Presenter Michael Mosley finds out how the early days of surgery were dark and barbaric, when the surgeon’s knife was more likely to kill you than save you, and invasive medicine generally meant being bloodlet by leeches to within an inch of your life.
Just over 100 years ago, cutting into the brain was a terrifying prospect for both patient and surgeon. They could expect the result to be the surgeon bloodied and defeated, and the patient dead. From freak accidents involving crowbars through the skull to notorious lobotomies with icepicks, this programme reveals how, through mishap and misadventure, brain surgery has become the life-saving discipline it is today.
2009 • Astronomy
With a family history of heart problems, presenter Michael Mosley takes a personal interest in these pioneers, who teetered on the scalpel-edge between saviour and executioner. Michael has a go at heart surgery, meets a man with no heartbeat and witnesses an operation where the patient is cooled until their brain stops and has all of their blood sucked out.
2009 • Health
These days, transplant surgery saves thousands of lives every year and almost everything, from heart to eyes, can be replaced. But in the beginning, transplants killed rather than cured, because surgeons didn’t understand that they were taking on one of the most efficient killing systems we know of – the human immune system.
2009 • Health
Thought of as a modern phenomenon, it actually started over 400 years ago with a spate of botched nose jobs. Since then, surgeons have been entranced with the idea that not only could they fix the body, but could even fix our sense of self-esteem. Presenter Michael Mosley undergoes both 16th-century bondage and 21st-century botox in his journey of discovery.
2009 • Health
An English breakfast, bangers and mash, a bacon butty, and the traditional Sunday roast: dishes synonymous with the great British cuisine. But when the World Health Organisation (WHO) recently said that eating processed meat can cause bowel cancer, and red meat probably causes cancer, many people became concerned that their favourite dinners could be harmful to their health. Tonight How Safe is Meat? Examines the evidence behind the WHO’s announcement, and puts the risks of eating meat in context. Reporter Fiona Foster speaks to leading scientists, medical professionals and representatives of the meat industry to find out: do you really need to bin your bacon buttie?
Not all the microbes that live on us or inside us are benign, and it is only thanks to the superhuman nature of our bodies that we survive constant attack. However, humans are becoming increasingly vulnerable to disease. This programme examines the dramatic increase in allergic diseases such as asthma, eczema and hayfever.
One in five families eat convenience foods at least three times a week and a government survey showed only one in six mothers cook from scratch every day. In the first of four food programmes over the next fortnight, the Tonight programme investigates why some of us can’t cook or won’t cook and what can be done to get Britain back in the kitchen. The UK has the largest consumption of ready meals in Europe. It’s no surprise; they are cheap, convenient and easy. A few minutes in a microwave and dinner is served. But for some families the ready meal isn’t always the first choice, it’s sometimes the only choice.
Behind that cup of coffee or tea is a global story that goes back to the collision that created the Moon and the evolution of plant and animal life. The key is the molecule that gives your morning cup its kick: caffeine, the most popular drug in history.
The acerbically witty and severely facially disfigured broadcaster Adam Pearson presents a personal film about genetics. He and his twin brother Neil are genetically identical and both share the same genetic disease, Neurofibromatosis 1 (Nf1) - yet they are completely different. Adam's face is covered with growths, whereas Neil has none. Neil has short term memory loss, whereas Adam is razor sharp. How can the same genetic disease affect identical twins so differently? Adam is on the cusp of a successful film and television career, but the disease has left tumours on his face that are growing out of control and he could lose his sight. For years, everyone thought Adam's brother Neil had escaped symptoms, but today his life is governed by epilepsy and a mysterious memory loss that suddenly came on during his teens. Determined to save their future, Adam tries to find out why the disease affects the twins so differently.
Fiona Phillips teams up with leading scientists to look at how to eat and drink to good health, and she uncovers some surprising truths. She reveals which cheap, everyday foods can give us all the benefits of so-called superfoods at a fraction of the price and why frying can be the healthiest way to cook. Fiona becomes a human guinea pig to test some of the top-selling health drinks and supplements. She investigates whether antioxidant smoothies really give us the healthy boost we think and discovers why multivitamin pills might do us more harm than good. In a unique experiment with scientists from Aston and Liverpool John Moores universities, she sets out to find the healthiest breakfast, and discovers why we'd be better off with bacon and eggs rather than cereal and fruit. To find out whether we can really detoxify our bodies, she puts some popular detox foods and drinks to the test and reveals why we're better off with fresh foods and the odd glass of wine.
2016 • Health