Press Releases
Foolproof Plan to Prevent Heart Attack - Book Reveals Unique Mediterranean Diet Plan
Philadelphia, PA, March 28, 2013

A delicious and foolproof plan to prevent a heart attack – and actually reverse your heart disease has come as a relief to not only heart attack survivors but also to those who would like to be heart healthy with reduced risk of having a heart attack.

By following the straightforward, eight-point program detailed in Dr Janet Brill’s book Prevent a Second Heart Attack, you can reduce your risk of a first heart attack or if you are a survivor, reduce your risk of a second heart attack by up to 70 percent.

Written by Dr Janet Brill, PhD, RD, LDN, CSSD, an expert in the field of health and cardiovascular disease prevention and lifestyle nutrition, the Prevent a Second Heart Attack book reveals a simple plan based on heart-healthy, time-proven Mediterranean diet - incorporate eight key food groups – like olive oil, oatmeal, leafy greens, and even red wine and dark chocolate – into your daily diet, and get moderate exercise each day.

Each year, roughly 1.5 million Americans have a heart attack – and the majority of them survive. But research shows that just one year after their diagnosis, the vast majority of these heart attack survivors fail to adhere to the dietary changes that could prevent a second heart attack.

Why? Despite being highly motivated to change, they are confused by the vast amount of information available and overwhelmed and discouraged by the idea of a punishing, austere diet plan that banishes their favorite foods forever.

The book is not just about preventing a second heart attack. It suggests an effective Mediterranean diet plan and delicious Mediterranean recipes that keeps your heart healthy and reduces your risk of developing heart disease.

Backed by cutting-edge research, Dr. Brill explains why each food is so important to your cardiovascular wellness, and gives you creative tips on how to get your daily dose. Packed with every tool you need – including daily checklists, a complete two-week eating plan, and dozens of mouth-watering recipes to suit every meal, taste, and budget – the program ensures that heart attack survivors and their loved ones will be satisfied, rather than deprived, as they eat their way to better heart health.

With the reassuring and accessible voice of a trusted health professional, "Prevent a Second Heart Attack Book" gives heart attack survivors the knowledge, skills, and confidence they need to make simple – but life-changing-diet and lifestyle modifications to reverse their disease and live long, heart-healthy lives.

"This is an important book. Dr. Brill has managed to combine an enormous body of scientific literature which establishes the profound links between heart health and nutrition with a highly practical, motivational, and user-friendly approach. If every American followed the principles found in this book, we could substantially reduce the burden of heart disease in our country," said James M. Rippe, MD, Cardiologist, Professor of Biomedical Sciences, University of Central Florida and Founder and Director, Rippe Lifestyle Institute.

Janet Bond Brill, PhD, RDN, FAND, LDN Nutrition, Health and Fitness Expert | janet@drjanet.com
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"White wheat," often not as good as the brown stuff
"Whole grain white" bread or flour is made from light colored white wheat kernels. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. The white wheat comes from an albino variety of wheat that differs from the traditional red wheat kernels. They're equally matched in terms of nutrition; however, the white has a milder, sweeter taste. The problem is that the regulations governing the labeling of white wheat products are nebulous. White wheat on the label can consist of virtually anything, but generally comprises a mixture of 100% whole grain and white flour. Furthermore, the white wheat is more heavily processed than the 100% whole grain flour to make the product taste more like its refined cousins, though the jury is still out regarding exactly how much nutrition is lost in the processing. The product is marketed to regular consumers of white bread who want to consume more whole grains for the health benefits but just can't quite take the plunge to eating 100% whole grain products. So, for those people, the new "white wheat" products are a better choice than refined white bread products. The bottom line is, nutrition-wise, your best bet is to routinely go for the 100% WHOLE wheat products that have been less processed, contain all three parts of the original wheat kernel and have been shown scientifically to help prevent chronic disease. Look on the ingredients list and the first ingredient should have the word "whole" in it, regardless of the color of the wheat grain!
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