Fiona Phillips teams up with leading scientists to look at how to eat and drink to good health, and she uncovers some surprising truths. She reveals which cheap, everyday foods can give us all the benefits of so-called superfoods at a fraction of the price and why frying can be the healthiest way to cook. Fiona becomes a human guinea pig to test some of the top-selling health drinks and supplements. She investigates whether antioxidant smoothies really give us the healthy boost we think and discovers why multivitamin pills might do us more harm than good. In a unique experiment with scientists from Aston and Liverpool John Moores universities, she sets out to find the healthiest breakfast, and discovers why we'd be better off with bacon and eggs rather than cereal and fruit. To find out whether we can really detoxify our bodies, she puts some popular detox foods and drinks to the test and reveals why we're better off with fresh foods and the odd glass of wine.
As the narrative goes, fat is bad. Well, it's actually more nuanced than that. The type of fat you eat is more impactful on your health than the quantity. George Zaidan examines triglycerides, the varied molecules that make up fat, and how to identify which types of fat you are consuming.
Michael Mosley and James Wong explore the effect that our food has on our most important and, in terms of energy consumption, our greediest organ. It influences our diet by generating cravings for foods such as fat - the most energy-rich food of them all. James heads off to Peru to reveal the surprising link that fat-rich, indulgent chocolate has with breast milk. Sometimes these cravings almost become an addiction - like coffee for example. So we visit a remarkable lab where a team is studying the effect of caffeine on bees and how that may help explain the hold that caffeinated drinks have over us. Together, Michael and James take on some of the hottest chillies on the planet to show what the burn does to our brains. Using the latest imaging techniques and incredibly detailed specialist photography, this is a whole new way of thinking about our relationship with food and the powerful effect it has on our minds.