What's worse for us: sugar or fat? To answer the hottest question in nutrition, twin doctors Chris and Xand Van Tulleken go on month-long high-fat and high-sugar diets. The effects on their bodies are shocking and surprising. But they also discover that in the debate about fat and sugar, the real enemy might have been hiding in plain sight.
Over 62 per cent of adults in the UK are currently overweight or obese and this figure is set to rise. A common attitude is that obese people should be ashamed - it is their fault, they have no will power and if they could just 'eat less and exercise more', the problem would soon be solved. Yet, despite millions of pounds being spent on this simple message, the UK is getting fatter every year. Cambridge geneticist Dr Giles Yeo believes that for many obese people, simply eating less is a lot harder than you might think - and he is taking a road trip around the UK and America to uncover why. He meets the real people behind some of the more shocking newspaper headlines and, through their stories, reveals surprising truths which dispel commonly held myths about obesity. He gains access to scientists and doctors trialling cutting-edge techniques to tackle the crisis - from a 'miracle' hormone injection to a transfusion of faecal matter, and even learns a thing or two about his own size and relationship with food.
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.
A hormone is a class of regulatory biochemicals that is produced in all multicellular organisms by glands, and transported by the circulatory system to a distant target organ to coordinate its physiology and behavior. Hormones serve as a major form of communication between different organs and tissues.
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?