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Studying the stomach: the story of William Beaumont
A shooting accident in 1822 was the beginning of a gory but very useful series of experiments to understand how the human stomach plays a part in digestion.
In
‘Food and Diet’, summer 2011
Brown fat: a good fat?
What is the difference between white fat and brown fat, and could the latter be used to help with weight loss?
In
‘Food and Diet’, summer 2011
Exploring ancient diets
Research shows that food preparation is ancient history.
In
‘Food and Diet’, summer 2011
The man who can taste sounds
Every time James Wannerton hears or reads a word, he can taste it in his mouth. What is it like living with this extremely rare form of synaesthesia?
In
‘Food and Diet’, summer 2011
Differences in taste
Food doesn’t taste the same to everyone. Jon Turney looks at how genetic variation between people means that it’s easier for some of us than others to eat our greens.
In
‘Food and Diet’, summer 2011
Killing off the calorie
Food packaging lists how many ‘calories’ are inside, but scientists consider this term obsolete, opting instead for the kilojoule (kJ) when discussing energy. How did the term fall from favour?
In
‘Food and Diet’, summer 2011
Food for thought: What’s wrong with too much caffeine?
Many of us reach for a cup of tea or coffee when we’re tired, but why? It’s because these and some other drinks contain the stimulant caffeine. But how does it affect the body? And how much is too much?
In
‘Food and Diet’, summer 2011
Food for thought: Should we be aiming for five a day?
We’re all encouraged to eat a diet packed full of fresh fruit and vegetables, but what’s the evidence that this is good for us?
In
‘Food and Diet’, summer 2011
Food for thought: Is eating salt bad?
Most of us are partial to salt and vinegar on our fish and chips, but what’s the reality of the amount of salt we eat and the effects it has on our health?
In
‘Food and Diet’, summer 2011
Food for thought: Should all people over 55 be given statins?
Millions of people take drugs called statins to lower the level of cholesterol in their blood and reduce their risk of heart disease. What are the pros and cons of giving all over-55s these drugs?
In
‘Food and Diet’, summer 2011
Researching health and disease: Biobanks
How do researchers tease apart the interactions of lifestyle and genes in the development of common diseases?
In
‘Food and Diet’, summer 2011
Researching health and disease: Genetic studies
The results of the latest genetic studies are always in the headlines, but what form do these studies take and how do they help us to pin down the role of the human genome’s 20 000 or so genes in different diseases?
In
‘Food and Diet’, summer 2011
Researching health and disease: International cohort studies
Cohort studies involve tracking the health of a given group of people over time. Jon Turney looks at some examples of international cohort studies to explore the reasons for this kind of research and the challenges it can present.
In
‘Food and Diet’, summer 2011
Researching health and disease: Nutritional studies
Nutritional researchers have a tough job getting good results from studies. Ruth Paget talks to Dr Nadia Slimani, who works on one of the biggest nutritional studies in the world, to find out why.
In
‘Food and Diet’, summer 2011
Q and A with Marc Quinn
One of the 'Young British Artists', Marc Quinn is well known for his sculpture, paintings and drawings that explore ideas around how the body can change or be changed, including by disability, cosmetic surgery and genetic modification, and has famously used his own cells in some of his works. Chrissie Giles spoke to him to find out what inspires him and what it’s like to use parts of your body in pieces of art.
In
‘The Cell’, January 2011
Q and A with Rebecca Skloot
Multi-award winning author Rebecca Skloot speaks to Ruth Paget about how a science lesson when she was 16 set in motion her fascination with HeLa cells and the woman behind them, Henrietta Lacks.
In
‘The Cell’, January 2011
Where did cells come from?
A eukaryotic cell is a complex structure that includes nucleic acids, which hold information, as well as proteins, sugars and fats. But how did something as complex as this evolve? Barry Gibb gets to grips with the brief history of the cell, showing how the right molecules combined with protective membranes eventually led to the cells that make up all of us.
In
‘The Cell’, January 2011
Quick guide to HeLa cells
Scientists grow large numbers of identical cells for laboratory experiment. The cells are usually of a specific cell line (or type), and there are many different lines available. Ruth Paget takes a look at one widely used type - HeLa cells - to find out more about their fascinating history.
In
‘The Cell’, January 2011