When Tamsin Wells decided to lower her cholesterol, she didn’t expect her grocery list to be the most powerful tool. “I thought it was all about medications or intense exercise,” she admits. “But it turned out that what I put in my cart had a bigger impact than I ever imagined.”
As a longtime vegan, Tamsin was already avoiding animal-based cholesterol. But after a routine blood test revealed her LDL levels were creeping up, she knew it wasn’t enough.
“Just because something’s plant-based doesn’t mean it’s heart-healthy,” she says. “There are plenty of vegan foods loaded with oils, sugars, and empty calories.”
So she started over—reimagining her shopping list not just through a vegan lens, but a heart-health one. Instead of grabbing convenience items, she leaned into whole foods with real nutritional value. Oats became her breakfast staple, not only for their fiber but for their cholesterol-lowering beta-glucan content. Beans, lentils, chia seeds, and almonds became daily additions, chosen not for the latest trends but for their long-standing support of cardiovascular health.
And vegetables—especially leafy greens, sweet potatoes, and cruciferous types—took center stage. “It was about building meals that naturally supported my goals,” Tamsin says. “Not counting grams or calories, just choosing smarter ingredients.”
What surprised her most wasn’t the change in her numbers—it was the change in how she felt. “Within weeks, I had more energy and fewer cravings,” she says. “My skin even cleared up.”
Months later, her cholesterol had dropped significantly, and her doctor was impressed. But for Tamsin, the bigger win was the shift in mindset. “Healthy doesn’t have to mean restrictive or boring,” she smiles. “It starts with the basics—what you choose to bring home.”
