Why does blood pressure so often start creeping up in our fifties? A lot of it comes down to a thin lining inside your arteries and a tiny gas called nitric oxide. Here’s what it does, what wears it down, and how leafy greens, beetroot and cold-pressed juice help.
Nitric oxide: why your artery lining matters, and how plants help it Read More »
Food tastes bland when you first cut back on salt, but your taste buds adjust. Here’s how long it takes, where the hidden salt is, and the flavour tricks that make low-salt food delicious.
Retraining your taste buds: how to eat less salt without missing it Read More »
Puffy ankles, tight rings and a bloated, heavy feeling? Fluid retention is often a salt and potassium balance problem. Here’s how eating more fruit, boosting potassium and cutting back on salt helps your body let go of extra fluid.
Fluid retention: how fruit, potassium and less salt help your body let go Read More »
What does heart-healthy eating actually look like on a Tuesday night? The Honeycomb plate, a simple seven-day menu using our recipes, and a shopping list to get you started.
Your heart-healthy plate: a week of eating for your arteries Read More »
Olive oil is often called heart-healthy, so why does Honeycomb cook without oil? An honest look at the research, the difference between whole foods and extracted fats, and how to cook beautifully without a drop.
Why oils aren’t heart food: what the research shows about added fats Read More »
High blood pressure rarely causes symptoms, yet it affects about one in three Australian adults. Learn how salt and potassium work together, and simple food changes that research shows can lower your numbers.
Blood pressure and salt: the quiet connection (and potassium’s role) Read More »
Your cholesterol results can feel like a foreign language. Here’s what each number means, why it rises, and the everyday foods research shows can bring LDL down, often within weeks.
High cholesterol: what your numbers really mean, and how food changes them Read More »
