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
Michael Mosley has set himself a truly ambitious goal: he wants to live longer, stay younger and lose weight in the bargain. And he wants to make as few changes to his life as possible along the way. He discovers the powerful new science behind the ancient idea of fasting, and he thinks he's found a way of doing it that still allows him to enjoy his food. Michael tests out the science of fasting on himself - with life-changing results.
Dr Chris Van Tulleken calls on the British public to seek out the truth about the top-selling over-the-counter medicines. We spend an astonishing 2.3 billion pounds on pills, potions and lotions from the chemist's shop every year to beat common ailments from headaches to colds to indigestion. But how much do we really know about what we're buying?
The story of how one Russian internet millionaire is turning to cutting-edge science to try to unlock the secret of living forever. Dmitry Itskov recently brought together some of the world's leading neuroscientists, robot builders and consciousness researchers to try to devise a system that would allow him to escape his biological destiny. Entering Dmitry's seemingly sci-fi world, Horizon investigates the real science inspiring his bold plan to upload the human mind to a computer. There are doubters - like the major neuroscientist who tells us 'it's too stupid, it simply cannot be done'. But as we also meet the Japanese maker of Erica, one of the world's most human-like robots, who tells us the destiny of humans is to become robots to overcome the constraints of time, see how a quadriplegic Californian man is already controlling a robot arm with his thoughts, and explore the groundbreaking work of the scientist behind the world's largest neuroscience project - the $6 billion US Brain Initiative - who tells us the effort to map all the activity of the brain could be a crucial step towards mind uploading, Horizon asks is it really so crazy to think Dmitry Itskov could succeed in his goal of bringing about immortality for all of us within 30 years?
Seventy years ago, when the coldest thing in your house was a pantry, most of the food we ate was harvested, sent straight to the shops and would have been on our plates before it started to go off. However, the advent of the home freezer and advances in various preservation techniques changed all of that and now we’re used to eating what we want, when we want, regardless of the time of year when the food is actually grown. So how do they keep the food for so long? And does the quality stay the same?