0:00:02 > 0:00:04I've had years of practice doing barmy food experiments,
0:00:04 > 0:00:08but you should not try anything you see on Incredible Edibles,
0:00:08 > 0:00:10especially if it involves knives, matches,
0:00:10 > 0:00:13raw meat, ovens, unicorns or windmills.
0:00:13 > 0:00:15If you don't like blood, guts, gore and entrails,
0:00:15 > 0:00:17then close your eyes for half an hour
0:00:17 > 0:00:20and think about fluffy pink kittens instead.
0:00:41 > 0:00:45I'm Stefan Gates and I'm a food adventurer.
0:00:45 > 0:00:48I've been travelling the world searching for the best,
0:00:48 > 0:00:50the funniest and the strangest foods on earth,
0:00:50 > 0:00:52and now I'm going to serve them to you,
0:00:52 > 0:00:54because this is Incredible Edibles.
0:00:54 > 0:00:57Guys, get ready for an adventure. Woo-hoo!
0:00:59 > 0:01:03Today, I'm in brilliant Prestonpans in Scotland, home to haggis,
0:01:03 > 0:01:05some brilliant beef and tasty tatties.
0:01:05 > 0:01:07Guys, are you hungry?
0:01:07 > 0:01:09CROWD: Yeah!
0:01:09 > 0:01:11That's a good job, cos this is what's on today's specials.
0:01:13 > 0:01:16Coming up, we lift the lid on some farty food facts.
0:01:16 > 0:01:19Are you guys embarrassed about breaking wind?
0:01:19 > 0:01:23- The smell and the noise, it just makes you uncomfortable.- Yeah?
0:01:26 > 0:01:30I find out how some meat comes from animals that are shot in the wild...
0:01:32 > 0:01:37..and three plucky volunteers confront my mystery meal.
0:01:37 > 0:01:39You have been eating...
0:01:39 > 0:01:41CROWD: Eugh!
0:01:41 > 0:01:42That is disgusting.
0:01:45 > 0:01:48On this show, I push the boundaries of possibilities with food,
0:01:48 > 0:01:52and do something so spectacular, it'll make you shout...
0:01:52 > 0:01:54CROWD: That's incredible.
0:01:54 > 0:01:57Today, I want to experiment with something that we all do,
0:01:57 > 0:02:00something that can be loud and proud.
0:02:00 > 0:02:02- What am I talking about here? - Pass wind.
0:02:02 > 0:02:04Exactly! Another word for it?
0:02:04 > 0:02:05- Bart.- A bart.
0:02:05 > 0:02:06Biohazard.
0:02:06 > 0:02:08A biohazard! I like that.
0:02:08 > 0:02:10Yeah, parp, trump, breaking wind,
0:02:10 > 0:02:14there are loads of different names for it, but the proper name
0:02:14 > 0:02:17for the gas is flatus, and letting it out is called flatulence.
0:02:17 > 0:02:19Some people get embarrassed by flatulence,
0:02:19 > 0:02:23but it's a normal and essential part of digesting our food.
0:02:23 > 0:02:26To help me find out more, please welcome Kimberley, Aaron and Lara.
0:02:26 > 0:02:27Guys, make some noise.
0:02:27 > 0:02:29CROWD MAKE FLATULENT SOUNDS
0:02:34 > 0:02:38Thank you for joining me for the most embarrassing item of all time.
0:02:38 > 0:02:41So, are you guys embarrassed about breaking wind?
0:02:41 > 0:02:43The smell and noise makes you uncomfortable.
0:02:43 > 0:02:45But it's something you do anyway, isn't it?
0:02:45 > 0:02:48I think it may be the sound,
0:02:48 > 0:02:51cos it sounds like a bit of a squeak or like a 'pfft'!
0:02:51 > 0:02:54Exactly, it's a bit odd that we're embarrassed
0:02:54 > 0:02:57by something that we all do, and we have to do it in order to survive.
0:02:57 > 0:03:01So what do you reckon that flatus is made of, the gas that you make?
0:03:01 > 0:03:03Carbon dioxide.
0:03:03 > 0:03:06Hey, very good! Quite a lot of different things in it, but there's
0:03:06 > 0:03:08carbon dioxide and nitrogen in it.
0:03:08 > 0:03:12So, guys, which foods do you reckon make the most gas?
0:03:12 > 0:03:13Shout out to me!
0:03:13 > 0:03:15CROWD: Beans!
0:03:16 > 0:03:19Yeah, OK. Kimberley, lift this green lid,
0:03:19 > 0:03:22and we'll see what creates the most gas.
0:03:22 > 0:03:25Oh, yeah! So what have we got there?
0:03:25 > 0:03:28- Apples.- Apples.- Beans.- Beans.
0:03:28 > 0:03:32- Raisins.- Raisins. All these food contain different types of a sugar
0:03:32 > 0:03:34that our bodies have difficulty digesting.
0:03:34 > 0:03:36When these sugars get to our intestines,
0:03:36 > 0:03:39the natural bacteria already there go completely berserk,
0:03:39 > 0:03:42feed on the sugars, and then produce lots of gas.
0:03:42 > 0:03:44The good news is that they're high in fibre,
0:03:44 > 0:03:46they prevent constipation.
0:03:46 > 0:03:50But which foods do you reckon create the smelliest gas?
0:03:54 > 0:03:57Cheese? All right, all right, all right!
0:03:57 > 0:04:00Seems like everything does it for you guys.
0:04:00 > 0:04:02Let's have a little look. Ho-ho, yeah!
0:04:02 > 0:04:04- So what have you got there? - Cauliflower.- Yeah.
0:04:04 > 0:04:08Eggs, Brussels sprouts, beef, and milk.
0:04:08 > 0:04:12- Quite a strange bunch of things. Would you have thought milk?- No.
0:04:12 > 0:04:15- What about Brussels sprouts? - Yeah.- Oh, yeah!
0:04:15 > 0:04:18Well, the bad smell in flatus is caused by a gas called sulphur,
0:04:18 > 0:04:19which smells like rotten eggs.
0:04:19 > 0:04:23These foods help the bacteria make all the really smelly stuff.
0:04:23 > 0:04:25What do you think would happen if you tried to keep that in?
0:04:25 > 0:04:30- Your body would go bigger and... - You'd get bigger and bigger and...
0:04:30 > 0:04:31Explode!
0:04:31 > 0:04:34Even if you tried to keep them in all day,
0:04:34 > 0:04:36they would still sneak out in your sleep.
0:04:36 > 0:04:38You can't stop it.
0:04:38 > 0:04:41Now, believe it or not, we release about half a litre
0:04:41 > 0:04:42of gas on average in a day.
0:04:42 > 0:04:44Here is half a litre of gas.
0:04:44 > 0:04:46Just imagine that inside you.
0:04:46 > 0:04:49It would be quite uncomfortable, wouldn't it?
0:04:50 > 0:04:55Yeah, so Kimberley, let off a day's worth of gas without embarrassment.
0:04:55 > 0:05:00Hey! Let's take a look at what a week's worth looks like.
0:05:00 > 0:05:02- That.- Eugh!- It's a whopper, isn't it?
0:05:02 > 0:05:04Imagine that clogging up your body.
0:05:04 > 0:05:07Now, Aaron, hold it nice and tight so none of the air comes out.
0:05:07 > 0:05:11I've got some fishing wire here. You go down that end, Aaron.
0:05:11 > 0:05:13Kimberley, you come down this end.
0:05:13 > 0:05:16This is a whole week's worth of gas. I want to see how far it will go.
0:05:16 > 0:05:19Five, four, three, two, one.
0:05:19 > 0:05:21Go! Oh, yeah!
0:05:21 > 0:05:23That's not bad, is it?
0:05:23 > 0:05:27I want you to get over the embarrassment about trumping,
0:05:27 > 0:05:30by showing you just what could happen if we didn't do it.
0:05:30 > 0:05:33Meet the world's most uncomfortable superhero.
0:05:35 > 0:05:38- Pfft!- Guff Man!
0:05:41 > 0:05:43Quite a strange-looking fellow, isn't he?
0:05:43 > 0:05:46Well, only a superhero would have the powers to
0:05:46 > 0:05:48keep in a month's worth of gas.
0:05:48 > 0:05:52We'll stimulate what would happen if Guff Man let it all out in one go.
0:05:52 > 0:05:55Will our unconventional superhero fly,
0:05:55 > 0:05:58or will he end up creating the world's biggest stink bomb?
0:05:58 > 0:06:00Find out later on.
0:06:03 > 0:06:07I want to talk about meat. Who loves meat?
0:06:07 > 0:06:08CROWD: Me!
0:06:08 > 0:06:11That will be most of them, then. So who knows where meat comes from?
0:06:11 > 0:06:14Where does meat come from? What sort of animals? Pigs, yeah.
0:06:14 > 0:06:17- Sheep.- Sheep, yeah. And where do those animals live?
0:06:17 > 0:06:22- A farm.- Where else can you get meat from, other than farms?
0:06:22 > 0:06:23The forest.
0:06:23 > 0:06:25Yeah, you can get them out in the wild.
0:06:25 > 0:06:28A lot of the meat that we eat is farmed, but there are still
0:06:28 > 0:06:31a load of wild animals which are hunted for their meat in the UK.
0:06:31 > 0:06:33To show you what I mean, I've got the help of...
0:06:36 > 0:06:37Guys, give them a big hand.
0:06:37 > 0:06:39Woo-hoo!
0:06:44 > 0:06:48Now, the big difference between wild meat and farmed meat is that animals
0:06:48 > 0:06:51for farmed meat are taken to an abattoir where they're
0:06:51 > 0:06:54usually knocked unconscious, and then they have their throats cut.
0:06:54 > 0:06:57Wild animals are hunted in their natural habitat and usually shot.
0:06:57 > 0:07:00So, what sort of wild animals do we get meat from?
0:07:00 > 0:07:02They're known as game sometimes.
0:07:02 > 0:07:05- Wild boar?- That's a really good one, yeah.
0:07:05 > 0:07:06- Deers.- Deer, yeah.
0:07:06 > 0:07:09- Pheasant.- Pheasant, yeah. Anything else?
0:07:09 > 0:07:12It's a bit of a tricky one, isn't it? You think,
0:07:12 > 0:07:14"What don't I normally get in the supermarket?"
0:07:14 > 0:07:16OK, here are some of them.
0:07:25 > 0:07:26What do you think of that?
0:07:26 > 0:07:28Disgusting.
0:07:28 > 0:07:29Here we have a pheasant.
0:07:29 > 0:07:33- Would you be happy touching the pheasant, Kieran?- Oh, my God!
0:07:33 > 0:07:35No, you don't want to. OK.
0:07:35 > 0:07:38Well, this is the pheasant, and it comes like this.
0:07:38 > 0:07:39Ooh, that is disgusting!
0:07:39 > 0:07:43It's a beautiful creature, but if you think about it, so's a chicken.
0:07:43 > 0:07:44Anyone here eat chicken?
0:07:44 > 0:07:46Yeah, pretty much most people.
0:07:46 > 0:07:50Well, what we have over this side, with the tasting team,
0:07:50 > 0:07:51is a little plate.
0:07:51 > 0:07:55So, Abigail, would you mind picking up that green lid there?
0:07:55 > 0:07:59What you've got in there is a stew of pheasants.
0:07:59 > 0:08:01Would you try some and tell us what it tastes like?
0:08:01 > 0:08:04- Liam?- No.- You don't want to have a try?
0:08:04 > 0:08:06Abigail, would you have a try?
0:08:07 > 0:08:09Have a little try.
0:08:09 > 0:08:11Oh, I'll try a wee taste.
0:08:11 > 0:08:13Yeah, go on then, Liam.
0:08:14 > 0:08:16Abigail, what does it taste like?
0:08:16 > 0:08:18It tastes a bit like chicken.
0:08:18 > 0:08:19A bit like chicken, yeah.
0:08:19 > 0:08:23Quite hard but it's nice, I like the sauce, whatever, gravy.
0:08:23 > 0:08:25Brilliant for trying that, well done.
0:08:25 > 0:08:28I think we should get somebody to meet this pheasant properly.
0:08:28 > 0:08:32Anyone want to try this? Aaron, come up here, mate.
0:08:35 > 0:08:37Lift that up so that everyone can see it.
0:08:37 > 0:08:40- It's quite strange touching it, isn't it?- Yeah.
0:08:40 > 0:08:41I'll touch its tail.
0:08:41 > 0:08:43Yeah, you can touch it there.
0:08:43 > 0:08:45It feels really soft there.
0:08:45 > 0:08:47Does it feel strange holding a dead bird?
0:08:47 > 0:08:49A little bit, cos you can see the head
0:08:49 > 0:08:52and everything wriggling around everywhere.
0:08:52 > 0:08:55Yeah, pop it down there for us. Well done, Aaron, you're a star.
0:08:55 > 0:09:00Next we've got a rabbit. It's very, very soft, do you want to hold him?
0:09:00 > 0:09:03Do you think of it as meat, as something that you might eat
0:09:03 > 0:09:05when you see it like that?
0:09:05 > 0:09:06No, not really. Why's that?
0:09:06 > 0:09:09Because it's, like, got all its hair and the eyeballs,
0:09:09 > 0:09:11and the whiskers and everything.
0:09:11 > 0:09:14But when you see it in the supermarket, it's all chopped up.
0:09:14 > 0:09:17Is it easier to think of meat as something from the shop,
0:09:17 > 0:09:19- rather than something hopping around a field?- Yeah.
0:09:19 > 0:09:22You know it's not got that on it, and hair and stuff.
0:09:22 > 0:09:25Yeah, and the hair makes it seem... Why is it so different?
0:09:25 > 0:09:27- A wee bit...- More alive.
0:09:27 > 0:09:29More alive. Yeah, I guess you're right, OK.
0:09:29 > 0:09:36Taste-testers, in there you have some rabbit stew.
0:09:36 > 0:09:37Tell us what you think.
0:09:41 > 0:09:44It tastes a bit of chicken, but not as much taste.
0:09:44 > 0:09:47- Yeah, so it's a bit blander than chicken, is it?- Uh-huh.
0:09:47 > 0:09:50- Oh, OK.- I'd say pheasant's better.
0:09:50 > 0:09:52There are really good reasons for eating game.
0:09:52 > 0:09:56They're really low in fat, so a good healthy alternative to other meats.
0:09:56 > 0:09:59Venison is meat that comes from deer,
0:09:59 > 0:10:02and whilst some deer are farmed, many wild deer are also killed
0:10:02 > 0:10:06to keep numbers down, and their meat finds its way into the shops.
0:10:06 > 0:10:10Some people disagree with killing deer to reduce their numbers
0:10:10 > 0:10:12and argue that, left alone,
0:10:12 > 0:10:14deer numbers would balance themselves out.
0:10:16 > 0:10:19I've come to Sussex to watch a deer cull happen and to see why
0:10:19 > 0:10:23manager Darren thinks deer numbers do need to be controlled.
0:10:23 > 0:10:28Deer are just stunningly beautiful creatures
0:10:28 > 0:10:30and they're timid, they're lovely.
0:10:30 > 0:10:32Why do you have to kill them?
0:10:32 > 0:10:34The reality of it is, unfortunately,
0:10:34 > 0:10:37there are just too many deer here in the UK now.
0:10:37 > 0:10:40There are several reasons, really, that we have to manage the numbers.
0:10:40 > 0:10:44Firstly, there's a lot of damage that they cause to crops,
0:10:44 > 0:10:47both agricultural and also forestry.
0:10:47 > 0:10:51The other thing is the fact that they cause an awful lot of
0:10:51 > 0:10:52accidents on the roads.
0:10:52 > 0:10:56Every year, people are killed in traffic accidents involving deer.
0:10:56 > 0:10:59The fact that there are too many isn't really their fault at all.
0:10:59 > 0:11:03It's because they don't have any natural predators any more,
0:11:03 > 0:11:04and that is man's fault,
0:11:04 > 0:11:08because we actually killed all of their natural predators off.
0:11:08 > 0:11:12So they had natural predators like wolves to keep the numbers down
0:11:12 > 0:11:15and now you have to step in to perform that role.
0:11:15 > 0:11:19It's now our duty to go in there and humanely and professionally
0:11:19 > 0:11:25manage the population, so that the balance of number is kept right.
0:11:25 > 0:11:28The word "manage" sort of seems to take away from the fact
0:11:28 > 0:11:31that, basically, you've got to kill these deer.
0:11:31 > 0:11:35Couldn't you take them to the vet and have them neutered like a cat?
0:11:35 > 0:11:38They're wild, they're free to roam, they're not contained.
0:11:38 > 0:11:41They're not like a pig or a cow or...
0:11:41 > 0:11:44So how do you go about it? How do you kill these creatures?
0:11:44 > 0:11:47- Can you show me?- Absolutely.
0:11:47 > 0:11:50People like Darren argue that reducing numbers stops
0:11:50 > 0:11:53deer starving if there isn't enough food to go around,
0:11:53 > 0:11:57stops the spread of disease, and reduces the thousands of accidents
0:11:57 > 0:11:59involving deer and cars each year.
0:11:59 > 0:12:02Others see it as cruel and unnecessary.
0:12:02 > 0:12:06Like a lot of people, I'm still a bit uncomfortable with the idea.
0:12:06 > 0:12:09It's weird. I mean, I'll eat beef, pork and chicken,
0:12:09 > 0:12:12but the idea of seeing a deer killed in front of me makes
0:12:12 > 0:12:14me feel almost guilty in a way.
0:12:14 > 0:12:17It's quite normal to feel like that.
0:12:17 > 0:12:19I get no satisfaction out of shooting the deer,
0:12:19 > 0:12:23but you do have to remember why you're actually doing it.
0:12:23 > 0:12:26And, ultimately, it's not just for the benefit of the deer.
0:12:26 > 0:12:29It's also for the benefit of ourselves.
0:12:29 > 0:12:32Deer can only be shot at certain times of the year,
0:12:32 > 0:12:36and only by someone like Darren with a firearms licence.
0:12:38 > 0:12:42Just a few minutes later, movement in a field catches Darren's eye.
0:12:48 > 0:12:51It's a male fallow deer, the one he's after.
0:12:55 > 0:13:00The deer went off into the woods, so Darren decided to follow it.
0:13:03 > 0:13:07He spots the deer and is close enough to get a clean shot,
0:13:07 > 0:13:10ensuring the deer dies instantly.
0:13:17 > 0:13:21Until Darren takes a shot, it's almost unreal in a way,
0:13:21 > 0:13:25and then when he finally takes a shot,
0:13:25 > 0:13:27suddenly it all becomes...
0:13:27 > 0:13:32just a rush of drama and emotion.
0:13:32 > 0:13:34The deer's been killed.
0:13:34 > 0:13:36It's now time for me to take a deep breath
0:13:36 > 0:13:38and go down to inspect the body.
0:13:41 > 0:13:43There he is.
0:13:43 > 0:13:45There he is.
0:13:45 > 0:13:47Blimey. Aw, look.
0:13:47 > 0:13:49I mean it... Phew.
0:13:49 > 0:13:52You get this sort of roar of emotion, don't you?
0:13:52 > 0:13:56What you have to remember is that the deer do need to be controlled,
0:13:56 > 0:13:59otherwise the numbers would just multiply and multiply.
0:13:59 > 0:14:03And, for me, to have it drop on the ground,
0:14:03 > 0:14:08clean, precise shot like that, that's what my job's about.
0:14:08 > 0:14:10Now what we need to do is to gralloch the deer,
0:14:10 > 0:14:13which basically means to take its insides out.
0:14:13 > 0:14:16The quicker we do that, the quicker it'll start to cool down,
0:14:16 > 0:14:18and the better quality venison it will make.
0:14:18 > 0:14:23This animal led a completely natural life, grazing in the wild,
0:14:23 > 0:14:24until the very last minute.
0:14:24 > 0:14:27And if you've got an expert like Darren doing the job,
0:14:27 > 0:14:30then it happens cleanly and as humanely as possible.
0:14:30 > 0:14:33Now this has become a meat that humans can eat.
0:14:33 > 0:14:37We're going to take some away to see what it tastes like.
0:14:39 > 0:14:42Well, I thought maybe we should try some venison,
0:14:42 > 0:14:45but before we can try the venison, we need to wash our hands.
0:14:47 > 0:14:51So, that is a beautiful piece of venison meat, OK?
0:14:54 > 0:14:57Everyone grab a fork and take a whole piece.
0:14:57 > 0:14:59That's it, Kieran, dig in there!
0:14:59 > 0:15:01Aaron, grab a piece of that.
0:15:01 > 0:15:04I think it's really chewy, but it tastes like beef.
0:15:04 > 0:15:06It is sweet and it tastes really nice.
0:15:06 > 0:15:10It's a bit of a shame it died, but I think it tastes really good.
0:15:10 > 0:15:11There you go, there we have it.
0:15:11 > 0:15:14We get our meat from very different places,
0:15:14 > 0:15:17and some of it is bred especially for us to eat, some is hunted.
0:15:17 > 0:15:21The most important thing is to know just what's on your plate
0:15:21 > 0:15:22and how it got there.
0:15:22 > 0:15:26Please give me my taste-testers a big round of applause.
0:15:26 > 0:15:29Absolutely brilliant! Well done, guys.
0:15:32 > 0:15:35It's not just dogs that like eating bones, it's humans too,
0:15:35 > 0:15:37and the reason why is right here.
0:15:37 > 0:15:39This stuff is called bone marrow.
0:15:39 > 0:15:41Here is the cooked version.
0:15:41 > 0:15:43Bones are used loads and loads in cooking.
0:15:43 > 0:15:45They're put into stocks and soups a lot.
0:15:45 > 0:15:49They're also a British classic, you should try them.
0:15:49 > 0:15:51What you do is get the back of a teaspoon,
0:15:51 > 0:15:55dig it into the middle, and pull out all that lovely stuff there.
0:15:55 > 0:15:59That's the marrow. It's quite rich, quite fatty.
0:15:59 > 0:16:03Mm-hm-hm-hmm! It's got this incredible texture.
0:16:03 > 0:16:08It's like velvet on your tongue, so rich and smooth and creamy.
0:16:08 > 0:16:12Quite fatty, but full of flavour.
0:16:18 > 0:16:22Today we're in the East Lothian town of Prestonpans.
0:16:22 > 0:16:27So far, we've seen what happens when you don't let your guts get out.
0:16:27 > 0:16:29Go! Oh, yeah!
0:16:29 > 0:16:32We've had a look at some wild ingredients.
0:16:32 > 0:16:36- This is the pheasant. - Eugh, that is disgusting!
0:16:36 > 0:16:39Later, three volunteers step up to the plate for my mystery meal.
0:16:39 > 0:16:42You have been eating...
0:16:42 > 0:16:44It's just like eating its toes.
0:16:44 > 0:16:49But first, we discover the amount of shock sugar in our breakfast bowls.
0:16:52 > 0:16:54I want to talk about breakfast.
0:16:54 > 0:16:58So, guys, put your hands up if you had cereal this morning.
0:16:58 > 0:17:01About half of you.
0:17:01 > 0:17:03Some cereals are a great way to start the day,
0:17:03 > 0:17:05but others pack a little surprise.
0:17:05 > 0:17:08To help me rip open the cereal box, and delve into the truth,
0:17:08 > 0:17:10I've got three volunteers...
0:17:12 > 0:17:15Give them a round of applause! Come on, guys.
0:17:22 > 0:17:26OK, guys, what do you think the ingredients are in cereals?
0:17:26 > 0:17:28- Wheat.- Yeah, that's a good one.
0:17:28 > 0:17:31- Cocoa.- Barley.- Yeah, there's loads of different types of grain.
0:17:31 > 0:17:33- Honey.- And honey.- Chocolate.
0:17:33 > 0:17:34Lots of things like that, yeah.
0:17:34 > 0:17:38Cereals contain a grain, usually like wheat, rice, or oats,
0:17:38 > 0:17:41and they sometimes have added vitamins and minerals,
0:17:41 > 0:17:44but many of them also have something else added - sugar.
0:17:44 > 0:17:47I've got a selection of cereals here. What I'd like you to do is
0:17:47 > 0:17:52arrange these in order of which ones you think have high sugar in them,
0:17:52 > 0:17:55medium amount of sugar and low sugar.
0:17:55 > 0:17:58I want you to do it quickly and don't look at what's on the box!
0:17:58 > 0:18:00Just guess which ones you think they might be.
0:18:00 > 0:18:02Ready? We'll give them ten seconds.
0:18:02 > 0:18:05- What?- OK? We'll do a countdown.
0:18:05 > 0:18:07Run around and do it as quickly as you can.
0:18:16 > 0:18:17Stop!
0:18:17 > 0:18:20Ah! OK, so why do you think these ones are high sugar?
0:18:20 > 0:18:23- Well, all you have is like cocoa, so it's got a lot of chocolate.- Yeah.
0:18:23 > 0:18:27This one's Frosties and there's actually sugar already in this one.
0:18:27 > 0:18:30- It's quite a sweet one to eat. - So, that's what we think.
0:18:30 > 0:18:34- What about the medium ones?- Nesquik, we were going to put this as high.
0:18:34 > 0:18:38We thought they would probably be the highest, so we just added this.
0:18:38 > 0:18:42Very good, and how about the low ones? What have you got down there?
0:18:42 > 0:18:45We thought Bran Flakes because they didn't look like they
0:18:45 > 0:18:49would have lots of sugar in them, because they look quite plain.
0:18:49 > 0:18:51Crispy Weetabix don't really have sugar in them,
0:18:51 > 0:18:53It's just like oats and...
0:18:53 > 0:18:56It's just a very basic kind of cereal?
0:18:56 > 0:19:00OK, well, brilliant, brilliant guesses. Not quite there, though.
0:19:00 > 0:19:03Shall I show you which ones are in which order?
0:19:03 > 0:19:04- Uh-huh.- Yes.
0:19:08 > 0:19:09GIRLS GASP
0:19:09 > 0:19:12Ha-ha ha-ha! You see?
0:19:12 > 0:19:14- Oh!- What?!
0:19:14 > 0:19:17That is how they should be laid out. It's interesting, isn't it?
0:19:17 > 0:19:21I can tell you that, in fact, all of these cereals are high in sugar.
0:19:21 > 0:19:24They should all be over here. Is that a surprise to you?
0:19:24 > 0:19:26Aye, Bran Flakes don't really... You see the salt.
0:19:26 > 0:19:29You don't really think of them as a really sugary thing, do you?
0:19:29 > 0:19:32They don't taste sweet.
0:19:32 > 0:19:35They don't really taste sweet. They just taste normal.
0:19:35 > 0:19:38OK. Well, to be classed as high in sugar,
0:19:38 > 0:19:42a food needs to have more than 12.5 grams of added sugar per 100 grams.
0:19:42 > 0:19:43If you look at the packets,
0:19:43 > 0:19:46you'll see all of these contain that amount of sugar.
0:19:46 > 0:19:49And some of them are a lot more.
0:19:49 > 0:19:52It can be a little bit hard to know what high sugar means,
0:19:52 > 0:19:54so I'm going to show you.
0:19:54 > 0:19:57Can you grab that sign for me there?
0:19:57 > 0:19:59Rip that out of the way, Louis.
0:19:59 > 0:20:01Stick it underneath there for me.
0:20:01 > 0:20:03OK, here's some sugar.
0:20:03 > 0:20:06Kimberley, please can you spoon out three and a half teaspoons of sugar?
0:20:06 > 0:20:08One...
0:20:08 > 0:20:10two...
0:20:12 > 0:20:15..three...and a half.
0:20:15 > 0:20:20So, that is what 12.5 grams of sugar looks like. OK?
0:20:23 > 0:20:27In here is 100 grams of plain porridge made up with water.
0:20:27 > 0:20:30These are porridge oats and they have no added sugar.
0:20:30 > 0:20:34To make the oats into a high-sugar breakfast, we need to add this.
0:20:34 > 0:20:3912.5 grams of sugar will make it into a high-sugar breakfast.
0:20:39 > 0:20:41Kimberley, you chuck it in there.
0:20:41 > 0:20:44Stir that all in. Go on, right to the bottom!
0:20:44 > 0:20:45Ohhh!
0:20:45 > 0:20:48This is all gooey!
0:20:48 > 0:20:50OK, guys, grab a little spoonful.
0:20:50 > 0:20:53So, what does that taste like?
0:20:53 > 0:20:56- Mm! A bit sweet.- Is it good? - A bit sweet.- Quite sweet.
0:20:56 > 0:20:57It's really sweet.
0:20:57 > 0:21:01The thing is, some cereals contain a huge amount of sugar,
0:21:01 > 0:21:05as much as 37 grams per 100 grams of cereal.
0:21:05 > 0:21:09That's another five and half teaspoons of sugar on top of that.
0:21:09 > 0:21:11One...
0:21:11 > 0:21:12two...
0:21:12 > 0:21:15three...
0:21:15 > 0:21:17four...
0:21:17 > 0:21:19Five...and a half!
0:21:19 > 0:21:22There you go! Now stir that all in, right to the bottom.
0:21:22 > 0:21:24Right to the bottom there.
0:21:24 > 0:21:26Urgh, that's sugary!
0:21:26 > 0:21:28Oh, there's sugar still on the top there.
0:21:28 > 0:21:33Everyone take a chunk of porridge and tell me what it tastes like.
0:21:33 > 0:21:34- That's really sweet.- Is it?
0:21:34 > 0:21:37- Really sweet. - Is it really, really sweet?
0:21:37 > 0:21:39It's gone everywhere.
0:21:39 > 0:21:44A week's worth would give you 20 teaspoons of sugar.
0:21:44 > 0:21:46That much sugar.
0:21:46 > 0:21:50Now, just to give you that in a really easy-to-see form,
0:21:50 > 0:21:53here we have six enormous lumps of candy floss.
0:21:53 > 0:21:57What do you reckon your mum and dad would say if you ate all of this?
0:21:57 > 0:21:59They'd go ballistic!
0:21:59 > 0:22:01That much will get me into big trouble.
0:22:01 > 0:22:03You'd get into big trouble?
0:22:03 > 0:22:06If you want to know how much sugar you're eating,
0:22:06 > 0:22:08get a low-sugar cereal, add your own sugar
0:22:08 > 0:22:10to be sure of how much you're eating.
0:22:10 > 0:22:13Let's give a sickly-sweet round of applause to our
0:22:13 > 0:22:16fantastic breakfast cereal taste-testers.
0:22:16 > 0:22:17Woo-hoo!
0:22:21 > 0:22:24I'm crazy about cuisine, I'm fanatic about food,
0:22:24 > 0:22:27and I'll try absolutely anything, because if you don't try it,
0:22:27 > 0:22:29how do you know whether you like it or not?
0:22:29 > 0:22:32Now it's time to share one of my tasty treats with three
0:22:32 > 0:22:35volunteers who also have an appetite for adventure.
0:22:35 > 0:22:37It's time for my mystery meal.
0:22:41 > 0:22:43Up on the stage are...
0:22:45 > 0:22:47Give them a big round of applause.
0:22:47 > 0:22:48Oh, yeah!
0:22:50 > 0:22:54So, Abigail, what's the most unexpected thing I could serve you?
0:22:54 > 0:22:57What would really surprise you?
0:22:57 > 0:22:59If it was alive.
0:22:59 > 0:23:02Something alive. That would be surprising, wouldn't it?
0:23:02 > 0:23:04Well, to keep my mystery meal a mystery,
0:23:04 > 0:23:06I need you to put on your blindfolds.
0:23:06 > 0:23:07Blindfolds down.
0:23:07 > 0:23:09This is when it starts getting a bit more serious.
0:23:09 > 0:23:11CROWD: Woo!
0:23:11 > 0:23:14Now that you can't see a thing, it's time for us to look at
0:23:14 > 0:23:15what they'll be eating.
0:23:15 > 0:23:17They're going to be eating...
0:23:19 > 0:23:22..this. So, guys, do you want to take a look?
0:23:22 > 0:23:26- Eugh!- I don't think... It's not "eugh"! I think this is delicious.
0:23:26 > 0:23:29- What do you think this is? - Chicken.- Chilli?
0:23:29 > 0:23:31- Chicken.- Chicken, a bit of chicken.
0:23:31 > 0:23:33- A dragon!- A what?
0:23:33 > 0:23:36- A dragon.- A what, a dragon?!
0:23:36 > 0:23:39The thing is, you're not going to be eating this.
0:23:39 > 0:23:43Our very brave characters up there are, so I'm off.
0:23:43 > 0:23:45We've had some interesting suggestions.
0:23:45 > 0:23:47Some people said it was chicken.
0:23:47 > 0:23:50Some people said it was a dragon, which is quite an interesting idea!
0:23:50 > 0:23:56OK. So, before you tuck in, I'm going to reveal to everyone at home
0:23:56 > 0:23:59what it is you're going to be eating.
0:23:59 > 0:24:01They're going to be eating this...
0:24:04 > 0:24:08OK. Now I'm going to give you a sample, so put your hands out.
0:24:08 > 0:24:09It's quite warm.
0:24:09 > 0:24:11OK, there you go.
0:24:11 > 0:24:14And here we go.
0:24:14 > 0:24:16It's in a sauce, which is why
0:24:16 > 0:24:18it's a bit slippery.
0:24:18 > 0:24:21Stephanie, whichever hand's best. There you go, grab that.
0:24:21 > 0:24:22I don't like it!
0:24:22 > 0:24:25Mm-mm! Have a little smell of it first.
0:24:25 > 0:24:27It smells weird.
0:24:27 > 0:24:29What about the texture of it?
0:24:29 > 0:24:31What does it feel like in your hand?
0:24:31 > 0:24:33- It's bumpy.- A bit bumpy?- Slimy!
0:24:33 > 0:24:36Well, it's in a sauce, so that's why it's a little bit slimy.
0:24:36 > 0:24:40- Oh, it's so gross!- I can't tell you what it is yet, but what I can
0:24:40 > 0:24:43tell you is it's very popular in Caribbean and Chinese cuisine,
0:24:43 > 0:24:45where it's even steamed in a black bean sauce.
0:24:45 > 0:24:48You have to be quite careful of the bones inside
0:24:48 > 0:24:51when you're eating it, so all you do is chew the meat around it.
0:24:51 > 0:24:54So, three, two, one, have a little nibble.
0:24:54 > 0:24:56Oh, that's good!
0:24:56 > 0:24:58It's a bit sweet.
0:24:58 > 0:25:00It's quite sweet, yeah.
0:25:00 > 0:25:02And what about the texture of it?
0:25:02 > 0:25:07Slimy. To me, it's got a wee bit of a sweet sauce, and it's plain.
0:25:07 > 0:25:10- Sweet and plain. - I don't like the plainness.
0:25:10 > 0:25:11It's soft.
0:25:11 > 0:25:15- It is quite soft. Is it like anything you've tried before?- No.
0:25:15 > 0:25:19I like the sauce, but then I can't really taste anything else.
0:25:19 > 0:25:22Mm-hm. Take your blindfolds off with your unsticky hand.
0:25:22 > 0:25:26- Eugh!- Oh, my hands are really sticky.- Same here.
0:25:26 > 0:25:29Have a good look at it. Would you like to know what you've eaten?
0:25:29 > 0:25:30ALL: Yeah.
0:25:30 > 0:25:32You have been eating...
0:25:33 > 0:25:34ALL: Eugh!
0:25:34 > 0:25:36..chicken feet.
0:25:36 > 0:25:38Eugh! I'm not touching that again.
0:25:38 > 0:25:41Now you know what it is, have you changed your mind about it?
0:25:41 > 0:25:45It's just like eating its toes, it's... Eugh!
0:25:45 > 0:25:46Oh, that is disgusting.
0:25:46 > 0:25:49I don't want to eat it again.
0:25:49 > 0:25:53This is what it looks like before it's stewed in black bean sauce.
0:25:53 > 0:25:56- Eugh, it's like wee fingers. - That is disgusting.
0:25:56 > 0:25:59- It is quite strange but it's nice. - Look at their wee nails.
0:25:59 > 0:26:02- And then you go like that... - Wait, was there nails in it?
0:26:02 > 0:26:04- ..and you just eat them like that. - ALL: Eugh!
0:26:04 > 0:26:07Shall I have some?
0:26:07 > 0:26:10SCREAMS OF DISGUST GROW LOUDER
0:26:13 > 0:26:16You might find it weird eating chicken feet,
0:26:16 > 0:26:19but we eat chicken meat, so why not eat the rest of it?
0:26:19 > 0:26:22It would be a shame to throw away parts of
0:26:22 > 0:26:24the animal which don't look nice, but are pretty tasty.
0:26:24 > 0:26:29Guys, make some noise for some of the bravest eaters in Scotland.
0:26:29 > 0:26:31You've been brilliant, well done.
0:26:34 > 0:26:38If you're trumping away regularly, it's a likely sign
0:26:38 > 0:26:41that your digestion is in good working order, unlike Guff Man.
0:26:41 > 0:26:44Give Guff Man a cheer, everyone.
0:26:44 > 0:26:45Oh, yeah!
0:26:47 > 0:26:48So here is Guff Man.
0:26:48 > 0:26:52He's used all his superpowers to hold in a month's worth of parps
0:26:52 > 0:26:54and we're about to see what happens
0:26:54 > 0:26:57when you let it all out in one giant trump.
0:26:57 > 0:26:59Come and take a look at this.
0:26:59 > 0:27:01Here I have a pump,
0:27:01 > 0:27:06and it's ready to fill Guff Man with one month's worth of air.
0:27:06 > 0:27:09I'll put Guff Man right on here.
0:27:09 > 0:27:11Ouch!
0:27:11 > 0:27:14Now, this pressurised container represents his guts.
0:27:14 > 0:27:18I'm going to pump it full of a month's worth of gas
0:27:18 > 0:27:22and then let it all out at once. Here goes.
0:27:23 > 0:27:26Ooh, I bet that hurts! I think that'll do.
0:27:26 > 0:27:29He's primed and ready to go.
0:27:29 > 0:27:31Now, I don't know what would happen
0:27:31 > 0:27:34if you did one giant parp in one go, but let's find out.
0:27:34 > 0:27:35Are you ready, guys?
0:27:35 > 0:27:39Five, four, three, two, one, blast off!
0:27:43 > 0:27:44Blast off!
0:27:48 > 0:27:52The next time you think it's embarrassing to hold in your wind,
0:27:52 > 0:27:54think about the consequences.
0:27:54 > 0:27:56It's a sign of normal digestion.
0:27:56 > 0:27:59And to hold it in could give you all sorts of trouble.
0:27:59 > 0:28:01That's it for today's show.
0:28:01 > 0:28:03My thanks to everyone here in Prestonpans
0:28:03 > 0:28:05and to you at home for watching.
0:28:05 > 0:28:07Join us next time on Incredible Edibles,
0:28:07 > 0:28:11where meal times are always an adventure!