• By Jen O'Hara

Housecall: Benefits of Eating Less Meat

May 30, 2016

a chef in the kitchen with pots, pans and healthy vegetablesTHIS WEEK'S TOP STORIES
Meatless meals: The benefits of eating less meat
Besides saving money, going meatless a few times a week also may help your heart. Here are some easy and tasty swaps to make.

Long-term care: Early planning pays off
It's best to talk about long-term care early — before a sudden injury or illness forces your hand, leading to a hasty decision. Here's how to choose a facility, deal with finances and more.

EXPERT ANSWERS
Sitting risks: How harmful is too much sitting?
Sitting for extended periods — such as in front of the TV or at a desk — may lead to a number of health problems.

Alcohol: Does it affect blood pressure?
See how drinking too much alcohol can lead to short- and long-term increases in blood pressure.

PLUS ADDITIONAL HIGHLIGHTS 
Ice cream headaches
Reducing the discomfort of hidradenitis suppurativa: Self-care tips
Primary immunodeficiency: Tips for easing stress
Insect bites and stings: First aid

HEALTHY RECIPES
Tossed greens with pasta, fruit and balsamic vinaigrette
Soft tacos with southwestern vegetables
Barley and roasted tomato risotto
Sweet peppers stuffed with scalloped corn

HEALTH TIP OF THE WEEK
Is your diet hurting your heart?
When you eat, your body converts any calories it doesn't need right away into triglycerides. The triglycerides are stored in your fat cells. If you regularly eat more calories than you burn, you may have high triglycerides. The higher your triglycerides, the higher your risk of heart disease. The solution? Healthier habits. Choose healthy foods, such as fruits and vegetables. Scale back your portion sizes. Include physical activity in your daily routine.

Need practical advice on diet and exercise? Want creative solutions for stress and other lifestyle issues? Discover even more healthy lifestyle topics at MayoClinic.org.

NOW BLOGGING
Nutrition-wise: How do you define healthy?
What we know about food and nutrition is evolving. Is food labeling keeping up?

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