Eat This, Not That: The Surprising Science of...

In millions of homes, humans aren’t the only creatures sitting down to dinner. So what's on the menu for pets—and what impact does it have on their health, as well as the environment? This episode, we go back thousands of years to figure out what our first furry friends ate, how ...  Show more

For those who like its earthy flavor, the humble beet can do a lot for a salad or a soup. But could it help end slavery? In the 1800s, one woman believed it could—and she wasn't just any old woman. This episode, meet Lydia Maria Child, who wrote the first children's periodical ma ...  Show more

Will eating mint cancel out the feeling of spice in your mouth? How do you manipulate aroma compounds to mimic the taste of lemon? When it comes to the science of flavor, there is no shortage of questions to ask. On this episode, Dr. Samantha Yammine is joined by renowned flavor ...  Show more

People talk about “the power of touch” – but what does this power do? When you hug or shake hands or put your arm around someone – what is so powerful about that. This episode begins by exploring the power of touch and reveals how it improves our lives. https://www.youtube.com/wa ...  Show more

Modern kitchen freezers are actually cruel to ice cream and other frozen foods. This episode begins by explaining why this is and why there is often ice crystals on top of your ice cream and how to prevent them. Source: Professor Richard Hartel author of the book Ice Cream (https ...  Show more

Send us Fan MailColin Kay at the Plants for Human Health Institute was a part of the team that was recently awarded a $20 million 5-year National Institutes of Health (NIH) Metabolomics and Clinical Assays Center (MCAC) award as part of the NIH Nutrition for Precision Health (NPH ...  Show more