How a Nutritionist Lowered His Cholesterol With Simple Fibre-Rich Foods
High cholesterol can often be managed through simple dietary changes. Registered nutritionist Rob Hobson lowered his own levels by focusing on fibre-rich foods. His approach highlights how small adjustments in eating habits can make a big difference to heart health.
Hobson’s first tip is to start the day with a fibre-packed breakfast. He suggests oats topped with nuts and seeds or overnight oats mixed with berries, honey, and nuts. This ensures a strong fibre intake from the first meal.
He also keeps a dedicated cupboard stocked with high-fibre foods. By adding something from it to every meal, he effortlessly boosts his daily fibre consumption. Simple additions like half a can of beans or legumes to soups, stews, or salads make a noticeable impact.
Storing leftovers in the fridge makes it easier to reuse legumes in future dishes. This reduces waste while keeping fibre-rich ingredients on hand. Hobson also recommends keeping healthy foods visible on kitchen counters, as research suggests this encourages better snacking choices.
For lowering cholesterol specifically, the National Lipid Association advises consuming at least five to ten grams of soluble fibre daily. Foods like quinoa, oats, avocado, sweet potatoes, carrots, chia seeds, and flaxseeds are all excellent sources. Alongside diet, the American Heart Association suggests 150 minutes of weekly exercise, quitting smoking, and maintaining a healthy weight for better cholesterol control.
Hobson’s experience shows that small, consistent changes can effectively lower cholesterol. By prioritising fibre and making healthy foods more accessible, long-term heart health becomes easier to maintain. The approach combines practicality with proven nutritional benefits.
