Improving the nation's nutrition



What do you think is the best approach to improving the nation's nutrition?

That's a big question! On an individual level, encouraging people to eat more fibre, more whole plant foods, choose whole grains over processed breads and pastries and enjoy nourishing your body with foods that make you feel good.

I would also say that improving our food environment would have a huge impact. These are few examples to explain what I mean:

  • reducing the number of licences for fast food outlets
  • improving nutrition education in healthcare professionals and in schools
  • ensuring people have access to nutritious, fresh food in the workplace
  • making fruits, vegetables, pulses, nuts, seeds and legumes affordable for all with special deals on those foods
  • and basically putting people’s health before private company profits!

How does Indi fit with this?

Indi offers a practical solution to apply the knowledge we have on the benefits of fibre, plant polyphenols and probiotics to enhance our diet with a simple supplement.

There are no dubious ingredients, gelling agents, emulsifiers or artificial flavourings. They have kept the level of processing of the original plants as low as possible, while still maintaining powerful dosage of each ingredient. They are also a genuinely lovely team who want to make a positive impact on the world and people’s health - and that aligns really well with my mission.



Dr Federica Amati is a powerhouse of evidence-based knowledge and information. She holds a PhD in Clinical Medicine Research from Imperial College London and is a registered Nutritionist with the Association for Nutrition. She is also actively involved in nutrition, physical activity and mental wellbeing research at Imperial College London; and cardiometabolic health and COVID-19 and nutrition research with NNedPro, a global think tank founded at Cambridge University. Alongside her research and private client consultations, she is also Chief Nutrition Scientist for Indi Supplements. 

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