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A&E doctor Javid Abdelmoneim is on a mission to find out the truth about alcohol. In January, the government released its new alcohol guidelines. For men, the recommended weekly limit was cut by a third to 14 units per week, equivalent to about seven pints of beer, bringing it in line with the amount recommended for women. So what is behind the change? This is just one question of many that Javid aims to answer as he explores the science of drinking and the new evidence for the health risks of alcohol. Why do some people get drunk quicker than others? What is behind red wine's healthy reputation? Is a nightcap actually good for your sleep? Does lining your stomach work? And can alcohol actually make you eat more?
2016 • Health
Gloria and Chris settle the argument over whether tea and coffee are good or bad for us - and if the same is true for both. There is also the truth about a food often touted as a way to fight cancer. And, after reports suggesting reusing plastic water bottles is a bad idea, tests reveal if we should be using a fresh one every time.
S2E4 • Food: Truth or Scare • 2017 • Health
For centuries scientists have been attempting to come up with an elixir of youth. Now remarkable discoveries are suggesting that ageing is something flexible that can ultimately be manipulated.
The Ebola virus. No-one knows exactly where it comes from but one thing is certain - it's one of the most virulent infections known to science. This special episode of Horizon meets the scientists and doctors from all around the world looking for the cure and hears first-hand accounts of what it's actually like to catch - and survive - this terrible disease.
In recent years, eating has become a health hazard. We love our potato chips, candy, and fast food…however bad they are for our health. And we still continue to consume these products in ever greater quantities. After the war on tobacco, a new battle is underway: the fight for healthier food. So, why do we consume so much processed food and why are we so hooked on it? How exactly does the relentless agribusiness keep us coming back for more? How does it mold our tastes, influence our cravings and feed our addictions? The few independent researchers who dare raise concerns about processed food are often ignored. Opposite them, the giant multinationals who fund the majority of research into nutrition are highly organized, and present at every level of decision-making. They are even involved in government campaigns on nutrition and health. Remi, our French-American reporter, will investigate current eating habits in Europe and America, and meet those involved in this new global food war. We will hear from scientists tracking sugar addiction, the businessmen playing on our weaknesses, legal experts preparing to challenge the might of the industry, and simple lovers of good food. A compelling documentary that reveals the latest ways the agribusiness is trying to tempt us, and the ways we as consumers can try to resist.
2013 • Health
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.
1/3 • The Secrets of Your Food • 2017 • Health