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Wellness with Ella

Bikini Bodies, Sugar Cravings and Thriving over Rotting

Wellness with Ella

The Wellness Scoop

Health & Fitness, Society & Culture, Mental Health

4.7 • 4.9K Ratings

🗓️ 12 May 2025

⏱️ 69 minutes

🧾️ Download transcript

Summary

In this week’s episode, we’re taking a closer look at the sneaky side of nutrition—starting with hidden sugar. From yoghurt and oat milk to savoury sauces and baby food, we reveal just how much sugar is lurking in everyday items—and why it's so hard to spot on the label. Weight loss jabs like Ozempic and Mounjaro are still dominating headlines, but behind the hype lies a deeper conversation about self-worth, body image, and how 90s diet culture continues to shape our thinking. We share a powerful reflection from Elizabeth Day on the inner critic, societal pressure, and what true body neutrality looks like in 2025. We also break down the latest ultra-processed food research, including shocking new stats on early death risk. Are UPFs as dangerous as the data suggests—and what can we actually do about it? Plus, the baby food pouch scandal has reignited debate about infant nutrition. We unpack the findings, the marketing spin, and why transparency is urgently needed in this space. Elsewhere, Rhi reveals the surprising truth about plastics in activewear, Ella shares her take on the “bed rotting” trend, and we answer a listener question on the best ways to cook your veg without losing nutrients. Reccomendations: Crash Diets Don’t Work - listen to Rhi's excellent reminder in the ep Weight loss jabs and the struggle for self-acceptance - a fascinating article from Elizabeth Day's Substack Email your MP via the Save The Children website to help protect foreign aid, urgently needed by mothers and newborn children across 12 countries. Live Show Tickets - https://cadoganhall.com/whats-on/the-wellness-scoop-with-ella-mills-and-rhiannon-lambert/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

Click on a timestamp to play from that location

0:00.0

This episode is sponsored by Stripe and Stair.

0:03.1

So a few months ago, I met the founder of the brand Stripe and Stair, this brilliant

0:07.3

female founder's dinner and I have been obsessed with them ever since.

0:11.4

So I couldn't be more thrilled to be working together and have this episode brought to you by

0:15.7

Stripe and Stair.

0:16.6

I know.

0:17.0

After Ella told me about them, I obviously had to give them a go to.

0:20.0

And they're hands down, the most comfortable knickers I've ever worn. You can really tell that they've actually been designed by women for women, which means a lot to us. So there's a real thought there. They've actually spent six years researching and developing the products before launching. That's a lot. Exactly. So there is so much science behind the comfort of the

0:38.1

comfiest ever pants. And the other great thing is the fibres are natural, they're sustainable,

0:43.3

and they are proven to be two to three times softer than cotton, which is why they feel so

0:48.3

nice when you're wearing them. They're breathable, they're antibacterial, moisture wicking,

0:53.2

they do it all.

1:00.9

And they are free from heavy chemicals, which is exactly what you want for something that obviously is sitting so close to your skin.

1:04.5

And they've been called the most comfortable underwear by Voguella and The Times.

1:07.9

So over 40,000 women have given them five-star reviews.

1:08.8

I mean, I get it.

1:11.1

Honestly, they are the only things I wear now.

1:15.4

I've also got their bra on today, slept in their PJs last night. I am a mega brand fan.

1:20.5

Let's be honest, we have all got too much going on to be dealing with wedgies or on comfy knickers.

1:26.3

Couldn't agree more. So if you want to try them for yourself, Stripe and Stair are offering 20% off with the code wellness 20 at stripe and stare.com.

1:30.5

This episode is sponsored by cooker, which I am so excited about because we're doing a kitchen

1:35.4

renovation later this year. So I am deep into kitchen research and one thing that I know

...

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