Summary
Carleigh Bodrug & Will Bulsiewicz joins ZOE Science & Nutrition to discuss scrappy ways to eat healthier and save money | carleigh bodrug & will bulsiewicz. Key topics include nutritional strategies based on current research; how to support gut microbiome diversity and digestive health; metabolic health markers and strategies for improvement.
Key Points
- Nutritional strategies based on current research
- How to support gut microbiome diversity and digestive health
- Metabolic health markers and strategies for improvement
Key Moments
40% of food purchased ends up wasted, mostly at home
A shocking 40% of food purchased globally is wasted, with the largest share coming from consumer homes rather than restaurants or grocery stores. Food waste in landfills emits more greenhouse gases than the entire airline industry. Simple planning before shopping could save the average family over $1,700 per year.
"A shocking 40% of the food we buy winds up in the waste. That's almost half."
Freezing bread creates resistant starch that feeds gut bacteria
When you freeze bread, the starch transforms into retrograde or resistant starch, which no longer feeds humans but instead feeds gut bacteria. This means frozen-then-toasted bread actually has fewer calories and is better for gut health than fresh bread, while also reducing food waste.
"When you freeze it, you develop what's called retrograde starch, or I like to refer to it as resistant starch. And resistant starch basically means that it actually no longer feeds humans, now it feeds your gut bacteria."
