ZOE | Science & Nutrition(@zoe) 인스타그램 상세 프로필 분석: 팔로워 817,452, 참여율 0.47%

In the UK, 95% of us snack every day, yet most of what fills the snack aisle is ultra-processed and stripped of what our gut microbiome needs to thrive. Eating a wide diversity of plants and fibre is one of the most powerful things we can do for our health, but busy modern life doesn’t make it easy. That’s why we created the ZOE Gut Health Bar, our first snack bar designed by ZOE’s world-leading gut health scientists. Available in two delicious flavours, Dark Chocolate + Sea Salt and Raspberry + Goji Berry, each bar delivers 8g of fibre, 7g of plant protein, and over 10 plants selected to nourish your gut microbiome. We intentionally preserved the natural structure of as many plants as possible, slowing your eating rate and creating a chewy texture that’s designed to be savoured, not inhaled. No emulsifiers, artificial sweeteners, or shortcuts. Just real food, built on the science behind the world’s largest DNA microbiome database. Every time we eat is an opportunity to support our health, and snacks shouldn’t be the exception. Head to the link in our bio to get your Gut Health Bars. We can’t wait to hear what you think. 💛

Today, we launch the next generation of ZOE in the UK. After 8 years of running the world’s largest nutrition science study and listening to our members, we’re launching a brand-new ZOE App and Gut Health Test. For the first time, you don’t need a test to join ZOE. And if you do choose to test, you’ll unlock new insights from our Gut Microbiome Test. From sequencing over 300,000 microbiomes, we’ve identified clusters of gut microbes linked to heart health, inflammation, blood sugar, and fat distribution. This makes it easier than ever to understand your gut health and take action to improve it. Our App has also been rebuilt from the ground up. With mindful eating at its heart, we’ve created AI-powered tools powered by our microbiome database and the world’s largest nutrition study. At ZOE, we take complex science and make it useful in your everyday life. This is the next step in our mission to improve the health of millions, and we can’t wait for you to try it. Comment ZIGGIE now and join us in the gut health revolution.💛

Follow @zoe so you don’t miss the rest of our gut-friendly ice cream series.🍨 It’s finally feeling like summer, and what better way to cool down and pack in some probiotics for your gut health than with this kefir blueberry ice cream! For a scoopable consistency, pop the ice cream back into freezer for at least an hour before serving or enjoy right away with your favourite toppings. Make and enjoy this today to keep cool in the heatwave, and let us know how it goes! Comment BLUEBERRY for a link to the recipe. 🫐

Snacking isn’t a problem, but what we snack on matters. Most snacks are low in fibre, heavily processed, hyperpalatable and soft textured, meaning that they can be eaten quickly and keep us coming back for more. They’re often packed with sugar and additives, while lacking the nutrients our gut microbes need to thrive. So what makes a healthier snack? Whole food ingredients, plenty of fibre, diverse plants, and a texture that encourages us to slow down and chew. That’s exactly what inspired our new Gut Health Bars. Drawing on decades of nutrition research, ZOE’s Chief Scientist @drsarahberry and our team of world-leading scientists created our new Gut Health Bars. Each bar packs in over 10 plants, 8g of fibre, and 7g of plant protein, with ingredients selected to nourish your gut microbiome. We also intentionally preserved the natural structure of as many plants as possible, because how food is structured matters. Intact plants require more chewing and are digested more slowly. Small choices add up, and snacks are no exception.

If you’ve ever made kombucha, you’ve probably encountered a SCOBY. It sits on top of the liquid looking somewhere between a jellyfish, a pancake and a biology experiment. SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. In simple terms, it’s a living community of microbes working together. Many people assume the SCOBY is the most important part of kombucha, but the real microbial activity is happening throughout the liquid itself. The SCOBY is simply the visible sign that a thriving microbial ecosystem is at work. I think SCOBYs are a wonderful reminder that fermentation isn’t something humans invented. Microbes were fermenting foods and drinks long before we arrived on the scene, we’re really just learning how to work with them. And while a SCOBY may not be the most attractive thing you’ll ever keep in your kitchen, it’s one of the clearest examples of microbial alchemy in action. You can learn more about SCOBYs, kombucha, and fermentation in my book Ferment, which has just come out in paperback. Will you give making kombucha a go, or does Blob put you off?

In a few short years, GLP-1 weight loss drugs have helped millions of people lose weight in ways that once seemed impossible. But when you’re suddenly eating much less food, how do you make sure you’re still getting enough nutrients to stay healthy? It’s a question millions of people are now facing, yet most patients are effectively self-prescribing from online pharmacies, with almost no medical oversight. Next week, ZOE’s Head Nutritionist, @dr.fede.amati publishes her brilliant new book, The Appetite Reset, on how to eat if you are on GLP-1s. But this week, we get the inside scoop. In this episode, Federica reveals: - How Ozempic, Wegovy and Mounjaro actually work - Why nutrition matters more than ever when appetite is reduced - The risks of muscle loss, fatigue and nutrient gaps - How to get enough protein and fiber when you’re eating less - And the practical habits that can help you stay healthy during treatment Even if you’re not taking a GLP-1 yourself, chances are you know someone who is, so we encourage you to share this essential conversation with them. Click the link in our bio to listen now or tune in wherever you listen to podcasts. 🎧  What are your thoughts on GLP-1 drugs?

Comment POTATO for our prebiotic potato salad recipe. 🥔 Did you know that cooled potatoes can be better for your gut health than hot ones? When potatoes are cooked and then cooled, some of their starch changes into resistant starch; a type of fiber that bypasses digestion and travels to the gut, where it helps nourish your microbes. Your gut bacteria then turn it into beneficial compounds, including short-chain fatty acids, which are linked to gut and metabolic health. To make this recipe even more gut-friendly, we’ve added peas, artichoke hearts, and spring onions, all of which provide extra prebiotic fiber, then finished it with extra virgin olive oil and fresh herbs for plenty of flavor and polyphenols. Simple, delicious, and packed with ingredients your gut microbes and your tastebuds will love.

A growing number of scientists now believe inflammation may directly influence mood, motivation, behaviour, and the way we experience the world around us. Ed Bullmore is a Professor of Psychiatry at Kings College London and a leading voice in brain research whose work challenges how we think about the relationship between the body and the brain. In this week’s ZOE Science & Nutrition episode, we explore: - The surprising link between inflammation and mental health - How modern lifestyles may be contributing to chronic inflammation - Whether the gut microbiome could influence how we feel emotionally - Which anti-inflammatory habits have the strongest scientific evidence behind them - And what practical steps may help support both body and mind By the end of this episode, you’ll understand why mental and physical health may be far more connected than we once believed, and what you can do to look after both. Click the link in our bio to listen now or tune in wherever you listen to podcasts. 🎧

Who says hummus has to be made with chickpeas? 🫘 This roasted carrot and kidney bean dip is creamy, colorful, and packed with plants to support your gut health. Roasted carrots are full of natural sweetness along with prebiotic fibers and beta-carotene, which support gut and immune health. Kidney beans add fiber and resistant starch, key fuels for beneficial gut microbes that produce compounds linked to better metabolic health. Garlic provides additional prebiotic compounds to help your gut microbes thrive, while tahini and extra virgin olive oil add healthy fats that support the absorption of fat-soluble nutrients. And if you want to take your fibermaxxing to the next level, top it off with ZOE Daily30; our whole food gut health supplement designed by ZOE scientists with over 30 plants, now available in the UK, US, Germany and Ireland. 🇩🇪 🇮🇪 🇬🇧 🇺🇸 More countries coming soon! Find the full recipe in our bio. What’s your take, is it still hummus if there isn't a chickpea in sight?

Do you feel satiated after a meal?  If not, your daily food choices may be able to help. There are 4 stages of satiety signalling: 🍽️ The Cephalic Phase - before you’ve even started to eat, the brain perceives that you’re going to eat and tells your body to prepare 🍽️ The Gastric Phase - as your stomach starts to fill up, it activates the stretch receptors and starts to send signals back to the brain to tell it you have food and can slow down your eating 🍽️ The Small Intestine - there are specialised nutrient sensing cells in the small intestine that can tell when you’ve had nutritious foods 🍽️ The Colonic Phase - this phase is often overlooked, where in the large intestine there are cells which produce GLP-1 and PYY for us to tell the brain it’s still working through the amazing nutrients you’ve given it, but only if we’ve fed our gut microbes correctly with nutrient dense, fibre rich food Tell me - do you actually feel full after meals, or do you find yourself back in the kitchen an hour later? Comment below 👇 You can find more about the science of appetite in my new book, The Appetite Reset, which is out June 25th and available to pre-order via the link in my bio now. 💚📚

A new way to support your gut health is coming soon. What’s your best guess? 🔎

This is the simplest ferment you can make at home. All you need is a jar, some peeled garlic cloves, and raw honey. Cover the garlic completely, seal the jar, and leave it somewhere out of direct sunlight. Give it a gentle turn every day to keep the cloves submerged and remember to open the lid every few days to release the gases produced during fermentation. As the weeks go by, the honey becomes thinner, the garlic softens, and the flavour develops into something quite different from either ingredient on its own. The fermentation will continue slowly over time and can last for many months, often well over a year, without refrigeration. Both ingredients bring something unique to the process. Garlic contains prebiotic fibres, particularly inulin, which help feed beneficial gut microbes. It also contains compounds that have been studied for their antimicrobial and antiviral properties. In one randomised controlled trial, people taking garlic extract experienced around three times fewer colds over a three-month period compared with those taking a placebo (PMID: 25386977). Honey has also been investigated in human trials and has been shown to improve both the frequency and severity of coughs (PMID: 32817011). You can spoon it over roasted vegetables, whisk it into dressings, add it to marinades, or eat a little straight from the jar if you enjoy the flavour. If you’ve been curious about fermentation but never known where to begin, this is one of the easiest places to start. Let me know if there’s a fermentation recipe you’d like me to cover next.