Cut back on crisps
Eat fewer potato chips and other highly-processed cooked carbs to lower your risk of heart disease
Once you pop, can you stop? If you care about the health of your heart you need to cut back on crisps. When starchy foods such as potatoes and bread are cooked for long periods at high temperatures a chemical called acrylamide, which is linked to heart disease, is created – and not only this but, in a study published by the American Journal Of Clinical Nutrition, subjects who ate crisps every day for four weeks saw a decrease in the antioxidants that eliminate acrylamide. Next time hunger strikes between meals, snack on a handful of nuts instead: they contain both monounsaturated and polyunsaturated fats, which have been extensively linked to better heart health.