White to Brown

Available for over a year

Hugh Fearnley-Whittingstall learns all about fibre, and why we need to eat more of it. In this episode, he looks at how we could improve the everyday staple foods that dominate our dinner plates. Can we fortify white bread, pasta and rice with extra fibre? Can ultra processed foods ever become fibre-rich? Is there an even simpler solution staring us in the face? Featuring: Prof Chris van Tulleken from University College London Dr Cathrina Edwards from the Quadram Institute Presenter: Hugh Fearnley-Whittingstall Producer: Sarah Goodman Exec Producer: Becky Ripley