What is gluten?

#228 In this festive episode, Melissa and Jam delve into the fascinating science behind why ribbons curl when pressed against a blade. The discussion covers polymers, their molecular structures, and the forces at play during this process. With a blend of personal holiday memories ...  Show more

#227 The Chemistry Behind Firecrackers and Christmas Crackers Melissa and Jam delve into the chemistry behind firecrackers and Christmas crackers. They discuss the key component, silver fulminate, explaining its unstable nature and how it reacts to create the explosive effects. T ...  Show more

Going gluten-free is all the rage — we hear it’s the secret hack to being more healthy, even if you don’t have celiac disease. But is gluten actually bad for all of us? And what’s the deal with gluten sensitivity? We talk to immunologist Dr. Armin Alaedini, gastroenterologist Dr. ...  Show more

Why is it so hard to get a picture of the Milky Way? How much of our galaxy have we mapped? What the heck is a "barred spiral" and what does that have to do with our core? I discuss these questions and more in today's Ask a Spaceman!

Today it’s great to chat with Lori Gottlieb and Guy Winch on the podcast. Lori Gottlieb is a psychotherapist and New York Times bestselling author of Maybe You Should Talk to Someone, which has sold over a million copies and is currently being adapted as a television series. In a ...  Show more

Alex Schmidt and Katie Goldin explore why baking soda is secretly incredibly fascinating.

Visit http://sifpod.fun/ for research sources and for this week's bonus episode.

Come hang out with us on the new SIF Discord: ...