345: The biggest misconceptions about protein, fiber & iron | Nutritionist Simon Hill

Simon Hill: “In Western society, we have made animal protein the hero of the plate. We want to flip that.” 

Hill, a nutritionist and physiotherapist, joins mbg co-CEO, Jason Wachob, to discuss why your diet should be 85% plants, plus:

- How to get the most bang for your bunk with plant-based eating

- How to eat to protect your heart

- The brain-healthy reason you should eat a leafy green salad every day

- Why you should eat "stressed out" plants

- The sneaky way you might be sabotaging iron absorption 

Referenced in the episode:

- Hill's book, The Proof is in the Plants.

- Hill's podcast, Plant Proof.

- Cronometer app.

- Research showing garlic and onion can increase nonheme iron absorption in food.

- A study on the link between leafy greens and younger brains.

- A study on fiber vs. fermented foods and balancing the inflammatory response.

- A study showing higher intake of lutein associated with cognitive flexibility.

- A study showing saturated fat can increase fat buildup in the liver, even without an excess of calories.

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