Fish—especially fatty fish like salmon, and white fish like cod and bass—is high in omega-3 fatty acids, which have several powerful benefits. They appear to reduce triglyceride levels in the blood (high levels cause plaque buildup in the arteries), stabilize the heartbeat (reducing irregular rhythms), make platelets less sticky (reducing clotting) and may bring down blood pressure as well. Some studies have suggested that eating fish once a week cuts your risk of a heart attack in half. The best fish are those with the least mercury and PCBs. Look for wild, line-caught salmon (almost all canned salmon is wild salmon) mahi mahi, catfish, flounder or sole, tilapia and whitefish.
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