Should You Eat Differently With Age? The Additives Ban & School Food Shake-Up
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What are the main health topics covered in today’s episode?
hi and welcome to the wellness scoop your weekly dose of health and wellness inspiration as always hosted by us i'm
ella mills and i'm rhiannon lambert and after a decade in this wellness industry we know how overwhelming and very confusing it can be so that's why we're here with our podcast to cut through the noise and make healthier living simple fun and personal
This is the first time we've been in person together for so long and it feels so nice. We needed it. We needed it. We also just had, not sponsored, an absolutely excellent lunch. Shout out to Farmer Jay. You know, there have been all of these like salad bars and kind of, we talked about them before, the trend of like bougie salad bars all over London. Had never been there before, but I texted Ray because we didn't have much time and I was like, I always think it looks really good. Should we try it? Absolutely. Chef's kiss as my children keep using it. except once it says chef's kiss and the other one goes chef patissiere
and i don't know what that means
but she must have won at one point heard the word patisserie like a french but anyway i love it so it was chef
patissiere fantastic i i did have the most incredible incredible tofu curry uh i was yeah pretty blown away because i thought it was just a cold grab and go and it had all these hot delicious options
i know and also i remember when i first started cooking things like tofu and feeling like oh this is so gross tofu is a really hard ingredient i had someone who's cooked it almost 15 years that's true i don't think it's the easiest ingredient to cook with so whenever someone does tofu well i'm like You know people often say if you go to an Italian restaurant and like the spaghetti pomodoro or the tiramisu, like the basics are excellent. You know it's excellent. I feel like if you're going to cook tofu
well, it's going to be good. On tofu, I have so much to tell you. But first, let's go into what's coming up in today's show. Okay. we seem to have the
world's longest show and the world's shortest what's coming up bullet points i'm realizing now so guys there's so much more to talk about but we have some amazing updates from some very interesting groundbreaking research straight from paris for us which we're excited about but we're going to talk about headline talking through whether we should eat differently through the different decades of our life why tesco is banning and restricting over 100 upf ingredients that is groundbreaking and incredibly exciting i can't wait to talk about it The biggest school food shake up in a generation. Loads to talk about there. Rhi is literally fresh from Parliament, pre our tofu little journey that we just had.
So she's got the most up to date information on that, which is very exciting. And then we have loads of community feedback from you guys on food noise, the pressure to be thin, GLP-1s. And so we're going to delve into that, which I'm really looking forward to. But Rhi, before you tell us about the groundbreaking research you've got from us fresh from Paris, tell us about your baby Moon. How are you? I mean, she's really pregnant, guys. I'm out of breath when I walk
down the stairs. In Parliament this morning, the whole room left and, you know, the stairs are still quite steep. It's an old building, of course. You know, you've got a lot of steps when you get inside. And yeah, I was quite out of breath. But I had a babymoon, which was actually the first night my husband and I have been away together in several years by ourselves. You know, it was amazing. We stayed at the Mandarin Oriental. I mean, it was just a dream in Mayfair, the most incredible hotel I've probably ever been to. But I was so poorly in the evening. I had the most amazing lunch. But I'm realizing now my stomach has very little room. And the issue is when you're faced with... feast that you really want to eat and you forget that you are so heavily pregnant is that you pay the consequence for that later on so it consisted of room service in the evening of rice and tofu was my tofu element
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