In this episode, Gabriel uncovers the cases of an engineer who fixed his own heart, a toddler whose bones were repaired before he was even born and a girl whose immune system attacked her own brain. We meet a man who can taste words and find out how his condition is helping develop new ways to enable blind people to navigate and even recognise colours. And we encounter a man who was immobilised by MS but can now cycle and scuba-dive thanks to a pioneering new treatment that has reversed his disease.
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
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.
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?
It is time to see if personalised dieting will work in normal life. The volunteers have been given one of three diets to follow - based on their genes, their hormones and their psychology. But now they are back at home, trying to stick to their personalised diets with all the stresses and temptations of real life. Dr Chris van Tulleken and Professor Tanya Byron discover how our genetic makeup can make temptation difficult to resist, how understanding the brain reveals what makes us comfort eat and what science can tell us about why we make disastrous food choices.