Hugh Fearnley-Whittingstall

speaker

364 appearances 1 recordings 1 series first heard Jul 2026 last heard 30 Jul

Hugh Fearnley-Whittingstall’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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ZOE Science & Nutrition · How to reduce your heart disease, dementia and cancer risk with 12 everyday high-fibre foods | Hugh Fearnley-Whittingstall & Prof Sarah Berry · 30 Jul 2026 podcast

So a little squeeze of that on your carrots, just to get kids interested and excited, is a little hack for getting your kids into carrots.

No, it's not obvious.

But in a way, it's like if you're going to lose the nutrients, where are you losing them to?

If you're losing them into the source, you haven't really lost them.

But I think we can probably extrapolate from what Sarah just said to almost all other vegetables.

You will get different benefits from the cooked version than you will from the raw.

Sometimes you'll get things from the raw, which is kind of what you're hinting at, that will be lost when you cook them.

A cooked tomato and a raw tomato give you quite a different set of polyphenols, nutrients, etc.

And the raw will give you some stuff that you don't get when it's cooked.

So cooking isn't always giving access to more.

Sometimes it's giving you access to more

and taking away things that you would get when they're raw.

So cooking, raw, mix it up, bit of everything.

Carrots and beans.

Well, it's interesting that people obsess around kale particularly.

One of the reasons for that is cabbage has been around kind of forever.

Kale is pretty new.

It's quite easy to deal with in the kitchen because basically when you buy it, you're buying a pile of leaves that have already been picked or whatever.

Cabbage, what are you going to do?

It's a tight heart.

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