The Wellness Scoop - Easy Food Swaps, Snacking Smarter & Anti-Inflammatory Supplements

Episode Date: February 26, 2026

In this week’s episode, we’re answering your questions on making everyday food choices simpler and more nourishing. We start with micronutrients on plant-heavy diets, including how to think about calcium, magnesium, zinc and iodine across the week without tracking apps, and when blood tests can be helpful during breastfeeding. We then look at easy food swaps that save time, including packaged grains and lentils, where they sit in the NOVA system, and why they can be a genuinely useful shortcut. Next, we share nut-free snack ideas for work, focusing on whole-food-leaning options that support steady energy. We also unpack bloating and inflammation, how hormones and stress affect gut health, and what to know about anti-inflammatory supplements like butyrate. Finally, we break down chickpea pasta versus white pasta, looking at fibre, protein and how it fits into a balanced way of eating. Send your questions for our weekly Q&A to [e-mail]. Order your copy of Ella's new book: ⁠⁠⁠⁠⁠⁠Quick Wins: Healthy Cooking for Busy Lives⁠⁠⁠⁠⁠⁠ Pre-order your copy of Rhi's upcoming book: ⁠⁠⁠⁠⁠⁠The Fibre Formula⁠⁠⁠⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

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And as always, we are both here as your host of the show. I'm Ella Males. And I'm Rianna Lambert, and we love this particular episode because it's when we get to dive into questions. that you have sent us and share our favourite tips and tricks. So let's go. First of, Re, have you got any good recommendations for us? I would say I was so heavy on them the last few weeks that this week's a bit sparse.

But I saw that Rivals is coming back in May and I'm just so excited. I just had to share it. Oh my God. I was obsessed with Rivals. Love it. Even the soundtrack. I've even been singing the soundtrack. I am so obsessed with Rivals.

It's brilliant. And do you know what I have been getting my kids into? the Winter Olympics. I put it on the last few nights. Oh my gosh. I loved it. It's so unbelievable. I mean,

what people can do when it comes to athleticism is just boggles the mind. I sat on a panel once with Kemi, who is one of our Olympians, Winter Olympians, skiing. And I just find it boggling. The big jumps. I saw the huge big ski jumps they're doing.

It's so high up. Like my son, my five-year-old was just his mouth. His jaw was wide open. like, mommy, they're not going to really jump off that. I was like, yeah, they are. Oh my gosh. I totally agree. I have been loving it. Yeah. So that that's all really. I don't really have any of recommendations. How about you? Surely Brathwork now is getting into a nice rhythm. It is. I'm like a month into my course. We've started teaching each other, which the first time was obviously very nerve-wracking, but actually kind of went back to my yoga teacher training and kind of feels like a

continuum of that. So I'm loving it. I really want to get back into teaching yoga this year as well. So that's one of my other focuses I told you was going on a fitness journey. Maybe that'll be part of it. I mentioned also last week that I started watching the summer I turned pretty. I am addicted. Are you? I couldn't get into it. Maybe I need to try again. Oh my gosh. It feels very reminiscent of the OC. I never saw that either. My husband goes on about that. Oh my gosh. You never watched OC. Ree, it's gold. But Mia Barton's coming to the local town. Misha Barton's doing like a theatre production.

She's from the O.C. Yeah, yeah, Marissa. She was like the main character. Well, there were to Marissa and Summer and Seth and Ryan. Oh my God, it's so good, Ray. Okay, I know you're literally the busiest person in the world right now. But if you ever have any downtime or like a long train journey. Okay.

10 up 10, okay. But the summer I turn pretty, I'm just finishing season two. I am obsessed. One recommendation we had into the inbox. week that is an excellent one came from Katie. She said, we are in agreement. Tea pigs, peppermint and licorice tea is top tier. You guys might remember, Ria and I are both obsessed with them. She said, I have quite a big selection of different teas and every night I popped the kitchen to decide what I fancy that evening. Love that, Katie. Will it be manuka honey and ginger? Pair and elder

flower. Katie, you have an excellent tea selection. Claire an elderflower. I need it. I just love her. But she said, okay, when push times to shove, though I'm never going to choose those delightful ones because I'm always choosing my beloved peppermine and licorice. But I've recently discovered that Lidl do their own version and it tastes exactly the same as that, so the peppermin and licorice one that we're all obsessed with and ogling over here is the T-Pigs one.

But what Katie's saying is that Lidl have the exact same product and it is a fraction of the price. So if anyone else wants to try it, get down to Lidl for their version of peppermin and or the teapigs one if you got that but it's excellent i love that i absolutely love it now we have our first question from amy today on the podcast she said i love the pod i've listened to every episode and thank you so much for making sense of the crazy wellness world for us oh she said i eat a pretty varied plant heavy diet lots of oats nuts seeds beans pulses whole grains fruit and veg daily i hit 30 plus plant points a week and i think i'm usually getting my 30 grams of fiber one thing i worry about though is

micro nutrients in my diet. How do I know if I'm getting enough of the various nutrients like calcium, magnesium, zinc, iodine? Do you have any tips to ensure we're getting what we need throughout the week? Yeah, no, I think it's really, really important because, you know, it's one of the areas that I don't think we talk about. We talk about the key vitamins. Everyone knows where vitamin C hopefully comes from, you know, your fruits, your veggies, but we don't really talk about those other ones. But while it's a thoughtful question, I would say as well, I don't want you to panic because without blood tests and, you know, clinical context, it is kind of impossible to know for sure, you know, 100% what your actual current status is. And some minerals and vitamins don't measure

well on blood tests. For instance, you can't measure for calcium and different elements like that. And also different periods of our life. I think as well she added here that she is in her early 30s with three young children, wow, and currently breastfeeding her 10 month old twins. I mean, that in itself is a different phase of your life. And I can see exactly why you're really interested in understanding that because you do have higher nutrition demands when you're breastfeeding and when you're pregnant. So this is when a varied diet comes in, Ella, all the different parts that we talk about and try and think about the patterns of your diet across the week. And if you are breastfeeding, it's the rare time I might say it might be useful to take

a particular multivitamin to support breastfeeding. But first, Calcium comes from, of course, your dairy foods, but also your plant milks, your yogurts, tofu that's set with calcium. I know the brand that sets with calcium is called quadrant, I think, but you want to check its calcium set because that's the fortification you need. Then there's sesame, of course. So tahini, me and Ella love tahini, leafy greens, magnesium. Think all the lovely things we discuss all the time. Even dark chocolate. Have dark chocolate every day your breastfeeding, you deserve it.

You've got twins. Whole grains, oats, nuts, beans. again, zinc is from all these plant foods, too, nut butters are helpful. I think iodine's the most tricky one to get for most people if you don't eat dairy and fish. And I think that's what's really difficult. And you could buy those little seaweed crisps that me and Ella discussed. Was it a week ago? Oh, yeah, we love those.

We love those. And they often have extra iodine in them. But I just think if you've got anyone that can support you with the cooking at home, just to get a bit of variety, because I know how hard it can be when you've got babies and other children. it can be extremely difficult. So just think of little tips. Like don't have your cup of tea with your food, for instance. You don't want to impair because of the tannins in the tea,

the absorption of vitamin C, for instance. You want to have a bit of a gap between your coffee and your tea when you're eating. And also, you can go to your GP. Your GP should be able to do that for you for free. You could say, look, I'm breastfeeding. I've got twins. I really want to know what my micronutrient status is. I really want to get some answers just so I can have a look at my diet.

and they should do a blood test for you. You're right, Chaldron is the one that is calcium set. I have just checked for us. I do buy that because I know once a week or twice. Something, yeah, it's important. Okay, our second question in today comes from Mari, Rie. Can you give us a read for it? She said, the first is,

what do you guys think of packaged grains? I live in Germany, and I feel like the Germans are very strict when it comes to organic food, and pay attention to certain ingredients. I started to buy these packs of express grains and lentils. and I feel they are so helpful when it comes to throwing in a salad or combining with batch cooked chili, stews, etc., on a busy day. I kind of agree with her.

I think for most people they're really convenient. But they contain far more grains than I could cook at one time and there doesn't seem to be anything extra in the ingredients. And then she's listed off the ingredients here, Ella. Do you want to read through those and then give us a recap? Yep. So we've got in here cook grains. So long grain rice, dour and wheat, red rice, wild rice,

Bolga, white quinoa, red quinoa, mountain lentils, extra virgin olive oil and sea salt. That's a fantastic list. Looks so good. Yeah. So I thought, look, what's helpful here, hopefully for Mari, but for all of us, is just a recap, basically. We talked about this on Monday.

It's this, like, huge confusion over UPFs and the fact that, you know, you might see a hint of citric acid in your tin tomatoes, and don't worry about that. What we're really talking about with UPFs are these kind of industrially formulated products that don't resemble food. And just as a very quick recap, you've got a Nova score, which is really the most widely used classification at the moment. It was developed in the late 2000s by researchers in St. Paulo. I know Ree was recently a talk in Parliament with Carlos Montero, who was the guy that led that research. All super interesting. But basically, it creates four things. We've got Nova one, which is you're totally on process or very minimally processed food.

So we're thinking like bags of spinach or carrots, etc. A carton of eggs. Number two are your processed culinary ingredients. So that's like, for example, creating butter or olive oil. You know, olive oil, you've had to do something to the olives to create the oil. Number three are processed food. And that's really where we're bringing group one and two together. So you're making soup while you're using an oil or you're using a butter and you're using vegetables and you're using a tin of chickpeas or something and you're cooking.

it and you're bringing it all together or a flapjack or something like that. But number four, ultra-processed foods. This is industrial formulations with additives like emulsifiers, flavouring, stabilis, modified starches, etc. This is the group linked to poorer health outcomes, not processed foods in group three, which is where your grains, for example, here would sit. And those are not bad for us. Generally speaking, these are often very, very good for us. And this is a fantastic example of that. Like this has done so much heavy lifting for you. You've got seven different plants in there, which is, you know, it's almost a third of your 30, which is fantastic. I mean, if you then just were at your desk and you had five minutes and you added some avocados, some salad leaves,

some tomatoes, even that, you've suddenly got a third of your weekly plant intake, which is just so cool. You know, you've probably in a portion of that got six or seven grams of fiber. So again, and then you add on a few more bits and you're probably over a third of your daily intake, which is fantastic. So that is basically doing a lot of heavy lifting for you because the reality is on a busy workday. Most people aren't going to prep something that has two different types of quinoa, two different types of, well, three different types of rice, etc. So these things are fantastic. And to me, and Ray, I know you feel really strongly on this. I feel like this is the problem of the conversation on UPFs is that that makes us scared of anything in a packet, which is,

is so not what we want. I completely and utterly agree. These are positive examples of foods that we need to be including and they're not going to be addictive and they're a healthy part of your diet for sure because we discussed on Monday the addictive nature of UPFs as well and this is where it becomes I think very confusing for everyone. My only drawback to pouches is just environmental and I think it's about time we had recyclable pouches and potentially a little element of plastic. But you know, what can you do? I think these are brilliant and I've been actually using these types of pouches when they first came out 12 years ago in the clinic. I was using these microwave pouches for clients. I think they're great. They're absolutely fantastic. They really, really are.

You all know me. I'm about adding more in, not cutting things out, no fads, no diets, just evidence and transparency. And right now in the UK, everyone, 96% of us, that's 96% on not getting enough fiber. It's one of the lowest figures in the world, and I couldn't ignore it. So we've spent years obsessing over protein and other trends, and I'm delighted to share that after a year in the making, my new book, the fiber formula is available to pre-order. I have answered every question from gut health and energy, cancers and heart disease to aging skin longevity and even microplastics. Built on over a decade of clinical research, it gives you my fibre formula, 30 grams of fibre a day, 30 different plants a week, 30 chews and 30 minute meals,

plus 60 delicious minimally processed recipes to make it doable. I've done the hard work, so the protein, fibre and plant points are all laid out for you. I'm a small fish in a very big murky pond of wellness books and so your pre-orders really do matter and they help my message reach more people. If you head to the link in the show notes or any bookstore or on Amazon where you can get 15% off and a lowest price pre-order guarantee. Lauren has another fantastic question. She said she recently started a new job and she's in the office five days a week and whilst I largely bring in a lunch based on whole foods, wow, you're doing so well Lauren. She said she said, I have a habit of having an afternoon snack. You often talk about lots of ideas that sound great, but I'm allergic to nuts,

which I find rules out a lot of whole food snack options. I think she is right there, Ella. I think a lot of bars and things often do you have nuts in. Do you have any suggestions for a healthy mid-afternoon snack that's not based around nuts that I can take to work? So Ella, over to you because there are actually tons when you think outside the box. They really, really are. And I think they're also increasingly more ready-to-go options that are nut-free because obviously now so many environments like schools, for example, are no nuts for everybody. No nuts at all at schools, yeah. Interestingly, of our bars that delicious yellow, the nut-free ones are our biggest sellers. I love that. And I think that's probably why. Anyway, so loads of different things.

You know, things like roasted chickpea mixes are absolutely delicious. Like make them super crunchy with some soy sauce, some chili, et cetera, or crunchy corn. There's a brand called Love Corp. Oh my gosh, I'm obsessed with theirs. I don't know if you've tried it really. Yeah, they've got lots of different flavors. You can get almost like a replacement for a pack of crisps, like cheese and chive and things like that. Exactly.

You can make, which I think is a really great option. If you want something that's really like a genuinely filling, is making easy dips. Obviously, you can make a classic commerce, but it just things like a white bean dip. You could add miso. You could add some leftover roast carrots or peppers or beetroot or something. great for your plant points.

Our books have got loads of recipes of snacks as well in those. So many. Check those out. So yeah, dips I think are a really nice one. And obviously you can have crude tastes with it or just like nice crackers, rice cakes, oat cakes, etc. I think for a kind of day-to-day snack that's genuinely really filling, that's a really good option. Cheer pudding is also a nice thing you can prep for the week.

I would just do like sort of two thirds to 75% cheer seeds and then oats for the rest and then just mix in some yogurt, a little bit of whatever milk you can use or want to use, obviously, a no nut one. You could add some chopped dried fruit like apricots or dates on the top, a little bit of honey or maple. And Ella, a nice replacement for nut butter. I don't know if you can have seeds or if it's just a nut allergy. It is tahini. It mixes in the same way as nut butter into lots of snacks. Yeah, exactly.

So I would say, yeah, you've got like your crunchy chickpeas corn if you want something really good dips for something that's really quite filling. cheer pudding for a little sweeter thing. Oat-based flat jacks. You can use like dried mango, for example, no-not option. But also you can make things like energy balls without nuts. So there's one I make that I really like. That's sesame and vanilla.

If sesame is okay for you. So that's pumpkin seeds, sunflower seeds, oats, some vanilla, tahini, sesame seeds and majeal dates. Absolutely delicious. So yummy. I mean, all of these things sound divine. They take a bit of prep, but I think if you're already prepping your lunchbox,

they can just be something to look forward. two. I find mid-afternoon snacks really are my highlight. A hundred percent. And also you can just kind of make them in one go ready for the whole week. So, you know, do a big batch of the energy balls or do a big batch of your dip, for example. Or just save your favourite dark chocolate for the mid-afternoon snack. I mean, I'm all about just to whop out that bar of chocolate. Emma, we've got a lovely question from you now. She said, I just want to write in again to say, I'm loving the wellness scoop. It's a little joy I get to experience two a week. She's so grateful for our second episode, Ella. I love it. I love our second episode too. I love it. And she said, now this subject has been covered before,

but I would like to ask more about bloating. I eat a very balanced diet full of fiber, etc. But I'm bloated constantly from the moment I wake up until I go to bed. I've tried low fob map, supplements, probiotics, and eventually decided to get a private test, which has revealed low gut diversity, very high inflammation levels and low butrate. Considering I eat a healthy diet and I try to eat a range of plants, how else can I reduce inflammation and what are your thoughts from petriot supplements? Great question, Ria. I'm going to hand this one straight over to you because I don't know a huge amount about those supplements. Well, she's also added that she loves grating carrot and mixed spice into oats. So she liked that tip, which is good. I think that was yours actually,

Ella. I just want to remind you of the analogy I've used before that, you know, you can't just add supplements onto a engine that's not working fully. So you can't add petrol to a car that this engine isn't fully healed or fixed. And I would also love to know if you did the FobMap diet under supervision correctly, you know, reintroduction over a period because it's hard. I mean, it takes a lot of discipline. It's really difficult to extract foods from your diets and then slowly reintroduce them again. Fobmaps are essentially different types of strains of fibre and foods and elements of foods that can trigger different reactions in our gut.

And sometimes we need to reduce those foods first and then slowly reintroduce them again. But there's just so much nuance. And what age you are, hormonally speaking, what's going on, the stress in your lifestyle. We know that estrogen and progesterone affect our gut motility. Just look at what happens around your cycle for as a female, when you feel like your stalls are looser or when you feel more bloated and when you get

potentially more diarrhea-based symptoms than other times of month or if you're going through perimenopause and menopause and you're noticing more bloating because the estrogen fluctuations, more water's being drawn into the gut and gas in different areas. So this is humongous when it comes to being a question. And what I want to say is many nutrients and compounds behave really differently in whole foods versus supplements because supplements are often synthetic, you know, it doesn't matter if they say they're from a whole food. They still had to be processed. You know, you have to process anything to put it in a pill form and they're not going to work in the same way. So what I would do is readdress your FobMap stage initially. I was hard to

know about you being my client in clinic, but I would definitely go back and look at reintroduction elimination. It's the safest thing you can do for me to offer generalized advice without seeing someone on a one-to-one basis, understand what's working, what's not. Boutureates up. I mean, mimicking and trying to create a synthetic form of a compound that's produced by your gut bacteria, the short chain fatty acids in your gut is tricky. Instead, Rie, could you have a really concerted effort, for example, on fermented foods as, you know, like a really delicious snack for the bugs? Yeah, I probably wouldn't start with fermented foods if you're already experiencing a lot of bloating and digestive issues. But you can build that up smallly. And 100% once you've gone back to that FOBMAP stage and then you reintroduce, it is hard work.

I'm so sorry, this probably is not the answer that you want to hear Emma from me. But I hope you can appreciate that what we need to do, first of all, is get back to your basic patterns of eating before we can then introduce the fermented foods and the different areas of the diet there. But have small amounts. Have small amounts. Build it up. Have a bit of cafe every day. Don't go for a vat of it.

Have a little bit with your food. and slowly go from there. But my advice would be FobMap, then looking at diversity of gut foods with this type of case. Love it. So difficult, Ella. It's so not easy.

Okay, our last question today comes from Amelia, who said, I've been loving the wellness scoop and already feel better by implementing some of the tips and tricks you've talked about, which is so great to hear. So thank you, Amelia. I'm a big fan of pasta because of how easy and versatile it is. Sorry, Ella, you've got to stop.

She skipped over this. She said, I've been trying the recipes from Ella book Quick Wins and I love them. The whipped greens are now a staple in my fridge. Ella skipped right over it. But you know what? We have had such night feedback on the book Quick Wins and Amelia, I would say that whipped greens is one of my favourite. We actually obviously just a few questions ago we're talking about easy snacks you could have during the afternoon. The whipped greens is so nice. You've just got you literally just boil up some peas and adamar made together and then you pop that in a blender with some just fry some garlic and olive oil, quite a lot of olive oil as well. So you've got some

garlic oil. And then you're mixing up the garlic and the oil, the garlic oil, your peas, edamomame, tofu, salt, lemon juice. And it makes it super creamy, protein rich. If you can use your calcium set tofu, extra points for that. But it's just super delicious, very balanced and a really nice afternoon snack. But we digress from Amelia's question. Amelia's a big fan of pasta because of how easy and versatile it is. I think we both are too. I'm able to. I'm able to to make different sources for different plants and nutrients. In my journey to eat healthier and more balance, I've recently become obsessed with my chickpea pasta.

I was a better alternative for regular white pasta. And I'm curious of the same amount of nutrients as whole chickpeas in it or some of it lost through the processing. Do you know what? This is the type of question I love that we raised. I know that all plants, Ella, you've got an amazing chickpea feasley. For instance, you know, 100 grams of it dries like 5 grams of fiber and proteins, 18 grams. Whereas you compare that to regular white pasta, it's still good.

You know, the fibre's two to three grams, but you're getting five in the chickpea version. And the protein's only six to seven, of course, in the white refined pasta. And in chickpea, it's 18 grams. So, you know, chickpea, you know, it's double. You know what? It links back to having all sorts of linking today. But we links back to our second question from Mari about kind of process versus ultra-processed. You know, very few of these lagoon-based pastas have got a multisible.

the fires or anything in. They're generally speaking. It's either R1, for example, at all plants, which for me just obviously unbiased, but taste-wise works better, is it's a mix of Italian wheat and lentils or chickpeas, etc. Because it's when you cook it, the texture, that's what's hard with these alternative pastures. We found trying every different ratio under the sun, when you're roughly half and half between wheat and legumes, you get the aldente kind of mouthfeel that you get from normal pasta. But with that. health boost. I'm not a huge fan of 100% lentilpasses because I just don't love the texture. It turns into mush and I find it really difficult when you sieve it through and then you've

got your end product. That's what's hard about the variations. Yeah. So the half and half does work super well. But anyways, obviously I'm biased on that side because I help develop it. But it is a great question for the fact that it's, as I said, this sits like Mari's mixed grains and pulses in the sense that you know, this is a great thing, in my opinion, as opposed to something to feel worried about. Because, you know, yes, you lose a little bit versus a tin of chickpea, but ultimately you get so much more than plain pasta. It's really said, like, it's probably, it's more than double the amount of protein. It's almost triple.

It's more than double the amount of fibre. It's like Gen Z. You say it delivers, Ella. It delivers. But it does. And if you literally are like having a busy work week and you just mix that with a tablespoon of pasta from your cupboard, some fresh tomatoes, some rocket, just as simple things you probably have in your fridge anyway. You know, you add in a few more lentils. You can probably very easily get that lunch to 20 grams of protein, 10 grams of fiber in 10 minutes.

No faf, no fuss. And if you were using regular pasta, you just wouldn't get the same benefits. So I don't think it's that you shouldn't use regular pasta. I love regular pasta. I use it all the time. Same. But for like easy work lunch on a Tuesday, this is going to give you a bit more. Absolutely.

And so I think that was a really good question. I think we've covered a lot of nuance today in convenience items actually and how much fiber and protein they can still contain. And not every UPF convenience item is bad. Yeah. Inherently bad. Like we discussed on, if you rewind and go back to Monday's episode, we discussed the addictive nature of UPFs, but examples of packets like grains and things.

things. Just such a wonderful, easy addition to the diet. Exactly. Loads of other things that come in packets are fantastic. Yeah. I mean, we're not anti-packets. What I would love to see Ella is recyclable packaging, but that's a whole story for another day. But, Rhie, I would tell you something about that, quickly, which is that there is some stuff out there that's really good. Yeah. Absolutely. But the world of packaging isn't where, I think, collectively, as consumers, we would maybe like it to be. But food waste is such an enormous issue. As we know, if food waste was a country would be the third largest admitter of greenhouse gases after the US and China. It's a mega,

mega, mega problem. And the thing to be wary of is that if packaging isn't food safe enough, it's not sealed well enough, etc., then ultimately you end up with a huge amount of waste. So it is an interesting balance when it comes to our packaging. We had it, for example, this is back in 2005, six, when did we launch? 2016, we launched our first products and we were sold this compostable packaging, which like consumers loved. They were like, this is excellent. Such a kind of forward thinking brand.

Well, twofold problem. First of all, it just wasn't strong enough as packaging. It opened so often we had such a massive amount of food waste. And second of all, actually, it wasn't home compostable. Like, not really. you know, you can't just pop it out with your potato skins. And so it would end up in landfill, essentially, anyway, because you'd pop it in your bin, which most people would do. Anyway, so really the benefit just wasn't there. And so after about a year, we scrapped it. And we had so many complaints of,

like, you've gone back on your principles. We're like, no, this is actually better for the environment. It sounds great what we're doing, but it's totally greenwashing. We've realized it's not working. And we have, we then tried later on, you know, it was like a first to market, um, recyclable option for snack bars. We were the first bigger brand and supermarkets to use it. It didn't seal properly. No. And again, it's food waste.

So the issue here is that environmentally speaking, it's a gap. I'm not, you know, obviously like not the world's most foremost expert on packaging to be super clear. But my experience in the food industry is that I think, you know, whilst loads of companies do not want to reformulate their products and remove UPS from them because they make a lot of money from it. I don't think you'd meet many companies who wouldn't want to use recyclable options. It's such a win. Like, customers love it. There are some out there. So I remember working on a baby food brand, actually, a very long time ago. And we had the first ever recyclable pouches. But the problem for the consumer is that you have to wash it out yourself, send it back to

the company direct in an envelope it comes with. And most people just don't have the time, I think, to do that. So the issue here is that... No, we need proper recycling, like things that you can do. to come up and some clever entrepreneur to come on Dragon's Den and solve this massive issue for consumers. I'm confident that issue will be solved. Yeah, come on manufacturers. Come on scientists. Get them out there. Anyways, we might have listeners who are the world's foremost expert on packaging. But it's just suffice to say, I think in most cases, people aren't not using it because they would prefer not to. I think people aren't using it because there's actually not a best in class option. And that's actually really simple for a consumer.

Because half the time, you know, I try really, really hard. You know, I really beat myself up about it when a product says, oh, you have to take it back to the store to recycle it. And then sometimes you're just so busy. Things just don't happen. And then they end up in the bin and you feel really, really guilty. It has to become an option that is easy for everybody involved. So, yeah, watch this space everywhere. Food waste and landfill.

Let's try and cure the world on the world. Exactly. We can all feel great. And then you can just watch the summer. I'm pretty for some easy wins. Guys, we will see you back here on Monday. On Thursday next week, as always, please reach out to us.

Hello at wellness-hyphen scoop.com. We would love to hear from you. We love hearing from you. We love seeing you here every week. Thank you for being here. Thank you for listening. Thank you. Have a great weekend.