Do You Really Need to Ditch the Dinner-Time Carbs? Plus the Fibre That Could Protect Your Liver

The Nutrition Couch

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11d ago 35:01

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This week on The Nutrition Couch, dietitians Leanne Ward and Susie Burrell tackle two big food questions women are asking right now — and the science behind them.

Do You Really Need to Ditch the Dinner-Time Carbs?
- Why so many of us eat rice, pasta and bread on autopilot — and how to know if your body really needs it.
- Smart swaps to lighten your dinners without cooking two separate meals.
- How to balance portions when your partner or kids eat more than you.
- Real-life hacks for burgers, curries and creamy sauces that still taste amazing.
The Fibre That Could Protect Your Liver
- New research from Nature Metabolism linking inulin — a type of prebiotic fibre — to better liver health and reduced inflammation.
- What fatty liver actually is (and why it’s not just about alcohol).
- Easy ways to add more inulin-rich foods like leeks, asparagus and artichokes into your week.
- Kitchen hacks to save time: how to freeze flavour cubes of onion, garlic and leek for gut- and liver-friendly cooking.
The Portion-Control Dessert We’re Loving
- The Mars Bar frozen dessert bar (yes, really). Why one perfectly portioned treat can work better than “healthy” dessert substitutes.
Listener Question: Should You Eat the Dressing in Salad Kits?
- The verdict on supermarket salad kits — and why those tiny dressing sachets aren’t the problem.
- How to make them a satisfying lunch or dinner shortcut without the food guilt.

Leanne and Susie wrap up with a reminder that balance matters most: simple swaps, not food fear, make nutrition work long-term.

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