If your legs ache, swell or simply don’t feel right, they could be signaling a potential (but fixable) problem. Your veins take the nutrients you need from your blood and then recirculate it back to the heart to be reoxygenated. This system requires a pump in the calf muscle but mostly relies on a valve system — it’s mechanical, working against gravity all day long. One common leg problem is venous insufficiency. This occurs when the valves in the veins have trouble sending blood from the legs back to the heart. This can result in some pooling in the legs, which ultimately leads to swelling.

“Every day when you take off the socks and shoes and you have that sock line, then when you go to bed, get off your feet, everything looks good in the morning,” said Dee White, APRN and Clinical Director of the Vein and Vascular Institute. “You get up and put on the cute strappy sandals and by afternoon you’re thinking, ‘What was I thinking? Because now I have cankles.’ This is what you see. It’s dependent type edema.”

Venous insufficiency can be diagnosed with a physical exam. It’s also important to know the timing of the edema and distribution, which is generally ankle up. 

“We don’t see a lot of venous insufficiency that’s in the toes and feet like you would with lymphedema,” White said. “Patients will have a history of when they elevate their feet, they feel fine because the swelling resolves. We hear patients say they have heaviness during the day, like they’re dragging tree trunks. That’s how we make the diagnosis.” After a venous insufficiency diagnosis, White’s team at the Vein and Vascular Institute uses specific tools like ultrasound to see where the venous insufficiency is located and whether a more aggressive or conservative treatment plan is required. 

One conservative treatment White recommends to patients of all ages is using compression for support. Anyone can benefit from using compression socks, sleeves and more — whether you spend most of your day sitting down or on your feet, compression can alleviate the buildup that eventually leads to venous insufficiency. 

Venous insufficiency can impact anyone — men, women, teenagers and senior citizens alike. Patients typically notice swelling followed by pain at the onset of venous insufficiency. 

Venous insufficiency can also lead to venous ulcers –rusty, dark, leathery, cracked ulcers that won’t heal on the skin. Patients with venous ulcers are repeatedly suffering from infections because their wounds won’t heal due to pressure behind them. Doctors will work to heal these ulcers by removing the pressure. 

White recommends if you notice swelling, talk to your provider. “If it’s not your heart and not your medications, it’s probably your circulation.”

For more information, check out our vein and vascular services

In a typical Arkansas summer when the temperatures soar outside, we find comfort inside — in air conditioning, near a fan, at the pool or anywhere that can give us relief. However, bigger problems could lurk when we go back outside. Not acclimating to the heat and humidity or staying hydrated can have consequences on student athletes, kids, adults and the elderly. Here are some tips on ways to keep your heart healthy by staying cool this summer.   

“Gradually increase your exposure to the heat. Maybe walk in the morning, go out in the cooler times of the day and build yourself up,” says one of the experts at Arkansas Heart Hospital. “Don’t try to do too much in one day. For example, don’t cut the grass, work in the garden and paint the house. Even if you are acclimated, the hottest part of the day is still dangerous.” 

We recommend getting students outside, too. Regardless of if they have camp or outdoor practices such as football or band, their bodies need to be able to handle going from air conditioning to the heat. “Be proactive. Introduce them to the heat and make sure they are staying hydrated. Eliminate caffeinated drinks and other things that could dehydrate them.”

When it comes to hydration, water is better than other fluids. If you are physically active and spending an hour or more outside, hydrate with an electrolyte beverage along with water.

“You can’t wait to be thirsty,” the experts say. “Carry water with you. Everyone should be drinking something non-caffeinated.”

Staying hydrated is important even while at the swimming pool. “You and your kids can still get dehydrated. If you’ve been there a few hours and no one has gone to the bathroom, you’re probably dehydrated.” 

Headaches and crankiness can be signs of dehydration in kids. “The best way to know if someone is hydrated is the color of their urine. It should be clear to pale yellow. Drink every hour. Don’t go 2-3 hours without fluids. Don’t go from breakfast to lunch without drinking water in this Arkansas summer heat.”

Finally, be mindful of heat related illnesses like heat exhaustion and heat stroke. “Heat exhaustion is overdoing it while not properly hydrating. You’ll feel the effects, such as a headache, chills, being lethargic, possibly cramping.” In some extreme cases, the person requires IV fluids to rehydrate.

“Heat stroke is when your core body temperature rises to 104 degrees,” say our experts. “It can be as damaging as a stroke. Organs shut down and it can cause neurological problems similar to a traumatic brain injury. After recovery you are more sensitive to the heat. You have to be mindful forever.”

We southerners love our barbecue! If you’re looking for heart healthy recipes for the summer or can no longer enjoy meat, try this recipe which mimics the flavors of barbecue pulled pork. Samantha Stewart, R.D. with our intensive cardiac rehabilitation program found this barbecue recipe made with jackfruit. Jackfruit comes from a jackfruit tree and is a cousin to fig trees, among others. You’ll want the canned version in water for this recipe. Samantha demonstrated the easy recipe recently on KATV Good Morning Arkansas.

Pair it with your favorite whole wheat bun and sides and you have an easy, healthy summertime meal!

Ingredients

  • 2 20oz cans young green jackfruit
  • ¼ cup barbecue seasoning
  • ¾ cup barbecue sauce

Instructions

  1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
  2. Mix together barbecue seasoning and add to jackfruit. Toss to coat.
  3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
  4. Add barbecue sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
  5. Remove lid and stir occasionally. TIP: For a finer texture, use two forks to shred the jackfruit as it cooks down.
  6. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
  7. Place generous portions of slaw on the bottom buns, top with generous serving of barbecue jackfruit, and cashews. Serve with extra barbecue sauce!
  8. Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

For other great heart healthy recipes and meal ideas, check out the recipes page on our blog.

Dr. J.D. Fuller, the newest surgeon on the team at Arkansas Heart Hospital’s Bariatric and Metabolic Institute, answers the question of “what is bariatric surgery” and discusses how bariatric surgery has evolved over the years. In his more than 15 years of experience, Dr. Fuller says the field has become more specialized and dedicated and that bariatric surgery is now safer than ever.

“Bariatric surgery was initially focused on weight loss, and its main benefit was thought to be a surgical cure for morbid obesity,” Dr. Fuller explains. “Most patients lose a significant amount of weight and are able to keep it off. Doctors are happy with the weight loss results in patients with obesity, and especially with the improvement in obesity-related health problems.”  

During the healing process, patients not only lose significant weight but also experience drastic improvements in multiple obesity-related health problems. Diabetes is one problem that benefits greatly from bariatric surgery. About 80 percent of patients will have either a drastic improvement in their diabetes or even a complete cure from their diabetes after undergoing bariatric surgery.

“If you’re taking insulin or other medications to treat diabetes when you come in to the hospital for surgery, more than likely you will be off those medications when you leave,” Dr. Fuller said. “We see other benefits as well; cholesterol gets better, high blood pressure gets better, sleep apnea tends to get better, mobility gets better, energy levels improve, and patients are able to exercise and get back to work and feel like they’re living life again.”

Weight-loss surgery, or bariatric surgery, has proven to be so beneficial over time that it’s now considered Metabolic Surgery since patients are not only losing weight, but also experiencing such drastic improvements in other weight-related health problems. 

“We are making such a difference for patients throughout Arkansas who struggle with morbid obesity. Our state has a significant problem with obesity and there are hundreds of thousands of patients that would benefit from bariatric surgery. I am excited about the level of passion and commitment this hospital and bariatric program has to making an impact for the state,” Dr. Fuller said.

Undergoing bariatric surgery is a big decision and is something patients should take very seriously. Patients have often done their own research, sometimes for years, before they are ready to consider surgery. Fuller continues, “When patients see us in consultation, they’ve often hit their ‘rock bottom’ and they are often desperate for help. It is so exciting to be able to offer patients the surgical cure they need for so many of their health problems.”   

The criteria for bariatric surgery is standardized nationwide. A person needs a body mass index (BMI) of at least 40. BMI is a measurement that takes into account your height and weight. With a BMI of 40, most patients are approximately 100 pounds or more overweight. Patients also qualify if they have a BMI of 35 and at least one weight-related health problem such as diabetes, heart disease or sleep apnea, among others. Patients with a BMI of 35 are usually at least 80 pounds overweight.

The Bariatric and Metabolic Institute is unique because of the comprehensive bariatric care provided to patients. We have a growing team of dedicated providers that help patients every step of the way during their weight loss journey. Patients are equipped with dietary education and exercise strategies to help them achieve an amazing result after surgery. Fuller continues, “Patients are usually very excited and hopeful when they go into surgery and see almost an immediate weight loss, sometimes as much as 15-20 pounds in the first couple of weeks after surgery. With further progress, patients often lose 70-80% of their excess body weight, are feeling much better and are living life again! It’s a great thing to be able to make such a difference for the State of Arkansas!”

If you’d like to learn more about bariatric surgery and whether it’s the right option for you, contact us today.

This time of year, we can’t get enough heart healthy recipes for the grill! Whether you’re hosting a summer party or simply need a healthy, meaty recipe the whole family can enjoy, this one is sure to be a hit! The slaw includes tips for making it ahead of time. We hope you enjoy! 

Making the slaw: 

  • 2 packages of angel hair slaw
  • ½ head purple cabbage, thinly sliced
  • 1 10-ounce package shredded carrots
  • 4 green onions, sliced
  • 2 red bell peppers, thinly sliced (seeds & ribs removed)
  • 2 yellow bell peppers, thinly sliced (seeds & ribs removed)
  • 1 jalapeno, minced (seeds & ribs removed if you want less heat)

Making the dressing:

  • ½ cup canola or olive oil
  • ½ cup red wine vinegar
  • ½ cup Splenda
  • 2 tablespoons spicy brown mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • Freshly ground black pepper 

Directions: 

In a large bowl combine all vegetables; use tongs or toss with clean hands to combine. In a separate bowl, combine dressing ingredients. Pour over slaw and toss to combine. Serve immediately or place in refrigerator.

Time saving tips: 

A food processor is a great tool to use for shredding veggies. All vegetables may be prepped and combined in large bowl up to one day in advance.  Dressing may be made up to two days in advance and refrigerated until ready to use.

Making the pork tenderloin:

  • 1 whole boneless pork tenderloin
  • Kosher salt, freshly ground black pepper and garlic powder

30 minutes before grilling:

Cut pork tenderloin into ½ inch thick medallions. Sprinkle seasoning blend on each side. Grill on medium high heat for 3-4 minutes per side.

You may also toss various non-starchy summer veggies on the grill such as onions, sweet peppers, jalapenos and zucchini. Just brush with a little canola or olive oil, season with kosher salt & freshly ground black pepper.  Grill to desired doneness.

Making the BBQ Mayo

  • ½ cup low carb barbecue sauce (G Hughes Sweet & Spicy used for recipe testing)
  • ½ cup mayonnaise (Duke’s used for recipe testing)

Directions: 

Combine in bowl, serve alongside pork and slaw, and enjoy!

 

Looking for more heart healthy recipes? Check out our recipes page here and don’t forget to follow Arkansas Heart Cafe on Instagram for great meal ideas.

Arkansas Heart Hospital’s Strong Heart’s kitchen is at it again, providing another great recommendation, this time with Chef Mark’s healthy baked beans recipe. Paired with his heart healthy barbecue sauce, it’s a perfect combination for any family gathering or backyard bash! 

Heart Healthy Baked Beans Ingredients

(Serves 4)

  • 16 ounces cooked great northern beans
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1- 28 ounce can no salt added tomato sauce
  • 2 teaspoons garlic, minced
  • 1 cup water or vegetable stock
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon low sodium mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Splenda
  • 1 tablespoon cumin
  • 1/2 tablespoon no salt added chili powder

Instructions

  1. In a large stock pot, sprayed with cooking spray, sauté onions, bell pepper, and garlic until soft, about 5 minutes.
  1. Add the rest of the ingredients and bring to a boil. Lower beans to a simmer and cover. Cook for about 1 hour. Stir occasionally and add stock if necessary.

If you enjoyed this healthy baked beans recipe and want to see more, visit recipes page.

Arkansas Heart Hospital delivers the world’s best care right here in Arkansas. See our numerous awards and honors.

If you’re looking for a lighter version of barbecue sauce for the summer, take a look at what Chef Mark Elliotte put together in the StrongHearts kitchen. This heart healthy bbq sauce recipe is packed full of flavor, easy to make and is low in sodium, which makes it heart friendly. Above all though, it tastes great!   

Healthy BBQ Sauce Ingredients

  •  1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 3 cloves garlic minced
  • 1 1/2 cups tomato puree (no salt added) 
  • 1 tablespoon dijon mustard (low Sodium)
  • 1/2 cup apple cider vinegar
  • 2 oz apple juice concentrate 
  • 1 tablespoon lemon juice 
  • 1 1/2 tablespoons chili powder (no salt added)
  • 1 teaspoon liquid smoke
  • 1 teaspoon fresh ground black pepper
  • Hot sauce to taste  

Instructions 

  1. Using a large stock pot, cook onions, bell pepper, garlic, apple juice and vinegar at medium heat.
  1. Cook until it becomes a syrupy consistency, about 8 to 10 minutes 
  1. Add remaining ingredients. Bring to a boil, reduce heat, and simmer 1 hour

In addition to this healthy bbq sauce recipe, try our other heart healthy and amazing recipes our StrongHearts kitchen has whipped together. Moreover, you can also follow us on Instagram for great meal ideas.

If you’re looking to add protein or looking for creative and healthy wrap recipes that use chicken, try our chicken BLT wraps. Low in carbs and high in protein, it’s an easy light lunch or dinner that the whole family can enjoy. 

CHICKEN BLT WRAP

  • Grilled chicken breasts, thinly sliced
  • Mission Low Carb Tortillas (soft taco size)
  • Boston Lettuce
  • Roma Tomatoes, chopped
  • Bacon, pre-cooked
  • Smoky Mayo (recipe follows)

Directions

Place three leaves of lettuce on tortilla.  Top with 6 oz chicken, tomatoes, one slice of bacon and two tablespoons of Smoky Mayo. Roll up and cut in half (Can be rolled up in plastic wrap and refrigerated to make cutting in half easier). Serve with additional Smoky Mayo if desired.

Nutrition Information per Serving:

  • Serving Size: ½ wrap
  • Calories:  283
  • Fat:  14.75 grams
  • Protein:  33.5 grams
  • Carbohydrate:  3.5 grams

SMOKY MAYO

  • ½ cup mayonnaise (Duke’s used for recipe testing)
  • ½ cup fat free plain Greek yogurt
  • ½ cup fat free buttermilk
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper to taste

Directions

Combine ingredients in a bowl and refrigerate for at least two hours. 

Nutrition Information per Serving:

  • Serving Size: 2 Tablespoons
  • Calories:  42
  • Fat:  4 grams
  • Protein:  1 gram
  • Carbohydrate:  0.5 grams

You can also watch our heart health experts assemble a chicken BLT wrap on KATV’s Good Morning Arkansas here. For other healthy wrap recipes and more heart healthy meal ideas, check out our recipes page.

Looking for easy salad recipes? Here’s one where you can use a steak off the grill or even one left over from your favorite steakhouse. This salad with our own bleu ranch dressing is sure to please the whole family. Add in garlic mushrooms and you have a complete meal in one bowl. 

STEAKHOUSE SALAD

  • 1-pound grilled steak (flat iron steak used for recipe testing)
  • 1 package Baby Spinach
  • 1 package Spring Mix Lettuce
  • Garlic Mushrooms (recipe follows)
  • Red and yellow grape tomatoes
  • Red onion thinly sliced
  • Bleu Ranch Dressing (recipe follows)
  • Bleu cheese crumbles

Directions

  1. Place spinach, lettuce, red onion, mushrooms and tomatoes in bowl. Toss to combine. Place salad mixture in serving bowl or travel container.
  2. Thinly slice steak against the grain and place on top of salad.
  3. Drizzle bleu ranch dressing over top and garnish with a few crumbles of bleu cheese if desired.

GARLIC MUSHROOMS

  • 1 pound white mushrooms, cleaned and quartered
  • 2 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 2 teaspoons garlic powder
  • 2 teaspoons Beef Better than Bouillon
  • ¼ cup sherry
  • Freshly ground black pepper

Directions

Combine all ingredients in medium saucepan over medium heat for 30 minutes, stirring occasionally.

Nutrition Information per Serving:

  • Serving Size: 3 oz steak, 1 cup salad with veggies, 2 Tablespoons bleu ranch dressing
  • Calories:  296
  • Fat:  19 grams
  • Protein:  23 grams
  • Carbohydrate:  6 grams

 

BLEU RANCH DRESSING

  • ½ cup Smokey Mayo (recipe follows)
  • ½ teaspoon Hidden Valley Ranch dressing mix
  • 1 teaspoon garlic powder
  • ½ teaspoon red wine vinegar
  • Freshly ground black pepper to taste
  • ¼ cup bleu cheese crumbles

Directions

Combine ingredients in a bowl and refrigerate for at least two hours.

Nutrition Information per Serving:

  • Serving Size: 2 Tablespoons
  • Calories:  61
  • Fat:  3 grams
  • Protein:  1.4 grams
  • Carbohydrate:  1 gram

  

SMOKY MAYO

  • ½ cup mayonnaise (Duke’s used for recipe testing)
  • ½ cup fat free plain Greek yogurt
  • ½ cup fat free buttermilk
  • ½ teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper to taste

Directions

Combine ingredients in a bowl and refrigerate for at least two hours.

Nutrition Information per Serving:

  • Serving Size: 2 Tablespoons
  • Calories:  42
  • Fat:  4 grams
  • Protein:  1 gram
  • Carbohydrate:  0.5 grams

You can learn more about how to craft your steak house salad and bleu ranch dressing from heart health experts on KATV’s Good Morning Arkansas. For more easy salad recipes and other heart-healthy meals, check out our recipes page on our blog.

Stay hydrated with our latest heart healthy drink: homemade citrus electrolyte drink

Staying hydrated in the summertime can sometimes be difficult. Often we reach for electrolyte replacement drinks, which are loaded with sugar. Young children can get dehydrated even while at the pool or lake. To keep you and your family hydrated, registered dietitian Samantha Stewart put together this recipe for a heart healthy drink. The drink can also be poured into ice trays and made as ice. For more information, check out the recipe demo Samantha did recently on Fox 16 News.

Homemade Citrus Electrolyte Drink

Ingredients:

  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 cups water (filtered or purified or raw coconut milk)
  • 1 Tbsp organic raw honey or organic maple syrup
  • 1/8 tsp Himalayan Pink salt

Instructions:

  1. Put all ingredients in a blender and blend well.
  2. Store in Mason jars or reusable glass cap bottles.

Check back soon for more heart healthy drink and meal recipes from Arkansas Heart Hospital. And don’t forget to check out our culinary page and visit our main Little Rock location for our famous ramen!