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

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.

1. 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.
2. 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.
3. 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.
4. 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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