#450: Megan Rossi, PhD, RD – Diet For a Healthy Gut: Diversity, Fiber Types & Gut Health Pseudoscience

In Podcasts by Danny Lennon2 Comments

Table of Contents

  1. Introduction
  2. Guest Information
  3. Overview
  4. Related Resources
  5. Detailed Study Notes (Premium Subscribers Only)
  6. Transcript (Premium Subscribers Only)

Introduction

With the advances in understanding the importance of the gut (including its bacterial contents) for human health, much interest and attention has been placed on how to eat to promote positive ‘gut health’. This has led to many exciting research questions and labs doing fascinating work.

However, on the opposite side, it has led to a spike in opportunistic quacks to jump on the wave of enthusiasm and promote diets, supplements, testing kits and products that don’t reflect the current evidence base.

So what do we actually know? What aspects of diet should we focus on to improve gut health? For those with gut symptoms (bloating, pain, irritable bowel, etc.) is it possible to include more vegetables and fiber without the pain?

In this episode, gut health researcher at King’s College London, Dr. Megan Rossi, discusses some simple heuristics to follow that will likely improve overall health, and promote positive gut health.

Guest Information

Megan Rossi, PhD, RD

Dr. Megan Rossi is a Registered Dietitian and Nutritionist with a PhD in gut health from the University of Queensland, Australia. Megan leads research at King’s College London investigating nutrition-based therapies in gut health, including pre- & probiotics, dietary fibres, the low FODMAP diet and food additives.

Dr. Rossi is also an Honorary Lecturer at the University of Queensland Megan also leads The Gut Health Clinic, works in public communciation of science, and is the author of best-selling books.

Overview

  1. Diversity of Plants in the Diet
  2. Dietary Fiber & Sub-types
  3. Plant-based Diet Index (PDI)
  4. Fermented Foods

Detailed Study Notes

You are currently not signed-in as a Premium subscriber. To view our Premium content, please log-in to your account or subscribe to Premium.

Transcript

You are currently not signed-in as a Premium subscriber.

Return to top of page

Comments

    1. Author
      Reply

      Hi Lisa,

      While I wouldn’t classify them as unhealthy, the fact that they rank lower than many other whole foods on the hPDI is for a few reasons:

      First, there are epidemiological studies that show that frequent consumption of potatoes, particularly in processed forms, is associated with outcomes with weight gain and increased waist circumference. This is likely a function of the common cooking/preparation methods used; Potatoes are often consumed in forms that are high in saturated fats and sodium, such as fries, potato chips, and mashed potatoes with added butter.

      Beyond this, they will tend to rank lower than other plant whole-foods as potatoes, when compared to whole grains, legumes, and non-starchy vegetables, provide less dietary fiber. And while potatoes provide some essential nutrients like vitamin C, potassium, and fiber (when consumed with the skin), they are relatively low in nutrient density compared to other vegetables.

      In my opinion, they can be a great food to have part of an overall dietary pattern and we shouldn’t view them as “unhealthy”.

Leave a Comment