Michael Mosley and James Wong reveal the delicious physics, chemistry and biology hidden inside our food.
We Are What We Eat
Feb 24, 2017
In the opening episode, they explore how this chemistry fuels and builds our bodies. Michael begins by trying the first meal most of us enjoyed, human breast milk, which contains everything a baby needs - fats, carbs, vitamins and minerals. As we grow, we continue to seek the same chemistry in our diet but from a wide variety of scrumptious fare as Michael and James discover. In San Francisco, they unravel why sourdough bread is so good for us, in the Philippines, they learn how a river weed - rice - has become a comforting staple food, and in Bulgaria, they discover why letting your mushrooms sunbathe may help you get a calcium boost from your dairy food.
A Matter of Taste
Mar 3, 2017
Michael heads to Spain to search for some of the most powerful tastes on the planet, whilst James travels high in the Peruvian Andes to discover how a bitter potato - a cousin of the humble spud - has been tamed to help the inhabitants survive the extreme altitude. Using the latest imaging techniques to take us inside our food, right down to the molecular level, Michael and James offer us a whole new way of thinking about taste: far more than being just delicious, it's actually a matter of survival.
Food on the Brain
Mar 10, 2017
In the final episode, Michael and James explore the effect of “Food on the Brain.” The brain is one of the greediest organs in the body in terms of the energy it needs to run. The way it influences our diet is, in the main, by generating the cravings we all experience.
