What is up with RAW milk?

What makes skunk spray smell so astonishingly bad, and why can the odor come roaring back whenever a sprayed dog gets wet? Are humans unusually sensitive to skunk smell? Does tomato juice actually remove it, or have cartoons been lying to us for decades? In this spooky episode, M ...  Show more

Why does microwaving ice cream for two five-second bursts feel different from microwaving it once for ten seconds? Can a science podcast make chemistry accessible without accidentally wrapping complicated ideas in answers that feel a little too neat—and what do seeds know about l ...  Show more

Pasteurising milk makes it safer, but are there any benefits to drinking it “raw”? James heads to a dairy farm to investigate the evidence and see if anything is lost in pasteurising milk.Guests: Professor Marion Nestle, food policy expert, New York University Dr Ellen Evans, foo ...  Show more

Seriously, what’s the deal? Lately, it seems like raw milk has started to pop up more and more frequently in our feeds, with influencers touting the alleged health benefits of raw milk over pasteurized milk. In this and next week’s episode, we explore the raw milk phenomenon as i ...  Show more

Raw milk is often praised for its potential health benefits, but how do those claims stack up against the risks? This episode breaks down the science behind unpasteurized dairy, exploring its possible links to allergy prevention, the dangers of foodborne illness, and the regulati ...  Show more