{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Plant Powered Collective","title":"Your Gut Loves Leftovers: A Simple Way to Add More Plant Variety","html":"","width":"100%","height":180,"duration":1505,"description":"Show Notes\nWhat if supporting your gut health did not mean buying more food, following another protocol, or eating another giant salad?\nThis week on the Plant Powered Collective Podcast, we are talking about something much simpler: leftovers, plant variety, and resistant starch.\n\nMost of us have been taught to focus heavily on protein, and protein absolutely matters. But gut health needs a broader conversation.\n\nA salad is wonderful. Spinach in your smoothie is wonderful. But eating the same few plants repeatedly is different from eating a variety of plants. Different plants bring different fibers, phytonutrients, textures, flavors, and compounds to the table. That variety helps create a more diverse food supply for the community of microbes living in your gut.\nIn this episode, Lori Willinski, Founder of the Plant Powered Collective, breaks down resistant starch in very simple language and explains why cooked and cooled foods like potatoes, rice, and pasta can be interesting for gut health.\n\nBut this episode is really about something bigger. It is about making nourishment easier.\n\nYou will hear how:\nPlant variety supports a more diverse gut environment\nProtein matters, but it is not the whole nutrition conversation\nPlant foods can contribute meaningful protein too\nCooked and cooled starches can contain more resistant starch\nLeftovers can become building blocks for completely different meals\nHerbs, seeds, vegetables, beans, sauces, and condiments can quickly increase plant variety\nKitchen systems can reduce decision fatigue and make nourishing choices easier\nThe 30 Plants Challenge is not about perfection or reaching a magic number\nLori also shares a real lunch she made from leftover pasta with parsley, basil, tomatoes, banana peppers from her friend Mary Jo’s Massachusetts garden, spring onions, white beans, yogurt, and lemon, while her father added leftover salmon to his.\nSame foundation. Different plates. Bio-individual eating in real life.\nThis Week’s Simple...","thumbnail_url":"https://img.transistorcdn.com/m2cQX15G4OBVwYhoNlq8JcB0Nvfy6CcbdhOu7TLDPbs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS83N2Qx/MGJiOGRmNjYyZjQz/MGQzYjI3NWM2NTAy/Nzg1MC5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}