#291 Tim Spector: The Latest Science on Gut Health (and How To Find The Right Diet For You)

<p>For the last in the current series of <em>Feel Better Live More</em>, I’m welcoming back someone I know you’ll love. Professor Tim Spector was my first-ever guest, and he returns for the third time today, with the very latest on gut health and personalised nutrition.</p><br><p>Tim is a professor of genetic epidemiology and Head of the Department of Twin Research at King’s College London. He’s a world-leader when it comes to the gut microbiome –&nbsp;and Director of the British Gut Project – whose research has transformed what we know about food and health. Tim is author of two excellent books, <a href="https://amzn.to/2Ipio5a" rel="noopener noreferrer" target="_blank"><em>The Diet Myth</em></a> and <a href="https://amzn.to/2UaqYHI" rel="noopener noreferrer" target="_blank"><em>Spoonfed: Why Everything You Know About Food Is Wrong</em></a>.</p><br><p>This conversation will bring you up to date with all Tim’s most recent findings and practical advice. But don’t worry if you’re new to the subject of gut health, as we also provide a need-to-know guide to get you up to speed. </p><br><p>We start by discussing why gut health is such a hot topic. Tim explains that, unlike our genes, it’s something we can influence, thereby improving not just digestion but almost all aspects of our wellbeing. He reveals the gut-friendly properties of plant fibre, polyphenols and fermented foods. And because diversity is key, Tim shares some of his own food hacks for getting to 30 different plant foods a week.</p><br><p>Tim believes the obesity crisis is more of a food crisis, fuelled by ultra-processed foods. We discuss a move towards counting <em>quality</em> instead of calories, and why the new mandatory calorie labels are unhelpful for most people. We also talk about personalised nutrition and the revolutionary PREDICT studies, carried out for Tim’s ZOE nutritional science company, which found people can have dramatically different biological responses to the same foods. The results have led him to develop a personalised nutrition