The Doctor's Kitchen Podcast

If you want to stay healthier for longer, one of the best things you can do is lower chronic inflammation. The great thing is, food is one of the most powerful tools we have. So I sat down with Professor Rob Thomas, consultant oncologist at Addenbrooke's and UCLH, Professor of Sports and Nutritional Science, and one of the UK's leading experts in healthy ageing, to talk about what makes the biggest difference.We cover:The best foods to lower chronic inflammationThe link between inflammation and ageingHow to reduce your biological ageWhy grip strength predicts how well you'll ageThere are so many practical takeaways in this one. I hope it inspires you to add a few more anti-inflammatory foods to your plate this week!–One of the most important ways we can impact our health, feel stronger and more energetic everyday and even slow ageing is by lowering inflammation. And the good news is, that what you choose to put on your plate is a powerful lever to reduce it, alongside improving sleep, moving more and stressing less.So today I'm joined by Professor Robert Thomas, NHS Consultant Oncologist at Addenbrooke's and Bedford Hospitals, and Head of Integrative Oncology at The Royal London Hospital for Integrative Medicine, where he advises lifestyle, complementary and nutritional strategies to improve patient outcomes.We’re going to discuss the 8 key foods he believes we should be eating everyday to optimise inflammation to help us live longer, healthier lives and protect us from diseases of ageing including cancer and heart disease.Professor shares 8 longevity foods to eat daily to protect against ageingOREat these 8 foods daily to reduce inflammation and age slowerSEE SUGGESTED DISCUSSION POINTS FROM ROB BELOW.🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app🌐 View full show notes, including guest details, on our website☕️ Try Exhale Coffee here🥗 Join the newsletter and receive a 7 day meal plan📷 Follow on Instagram

Next time you look at the calories on the back of a packet or the nutritional breakdown of a recipe, remember that number doesn't tell you the whole story. It says nothing about the nutrients, the quality of the food, how satisfying it'll be, or even how many calories your body will actually absorb.To unpack it all, I'm joined by Professor Giles Yeo, Professor of Molecular Neuroendocrinology at the University of Cambridge, MBE, and author of the brilliant book Why Calories Don't Count.We cover:5 reasons calorie counting matters less than we thinkWhy "low-cal" doesn't always mean healthyWhy we don't absorb every calorie we eatWhy the calories in nuts, avocados and seeds aren't the same as the calories in a ultra-processed foods, even when the numbers matchIs fruit juice really healthy?3 strategies to maintain a healthy weightI hope this changes the way you think about calories and gives you a few practical ideas you can start using straight away. If you know someone who's always checking the calorie label before anything else, send this episode their way.As always, thanks for listening!Dr Rupy xMore from Professor Giles Yeohttps://www.wolfson.cam.ac.uk/people/giles-yeohttps://x.com/GilesYeohttps://www.instagram.com/gilesyeo/?hl=enMore from us🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app🌐 View full show notes, including guest details, on our website☕️ Try Exhale Coffee here🥗 Join the newsletter and receive a 7 day meal plan📷 Follow on Instagram

How do you become happier?Professor Arthur Brooks describes 3 “macronutrients” for a happier life: enjoyment, satisfaction and meaning. Rather than chasing positive feelings, the idea is to build more of each into our everyday lives.We get into some really practical ways to do this, including:• Why being bored is good for your brain• The three times to put your phone away each day• How to make your downtime more meaningful• How to find more meaning through love, awe and spirituality 👤 About today’s guest: Arthur Brooks is a professor at Vanderbilt University, a senior fellow at Harvard Business School, a New York Times bestselling author and a leading researcher on happiness and meaning.His latest book, The Meaning of Your Life, is out now. From the #1 New York Times bestselling author of From Strength to Strength, it's an account of how the modern world sets us up to fail at finding meaning, and a plan for finding what you seek.More from us🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app🌐 View full show notes, including guest details, on our website☕️ Try Exhale Coffee here🥗 Join the newsletter and receive a 7 day meal plan📷 Follow on Instagram

I’ve been talking a lot about eating healthy high protein. And sometimes it feels like you have to choose a side. High protein or plant-focused.But both play really important roles for energy, appetite, muscle health, gut health and healthy ageing. My guest today actually describes them as a dynamic duo 🤝 They work best together. You want both on your plate, not one crowding out the other.Dominique Ludwig is an accredited nutritionist and registered Nutritional Therapy Practitioner with more than 30 years of clinical experience helping people improve their health, energy and relationship with food.She’s also the author of the brilliant new book ‘No-Nonsense Nutrition’, which is filled with practical, realistic advice and beautiful recipes that make healthy eating feel really achievable.We cover:Protein recommendations for every mealWhy protein becomes more important after 30The benefits of prioritising protein during menopauseTop protein foods and easy 10g protein top-upsHow to upgrade breakfasts, salads and pastaWhole carbs vs refined carbsHow to lose weight without counting caloriesBuilding balanced plates that keep you full🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app🌐 View full show notes, including guest details, on our website☕️ Try Exhale Coffee here🥗 Join the newsletter and receive a 7 day meal plan📷 Follow on Instagram

What if I told you that two people could eat the exact same meal, with the exact same calories, and have completely different hormonal responses because of what they believed about what they were eating?These aren't fringe findings.A growing body of evidence suggests that the way we think about our health can meaningfully impact our biology.In this episode, I'm joined by nutritionist and Sunday Times bestselling author Sarah Ann Macklin to unpack four ways our thoughts can either help or hinder our health.We explore:• How your beliefs about food can influence hormones, appetite and metabolism• Why the way you think about exercise may affect the health benefits you experience• Whether your genes are really your destiny• Why self-compassion could be one of the most powerful tools for lasting healthThis is a fascinating conversation about the hidden connection between mind and body, and how changing the way we think could help shape our health for the better.Hope you enjoy this one and find something practical you can apply to your own life.Dr RupyLearn more about Sarah's workSarah's latest book 'Healthy Shouldn't Be This Hard' is out nowInstagram: @sarahannmacklinYouTube: https://www.youtube.com/@livewellbewellsarahSubstack:https://sarahmacklin.substack.com/ Website: www.sarahannmacklin.comJoin the Doctor’s Kitchen🎬 Watch the podcast on YouTube here📱 Download The Doctor’s Kitchen app🌐 View full show notes, including guest details, on our website☕️ Try Exhale Coffee here🥗 Join the newsletter and receive a 7 day meal plan📷 Follow on Instagram

I’ve been talking a lot about healthy protein and sometimes it can feel like you have to pick a side. Protein or fibre. But for long-term health, you want both on your plate.The problem is, 96% of people still don’t hit the recommended daily fibre target. Even if you eat vegetables at every meal. A salad is brilliant for micronutrients and polyphenols, but alone it’s usually not enough to reach the 30g of fibre a day linked to better gut health, satiety, cholesterol and a lower risk of disease.But for a lot of people, trying to eat more fibre comes with one big problem… bloating.So today I’m joined by Dr Emily Leeming, former chef, registered dietitian, scientist at King’s College London and author of the new book ‘Fibre Power’, to break down how to increase fibre in a way that works for your gut.She brings a rare combination of ongoing research, clinical practice and love for food.We cover:Key signs you may not be eating enough fibreHow to eat 30g of fibre a day without bloatingHigh-fibre foods people often overlookThe difference between high and low FODMAP foodsWhether fibre supplements are worth itOne fibre habit to start todayIt’s a really practical episode and I hope it leaves you inspired to make a few tweaks to gently increase your fibre intake.