Saturday, September 5, 2026

10 Foods To Heal Your Gut, According To A Gastroenterologist

From plantbasednews.org

Despite what you may have heard, your gut thrives on abundance, not restriction 

If your digestion feels off and every new “fix” adds to the confusion, this expert-backed approach might be just what you need to finally heal your gut. A recent conversation on Diary of a CEO offers a sensible path, as Stephen Bartlett sits down with Dr Will Bulsiewicz to break down the foods that matter most and explore why fibre sits at the centre of gut health.

Bulsiewicz is a board-certified gastroenterologist and bestselling author known for translating microbiome science into practical advice, while Bartlett’s podcast features in-depth conversations with experts across health and global issues. During the episode, the conversation focuses on a simple idea: If you want to heal your gut, the answer is not restriction but adding more of the right plant foods.

At the core of that approach is fibre and what happens after you eat it.

Why fibre is the foundation of gut health

Legumes are a powerful food for gut health, with beans, lentils, and peas playing a central role in supporting microbial diversity - Media Credit: Adobe Stock

Bulsiewicz explains that fibre works in partnership with gut bacteria. When we eat fibre, our microbiome breaks it down into short-chain fatty acids, compounds that play a critical role in helping to heal your gut and regulate the body.

“I believe that they’re the most healing nutrient in all nature,” Bulsiewicz says. “I would characterize them as the most anti-inflammatory molecule that I’ve ever come across.”

These short-chain fatty acids act like messengers between the gut and the rest of the body. They interact with immune cells and even influence gene expression. As Bulsiewicz explains, they can “flip genes off and on” and help control inflammation.

This becomes especially important when looking at autoimmune conditions. He says these compounds support key immune cells that calm the system down. “We need more short-chain fatty acids to empower these specific cells called t-regulatory cells,” he says, adding that these cells “turn down our immune system and protect us.”

To heal your gut, then, the focus shifts to feeding these beneficial processes consistently.

Start slow and build your gut like a muscle

Even with the benefits of fibre, Bulsiewicz stresses the importance of a gradual approach. Trying to heal your gut overnight by dramatically increasing fibre can backfire.

“Your gut is like a muscle,” he says. “A muscle is capable of work but it has limitations.”

Like strength training, the gut needs time to adapt. Increasing fibre slowly allows the right microbes to grow and respond without causing discomfort.

“If you expose your gut to food … you are training your gut,” he explains. Over time, that training improves your ability to digest a wider range of foods. Eventually, he says, “the capabilities are limitless.”

Not all fibre is the same

Part of learning how to heal your gut is understanding that fibre is not one single thing. Bulsiewicz separates it into soluble and insoluble types, each with different roles.

Soluble fibre dissolves in water and feeds gut bacteria, making it key for producing short-chain fatty acids. Insoluble fibre adds structure, supporting digestion, bowel movements, and metabolic health.

Still, he emphasizes that these are broad categories. “Fibre is a very generic word,” he says. Each plant offers a different type, feeding different microbes.

The practical takeaway remains simple. Eat a wide variety of plants to support a diverse microbiome.

“All plants contain fibre,” he says. “Every single plant has a unique form of fibre.”

The F-goals framework to help heal your gut

A salad featuring fried sprouts and fresh broccoli sprouts in a blue bowl, to illustrate an article about foods that can help heal your gut
Adobe StockSprouts are spotlighted for their outstanding nutrient density

To make this easier, Bulsiewicz introduces his “F-goals” framework, a way to organize daily eating around diversity rather than restriction. It is designed to help people heal their gut by consistently adding beneficial foods.

He pushes back on the idea that diets should cut things out. “I want people to have abundance,” he says. “People are very quick to restrict and less quick to add back.”

The framework includes fruit, which he says has been unfairly criticized despite being linked to lower disease risk. Fermented foods support microbial diversity. Greens offer high nutrient density, while whole grains provide fibre and resistant starch.

He also highlights omega-3-rich seeds like flax, chia, and hemp, along with walnuts. Aromatics such as garlic and onions bring both flavour and protective compounds.

Legumes are central to the approach. “To me this is the number one superfood,” he says, pointing to beans, lentils, and peas as key foods for long-term health.

He rounds out the list with mushrooms, seaweed, and sprouts. Sprouts, in particular, deliver concentrated nutrients. “There’s something magical that happens,” he says, explaining how germination unlocks higher levels of beneficial compounds.

Why diversity matters more than restriction

A key message throughout the conversation is that the best way to heal your gut is to increase diversity, not limit foods. A wider range of plants supports a wider range of microbes.

Research backs this up. Bulsiewicz points to studies showing that low-fibre diets reduce microbial diversity over time, even across generations. Reintroducing fibre can help restore some of that diversity, though not always completely.

That makes daily food choices more significant than they might seem. They influence not just personal health but also the microbiome passed on to future generations.

“Keeping ourselves healthy is keeping our children healthy as well,” Bartlett notes.

Bulsiewicz agrees and adds that lifestyle patterns are passed down too. Choosing a diverse, plant-rich diet helps build a stronger microbiome over time.

A simple takeaway from complex science

The science behind the microbiome can feel complex, but the advice remains clear. If you want to heal your gut, focus on fibre-rich plant foods, build gradually, and aim for variety.

Over time, that approach helps create a more resilient gut, better equipped to support overall health without relying on extremes or quick fixes.

To view the interview, check out Bartlett’s Diary of a CEO YouTube channel, and for more content on how to improve your gut health, visit Dr Bulsiewicz’s YouTube channel.

https://plantbasednews.org/lifestyle/health/foods-to-heal-your-gut/

VegfestUK Brighton returns in November after three-year break

From theargus.co.uk

VegfestUK Brighton is making a return after a three-year break.

One of the UK’s largest vegan festivals, the event will be held at the Hilton Metropole on Saturday, November 7, 2026, and will feature 120 stalls, three talk areas, a performance stage and 50 speakers and performers.

Tim Barford, director at VegfestUK, said: "The Hilton Metropole is a most excellent venue for Vegfest, and we are looking forward to welcoming thousands of visitors to the event, which sees Vegfest return to the city after a gap of 3 years.

"Expect to be entertained, uplifted, inspired and extremely well fed at Vegfest Brighton."

(Image: VegfestUK)

The festival promises a packed programme of talks, entertainment and food, including a vegan food village with up to 15 street food caterers.

Tickets are now on sale at vegfest.co.uk/vegfestuk-brighton-26/ticket for £10 plus booking fees, with on-the-door tickets available for £12.

Speakers and performers will cover topics on veganism, animal rights and plant-based lifestyles.

(Image: VegfestUK)

Sponsors include Healthy HR, Just Be Kind Dog Food, Vegan Accountants, No Bloat, Mad Promotions PR and Yaoh Hemp Products.

Yasmin Neves, founder of Healthy HR, said: "We’re really excited to be sponsoring VegfestUK Brighton and to have the opportunity to connect with the wider vegan business community."

https://www.theargus.co.uk/news/26512645.vegfestuk-brighton-returns-three-year-break-next-month/

Friday, September 4, 2026

Low-Fat Vegan Eating: A Sustainable Path To Weight Loss, Say Researchers

From republicworld.com

A low-fat vegan diet may support weight loss without the need to count calories, reduce portion sizes, or constantly battle hunger. In a 16-week clinical trial, participants following a diet centred on fruits, vegetables, grains and legumes consumed around 357 fewer calories per day, despite eating nearly the same amount of food overall.

A low-fat vegan diet can reduce the energy density of the foods people eat by about 30%, helping them consume fewer calories while still eating satisfying amounts of food. The approach was also associated with weight loss, even though participants were not instructed to restrict calories, according to new research published in JAMA Network Open.

In a randomised clinical trial involving adults with overweight, participants who followed an ad libitum low-fat vegan diet substantially reduced the number of calories per gram of food they consumed. Researchers found that greater reductions in energy density were tied to lower calorie intake and greater weight loss, despite the absence of any instructions to eat less.

"This helps answer a question people often have about plant-based eating: How can you lose weight without counting calories or going hungry?" said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author. "The answer is energy density. Plant foods are rich in water and fibre, so you can fill your plate, feel full, and still take in fewer calories," as quoted on the Science Daily website.

Vegan Diet | Image: Freepik

How the Low-Fat Vegan Diet Was Tested

According to the website, the findings come from an analysis of a 16-week randomised trial involving adults with overweight. Participants were assigned either to an ad libitum low-fat vegan diet centred on fruits, vegetables, grains, and legumes, or to a control group that continued eating as usual without making any dietary changes.

Neither group was given a calorie target or told to limit how much they ate. Researchers measured each participant's dietary energy density by comparing total daily energy intake with the total weight of food consumed, expressed as total energy (kcal per day) divided by total food weight (grams per day).

The study produced several notable findings

The total weight of food consumed did not change significantly in either group, meaning those following the vegan diet continued eating about the same amount of food by weight.

Calorie intake declined in both groups, but the decrease was larger among those following the vegan diet, at about 357 kcal/day.

Energy density remained essentially unchanged in the control group but fell by about 30% in the vegan group.

Larger reductions in energy density were associated with greater weight loss, and that relationship remained even after researchers accounted for changes in calorie intake.

Same Amount of Food, Fewer Calories

The difference came largely from changes in the types of foods participants were eating. The vegan diet removed calorie-dense animal foods including meat, dairy, and eggs while increasing consumption of foods that provide more volume for relatively few calories, particularly vegetables and legumes.

Because these plant foods generally contain fewer calories per gram, participants could continue eating generous portions while taking in less energy overall.

"This isn't about willpower or smaller portions," Dr. Kahleova said. “It's about choosing foods that naturally deliver fewer calories in every bite. A 30% reduction in energy density is a substantial shift that would be very hard to achieve and sustain through portion control alone.”

Why Energy Density Can Affect Weight Loss

Energy density refers to the number of calories contained in each gram of food. Scientists have studied it for years because it can influence how much people eat and how satisfied they feel after a meal.

Controlled feeding studies have shown that reducing the energy density of meals can help people feel full while lowering the amount of energy they consume. Importantly, the physical volume of food can remain similar even when the calorie content drops.

"When the foods you eat are lower in energy density, your body's natural appetite signals work in your favour," Dr. Kahleova said. "You eat until you're satisfied, and you simply end up with fewer calories. That's a sustainable way to manage weight," as quoted by Science Daily.

A Different Approach to Weight Management

Weight-loss advice often emphasises calorie restriction and smaller portions. These findings point to another possible strategy: changing the composition of the food on the plate rather than simply reducing the amount of food eaten.

Choosing more water-rich, high-fibre plant foods may help people lower their calorie intake while still eating enough to feel satisfied. That could make weight management easier for some people by reducing the sense of deprivation that can come with traditional calorie-cutting approaches.

"From a clinical standpoint, targeting energy density offers a realistic strategy for weight loss," Dr. Kahleova said. “Instead of telling people to eat less, we can help them eat differently -- and the results follow.”

The Bottom Line

The findings suggest that a low-fat vegan diet can substantially reduce dietary energy density, allowing people to consume fewer calories and lose weight without intentionally restricting their calorie intake. (ANI)

https://www.republicworld.com/health/low-fat-vegan-eating-a-sustainable-path-to-weight-loss-say-researchers-2026-09-02-136097 

Future Food Quick Bites: Alpro x McDonald’s, Leon Shiitake Burger & Vegan Hospitality

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Alpro and McDonald’s matcha collab, Leon’s partnership with Fable Food, and Sainsbury’s kid-friendly plant-based milks.


New products and launches

Alpro, the plant-based dairy leader owned by Danone, has extended its collaboration with McDonald’s in Germany, offering an in-app coupon for the chain’s iced strawberry matcha latte with the brand’s oat milk, as well as branded sports socks.

French start-up Green Spot Technologies, which uses fermentation to upcycle food waste into high-value ingredients sold under the Milatea brand, has supplied its Févercoat innovation to dairy-free ice cream brand Sÿba for a tonka, vanilla and straciatella flavour, which is available for the foodservice channel in 120ml tubs.

UK restaurant chain Leon has teamed up with Australian mushroom innovator Fable Food to launch its new Love Burger, which features a shiitake mushroom patty with a signature burger sauce, vegan cheese, lettuce, tomato, and pickles.

                                                                                                                              Leon

British supermarket Sainsbury’s has launched kid-friendly soy and oat milk under its private-label brand. They’re suitable for children aged one and above, and are fortified with calcium, iodine, and iron, as well as vitamins A, D, B2, and B12.

Speaking of which, Sainsbury’s food-to-go fixture is now stocking Tiba Tempeh‘s protein bites, which can be bought as part of a meal deal. 

Also in the UK, vegan food influencer Giuseppe Federici, who goes by the handle ‘sepps’, is opening Giuseppe’s Tiramisu, a plant-based tiramisu store at London’s Boxpark Shoreditch.

Danish pet food producer Globe Buddy has introduced a new Hearts range of semi-dried treats for dogs, which includes a plant-based Sweet Potatoes & Marigold variant.

US food tech start-up Abbot’s has partnered with Kroger to bring its plant-based beef mince and chorizo crumbles to a range of the retailer’s stores, including Ralphs, King Soopers, City Market, Mariano’s, Fred Meyer, and Quality Food Center.

Courtesy: Abbot’s/LinkedIn

Vegan seafood maker Oshi has gained a listing with Whole Foods Market, which will begin carrying its salmon and whitefish alternatives in the US in December.

Courtesy: Oshi

In Canada, plant-based dairy brand Earth’s Own has rolled out protein-boosted oat and barista soy milks, which deliver 3.2g of soy protein per 100ml. They’re available at all major grocery stores nationwide.

South Korean budget airline Eastar Jet has introduced biodegradable containers for in-flight meals, made from pulp derived from plant-based materials, including bamboo and sugarcane.

And Singaporean food tech start-up Prefer has signed a distribution deal for its bean-free coffee drinks with Freemen Nutra Group, kicking the partnership off at the Vitafoods Asia trade show in Bangkok, Thailand.

Company and finance updates

UK plant-based meat player This has enjoyed continued growth over the last year, with value sales rising by 19% in the last 12 months, 23% in the last 12 weeks, and 28% in the last four weeks, compared to the same period in 2025. The overall plant-based category has begun rebounding recently, too.

Already France’s best-selling plant-based meat brand, HappyVore‘s sales are now twice as large as NestlĂ©’s meat alternative business in the country, representing over a quarter of the market.

As it prepares to roll out its lentil-based whipping cream, New Zealand’s Andfoods has completed its first production run, demoed its product in Singapore, sold its sidestream to a CPG giant, and developed two new products in its pilot plant.

Animal rights charity Mercy for Animals has appointed plant-based food industry veteran David Benzaquen as its managing director for the US and Canada.

Dutch start-up Vegan Visboer, which makes plant-based and blended meat products, has changed its name to Lou Foods to reflect its diversified portfolio.

Israeli firm Amai Proteins has secured regulatory clearance for Sweelin, a precision-fermented sweet protein inspired by serendipity berries, in its home country, following approvals in Singapore and the US earlier this year.

Courtesy: Amai Proteins

Policy, research and awards

Australian precision fermentation start-up Eden Brew has progressed through the next stage of its regulatory application for animal-free beta-casein, with the Food Standards Australia New Zealand finding no public health or safety concerns and now considering consultation feedback. Current timelines indicate that the ingredient could receive approval by January 2027.

US non-profit Vegan Hospitality, which works with the hotel industry to expand plant-based dining solutions, has won the Gold Award in the International Centre for Responsible Tourism‘s Adapting to Climate Change category, as well as third place in the Accessible Tourism Category of the SKAL Sustainable Tourism Award.

Dutch precision fermentation start-up Fooditive Group, which makes animal-free casein protein for next-generation cheeses, is the only European finalist in New York state’s $3M Grow-NY food and agriculture competition for 2026.

In Spain, the regional Galicia government has named alternative proteins and cultivated meat amongst the list of areas it will support through its €805M biotech strategy, which runs until 2030.

Finally, the Korea Food Research Institute has opened an online resource bank for companies to search and request microbial strains isolated from traditional fermented foods (like kimchi and doenjang) for use in the food and biotech industries.

https://www.greenqueen.com.hk/future-food-quick-bites-alpro-x-mcdonalds-leon-shiitake-burger-vegan-hospitality/