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

It's not about suddenly going on this hair shirt diet of eating, you know, boiled cabbage and raw carrots.

Well, if you've got a plate in front of you, like a nice beany chili, whether it's got meat in it or not, if it's got some beans, carrots, onions, and your reasonably generous portion, maybe with a small portion of brown rice rather than a big portion of white rice,

You're probably close to a third of the way there.

You're probably eight, nine, or if you had a generous helping, close to 10 grams of fiber on that plate, particularly if you've gone for the whole grain rice.

Maybe a quick breakfast of whole grain toast with a little bit of nut butter on it as you fly out the door.

probably again, six, seven grams of fiber.

It might get something similar from a bowl of muesli or granola.

So if you're making these whole natural food choices quite regularly, and some of them are built into your routine, and then whenever you cook

You've always got two or three veg and maybe some pulses going into even if you're eating meat or fish or whatever.

You're back on track.

The issue is that so many of us are dependent on meals that we don't make ourselves.

They're made for us by manufacturers who want cheap ingredients, want malleable ingredients.

So therefore, they're using refined white flours, be they from wheat or maize or rice.

and spinning them into all sorts of combinations that they're very good at pushing our buttons and getting our taste buds going.

Let's not pretend that the problem with ultra-processed food is either any more than it needs to be with high-fiber food.

It's not that it's bland and boring.

It's that it's very easy to eat.

It's probably got something crispy and spicy on the outside and creamy and gooey or easy to swallow in the middle.

And it presses a lot of buttons.

But nutritively, it is very, very lacking in the stuff that we need.

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