This week on The Wellness Scoop, we’re talking about everything from navigating long-term IBS and nutrient gaps on a plant-forward diet, to making sense of fats, oils and everyday cooking choices.

We answer questions on flax and chia, including whether heat affects their omega-3 content and how to use them practically in meals. We look at iodine intake on a mostly plant-based diet, which foods contribute meaningfully, when supplementation can be helpful, and how to approach it without unnecessary anxiety or restriction.

We also explore IBS, why symptoms can persist for years, why one-size-fits-all diets often fall short, and what sustainable, personalised support can look like. Alongside this, we reflect on messages about phone use and digital habits, and how small shifts away from constant scrolling can support overall wellbeing.

Finally, we dig into fats and oils. We break down saturated fat and coconut oil, what the evidence says about cholesterol, how often it’s realistic to use, and how to think about vegan cheeses. We also compare olive oil and cold-pressed rapeseed oil, when each works best, and why variety tends to matter more than perfection.

Send your questions for our weekly Q&A to: hello@wellness-scoop.com

Recommendations:

The Night Manager
The Wedding People
Tell Me Lies on Disney+
Bridgerton
The Housemaid (film)
The 30 Plan by Catherine Rabess
Order your copy of Ella's new book: ⁠⁠⁠⁠⁠Quick Wins: Healthy Cooking for Busy Lives⁠⁠⁠⁠⁠
Pre-order your copy of Rhi's upcoming book: ⁠⁠⁠⁠⁠The Fibre Formula⁠⁠⁠

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IBS, Oils and the Fats We’re All Confused About