American Heart Association says Plant based Diet associated with less Heart Failure Risk

Anaheim, CA – Eating a mostly plant-based diet was associated with less risk of developing heart failure among people without previously diagnosed heart disease or heart failure, according to preliminary research presented at the American Heart Association’s Scientific Sessions 2017, a premier global exchange of the latest advances in cardiovascular science for researchers and clinicians.

The study looked at five different dietary patterns and, according to the author, found that people who ate a plant-based diet most of the time had a 42 percent decreased risk of developing heart failure over the four years of the study, compared to people who ate fewer plant-based foods.

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Tennessee Department of Agriculture says Greens are Simply Fantastic for Spring

Nashville, TN – Green is the first color of spring, and greens are the first crops of the garden season. In Tennessee, spring starts with turnip and collard greens, plus all kinds of lettuces. Spinach, though, is perhaps the modern favorite spring green.

Famously nutritious, it’s also tender and sweet to eat from baby stage to full broad leaf. Spinach cooks quickly and can be successfully added to just about any savory dish for added color and nutrition.

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