Today, whisky is a source of Scottish pride; it's one of the UK's few growth industries. In this last episode, actor Brian Cox reveals how whisky was born and shaped in opposition to the British tax system, and how that history forged the character of Scotland's national drink.
Growing up in the streets of Dundee, actor Brian Cox was surrounded by tobacco. His entire family either smoked it or chewed it and yet Brian reveals, he never took up the habit. To find out why not, Brian travels to Virginia in the US to discover how the habit of smoking kick-started the British Empire and created a global market of addicts.
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?
Growing resistance to commonly prescribed antibiotics is one of the biggest public health threats of modern times, with the potential to cause 80,000 deaths in the UK over the next 20 years. Experts say the use of a range of NHS 'last-resort' antibiotics in farming is risking the lives of future patients. Tom Heap asks if the commercial pressure to produce cheap meat and poultry is fuelling the rise of superbugs and meets the patients for whom the drugs have already stopped working.
So far the volunteers have successfully been losing lost weight, but now the honeymoon period is over. It is the final two months of the diet, and their minds and bodies are fighting back. Dr Chris van Tulleken and Professor Tanya Byron find out if the new personalised diets will help them stay on course, and the experts reveal the scientific secrets to permanent dieting success.