| Description |
1 online resource (streaming video file) (26 min. 26 sec.) ; 159718407 bytes |
| Summary |
Catalyst dishes up a smorgasbord of food science. Peak Phosphate will it threaten world food supplies?; engineering more nutritious food; salt the silent killer; why are we sleepy after eating?; milk first or last?PEAK PHOSPHATEPhosphorus is the chemical backbone of DNA every cell, plant and living thing, needs phosphorus to survive and grow. Its molecular structure allows it to combine efficiently with several other nutrients necessary for plant growth making it the farmer's fertiliser of choice. But research suggests that the traditional sources of phosphate have peaked and demand will soon exceed supply. Mark Horstman discovers that human urine may provide an alternative supply of the element so vital to our economy. GM FOR GOODGenetically modified crops, although controversial, have been proposed as a solution for future world food shortages. But now, there is focus on bio fortified foods as a solution for nutritional poverty in the 3rd world. Crops such as Cassava are being engineered to contain more protein, vitamin A and iron while other foods are being fortified with omega 3 to be more heart healthy. Graham Phillips travels to the Mecca of GM, Monsanto in St Louis, USA.SALT: THE HIDDEN THREATA high salt diet puts us at risk of high blood pressure and the resultant heart disease. But is it really that easy to cut salt from the diet? Taste buds can be easily retrained to enjoy food with less salt, but processed foods continue to contain high levels of the silent killer. Maryanne Demasi discovers that there are very few options at the supermarket for the salt conscious shoppers. COMFORT FOODComfort food that sweet, fatty treat that makes us feel so much better. Tanya Ha examines new research indicating that comfort food can have significant therapeutic effects and could even help people dealing with long term mental trauma. FOOD COMAWhy is it that we feel sleepy after a meal? Following a meal, glucose escapes into the blood and heads for the brain to liven things up a little, but the brain has other ideas. If you're caught napping on the job, blame it on postprandial somnolence, otherwise known as the food coma. THE PERFECT CUPPAMilk first or last - does it really affect the taste? Ruben Meerman conducts an experiment to scientifically determine the recipe for the perfect cup of 'Rosie Lee' - and it's all about the minimum temperature required to break down lactoglobulin molecules! |
| Event |
Broadcast 2011-03-17 at 20:00:00 |
| Notes |
Classification: G |
| Subject |
Genetically modified foods.
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Health -- Nutritional aspects.
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Phosphate mines and mining -- Environmental aspects.
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Salt -- Health aspects.
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Streaming video
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Anderson, Paul, contributor
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Clifton, Peter, contributor
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Cordell, Dana, contributor
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Demasi, Maryanne, reporter
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Fregene, Martin, contributor
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Ha, Tanya, host
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Horstman, Mark, reporter
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J . Morris, Margaret, contributor
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Longhi, Louis, contributor
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Maene, Luc, contributor
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Meerman, Ruben, host
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Nadeson, Ray, contributor
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Neal, Bruce, contributor
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Phelps, Bob, contributor
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Phillips, Graham, host
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Stark, David, contributor
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Taylor, Nigel, contributor
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