The unstoppable rise of starch

Imagine not recognising the food in the shops, markets and restaurants around you. Moving to a new country to live and work can come with some culture shocks and food can be a big part of that. Ruth Alexander speaks to people who have lived in different countries. Listener Jen Ba ...  Show more

Is it more expensive to eat healthily? You might think the answer is simple: Yes of course, if you buy fruits, vegetables, beans and pulses and cook from scratch. But is it that easy? With the help of the UN's Food and Agriculture Organization, Ruth Alexander finds out where in t ...  Show more

This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu.

Carbs are one of the most misunderstood aspects of nutrition. For decades, they’ve been praised, demonized, and debated. Today, low-carb diets are everywhere, but the reality is more nuanced. While over 80% of the carbs we eat come from low-quality, refined sources, the right kin ...  Show more

More than half of our diet consists of foods that have been industrially processed in some way, and they may be harmful to our health Learn more about your ad choices. Visit megaphone.fm/adchoices 

Every year, the average person eats about 8kg of additives, which shouldn't come as a surprise if you look at the long list of incomprehensible ingredients on the back of so many packets of food. Dr Chris van Tulleken speaks to Jesse.