UK surgeon reveals simple protein swap to lower your cholesterol

Popular UK surgeon Dr Karan Rajan has revealed a simple kitchen "hack" that could significantly improve heart health and aid weight loss. In a video shared on Wednesday, the health expert suggested blending beans into gravies and sauces to replace a portion of meat.

This straightforward swap can add seven grams of fibre per half cup without ruining the flavour. As Dr Rajan explains, “Let's face it, we collectively eat more saturated fat than we should be and replacing a small portion of meat with beans is something every person could do.”

The surgeon cited a University of Helsinki study where 51 men reduced their red and processed meat intake to just 200g a week, making up the difference with legumes like peas and faba beans.

Despite no other dietary restrictions, the results after six weeks were remarkable. Participants lost an average of one kilogram, and their cholesterol levels dropped.\

Dr Rajan noted, “By the end of the study, the men who had eaten legumes had lower levels of total and LDL cholesterol, suggesting that the diet swap reduced their risk of heart disease.”

Remarkably, iron levels also improved, despite red meat being a traditional source. For those worried about the kitchen transition, the doctor suggests starting with a classic: “For example, when you're next making spaghetti bolognese, use half the amount of beef mince and top it up with beans.

"You'd barely notice it because blended beans virtually taste of nothing. And you're sneaking in fibre, polyphenols, and a saturated fat-free protein source.”

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.