How Losing Weight Can Help Reverse A-Fib
What Foods are good to eat for Atrial Fibrillation?
Below are some really great quick and easy one dish recipes for Atrial Fibrillation or (A-Fib, AF) that won’t affect your heart unlike some foods. They are strictly foods you can eat to actually reverse Atrial Fibrillation or Prevent it.
In an ideal world, the Mediterranean diet is the perfect diet for everyone. When prices for fresh fruits and vegetables go up, it’s hard to stick to your budget and always eat right. But, that’s how losing weight can help reverse A-Fib or stop your symptoms.
Natural Alternative to Pills Lowering Heart Rate
You can use these alternatives in a smoothie or a quick and easy one dish recipe for A-fib symptom relief.
- For lowering heart rhythm functions eat high-antioxidant foods such as wild blueberries, cranberries, dark chocolate, bananas, raisins, spinach, nuts, seeds, pumpin, artichokes.
- Omega 3 fatty acids- Salmon, Mackerel, Herring, sardines, Albacore Tuna (3.5 oz = one serving)
- Vitamin c- In one study, vitamin C was shown to reduce the occurrence of postoperative atrial fibrillation by as much as 85 percent.In another study, Arrhythmia only recurred in 4.5 percent of people who received vitamin C after cardioversion for persistent atrial fibrillation. It recurred in 36.3 percent of those who didn’t receive vitamin C.
- Magnesium- Magnesium and potassium help keep your heart stable. Low or no magnesium can cause an irregular heartbeat.Magnesium and potassium, along with sodium and calcium, are examples of electrolytes that are present in the blood. Electrolytes help trigger and regulate electrical impulses in the heart and low levels of magnesium and potassium can lead to an electrolyte imbalance, which can contribute to arrhythmia. Taking magnesium and potassium supplements can help reduce your symptoms,
- Hawthorn- People often use the herb hawthorn to treat palpitations. According to the Lahey Clinic, this herb was prominent in ancient Roman rituals and has been used since the Middle Ages to treat a variety of conditions, including heart ailments. Today, some people use it to treat congestive heart failure, and it may help with an irregular heartbeat, but studies of its effectiveness in treating arrhythmia are inconclusive.
- Supplements- More research is needed to determine their effectiveness, but they are sometimes used for arrhythmia.
So, how can Losing Weight Help Reverse A-Fib?
Quick intro for Pre-treatment of A-Fib
In a new study, patients with atrial fibrillation who were overweight or obese when they underwent ablation to correct their abnormal heart rhythm were more likely to experience a return of a-fib than folks who were not.
Patients that are overweight have a higher risk of recurrent A-Fib after Ablation surgery compared to normal-weight patients. By normal, I mean the correct weight for your height in each individual.
The risk of recurrent A-Fib increases inclemently by increasing body mass index. Also, the heart has to work harder when you have more body mass.
Weight management for pre-ablation, in overweight patients could potentially provide substantial benefits and improve short- and long-term outcomes for ablation procedures. Help yourself with Free A-Fib Recipes.
Free Quick and Easy One Dish Recipes for A-fib Health-Free
Sweet And Sour Por Fried Rice
Sweet and Sour Pork Fried Rice
Treat your taste buds to this tempting Asian dish bathed in a traditional Chinese flavor combo. The secret to delicious fried rice is making the rice and refrigerating it a day ahead. This allows the rice grains to firm up, decreasing the chances of the fried rice turning out mushy.
- 1 tablespoon soy sauce (lowest sodium available)
- 1 tablespoon plain rice vinegar OR
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1 pound pork tenderloin, all visible fat discarded, cut into 3/4-inch cubes
- 1/2 cup fat-free, low-sodium chicken broth
- 1/2 cup all-fruit apricot spread
- 2 tablespoons plain rice vinegar OR
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce (lowest sodium available)
- Cooking spray
- 2 large eggs, lightly beaten with a fork
- 1 teaspoon canola or corn oil
- 2 to 3 teaspoons crushed red pepper flakes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium carrot, diced
- 3 cups cooked brown rice (cold preferred)
- 1 8-ounce can pineapple chunks in their own juice, drained
- 1 cup frozen green peas, thawed
- 4 medium green onions, sliced
- In a large glass dish, whisk together the marinade ingredients. Add the pork, turning to coat. Cover and refrigerate for 10 minutes to 8 hours, turning occasionally.
- Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.
- When the pork is done marinating, heat a wok or large skillet over medium-high heat. Remove from the heat and lightly spray with cooking spray (being careful not to spray near a gas flame). Cook the eggs for 1 to 2 minutes, stirring frequently, until scrambled. Break up into pieces. Transfer to a plate.
- Carefully wipe the wok with paper towels. Heat the oil over high heat, swirling to coat the bottom. Cook the pork with the marinade and the red pepper flakes for 5 minutes, or until the pork is no longer pink on the outside and tender, stirring frequently. Cook the bell pepper and carrots for 2 to 3 minutes, or until tender-crisp, stirring frequently.
- Stir in the rice, pineapple, peas, green onions, reserved broth mixture and reserved egg pieces. Reduce the heat to medium. Cook for 3 to 5 minutes, or until the mixture is warmed through, stirring occasionally to break up the rice.
490 Per Serving
31g Per Serving
6g Per Serving
Sweet and Nutty Stir-Fry
When you crave takeout, but don’t want to load up on saturated fat and sodium, try this quick, crunchy, meatless one-dish meal.
- 4 ounces dried vermicelli or spaghetti, broken in half
- 2 teaspoons curry powder
- 2 tablespoons sugar
- 2 tablespoons soy sauce (lowest sodium available)
- 2 tablespoons balsamic vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup fresh orange juice
- 2 teaspoons grated orange zest
- 1 teaspoon canola oil OR
- 1 teaspoon corn oil
- 1/2 cup thinly sliced onion
- 2 cups bite-size broccoli florets (about 5 ounces)
- 1 cup thinly sliced (not shredded) red cabbage
- 1 cup matchstick-size carrot strips
- 1/2 cup unsalted, unboiled peanuts (dry-roasted)
- Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.
- Meanwhile, in a small saucepan, combine the sauce ingredients, stirring until the cornstarch is completely dissolved. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat. Stir in the orange zest. Set aside.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 1 minute. Stir in the broccoli, cabbage, and carrots. Cook for 4 minutes, or until just tender-crisp, stirring frequently.
- Transfer the pasta to a serving platter. Top with the broccoli mixture. Pour the sauce over all. Sprinkle with the peanuts.
Cooking Tip: Adding curry powder to the pasta water not only imparts flavor, but also provides a bright yellow color.
Tip: Taste nuts and seeds before using them. Their high fat content means they can become rancid over time if they aren’t stored properly. It’s best to store them in an airtight container at room temperature for up to one month, in the refrigerator for up to three months, or in the freezer for up to one year.
305 Per Serving
12g Per Serving
7g Per Serving
Cost Per Serving
Home Style Soup
Homestyle Chicken Noodle Soup
A bowl of chicken noodle soup always equals comfort. The vegetables add nutrition and an aromatic flavor. This soup can be prepared at a moment’s notice and turns mealtime into a warm and satisfying experience.
- 2 teaspoons olive oil
- 3 medium carrots (thinly sliced)
- 2 medium ribs of celery, leaves discarded, thinly sliced
- 1 small onion (diced)
- 4 cups fat-free, low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces.
- 3 cups water
- 3 tablespoons fresh Italian (flat-leaf) parsley, minced.
- 1/2 teaspoon dried thyme (crumbled)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ((coarsely ground preferred))
- 6 ounces dried no-yolk noodles
- Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes, or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
- Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Remove the pressure cooker lid.
- Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes, or until the noodles are tender, stirring frequently.
282 Per Serving
30g Per Serving
3g Per Serving
Treat Yourself to a Very Tasty Treat Full of Protein and Deliciousness!
Smoothies, it’s quick and easy
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In 3 steps, take it out of the freezer, pour the fruit in the cup into a blender, add the protein mix and water (or your favorite juice), and blend until frothy, Done!
Curry Stuffed Bell Peppers
Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.
4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
1 Tbsp. extra virgin olive oil
1 small onion (diced)
1 lb. extra-lean ground turkey or chicken
1 medium zucchini (diced)
1 tsp. curry powder
1 tsp. no-calorie sweetener, granulated, 1/2 packet
1/2 tsp. cloves
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 cup low-sodium chicken broth
1 1/2 cups quinoa (cooked to package instructions)
1/4 cup chopped, fresh cilantro
Preheat oven to 375.
In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
Add turkey and brown – breaking up clumps and stirring until cooked through (it will turn greyish white).
Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8×8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.
Serving size 1 stuffed pepper
436 Per Serving
40g Per Serving
8g Per Serving
One last thing, here is a delicious side for entertaining and so easy to make, check it out: Vietnamese-Style Lettuce Wraps, your guests will love them.
There’s so many one dish recipes you can make that is really good for A-Fib and heart disease as well as for losing weight.
Vegatables and fruit are packed with antioxidants, magnesium, potassium as well as the fact that they are also anti-inflammatory. The more fruits and vegetables you eat, the less anti-inflammatory issues you will have.
To help you lose weight, try to limit meat, dairy, processed foods, and supplements/sports drinks containing choline and carnitine to stop bad gut bacteria.
Scientists estimate about 100 trillion bacteria cells living in your gut. Depending on which bacteria you have there may determine your A-Fib risk. Thank you for stopping by,
I hope you like the choices of Quick and Easy One Dish Recipes for A-Fib. Please leave your thoughts in the comment section below, your thoughts are important to me.
Best wishes to you all,