This video explores the balance of microbes in a digestive system and how bacteria can break down food the body can’t digest, produce important nutrients, regulate the immune system, and protect against harmful germs.
Almost every year, the western world is introduced to a new superfood that boasts extraordinary nutritional benefits. The documentary examines its unintended effects this has on food security, health, sustainable farming, and fair-trade food practices.
What are spots that appear on some of our fruits and vegetables and are they okay to eat? Elizabeth Brauer explains why you may not need to be afraid of picking up your grocery store’s funky-looking fruit.
Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
Being hungry generates a powerful and often unpleasant physical sensation that’s almost impossible to ignore. After you’ve reacted by gorging on your morning pancakes, you start to experience an opposing force: fullness. But how does your body actually know when you’re full?
The bacteria in our guts can break down food the body can’t digest, produce important nutrients, regulate the immune system, and protect against harmful germs. And while we can’t control all the factors that go into maintaining a healthy gut microbiome, we can manipulate the balance of our microbes by paying attention to what we eat.
When you take a bite of a hot pepper, your body reacts as if your mouth is on fire -- because that's essentially what you've told your brain! Rose Eveleth details the science and history behind spicy foods.
What exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.
Ever notice the first step in baking is almost always to preheat the oven to 350 degrees? What’s so magical about this number and why is it that so many recipes call for it? Vox serves up the science behind baking.