Most of us know we should probably eat more fibre. Far fewer of us know what kind, where to get it, or whether 30g from breakfast cereal is really equivalent to 30g from oats, beans, nuts and whole grains.
In this week’s One Health Tweak a Week podcast, we look at why fibre is more complicated than the number on the nutrition label.
We explore:
Why most adults still fall well short of recommended fibre intakes
The difference between insoluble, soluble, viscous and fermentable fibres, and why those differences are useful
Why whole grains seem to have particularly strong links with better long-term health
Which foods make reaching 30g a day much easier
Whether fibre supplements such as psyllium, wheat bran and “prebiotic” fibres can do the same job as food
And, most importantly, practical ways to increase your intake without turning every lunch into a grain bowl
We finish with a menu of simple changes, from switching everyday staples and improving snacks to trying chia, quinoa, beans, nuts and seeds.
The aim is straightforward: find a few changes you genuinely enjoy, get closer to 30g, and make a higher-fibre diet feel like normal eating rather than another nutritional chore.
