The roast dinner is a staple part of British culture. Every Sunday lunchtime many families across the UK will sit down together to enjoy the classic meal.
Typically consisting of roast meat, potatoes, vegetables and gravy, and sometimes other trimmings such as Yorkshire puddings and stuffing, it is believed the concept of a Sunday roast started as long ago as the 15th century.
Due to the number of veggies you can pile onto your plate during a roast dinner it can have many health benefits. Carrots, for example, are high in fibre, vitamin K, potassium and beta carotene.
And the sometimes dreaded Brussels sprouts, which are more commonly eaten around Christmas time, boast vitamin C, vitamin K and antioxidants among other important nutrients.
However, while some components of the roast dinner have health benefits, others can come with risks.
Speaking with Express.co.uk , one expert warned about a certain ingredient that could raise your cholesterol and blood pressure levels.
Personal trainer and fitness expert at Powerlifting Technique, Ben Jenks, advised against overindulging in gravy for this reason.
He said: “We’ve all been there – that rich, savoury gravy is the very thing that makes a roast dinner feel complete.
“But as a health expert focused on fueling elite athletic performance, I have to make the case for leaving gravy off your plate.”
Mr Jenks explained further. He said: “Traditional gravy is essentially meat drippings emulsified with a roux (butter and flour).
“This makes it a concentrated source of saturated fats and simple carbs with very little nutritional upside. Regular consumption heightens your risk of high cholesterol, arterial inflammation and heart disease over time.
“Equally concerning is the sodium bomb gravy represents. In just a small serving, you could be getting over 30 percent of your daily recommended salt intake.
“All that excess sodium leads to water retention, bloating, and elevated blood pressure.”
He shared some alternatives to sodium-heavy gravies.
These include:
• Mushroom or veggie-based gravies for earthy notes without the saturated fat
• Salt-free au jus or bone broths for keeping proteins juicy
• Amping up herbs, spices and garlic for massive flavour.
He added: “Having a little gravy on special occasions is fine.”
However, he recommended against eating it “regularly”.
His advice was backed by nutritionist Kate Withington, from SCI-MX.
She shared ways to make your gravy healthier.
Kate said: “You can make your gravy healthier by using chicken or vegetable stock instead.
“Simply add your choice of spices and a low carbohydrate thickening option such as whole-wheat flour to the stock.
“If you do want to stay more traditional and use the juices from the meat, first spoon off the fat and then you can always include vegetable cooking water for extra flavour and nutrients.”