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It’s no secret that alcohol can harm your health. But in a pop quiz, many of us would link alcohol with liver damage — not connect the dots between drinking and developing heart problems, like atrial fibrillation (AFib). We might even think that alcohol in moderation is good for the heart, thanks to the longstanding myth about red wine.
So, let’s set the record straight: Alcohol consumption, in any amount, isn’t doing your heart any favors. In fact, it may even harm your heart. One of the major reasons? It creates just the right conditions for abnormal rhythms, especially AFib, to develop or get worse.
Cardiac electrophysiologist Mohamed Kanj, MD, explains why alcohol and atrial fibrillation simply don’t mix.
When it comes to atrial fibrillation, alcohol serves up a triple whammy by:
In all these scenarios, no amount of alcohol is truly safe (more on that in a moment).
Alcohol damages your heart in ways that invite atrial fibrillation to develop. That’s true even if you’re a casual drinker — for example, you routinely have a glass of wine with dinner or throw back a couple of beers at the ballgame. Most of us would consider drinking in moderation to be pretty low risk. But that’s simply not the case when it comes to AFib.
“Drinking a little bit of alcohol every day can slowly cause changes that lead to atrial fibrillation,” Dr. Kanj warns.
These changes include:
Binge drinking, or having four or five drinks within two hours, is especially risky. Dr. Kanj shares that having too much alcohol too fast can lead to a short-term arrhythmia called holiday heart syndrome. While your heart rhythm may return to normal in a couple days, continued heavy drinking can lead to heart damage and repeated AFib episodes.
He also cautions that when you have AFib, drinking alcohol increases your risk of:
These risks are further elevated if you take blood thinners or drink heavily.
We hate to be the bearers of bad news, but no amount of alcohol — even in moderation — is truly safe if you want to avoid or manage AFib.
“From an arrhythmia standpoint, abstinence is best,” Dr. Kanj stresses.
If you’ve been diagnosed with AFib, taking a zero-alcohol approach can help you:
“The success rate for an ablation, a common heart procedure, is better for those who cut down on alcohol compared to those who continue their usual drinking,” he adds. “But the success rate is highest for those who don’t drink at all.”
If you opt for an occasional drink, Dr. Kanj offers some advice:
Cutting back on alcohol is one of the best ways to prevent atrial fibrillation or manage it once you’re diagnosed. That means it may be time to make some changes to your daily routine.
Dr. Kanj points out that for many people, avoiding alcohol can feel like a tall order because drinking and socializing often go hand in hand. You meet colleagues for happy hour. You celebrate birthdays at the bar. It can become second nature.
But he offers a challenge: “The next time you’re at a bar or restaurant, ask to see the list of nonalcoholic drinks. It’ll likely be longer than your arm. Choose one and try it in place of your usual drink. You might find it easier than you thought to go out and have fun in ways that aren’t so hard on your heart.”
Lean meats, fish, dairy and plant proteins can help you meet your protein needs without piling on saturated fat and sugar
You have options when it comes to putting protein on your plate. Lots and lots of options. But as you’re considering what proteins to include, remember this: Not all proteins are created equal.
For example, both hot dogs and cooked lentils offer protein — but one brings a little more to the table when it comes to nutrition and your health. (It’s lentils, just to be clear.)
“There’s more to it than just getting as many grams of protein as possible,” says registered dietitian Julia Zumpano, RD, LD. “Quality matters — and a lot of us don’t regularly consume good-quality protein that enhances our overall diet.”
Foods aren’t made of protein alone. That’s why simply comparing the number of protein grams on two nutrition labels doesn’t really tell you which might be the healthier choice.
Other factors matter, too, including the food’s overall nutrient profile. Consider how much added sugar, sodium or saturated fat it contains. Look at whether it provides beneficial nutrients, like fiber, vitamins and minerals.
“Over the long term, all of these affect your health,” says Zumpano.
Ideally, she recommends getting most of your protein from a variety of whole or minimally processed foods. That can include animal-based products, as well as plant-based protein sources.
What might that look like for meals? Start with these healthy protein sources.
If you’re fishing for a healthy protein, the seas are an excellent place to start. Like other animal proteins, fish naturally provide a concentrated source of protein. Fish generally contain about 7 grams of protein per ounce, although the exact amount varies by type.
Many fish are also lower in saturated fat and higher in omega-3 fatty acids, a one-two combination that makes them a standout for heart health. They’re also packed with key nutrients like vitamin D.
“Fish is a phenomenal protein source,” says Zumpano. “Regularly swapping it in for other meat sources can help you build a healthier and more varied eating pattern.”
Red meat has a place in a healthy diet. But the key is to choose lean cuts.
Picking a leaner cut gets you protein — about 7 grams per ounce — while minimizing saturated fat. Examples of lean cuts include tenderloin, sirloin, top round and flank steak. For ground beef, opt for 90% lean or higher.
Chicken, turkey and other poultry can give you protein without all the saturated fat found in some other meat choices — but how you prepare it makes a difference.
Zumpano recommends going with skinless white meat poultry. Like fish and red meat, it provides roughly 7 grams of protein per ounce. (There’s some variation depending on what you choose.)
Prefer dark poultry meat? That’s OK! It has a place on the table. Ideally, try to choose dark varieties (like legs, thighs and wings) a little less often because they’re higher in saturated fat.
Lean toward baking, grilling or roasting your poultry, too, and go easy on adding salt. Avoid deep-frying chicken or coating it in breading to stay on the healthier side.
Dairy-based foods can be an easy way to work more protein into your day, especially at breakfast. Zumpano says she often recommends eating Greek yogurt or cottage cheese in the morning.
Greek yogurt typically packs 11 to 12 grams of protein in a half-cup serving. Cottage cheese has 12 to 14 grams of protein in a half-cup serving.
Starting the day with either can pay off later. A protein-rich breakfast can help support steadier energy, blood sugar and appetite levels, which can keep you from crashing as the hours pass by.
Eggs are another simple, whole-food protein source that traditionally shines in the morning.
But eggs can also bring a protein boost to your lunch, Zumpano says. Hard-boiled eggs make a good snack, too!
That versatility with eggs makes it easier to spread protein intake throughout your day, which maximizes your body’s ability to get the most out of it. One large egg typically has 6 grams of protein.
Plant proteins deserve a regular place on your plate — and not just if you’re vegetarian or vegan. Cooked beans, lentils and other legumes provide about 15 grams of protein per cup, along with benefits you won’t get from meat alone.
“Plant proteins offer a whole slew of powerful vitamins, minerals and antioxidants — and the fiber that’s in it aids in creating a healthy gut microbiome, digestion and regularity,” Zumpano explains.
Nuts and seeds are another easy way to add plant-based protein to your diet when you get the munchies. They offer a healthy dose of protein — on average, 6 to 7 grams per ounce — along with fiber and other nutrients.
The healthy fats found in nuts and seeds can also help manage your blood sugar and appetite throughout the day.
“A handful of nuts or seeds can be a nutrient-dense snack choice that offers far more than chips or other carb-heavy options,” notes Zumpano.
If you want to make plants the star of the meal, tofu and tempeh are excellent choices. These soy-based foods are rich in protein and have enough texture and heft to serve as meat substitutes.
Tofu typically offers between 10 and 15 grams of protein per half cup. Tempeh is higher at 15 to 20 grams.
But don’t feel like you need to go “plant-only” to use tofu and tempeh. Add them into your meal rotation with red meat, chicken and fish. “Use them to build some variety into your diet,” suggests Zumpano.
A package that screams “20 grams of protein!” doesn’t automatically make a food healthy.
Some protein choices come with lots of saturated fat or heavy processing that may make them less than ideal.
Try to limit:
You don’t need to obsess over every gram of protein when putting together meals. Instead, focus on quality, variety and nutritional balance. Zumpano recommends:
“Protein doesn’t have to feel complicated,” reinforces Zumpano. “Find some protein-rich whole foods you enjoy and build meals from there. Do that consistently and your body will get the healthy protein it needs.”
July 6, 2018By Matthew Solan, Former Executive Editor, Harvard Men’s Health Watch
I’m not a regular drinker, nor a teetotaler. But like many people, I enjoy the occasional glass of wine with dinner, and nothing tastes better than an ice-cold beer on a sweaty summer day. Besides, some alcohol is a toast to my long-term heart health. At least that’s what the science says, right? Not really. When it comes to alcohol and heart health, the existing research is quite conflicting — some studies say alcohol improves heart health, while others imply the opposite.
The problem with most alcohol-related research is that it consists almost entirely of observational studies that only show an association, according to Dr. J. Michael Gaziano, a preventive cardiologist with Harvard-affiliated Brigham and Women’s Hospital’s Division of Aging and VA Boston.
So far, the strongest evidence with heart health has shown that alcohol can increase levels of HDL (good) cholesterol. HDL works to keep LDL (bad) cholesterol from clogging your arteries by moving it to the liver, where it’s broken down and removed from the body. Many studies have found that the combination of high HDL and low LDL levels protects against heart attacks and stroke. “However, this is not the most important factor in preventing heart disease, and there are other ways to increase HDL than drinking alcohol, such as regular exercise,” says Dr. Gaziano.
While moderate amounts of alcohol can offer some heart benefits, too much can have damaging effects.
For instance, the more alcohol you drink at one time, the higher your heart rate gets, according to research from the European Society of Cardiology. A sudden spike in heart rate is potentially dangerous to people with heart conditions, as it could trigger arrhythmias (irregular heartbeats).
A study in the April 14, 2018, issue of The Lancet looked at the drinking habits of almost 600,000 people without heart disease, and found that people who had 10 or more drinks per week died one to two years earlier compared with those who drank five drinks or fewer per week. Having 18 drinks or more per week cut life expectancy by four to five years.
The lack of consistent data means that the takeaway message here is moderation — and the importance of avoiding excessive and binge drinking.
How much is considered moderate? A safe amount is no more than a drink per day, says Dr. Gaziano. “In terms of heart health, there does not appear to be more benefit beyond one daily drink.”
Of course, alcohol content can vary with the type and size of drink. In the United States, a standard drink is approximately 14 grams of pure alcohol, which equates to any one of these:
To get a more accurate analysis of your drink in terms of alcohol content per serving size, use this drink calculator from the National Institutes of Health.
One type of drink isn’t better than another, as your body reacts to alcohol the same whether it’s from beer, wine, or spirits, according to Dr. Gaziano.
Matthew Solan, Former Executive Editor, Harvard Men’s Health Watch
Matthew Solan is the former executive editor of Harvard Men’s Health Watch. He previously served as executive editor for UCLA Health’s Healthy Years and as a contributor to Duke Medicine’s Health News and Weill Cornell Medical … See Full Bio
By Audrey Noble
January 13, 2026
Cabbage often—and unfairly—gets overlooked, with flashier veggies and protein-dense superfoods getting all the attention. But as far as nutritional food options go, the leafy green is pretty hard to beat. A staple in different cuisines (American coleslaw! Middle Eastern malfouf! Chinese suan la bai cai!), cabbage has been a longtime favorite amongst global chefs.
“Much of this stems from its versatility,” Woldy Reyes, chef and author of the cookbook In the Kusina: My Seasonal Filipino Cooking, tells Vogue. “We are seeing a growing trend of chefs utilizing it as a centerpiece, such as cabbage steaks, rather than as a side dish. The culinary appeal has never been stronger.”
“Its popularity stems from its ability to transform,” adds Tatiana Mora, chef of plant-based Michelin star restaurant Mita. “It can be eaten raw, fermented, steamed, roasted, or sautéed, consistently providing flavor, texture, and nutrition. I love it because it is a noble vegetable that grows easily, keeps well, and can be used almost entirely, making it perfect for a conscious and respectful approach to cooking.”
It’s accessible, easy to cook, and delicious. Here are all the reasons cabbage deserves a seat at your table (get it?) in 2026.
Cabbage is a leafy green that is part of the brassica plant family (which also includes broccoli, cauliflower, brussels sprouts, and kale), says Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. It comes in several varieties, but the most common ones you’ll see are green, red (or purple), and savoy. What makes cabbage different from other leafy greens is its density and durability. “It’s heartier, stores longer, and holds up well to cooking, fermenting, and shredding,” Shapiro says. “Nutritionally, it shares many benefits with other cruciferous vegetables, but it’s often milder in flavor and more versatile across cuisines.”
Besides its versatility, one of the main benefits of cabbage is its many nutrients. Shapiro lists other main benefits of the leafy green:
Supports Gut Health
Shapiro says that, because cabbage contains fiber and other compounds that support digestion, eating this leafy green can benefit the gut bacteria and boost gut health.
Anti-Inflammatory Properties
Cabbage is also rich in antioxidants and phytonutrients that studies have shown can reduce inflammation, she says.
Boosts Heart Health
Along with fiber, cabbage has potassium, which supports healthy cholesterol levels and blood pressure. Cabbage also has vitamin K, which is essential for blood clotting (and bone health). Shapiro points to red cabbage in particular, which she says contains antioxidants called anthocyanins that studies have shown can improve brain and heart health.
Regulates Blood Sugar
Cabbage is low in calories and carbs while being high in fiber, which can help stabilize glucose levels in the body.
Boosts Immune System
Shapiro says that cabbage is rich in sulfur-containing compounds to help strengthen your immune system’s defences—and vitamin C, which studies have shown can provide antioxidant protection and support immune health.
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