Surgeon Gabriel Weston discovers the surprising truth about why so many people are piling on the pounds, and how to fight the fat epidemic. She discovers the hidden battles of hormones that control people's appetites, and sees the latest surgery that fundamentally changes what a patient wants to eat by altering how their brains work. Gabriel is shocked to find out that when it comes to being overweight, it is not always your fault you are fat.
Just as humans have always sought food to survive, we have also sought the means to preserve that food. Right from the very moment of a kill or a harvest, food begins to break down. With preservation, we can plan for times of scarcity during times of plenty.
One in five families eat convenience foods at least three times a week and a government survey showed only one in six mothers cook from scratch every day. In the first of four food programmes over the next fortnight, the Tonight programme investigates why some of us can’t cook or won’t cook and what can be done to get Britain back in the kitchen. The UK has the largest consumption of ready meals in Europe. It’s no surprise; they are cheap, convenient and easy. A few minutes in a microwave and dinner is served. But for some families the ready meal isn’t always the first choice, it’s sometimes the only choice.
Over your lifetime you undergo an extraordinary change - no other animal on earth goes through such a dramatic metamorphosis. In this programme, Chris and Xand van Tulleken explore the latest understanding of how we all grow.
We look at scientific research that links the way babies are born with health in later life, particularly the increased risk of children developing certain immune-related conditions, including asthma, type 1 diabetes, obesity, cardio-vascular diseases, mental health disorders and even some cancers.
2015 • Health
Michael heads to Spain to search for some of the most powerful tastes on the planet, whilst James travels high in the Peruvian Andes to discover how a bitter potato - a cousin of the humble spud - has been tamed to help the inhabitants survive the extreme altitude. Using the latest imaging techniques to take us inside our food, right down to the molecular level, Michael and James offer us a whole new way of thinking about taste: far more than being just delicious, it's actually a matter of survival.