Rhiannon Lambert
The Mid•Point with Gabby Logan
The Midpoint
4.3 • 1.6K Ratings
🗓️ 25 February 2026
⏱️ 35 minutes
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Summary
This week on The Midpoint, Gabby Logan is joined by registered nutritionist and bestselling author Rhiannon Lambert for a conversation that puts one often-overlooked nutrient centre stage: fibre.
Inspired by Rhiannon’s latest book on the power of fibre 'The Fibre Formula', this episode explores why it’s essential for gut health, hormone balance, heart health, blood sugar stability and long-term wellbeing — particularly in midlife. Rhiannon explains how fibre works in the body, why most of us aren’t getting enough, and how to increase it in realistic, sustainable ways without overhauling your entire diet.
This episode also features questions from Midpoint listeners, covering everything from bloating and cravings to weight changes and perimenopause. With practical advice and myth-busting clarity, Rhiannon offers simple, evidence-based guidance to help you feel more in control of your health at this stage of life.
A reassuring, informative and highly practical conversation about small changes that can make a big difference — starting with what’s on your plate.
More details here: https://dk.com/products/9780241803318-the-fibre-formula
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Transcript
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| 0:00.0 | Hello and welcome to the midpoint. |
| 0:06.7 | Today we're answering your questions because Riannan Lambert is coming on the podcast. |
| 0:11.8 | She's been on before, of course, and is incredibly knowledgeable in all areas of nutrition. |
| 0:16.7 | But today we're focusing on fibre. |
| 0:18.6 | That's the subject of her latest book. |
| 0:20.6 | And you sent your questions in for her, so let's go listen to them. |
| 0:25.9 | Rianne, and welcome back to the midpoint. |
| 0:27.8 | Thank you for having me again. |
| 0:29.0 | I can't believe it. |
| 0:29.9 | Well, I was very excited to see that your latest book is on fibre, |
| 0:34.1 | which we have kind of touched on a little bit over the last six months. |
| 0:37.4 | But it feels |
| 0:37.9 | like it's one of those topics that is growing. And maybe as a result of people's kind of |
| 0:43.5 | obsession with protein, they've just forgotten about fibre and what fibre is. So it sounds very dry |
| 0:49.3 | to say we're going to have a chat about fibre, doesn't it? But tell us why you were prompted |
| 0:53.1 | to write the book. I'm so happy you said that because it's not a sexy subject. I think people often think |
| 0:58.4 | fibre and poo. Let's be honest. That's probably the association. So I started writing this book |
| 1:04.4 | alongside the unprocessed plate when I was researching ultra-processed foods off the back of Dr. Chris |
| 1:09.7 | Van Tolerican's work. And I started to think, hang on a minute, there's a humongous gap here. And we know that 96% of people are not getting enough fibre in the UK. I mean, it's a staggering statistic. We actually have the lowest intake in the world. Wow. We are 1% behind America. Why? Well, but this is just it. And I think it's to do |
| 1:30.1 | with the amount of UPFs in our diet, so the ultra-process foods. The diet trends, you mentioned |
| 1:35.3 | protein, I really feel like the hype of protein, as much as it is an essential nutrient, but it's |
| 1:39.7 | detracted from the fact that there is a fibre gap we need to fill. We're not cooking as much. |
... |
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