dried fruit
• Frozen berries without added sugar

Healthy Milk and Milk Products

Look for fat-free or low-fat milk products. Or choose soy products with added calcium.

• Fat-free or low-fat (1%) milk
• Fat-free or low-fat yogurt
• Cheese (3 grams of fat or less per serving)
• Soy-based drinks with added calcium (soymilk)

Healthy Breads, Cereals, and Grains

For products with more than one ingredient, make sure whole-wheat or whole-grain is listed first.

• 100% whole-wheat bread
• Whole-grain breakfast cereals like oatmeal
• Whole grains such as brown or wild rice, barley, and bulgur
• Whole-wheat or whole-grain pasta

Healthy Meat, Beans, Eggs, and Nuts

Choose lean cuts of meat and other foods with protein.

• Seafood, including fish and shellfish
• Chicken and turkey breast without skin
• Pork: leg, shoulder, tenderloin
• Beef: round, sirloin, tenderloin, extra lean ground beef
• Beans, lentils, and peas
• Eggs and egg substitutes
• Nuts and seeds

Healthy Fats and Oils

Cut back on saturated fat and look for healthy products with no trans fats.

• Margarine and spreads (soft, tub, or liquid) with no trans fats
• Vegetable oil (canola, olive, peanut, or sesame oil)
• Non-stick cooking spray
• Light or fat-free salad dressing and mayonnaise

According to a study by the American Chemical Society in San Diego, if you want a healthy, whole grain treat make it popcorn.

Their Researchers found that popcorn has more healthy for you antioxidants called polyphenols than some fruits or vegetables. In every serving of popcorn there are 300 milligrams of polyphenols compared to 114 mg per serving of sweet corn and 160 mg per serving for all fruits. A big difference!

The study demonstrated that the levels of polyphenols in popcorn are higher than previously thought. The levels are similar to those levels found in a serving of  nuts and 15 times higher that the levels found in whole-grain tortilla chips.

The highest concentrations of polyphenols and fiber are found in the hulls of the popcorn; you know…those annoying little bits that get caught in teeth.

“Of course adding butter, salt and other calorie-laden flavorings can turn this snack from healthy into unhealthy. Air-popped popcorn has the lowest number of calories,” one of the researchers reported. He added, “Microwave popcorn has twice as many calories as air-popped, and if you pop your own with oil, this has twice as many calories as air-popped popcorn. About 43 percent of microwave popcorn is fat, compared to 28 percent if you pop the corn in oil yourself.”

The study makes a point of stressing that one is not suggesting eating popcorn instead of fruits and vegetables, as popcorn lacks the vitamins and other nutrients found in fruits and vegetables that are essential for good health.

The study continues to promote popcorn as a snack as it is the only snack that is 100 percent unprocessed whole grain. One serving of popcorn will provide more than 70 percent of the daily intake of whole grain. The average person only gets about half a serving of whole grains a day. Eating popcorn could fill that gap in a way that most of us would enjoy.

The study was not funded by the food industry.

SOURCE: American Chemical Society