Research-based Healthy Gut and Plant Forward Diets with Tim Spector [Ep. 969]
This Week’s Episode:
In this episode, Kimberly interviews Dr. Tim Spector, a professor of epidemiology, about the importance of gut health and diet. They discuss the significance of a diverse diet rich in plants, the impact of nutrition on mental health, and practical tips for incorporating more variety into meals. Dr. Spector emphasizes that dietary changes can lead to significant improvements in gut health and overall well-being, and he advocates for the inclusion of fermented foods in daily diets. In this conversation, Kimberly Snyder and Dr. Tim Spector explore the importance of gut health, the role of fermented foods, and the misconceptions surrounding protein intake. They discuss the benefits of a plant-based diet, the myths about soy and anti-nutrients, and the need for diversity in our diets. Dr. Spector emphasizes the significance of quality over quantity in nutrition and the importance of understanding our individual dietary needs.
About Tim Spector
Tim Spector, MD, is Professor of Epidemiology at King’s College London and co-founder of ZOE, the science and nutrition company. He is the bestselling author of The Diet Myth, Spoon-Fed and Food for Life. With a focus on cutting-edge science, and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most-cited scientists in the world.
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Guest Resources
Book:The Diet Myth, Spoon-Fed and Food for Life.
Episode Chapters
00:00 Introduction to Gut Health and Diet
05:02 The Importance of Diversity in Diet
09:55 Practical Tips for Incorporating Plants
15:06 The Impact of Diet on Mental Health
20:01 The Role of Probiotics and Fermented Foods
24:21 The Power of Fermented Foods
26:15 Rethinking Protein: A Plant-Centric Approach
30:44 Creative Cooking with Beans
32:44 The Soy Debate: Myths and Realities
35:15 Debunking Anti-Nutrient Fears
37:54 Balancing Protein and Plant Diversity
41:10 The Complexity of Nutrition
45:57 Embracing Diversity in Diets
SOLLUNA PRODUCT LINKS
- Glowing Greens Powder™
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- Feel Good Detoxy
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KIMBERLY’S BOOKS
- Chilla Gorilla & Lanky Lemur Journey to the Heart
- The Beauty Detox Solution
- Beauty Detox Foods
- Beauty Detox Power
- Radical Beauty
- Recipes For Your Perfectly Imperfect Life
- You Are More Than You Think You Are
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Transcript:
Kimberly Snyder (00:00.706)
Hi everyone, and welcome back to our Monday interview show. I am so excited for our amazing guest here with us today, Dr. Tim Spector, who is professor of epidemiology at King’s College in London. And he is a bestselling author of several books, including The Diet Meth, Spoonfed, and his latest book, which is absolutely wonderful. I have been going through it myself, The Food for Life Cookbook.
100 plus recipes created with Zoe, which is a science and nutrition company. And we are so excited to speak to you today, Dr. Spector. I appreciate your approach, which is accessible, delicious. The pictures in your book are beautiful, but also based in real science and based on how we can take care of our gut health. So thank you so much and congratulations on your book.
Tim (00:54.403)
Thank you. It’s great to be great to be chatting and yeah, welcome back to your home after your.
Kimberly Snyder (01:00.91)
yes. This is our my first show. Whenever you guys hear this, when we air this show that I’m actually so grateful to be back in our podcast studio. I’m speaking to Tim here looking out over the mountains, which are strong and they rebuild. But there’s been quite a lot that’s happened for us Angelenos in the last few years. Doctor, and you can speak to the collective stress and trauma and how this type of stress affects
our gut health when we’re in fight or flight for so many weeks. These types of experiences is a time to especially take care of our diet and our gut health.
Tim (01:41.079)
Absolutely. Yes. No. Well, it doesn’t seem to be much in the world that isn’t happening, you know, to somebody isn’t there. And, yeah, that we did. And you get to hear about everything as well now, whereas in the past, it was all hidden. So, yeah, there’s a lot of communal stress out there. So, but that’s why it’s important to do the things that you can control and focus on those, not the things that you really can’t control.
Kimberly Snyder (02:04.929)
Yes.
Tim (02:11.905)
like wildfires and plagues and pestilence etc that we’ve been through the last few years.
Kimberly Snyder (02:19.66)
Well, so tell us how you arrived at this name food for life, right? The life we think of vitality, I think about the life that’s teaming in a healthy microbiome. What was your inspiration?
Tim (02:31.599)
Well, it was trying to get a more holistic view. A lot of books about food are focusing on just one concept. You know, they’re going for just sugars are evil or fats are evil or gluten freeze the only way or, know, seed oils are deadly or, you know, lectins are the worst thing you can do or pesticides are killing the planet. And so, you know,
Kimberly Snyder (02:46.188)
Yes.
Kimberly Snyder (02:51.822)
That’s true.
Tim (03:02.787)
whether you believe those or not, there isn’t one magic bullet that is there to sort our gut problems and our health problems out. It takes a view. And I think it’s trying to change people’s view of the whole of how you see food differently and that any change you make has got to be for life in order to really make a difference, not just
Kimberly Snyder (03:26.091)
Yes.
Tim (03:29.817)
for six weeks, not just a crash course, not just a fad that’s gonna go away as soon as you’ve got something else. So it’s about teaching people to think differently about food, to eat mindfully, to really look at it from a different perspective that’s not about calories, for example. And it’s more about the quality of food and moving away from macronutrients.
Kimberly Snyder (03:53.131)
Yes.
Tim (03:59.061)
into this much more complex world where we have to sort of realize that we’re not just feeding ourselves, but also feeding our inner selves, all these microbes that live inside us. So it’s trying to get this complexity across with the timeframe that, you know, small regular changes over a long period of time are much more important than making some dramatic
change to your diet, that might be cutting out one ingredient that may work for a few weeks, but long-term is going to cause you harm because you’re having some side effect on some other aspect of your body. So it’s more of a holistic journey, relearning about our bodies, relearning about food. I think that’s sort of where we are. And it also ends up being a bit of a play on words because
Eight years ago, I helped co-found this company Zoe and Zoe in Greek means life. So that was another little twist on that. You think, oh, how clever that was, you know, but it just so happened to be there as well. So that’s how we got into that.
Kimberly Snyder (05:02.35)
Kimberly Snyder (05:17.102)
Well, I’m so happy that you’re in the world, Dr. Speaking, as I would say a voice of reason, like you said, a much more holistic approach because unfortunately there is so much misinformation where very extreme people are following these really extreme diets, the carnivore diet, eating only meat, thinking kale is horrible. you just see people not really embracing a more…
nuanced, like you said, the complexities of food. So one of the things that I like in your book, which is, you can wrap your mind around diversity. You talk about 30 plants a week, just having variety. And even if people are like, whoa, that’s a big number, I’m not sure that I can reach that. Just having that idea that when we eat, a lot of you talk about the rainbow, which is also an RU-vated concept. A lot of your philosophy.
aligns with Ayurveda, which I personally align with quite strongly, which is not just this reductionist approach. Let me count my protein and get it no matter what. It’s all these processed protein bars and all the ways, but then you’re talking about
how each plant has this different constitution. So before we go down the protein rabbit hole, which I think is really important because you addressed that quite thoroughly and with all the evidence based and your scientific background in the book, let’s talk about the 30 for a moment. How did you arrive at this number and why is diversity so important when we’re constructing a long-term healthy diet for our microbiome?
Tim (06:48.623)
Yeah, the book intro has got these six basic principles. Some people call them rules, but I think that’s a bit too strict. know, think we need just general principles, you know, whether you obey them all the time is up to you. Then the first one, I think probably the most important is this concept of diversity of what we’re eating, which not only gives your taste buds, you know, more excitement, your brain makes it
gets excited by diversity. You dullness is really the ruts we all end up with. But your gut microbes depend on all these plants. And so we did some research quite a bit, nearly 10 years ago now, with the women combined a citizen science project in the UK called the British Gut Project with the American Gut Project, and looked at that and found that the sweet spot for gut health was people who were
eating around 30 different types of plant a week. And this was more important than just the total amount of fiber or the amount of sugars or whatever else. And it was also independent of whether they ate meat or fish. So you could still get an optimum gut score. And we’ve also shown this with our Zoe database now that, you know,
Kimberly Snyder (07:52.046)
Tim (08:12.495)
it’s the total amount of plants you’re eating, different plants you’re eating, is the best indicator that your diet is good and that your it’s helping your gut, your gut health is good. And therefore, I think this is going to be an increasingly important metric about good health. And it doesn’t matter if you have the occasional bit of meat or fish, as long as you’re leaving room on your plate every day for these plants, the rest really is up to you.
And so we did see in these studies and we’ve seen, we’ve just published a paper with our gut microbiota data on vegans and vegetarians and meat eaters. And in each of those three groups, although the vegans were slightly healthier on average than the vegetarians, who were slightly more healthier than the omnivores, within all the groups, there were people at the top who were doing really well.
because they were really eating the most different plants. So diversity of plants is really the key factor. And if you do that, really, you don’t have to worry about the macros and the nutrients and the vitamins and the fiber, because it all just goes hand in hand. It’s virtually impossible to have that diversity and not be healthy. I think that’s the key here. If you’re talking about real plants and you’ve got to think about what are these 30? Well, that’s really tricky.
Kimberly Snyder (09:13.228)
Mmm.
Tim (09:39.277)
They, you know, they have fruits, your vegetables, but then you’ve got your nuts, you’ve got your seeds, you’ve got your herbs, you’ve got your spices. You know, a teaspoon of spice counts as a plant. Coffee is a plant, right? So people forget the origin of these things. And so drinking…
Kimberly Snyder (09:46.613)
Okay.
Kimberly Snyder (09:55.583)
got it. It’s not just fresh.
Tim (10:07.091)
of cups of coffee gives you a significant amount of fiber, about the same as a banana. you know, yeah. So that’s the American diet. If it didn’t have coffee in it would be, you know, a third worse in terms of fiber. It provides about a third of the US intake in fiber. So it’s all about rethinking about what our food is and what is the original plant? Has it been highly processed? Is it not? But
Kimberly Snyder (10:12.014)
Is that true?
Kimberly Snyder (10:27.383)
Wow.
Tim (10:36.271)
This diversity one really is the key. And that’s why I wanted to have that as the first principle. And that’s why in the cookbook, you’ll see all the recipes in there really have a great practical examples of what you can add to your plate and try to encourage people, not only when they’re shopping, but also when they’re cooking, to just add more different stuff in there all the time. I always think, you know, is this a food opportunity I can use?
to feed my microbes better. My microbes like diversity and we’re talking about coffee, but you know, they’re so fussy, we forget. We have thousands of these different types of species. These are fussy little guys. There’s one in there that only eats coffee.
Kimberly Snyder (11:07.36)
Yes.
Kimberly Snyder (11:23.55)
Right. So the diversity is strengthening the overall microbiome.
Tim (11:28.407)
Yes, absolutely. because they’re fussy, they’re waiting for that food to come down. And they’re only eating McDonald’s every day. They’re not going to get that diversity. So most of them will be in a suspended animation or have died off. And so the more you have of them, the more different chemicals they produce because your microbes are essentially chemical factories, like mini pharmacies.
producing thousands of vitamins and chemicals that help you improve your metabolism, your immune system. And so you need that diversity of pharmacies, know, these chemicals. And the only way to get that is through different foods. And that’s why even, you know, the subtle difference between tea and coffee or green tea and black tea, you’ll have a different set of microbes coming out, eating it. And that means you’ll get different, they will produce different chemicals.
Kimberly Snyder (12:23.148)
Wow.
Tim (12:26.851)
which get into your bloodstream through your gut and help your immune system. So that’s why we think it’s pretty core. And so once you start thinking along these lines, it really blows your mind a bit and you start thinking, well, if that’s true, then I need to change the way I’m eating. I can’t just have the same iceberg lettuce and a Caesar salad. My microbes are not going to be very happy when I’m eating just that stuff every day. I need to really mix it up.
Kimberly Snyder (12:31.726)
Wow, that’s so helpful.
Kimberly Snyder (12:55.182)
Bye.
Tim (12:56.857)
When I go shopping, I’ve got to not just get the same 20 things that I put in my basket. I’ve got to start thinking, what else can I have new this week? And so this is where this whole concept of at least 30 plants as a goal comes from. Because the average American has probably around 10.
Kimberly Snyder (13:17.752)
Wow. I also want to say, Tim, as a mother of two young children, as I look through your book and I read your concepts, my kids and I have been vegan. We’ve been plant-based. I’ve been vegan for over 15 years, and they’ve been vegan since conception. And so I know we have a lot of moms in the community listening to this and thinking, well, my kids are really picky. But what I do with my kids, Tim, is I put out different, when they come home from school and they’re sort of chomping away, I put out different veggies. I see what they’re drawn to.
which changes over time. My younger one or my older one was really into broccoli. Now he loves cauliflower. So I sort of, instead of fighting, I’m like, they love, like right now they love carrots, green beans, know, cauliflower or mangoes, like whatever they love. And then it changes. But I find as a mom, it’s important to just keep trying different things because I’m surprised my little one loves edamame. He loves cilantro.
So there is a lot of diversity even as parents that we can bring into our kids diet with trying different things.
Tim (14:20.047)
Absolutely. And there’s certain phases in life when it’s easier for your kids to choose this stuff. You know, they say there’s this window up to the age of three when they eat anything. And then they start getting pickier.
Kimberly Snyder (14:29.655)
Yeah.
I have a four year old and an eight year old now, so they got a little more picky.
Tim (14:37.359)
But again, know, re-showing the same vegetables back to them. Don’t just give up the first or second time. Sometimes they need to be trying in small amounts for five, you know, five or six goes before they’ll actually start to enjoy it. But as you said, I think you’re right. Give them not just one vegetable with the beige food. You know, they should be having multiple different ones. Choose different colors, make it
Kimberly Snyder (14:44.684)
Yeah.
Tim (15:06.255)
you know, make it fun. it doesn’t matter if they don’t particularly like one that day, they can come back to another, you know, I think that’s, that’s the way to, to train kids. But having gone through this myself, I do know it’s not easy. I had a son who refused to eat all fish. And so I had to produce underwater chicken for him, which a new concept which
worked for a short while until he figured out how I was tricking him.
Kimberly Snyder (15:39.54)
So what if someone’s listening to this doctor and they say, grew up and I could say this for my husband, I had a terrible diet growing up, pretty much he only got one vegetable, he got broccoli. Can we say as an adult, even though we didn’t get to choose as a child or if a mom’s listening to this like, hey, it’s been really hard to feed my child another 10, we can go forward, we can still create improvement and change with these amazing recipes in your book and armed with this knowledge now.
We can’t change the past, but starting now there is still this, we call it elasticity in the brain, like in the gut, the gut can be strengthened. I right?
Tim (16:20.267)
Absolutely. mean, I used for 20 years, I studied genetics and it was quite a depressing thing because you one thing you can’t do is change your genes. You can’t change your parents. And the difference with gut health is you can totally change your gut health just by making a switch in your diet. And this can happen at any age. So I think it’s really, really important message that we make
Kimberly Snyder (16:29.164)
Great.
Kimberly Snyder (16:44.973)
wonderful to hear.
Tim (16:49.709)
hundreds of food choices every day or every week, and we’re in charge of those food choices and that is the most important thing we can do for our health. So we’ve seen in our studies and with the Zoey program where we give people, we’re making them switch to mainly plant-based diet, giving up on the ultra processed foods and
moving them towards thinking about their gut health. We’ve shown in trials against the standard USDA recommended low calorie foods, the vast majority of people are getting quite rapid changes. Over 80 % of people changing within a couple of weeks significantly improve their gut health. So we don’t have to wait months or years.
Kimberly Snyder (17:36.344)
Their gut health changing. Wow.
Tim (17:43.503)
The other thing is people notice a change in their mood as well. So that’s the first thing that you notice when you improve your diet. We’ve shown this in the Zoey trials. Mood and energy within a few days will improve and that shows you on the right track. And generally doctors will be pretty poor at asking about mood and energy. We don’t tend to put it into the trials, but now with the feedback from the Zoey members, we’ve…
this is now being re-prioritized because it’s the first sign that your body’s on that right track to improve health and the gut microbes are working well. yeah, that’s the optimistic message here, which is why this message is so important because everybody can improve in ways they maybe hadn’t thought about and certainly doctors hadn’t thought about.
Kimberly Snyder (18:23.842)
Yeah.
Kimberly Snyder (18:36.652)
And we can also say that’s a hopeful message, especially for parents who have children with ADHD or hyperactivity or a lot of just, you know, we could say just energy when we start to shift their diet to have this incredible diversity of plants, there can be great improvement in our children’s behavior. I see it with my kids as well. When we were evacuated and we were in a hotel for a little bit and it was not as great, I could see them getting more riled up.
Tim (18:56.353)
Absolutely.
Kimberly Snyder (19:05.634)
And then once we got to a stable home and we were eating well, there was more calmness.
Tim (19:10.989)
Yeah, well, a lot of people believe that, you know, this current epidemic of mental health problems, particularly in kids and teenagers, due to the worsening diet in that group and these snacks and these, you know, these all the ultra processed drinks and things they’re having. I think everyone needs to bear that in mind. Having said that, you know, having having gone through being a parent of a teenager, I know how difficult it is.
Kimberly Snyder (19:23.566)
you
Tim (19:40.707)
to change their minds on food. if you can get them to do some experiments, bribe them, whatever you do to make them do it and say, okay, go on a really bad diet for two days, then go on a really good diet to see if you’ve noticed the difference. I found that can sometimes work.
Kimberly Snyder (19:41.186)
Peace.
Kimberly Snyder (20:01.656)
Have you done that with your child?
Tim (20:05.291)
They’re too old now. My children are their 30s now. I did do an experiment though on my son. I don’t know if you heard about this, when, this is about 10 years ago now, and I was doing experiments on myself and I wanted to look at the effects of eating McDonald’s for 10 days.
Kimberly Snyder (20:07.68)
Okay. Okay. Okay.
Kimberly Snyder (20:31.79)
Tim (20:31.951)
Only eating McDonald’s, sort super-sized me type. And I must say, I wasn’t really looking forward to this. you know, so I thought, who can I get to do this, you know, who really likes McDonald’s, hard up for money, and also happens to be my son? Well, you know, and he was very keen to volunteer. So he did it, Tom. And basically, while he was at
Kimberly Snyder (20:36.058)
my-
Tim (21:00.655)
He was away at college and he had all his meals at the local McDonald’s and he was reporting every day. I’ve done the idea was to test his gut microbes. He thought it’d be easy. After four days, he wanted to stop. So, so, you know, he said, I really want feeling well. He was supposed to do the 10 days. So I was, uh, you know, I was disappointed, but as, know, as a concerned parent, said,
Kimberly Snyder (21:18.125)
Wow.
Tim (21:29.591)
no way of stopping, know, we’re going to publish this in the Sunday Times. So we had to carry on. so he did, but he lost a third of his gut microbes in those 10 days of his diversity. he’s not, yeah. So it took him about five years to recover his gut health. Yeah. Yes. So it’s a…
Kimberly Snyder (21:41.969)
my gosh.
Kimberly Snyder (21:50.882)
Five years?
from just a 10 day experiment?
Tim (21:58.667)
Okay, it’s just N of one. I don’t know whether everyone would do that. It’s sort of not. It’s whether it’s ethical to only do this on your child. I don’t know. But it’s a hard study to do for long term. But I think it shows the it shows the dangers of, you know, teenagers going through these periods of their life where they’re getting no fiber at all. And it’s not just the occasional binge.
Kimberly Snyder (22:12.236)
Yeah, just lean back.
Kimberly Snyder (22:25.303)
Yeah
Tim (22:27.679)
it’s not just on a Friday night or a pizza night or whatever it is, it’s like all the time. Then I think then you can get this killing off of your beneficial microbes, which I think is what we saw there. And it took a really long time to get them back. And I think this is what happening to at least half of America, that they are on this continuous ultra processed food diet.
Kimberly Snyder (22:32.63)
Right.
Tim (22:55.021)
that’s having this effect on the gut microbes, it’s killing them off and then they don’t get the right chemicals for the brain. The brain’s affected, the immune system’s affected, metabolism’s affected and everything goes out of whack.
Kimberly Snyder (23:12.462)
Would taking some probiotic capsules help offset, let’s say you do have a teenager having a horrible diet, but you could get them to take probiotics, would that help? I mean, not as much as the diet, of course.
Tim (23:28.455)
No, not as much as a diet and probably not as much as fermented foods. That’s another principle in the book is to always add fermented foods to your diet. And studies have shown just within two weeks, you can significantly improve your immune system, your immune health by significant amounts.
Kimberly Snyder (23:33.262)
Yes, I noticed this section in your book. Love the sauerkraut. Love all that.
Tim (23:57.101)
by having at least three portions a day. And we’re talking a cup of yogurt, some kefir, some sauerkraut, some kimchi, kombucha drinks, miso, all kinds of stuff. It’s quite easy to add in. And lot of the recipes I’ve got in the book are ways where can just slip it in without anyone even noticing. It’s like, just stick some sauerkraut in there. That’s fine.
Kimberly Snyder (24:21.228)
Yeah. It’s delicious.
Tim (24:26.735)
you know, mix in bit of kefir instead of you might be putting in some cream or coconut cream. Just use something fermented live and studies clearly show that these do work now and probiotics a bit more hit and miss. So that’s what the science shows is that you can be lucky and you might have just the right gut microbiome that
Kimberly Snyder (24:35.853)
Yeah.
Kimberly Snyder (24:46.669)
Mmm.
Tim (24:56.503)
fits with a single probiotic, but chances are you’ll need the wider approach of fermented food because fermented foods like a kombucha drink or a kefir or a kimchi have got maybe 20 or 30 microbes in them, different ones. Whereas probiotic may just have one or two or three strains. as we’re all very different, we’re very personalized in our gut health.
Kimberly Snyder (25:20.397)
Yeah.
Tim (25:26.403)
That’s why there’s this difference, but a difficult teenager, take, take whatever you can do, you know, if you can do a little bit, but, if, but if you can give them a cafe, shot or a kombucha shot, you know, as well, that’s an easy way to, to, improve their health. So I think there are some ways that you can do this. once you start thin
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