Ep 174 What’s the deal with raw milk: Part 1

Tear gas is an expected, normalized part of protests today. But its use in international war is banned. How can that be? That’s just one of the questions we investigate in this episode. First, we take you through the long history of tear gas and its emergence alongside deadlier c ...  Show more

Though discovered relatively recently, Oropouche virus has been making headlines as an emerging vector-borne infectious disease on the rise. Not transmitted by the usual suspects (like ticks and mosquitoes), this virus is instead spread through the bites of midges or no-see-ums. ...  Show more

Once widely banned, raw milk consumption is on the rise and states are repealing their bans. No one’s happier about that than the far right. How did we get here?

NOTE: In the retelling of Pasteur’s early pasteurization, Aubrey misspoke! The culprit wasn’t lactic yeast, i ...

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In this episode of Chemistry for Your Life, hosts Melissa and Jam delve into the chemistry of milk, focusing on the differences between raw and pasteurized milk. They discuss the processes of pasteurization and homogenization, how they affect the n ...

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

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