The heart is the most symbolic organ of the human body. Throughout history it has been seen as the site of our emotions, the very centre of our being. But modern medicine has come to see the heart as just a pump; a brilliant pump, but nothing more. And we see ourselves as ruled by our heads and not our hearts. In this documentary, filmmaker David Malone asks whether we are right to take this view. He explores the heart's conflicting histories as an emotional symbol and a physical organ, and investigates what the latest science is learning about its structures, its capacities and its role. In the age-old battle of hearts and minds, will these new discoveries alter the balance and allow the heart to reclaim something of its traditional place at the centre of our humanity?
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Is sugar the new tobacco? How did the food industry get us to stop asking the question: is sugar toxic? It all starts with a secret PR campaign dating back to the 1970s. For forty years, Big Sugar deflected all threats to its multi-billion dollar empire, while sweetening the world's food supply. As obesity, diabetes, and heart disease rates skyrocket, doctors are now treating the first generation of children suffering from fatty liver disease. The sugar industry is once again under siege. They dodged the bullet once. Can they do it again?
2015 • Health
Maverick doctors supercharge killer T cells, creating a breakthrough treatment for cancer.
S2E3 • Breakthrough National Geographic • 2017 • Health
Plastic surgeon Dr Rozina Ali leaves the operating theatre behind for the frontiers of skin science and asks if it is possible to make your skin look younger without surgery. She discovers the latest research about how the foods we eat can protect our skin from damage, and how a chemical found in a squid's eye is at the forefront of a new sun protection cream. She also finds out how sugar in our blood can make us look older, and explores an exciting new science called glycobiology, which promises a breakthrough in making us look younger.
Follows two patients through groundbreaking 'first in-human' trials for CAR T-cell therapy, a treatment described as the beginning of the end of cancer. Not allowed to meet and separated by two floors of a hospital, 53-year-old Graham and 18-year old-Mahmoud are nevertheless bound together by their commitment to the treatment and their faith in the science. Terminally ill, the trial represents their only option. How do their ages and life experiences affect their physical and emotional response? For Martin Pule, the scientist who has developed the treatment, the responsibility of curing patients is both exciting and daunting. He knows he stands on the cusp of a breakthrough that could radically change the way we treat cancer. At the heart of this film is the complex relationship between the patients and the clinical team. How much hope can the patients be given when they are effectively going into these trials as human guinea pigs? The patients and clinical team must weigh up hope with realism and their response is a profound and revealing reflection of the human condition.
2019 • Health
By 2050 the world’s population is estimated to reach over 9 billion, 30% larger than it currently is. If we continue to farm and eat the way we do today, we’d potentially need an additional landmass the size of Europe to produce enough food to meet the growing demand. So what does the future of food look like and how will we grow enough food for us all to eat in the years to come? In Tonight’s programme we visit some of the urban ventures that are maximising the use of public space to grow fruit and vegetables and teach the next generation how to farm. We speak to the owner of an indoor miniature farm housed inside a small shop about the new aquaponic technology he uses, and we go 100 feet below ground to see how one entrepreneur is growing high-value salad crops in old WWII bomb shelters, four storeys beneath the London Underground!
4/4 • The Food We Eat • 2014 • Health
Examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.
2011 • Health