The Importance of Fiber and Fermented Foods for Health

This week, I’m sharing a conversation I had as a guest on Food For Thought, the podcast hosted by registered nutritionist Rhiannon Lambert. We covered everything from protein and plant-based diets to the role of ultra-processed foods in chronic disease, and how to better interpret nutrition science in a world full of misinformation.

In this episode, I cover:

• How to think critically about nutrition research
• The impact of plant-based diets on human and planetary health
• Protein quality and building muscle with plants
• The role of ultra-processed foods in long-term health
• Social media’s influence on nutrition discourse
• What phytates are and whether they matter

This is a repost of my chat with Rhiannon. You can find her podcast and more of her work at rhitrition.com/podcast.

• Intro: The Science Behind Plant-Based Nutrition and Longevity (00:00)
• Simon's Journey from Sports Physio to Nutrition Science Advocate (00:35)
• Why Nutrition Science Requires Context and Nuance (05:12)
• Debunking Common Nutrition Myths with Evidence (05:59)
• Health Benefits of Adopting a Plant-Based Diet (15:30)
• Protein and Muscle: Separating Myths from Data (21:42)
• Key Nutrients to Monitor in Plant-Based Eating (31:21)
• Understanding Calories: Not All Energy Is Equal (35:56)
• Phytates and Mineral Absorption: Myths vs. Mechanisms (43:55)
• Environmental Impact of Dietary Choices: Data-Driven Insights (50:22)
• Fact or Fiction: Science-Based Answers to Nutrition Claims (55:02)
• Final Thoughts: Navigating Nutrition Science with Integrity (01:00:55)

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This episode is brought to you by:

38TERA

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Simon Hill, MSc, BSc (Hons)

• Creator of theproof.com
• Host of The Proof with Simon Hill
• Author of The Proof is in the Plants

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Nourish your gut with my Plant-Based Ferments Guide and download my Two-Week Meal Plan.