Tuesday, 24 March 2015

...About Fat

Another program exploring fat:

"It has long been believed that eating fat is unhealthy. But is it really as bad as people think? With recent headlines casting doubts on such fears, medic Saleyha Ahsan aims to cut through the confusion. She reveals startling new research that suggests some saturated fats might actually be good for people's health, invites volunteers to find out what happens to their bodies and minds if they stop eating it entirely, and discovers the fat hidden in seawater that could make the food of the future a lot healthier."

Monday, 2 March 2015

The Ape that Cooks

RI Lecture from 2005

  • "As the 2005 audience are still recovering from their Christmas dinners, Sir John Krebs leads them on an exploration of what food has meant to humans throughout time in his first lecture. How did we end up eating fabulous Christmas meals when our early ancestors scrabbled around for nuts and seeds? In this lecture John explores the history of food, from our earliest predecessors, through the great ‘miracles’ which completely changed our diet and the way we lived, to today’s gourmet extravaganzas.
    This 3-million-year journey takes us through the prehistory of our early ancestors, the rise of civilisation, the spread of human beings across the planet and ends with the emergence of one of the greatest science labs of all: the domestic kitchen. There we can experiment with new ways to use food in our celebrations together. "

Sunday, 1 March 2015

Clean Labels

The Food Program raises some interesting questions:
  • "For over a decade consumers have become finely attuned to E-numbers, flavourings, colourings and additives in our food. Food manufacturers have changed the way they do things in pursuit of 'clean label' - a more natural sounding ingredients list. But do we fully understand the new processes involved, the terms used and how safe they really are?

    Sheila Dillon talks to Joanna Blythman, in her first broadcast interview about her new book 'Swallow This' in which she investigates some of the processes involved in making products taste and look good and last longer and her concerns about the ingredients and the secrecy that often surrounds them. We hear reports from food development teams about how they find new ways to produce food and ask the regulators if we can be sure they're safe."