Prof Tim Spector

speaker

2,014 appearances 16 recordings 2 series first heard Apr 2026 last heard 4d ago

Prof Tim Spector’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months

Recordings per month over the last 12 months — 16 in all, peaking in Sep 2026 with 4.

Appearances

newest first · ▶ plays the moment

ZOE Science & Nutrition · LIVE Q&A: Your gut health, dementia and weight loss questions answered by Prof Tim Spector, Prof Sarah Berry & Dr Federica Amati · 25 Jun 2026 podcast

And so they get sprayed a lot with chemicals.

Strawberries in particular always seem to come up in the high lists in both the US and the UK and most other berries as well.

Now,

So, you know, I know you shouldn't always put things like raspberries and things under the tap because it rather ruins them, but there's always that weighing up the pros and cons of doing that.

And there's many fruits and veggies you don't have to worry about.

Those with thick skin, oranges you don't have to worry about, avocados you don't have to worry about, anything with a really thick skin should be fine.

Things with thin skin, the chemicals can get inside.

And if you just have it occasionally, I wouldn't worry at all.

But if it's part of your regular diet, then do make an extra effort to pay the extra money to get it organic.

That would be my view.

And a tip to get extra resistant starch is, you know, after you've made your potatoes or your, as Federico prefers, pasta, you put it in the fridge overnight, reheat it, and it's got about 40% more resistant starch in it.

So actually it will have more fiber the next day and will fill you up more and it's more nutritious.

So it's...

really weird that you know leftovers can be healthier than the the fresh so does that mean that you get less of the blood sugar spike as a result of turning it from like the normal from sugar to fiber essentially that's what it's doing it's transforming the starch into a form that is can't be digested in the early part of the colon and it can only be digested by the microbes further on so always make more pasta and stick it in the in the fridge

Yeah, it's the way the food industry has been designing food since about the late 1960s, 70s, has been slowly building up this portfolio of foods.

And they've realized that it's much easier to work with foods

if you strip them of the outside shell of the plant, so you get rid of the kernel, the fibrous bits that contain nutrition, because they're hard to manipulate and they also make it more like it's going to go off.

So that's the reason white rice is there, because white rice doesn't go off, whereas brown rice will go rotten if left in a mill.

So that's what our ancestors worked out.

Same with flour.

Showing 1221–1240 of 2,014 · page 62 of 101