We had a call with some clients the other day and shared with them a short section of a talk with Brian Vaszily and Dr. Will Bulsiewicz, the author of Fibre Fueled. Dr. B, as he is often called, is a world expert on the microbiome and its role in regulating our health, and the conversation they had was how important it is to eat a wide variety of fibre.
On the call with our clients, we also shared a dish we made of Roasted Fall Veggies that provides an example of a great variety of fibre. Join us to see the dish and and listen to Dr. B. share some amazing information.
Like us, what keeps the microbes in our gut healthy is what they eat. And research is showing how important it is to feed those microbes a wide variety of nutrients. That said, where the microbes get their nutrients is in fibre. Fibre is their main source of food and nutrition. Fibre comes from fruits and vegetables, and like Dr. B pointed out, fibre supplements are not at all the same as the quantity and variety of fibre from the food we eat.
Also, keep in mind, there is no fibre in meat, dairy, cheese or eggs. So that means the wider the variety of fruits and vegetables we eat, the happier our microbiome is going to be and the healthier we are going to be.
To Your Amazing Health,
Connie and Bill
Roasted Fall Veggies (Serves 4)
- 2 large beets, cut in half moons
- 3 red skin or yellow potatoes, cut in chunks
- 3 carrots, cut in chunks
- 1 Delicata squash, cut in half, seeded, and cut in half moons
Place all ingredients on a parchment paper in a large baking pan. Cook at 400º F. for 45 minutes to 1 hour or until veggies are soft.