As a leading provider of cardiovascular care, ECS offers patients the latest in diagnostic and treatment options, delivered with compassion and respect. We are committed to providing our patients with the highest quality care possible.
Mark A. East, MD is an Interventional Cardiologist located in the Hampton Roads area of Virginia. Dr. East received his Medical Degree at the University of North Carolina, Chapel Hill. His Residency in Internal Medicine and Fellowships in Cardiology and Interventional Cardiology were completed at Duke University Medical Center where he was distinguished as Assistant Chief Resident of Internal Medicine and Chief Fellow at Duke Clinical Research Institute.
Health Tips
from Dr. East...
Himalayan Pink Salt
and Heart Failure:
My patients have asked if they are allowed to eat more salt if they use Himalayan Pink Salt. My answer is, no. While some research shows that Himalayan Pink Salt is better for you than iodized salt (table salt), both contain approximately the same amount of sodium. One teaspoon of Himalayan Pink Salt contains about 2,300 mg of sodium. So, if you decide to make the switch to Himalayan Pink Salt your sodium limit of 1,500mg per day does not change.
Helpful videos for a happy ticker
Dr. East's Healthy Heart Trends
Mediterranean herb-infused grilled vegetables
1 large zucchini, sliced into thick round pieces
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 red onion, cut into large wedges
8oz button mushrooms, cleaned
2 tbsp olive oil - 2 tbsp lemon juice - 1 tbsp balsamic vinegar
2 tsp dried oregano - 1 tsp dried thyme - 1 tsp garlic powder
Salt and pepper to taste with chopped parsley for garnish
In a large bowl, combine olive oil, lemon juice, balsamic vinegar, dried oregano, dried thyme, garlic powder, salt, & pepper. Whisk together well. Add vegetables to bowl & toss until all are coated well in the marinade. Cover and allow the vegetables to marinate for at least 30 minutes at room temperature, or up to 2hrs in the refrigerator. Preheat your grill to medium-high heat. Once the grill is hot, arrange the vegetables on the grill grates in a single layer. Grill the vegetables for about 5-7 minutes on each side, or until the desired tenderness. Transfer vegetables to serving platter and garnish with parsley.
