healthysnacking

We are a nation of snackers and we tend to get a whopping 25% of our daily calories from our snacks. But surprisingly, snacking isn’t necessarily bad for our health. Dr Sarah Berry at Kings College London explores a pragmatic approach to snacking, and tells Michael how what you snack on and when you snack has the greatest impact on your health. You don’t have to stop snacking - just snack smartly by swapping in some less-processed options. Our volunteer Denise, a hotel facilities manager from Liverpool, tries to reap the benefits of better snacks.

Series Producer: Nija Dalal-Small Science Producer: Catherine Wyler Researcher: Sophie Richardson Researcher: Will Hornbrook Production Manager: Maria Simons Editor: Zoe Heron A BBC Studios production for BBC Sounds / BBC Radio 4.

In this special two-part episode, we’re taking a journey back through all of our episodes to bring you 10 actionable tips that will have a big impact on your nutritional health. 

Here, in part one, we’ll explore whether you actually need to spend more on organic food, why snacking can help your diet, and plenty more. 

These are evidence-backed tips to help you live and eat healthier.

If you want to uncover the right foods for your body, head to joinzoe.com/podcast and get 10% off your personalised nutrition program.

Download our FREE guide — Top 10 Tips to Live Healthier: https://zoe.com/freeguide

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Timecodes:

00:00 Introduction 

01:57 Snacking

8:44 Ultra-processed foods

14:58 Organic food

21:00 Fermented foods

28:47 Protein

Snacking 

https://zoe.com/learn/podcast-how-snacking-impacts-your-health 

Ultra-processed foods

https://zoe.com/learn/podcast-ultra-processed-food

Organic food 

https://zoe.com/learn/podcast-the-truth-about-organic-food

Fermented foods

https://zoe.com/learn/podcast-fermented-foods-gut-health 

Protein

https://zoe.com/learn/podcast-should-i-eat-more-protein 

Is there a nutrition topic you’d like us to explore? Email us at podcast@joinzoe.com, and we’ll do our best to cover it. 

Episode transcripts are available here.