Browse content similar to 15/02/2012. Check below for episodes and series from the same categories and more!
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'There are some things we British just can't get enough of.' | 0:00:03 | 0:00:08 | |
We eat a staggering 14 million bananas every day. | 0:00:08 | 0:00:14 | |
10,000 packets of crisps every minute. | 0:00:14 | 0:00:18 | |
And 14 tins of beans per second. | 0:00:18 | 0:00:23 | |
'When it comes to supermarket foods, we have our clear favourites.' | 0:00:24 | 0:00:29 | |
All this is the top hundred things we buy and eat as a nation. | 0:00:29 | 0:00:35 | |
'We're used to hearing the bad news about all this stuff. | 0:00:35 | 0:00:39 | |
'What's the good news? I'm Cherry Healey. | 0:00:39 | 0:00:43 | |
'I've got a passion for knowing more about the food we eat. | 0:00:43 | 0:00:46 | |
'I'm keen to see if science can help us fall in love again with our food. | 0:00:46 | 0:00:51 | |
'To do that, I need some help.' | 0:00:51 | 0:00:54 | |
And who better to ask than the great British public? | 0:00:54 | 0:00:58 | |
Across the nation, our teams are raring to go. | 0:00:58 | 0:01:02 | |
These Glasgow Girls help us find out | 0:01:02 | 0:01:06 | |
whether we really can be addicted to chocolate. | 0:01:06 | 0:01:08 | |
Life without chocolate is a life not worth living! | 0:01:08 | 0:01:11 | |
Out on the streets of Manchester, | 0:01:11 | 0:01:14 | |
the WI is on hand to help us tease out the health benefits of tea. | 0:01:14 | 0:01:19 | |
What's better than a good cuppa? | 0:01:19 | 0:01:21 | |
This Cornish rugby team puts its weight behind milk | 0:01:21 | 0:01:26 | |
to find out if the white stuff is the ultimate sports drink. | 0:01:26 | 0:01:29 | |
'And I'm going to go on a very eggy diet | 0:01:32 | 0:01:34 | |
'to see if eating too many eggs really is bad for us.' | 0:01:34 | 0:01:38 | |
I'm not going to have another egg for a really long time. | 0:01:38 | 0:01:41 | |
We're on a mission to find food's secret powers | 0:01:41 | 0:01:45 | |
and prove there are still surprises lurking in our shopping baskets. | 0:01:45 | 0:01:49 | |
It's time to test Britain's favourite supermarket foods. | 0:01:49 | 0:01:54 | |
We're going to look at all the different ways food | 0:01:59 | 0:02:02 | |
can make it to the top of our supermarket shopping lists. | 0:02:02 | 0:02:05 | |
We tracked down things we buy most, | 0:02:05 | 0:02:06 | |
the things we actually eat and drink most. | 0:02:06 | 0:02:10 | |
And not forgetting our favourite snacks. | 0:02:10 | 0:02:12 | |
Some of which, we reckon, we just can't live without. | 0:02:12 | 0:02:17 | |
And for every food we want to test, | 0:02:17 | 0:02:19 | |
we've found the ideal place to do it. | 0:02:19 | 0:02:21 | |
First off - the foodstuff we consume more often that anything else. | 0:02:23 | 0:02:27 | |
It's our absolute favourite. | 0:02:27 | 0:02:30 | |
It couldn't be anything else but tea! | 0:02:30 | 0:02:34 | |
And what better way to discover the full power of tea | 0:02:36 | 0:02:38 | |
than by throwing our very own tea party? | 0:02:38 | 0:02:41 | |
And the best place to have it is here in Manchester - | 0:02:42 | 0:02:45 | |
home to Britain's biggest tea factory. | 0:02:45 | 0:02:47 | |
On hand to help me are some of Manchester's biggest tea lovers' - | 0:02:49 | 0:02:53 | |
The Women's Institute. | 0:02:53 | 0:02:55 | |
Nothing we eat or drink in Britain | 0:02:55 | 0:02:57 | |
comes even close to tea in popularity. | 0:02:57 | 0:03:01 | |
We get through a whopping 165 million cups of tea every day - | 0:03:01 | 0:03:06 | |
double the amount of coffee we drink. | 0:03:06 | 0:03:08 | |
That works out at about 14 billion litres of the stuff every year. | 0:03:08 | 0:03:13 | |
So why do we love our tea so much? Ladies, what do you think? | 0:03:18 | 0:03:21 | |
-It refreshes us. -It refreshes us. | 0:03:21 | 0:03:23 | |
-Do you think it's healthy? -Definitely healthy. | 0:03:23 | 0:03:25 | |
What's better than a good cuppa? | 0:03:25 | 0:03:28 | |
Cheers to that! | 0:03:28 | 0:03:29 | |
Not only is tea refreshing | 0:03:32 | 0:03:34 | |
but the ladies seem to think it's also healthy. | 0:03:34 | 0:03:37 | |
Are they right? | 0:03:37 | 0:03:39 | |
Dr Tim Bond is a chemist and tea expert. | 0:03:39 | 0:03:43 | |
Just the man I need! | 0:03:43 | 0:03:45 | |
-Would you like a cup of tea? -I'd love a cup of tea. | 0:03:46 | 0:03:49 | |
-Ladies? -There you are. -Thank you very much. -Wonderful. Thank you. | 0:03:49 | 0:03:53 | |
Tim reveals there are many more things | 0:03:53 | 0:03:55 | |
in tea leaves than just the caffeine we all know about. | 0:03:55 | 0:03:58 | |
Over 700 natural chemicals in fact - | 0:03:58 | 0:04:01 | |
including ones like theanine, that helps us relax, | 0:04:01 | 0:04:04 | |
and fluoride, that helps prevent tooth decay. | 0:04:04 | 0:04:08 | |
And that's not all. | 0:04:08 | 0:04:09 | |
The real trick in tea, the magic of tea in some cases, | 0:04:09 | 0:04:13 | |
is tea contains substances which science has shown us | 0:04:13 | 0:04:16 | |
reduce our chances of getting chronic illnesses | 0:04:16 | 0:04:19 | |
such as heart disease, strokes and even cancer. | 0:04:19 | 0:04:23 | |
Wow, that's amazing! | 0:04:23 | 0:04:24 | |
I love that an innocent cup of tea can pack such a powerful punch. | 0:04:24 | 0:04:29 | |
Tim's talking about antioxidants - something we hear a lot about | 0:04:29 | 0:04:33 | |
in foods like fruit and veg. | 0:04:33 | 0:04:36 | |
Surprisingly, there's loads of them in tea. | 0:04:36 | 0:04:40 | |
The trouble is - they're hard to get out. | 0:04:40 | 0:04:43 | |
Those antioxidants are locked up in the leaves and only released | 0:04:43 | 0:04:47 | |
when they're brewed. | 0:04:47 | 0:04:49 | |
But Tim's come armed with the latest research | 0:04:49 | 0:04:52 | |
that could help us get the best out of the tea we love. | 0:04:52 | 0:04:56 | |
Tea is an amazing substance but what science is showing us, | 0:04:56 | 0:05:00 | |
is that to get the most health benefits, how we brew our tea | 0:05:00 | 0:05:03 | |
is actually very important. | 0:05:03 | 0:05:04 | |
And how we brew our tea is something we ALL have an opinion on. | 0:05:08 | 0:05:11 | |
I just swish it about till it looks about right. | 0:05:13 | 0:05:16 | |
I leave it in for 15-20 seconds, just so it gets a nice flavour. | 0:05:16 | 0:05:19 | |
Five minutes. | 0:05:19 | 0:05:21 | |
-Five minutes? That's long. -Yeah. -Why is that? | 0:05:21 | 0:05:24 | |
Because my husband loves strong tea. | 0:05:24 | 0:05:26 | |
-What do you like? -I like weak tea. | 0:05:26 | 0:05:28 | |
Ah! That's love. | 0:05:28 | 0:05:30 | |
-Two minutes. -Two minutes. | 0:05:30 | 0:05:32 | |
It depends if I am going for the David Dickinson, | 0:05:32 | 0:05:34 | |
or the sort of pale and interesting look. | 0:05:34 | 0:05:36 | |
About 20 seconds probably. | 0:05:36 | 0:05:38 | |
'Ooh, that's a bit weak! But you're not alone. | 0:05:38 | 0:05:41 | |
'As a nation, we're an impatient bunch. | 0:05:41 | 0:05:43 | |
'40 seconds is the average time we leave the bag in for. | 0:05:43 | 0:05:47 | |
'According to the taste experts, that's way too short. | 0:05:47 | 0:05:52 | |
'They say three minutes is about the right time | 0:05:52 | 0:05:55 | |
'to give a decent flavour.' | 0:05:55 | 0:05:57 | |
But what about those things that Tim said | 0:06:01 | 0:06:04 | |
made tea such an amazing drink - those antioxidants. | 0:06:04 | 0:06:08 | |
How does brewing time affect them? | 0:06:08 | 0:06:10 | |
Which of us is getting the best from our cuppa? | 0:06:10 | 0:06:12 | |
To find out, Tim and the WI are going to carry out an experiment. | 0:06:16 | 0:06:21 | |
They've made five different batches of tea - | 0:06:22 | 0:06:25 | |
brewed from 30 seconds, all the way up to seven minutes. | 0:06:25 | 0:06:30 | |
We're going to find out which one | 0:06:30 | 0:06:32 | |
contains the highest level of antioxidants. | 0:06:32 | 0:06:35 | |
Before we test them, can the people of Manchester | 0:06:35 | 0:06:38 | |
tell which cuppa is best for them? | 0:06:38 | 0:06:40 | |
I'd go for the five minutes. | 0:06:40 | 0:06:42 | |
Why do you think that's healthier than the others? | 0:06:42 | 0:06:45 | |
I think you are getting the best out of the bag for that time. | 0:06:45 | 0:06:48 | |
-What about seven minutes? -Too much. | 0:06:48 | 0:06:51 | |
It's starting to get a bit ropey. | 0:06:51 | 0:06:53 | |
Which do you think is the healthiest cup of tea? | 0:06:53 | 0:06:56 | |
I'd say the three minutes. | 0:06:56 | 0:06:57 | |
-Quite a mixed bunch. -Interesting. | 0:06:57 | 0:06:59 | |
No-one is certain whether a quick dunk | 0:06:59 | 0:07:02 | |
or a leisurely soak produces the healthiest brew. | 0:07:02 | 0:07:06 | |
Time to put our tea samples to the test. | 0:07:06 | 0:07:09 | |
What we are going to do now is add these two special liquids, | 0:07:09 | 0:07:13 | |
which will reveal which is the healthiest brew. | 0:07:13 | 0:07:16 | |
Tim's looking for a special kind of antioxidant known as flavonoids. | 0:07:16 | 0:07:21 | |
Oh! Something's happening! | 0:07:21 | 0:07:23 | |
It is. we are getting the beginning... | 0:07:23 | 0:07:27 | |
of a reaction. | 0:07:27 | 0:07:29 | |
So flavonoids are the antioxidants | 0:07:29 | 0:07:31 | |
found in fruits, vegetables, nuts, red onions, apples and black tea. | 0:07:31 | 0:07:37 | |
Importantly, tea is the number-one source of flavonoid antioxidants | 0:07:37 | 0:07:40 | |
in the British diet. | 0:07:40 | 0:07:41 | |
Scientists believe it's flavonoids, like those found in tea, | 0:07:41 | 0:07:46 | |
that may help cut our chances of having heart attacks, strokes, | 0:07:46 | 0:07:51 | |
or even developing cancer. | 0:07:51 | 0:07:53 | |
They work by finding and neutralising chemicals in the blood | 0:07:53 | 0:07:57 | |
that can damage our body's cells. | 0:07:57 | 0:08:00 | |
So they are really, really important? | 0:08:01 | 0:08:03 | |
Absolutely. it is important, therefore, to get brewing time right. | 0:08:03 | 0:08:07 | |
In our experiment, the stronger the blue colour, | 0:08:07 | 0:08:11 | |
the higher antioxidant levels and, it follows, the healthier the brew. | 0:08:11 | 0:08:16 | |
And the results? | 0:08:16 | 0:08:17 | |
What we're finding here is, as you'll see, | 0:08:17 | 0:08:20 | |
the colour intensifies as we go from thirty seconds to the one minute, | 0:08:20 | 0:08:24 | |
to three minutes, to the five and seven minutes. | 0:08:24 | 0:08:27 | |
When I look at the thirty seconds brewing time, | 0:08:27 | 0:08:30 | |
versus the seven minutes, there's a huge difference. | 0:08:30 | 0:08:34 | |
It's massive and this is showing us how the antioxidants | 0:08:34 | 0:08:37 | |
are being released from the tea and going out into the brew. | 0:08:37 | 0:08:40 | |
In fact, the seven-minute brew has three times the antioxidants | 0:08:40 | 0:08:43 | |
as the thirty-seconds brew time. | 0:08:43 | 0:08:45 | |
Three times the benefit! | 0:08:47 | 0:08:50 | |
But only if we're prepared to leave the bag in for seven minutes. | 0:08:50 | 0:08:53 | |
Who's going to wait that long?! | 0:08:53 | 0:08:55 | |
Especially for a cuppa that tastes stewed? | 0:08:55 | 0:08:57 | |
Surely there's a better way to get a healthy cup of tea | 0:08:57 | 0:09:01 | |
that doesn't smell like old socks. | 0:09:01 | 0:09:03 | |
Tim has some refreshing news. | 0:09:03 | 0:09:05 | |
If we take the brewing time up to three minutes | 0:09:05 | 0:09:08 | |
from the forty-second average consumer brew, | 0:09:08 | 0:09:11 | |
-you're actually doubling your antioxidants. -OK. | 0:09:11 | 0:09:14 | |
So seven minutes doesn't have to be a rule. | 0:09:14 | 0:09:16 | |
You get a really healthy cuppa at three minutes. | 0:09:16 | 0:09:18 | |
Absolutely. And at the end of it, | 0:09:18 | 0:09:21 | |
give your bag a little squeeze | 0:09:21 | 0:09:22 | |
to get the last few antioxidants into the cup. | 0:09:22 | 0:09:25 | |
OK, ladies! So, three minutes for brewing time, what do you think? | 0:09:25 | 0:09:30 | |
Three minutes, perhaps a bit longer now. | 0:09:30 | 0:09:33 | |
What about you, ladies? | 0:09:33 | 0:09:34 | |
-Yes. -Yes. You've changed? Good compromise? -I think so. | 0:09:34 | 0:09:38 | |
A three-minute cuppa not only tastes good | 0:09:38 | 0:09:41 | |
but does us good. And any longer is even better. | 0:09:41 | 0:09:45 | |
And the best news is | 0:09:47 | 0:09:48 | |
that adding milk and sugar doesn't do anything | 0:09:48 | 0:09:50 | |
to alter the benefits of those clever chemicals called flavonoids. | 0:09:50 | 0:09:56 | |
There's more to the humble cuppa than I realised! | 0:09:56 | 0:09:59 | |
It's amazing to think that such a small change | 0:09:59 | 0:10:03 | |
can make such a significant impact on our health. | 0:10:03 | 0:10:07 | |
So next time we make a cup of tea, | 0:10:07 | 0:10:09 | |
all we need to do is leave that bag in a little bit longer. | 0:10:09 | 0:10:13 | |
And it could reduce the risk of heart disease, cancer and strokes. | 0:10:13 | 0:10:17 | |
All in a cup of tea! | 0:10:17 | 0:10:19 | |
From the food we consume most often, | 0:10:22 | 0:10:25 | |
to the store-cupboard staples we all rely on. | 0:10:25 | 0:10:29 | |
Which are the tins most likely to be found in the nation's kitchens? | 0:10:29 | 0:10:33 | |
In the number-two spot is something we reach for | 0:10:33 | 0:10:36 | |
when there's home cooking to be done. | 0:10:36 | 0:10:37 | |
The thing we love to cook most... | 0:10:37 | 0:10:39 | |
is shepherd's pie, followed closely by spaghetti bolognese, | 0:10:39 | 0:10:42 | |
chilli con carne and lasagne. Big enough? | 0:10:42 | 0:10:45 | |
None of which would taste the same without this. | 0:10:50 | 0:10:53 | |
It's the tinned tomato - | 0:10:54 | 0:10:56 | |
the foundation of a good spaghetti bolognese. | 0:10:56 | 0:10:58 | |
We manage to get through more than 400 million tins of them a year. | 0:10:58 | 0:11:03 | |
And tinned tomatoes contain something called lycopene | 0:11:03 | 0:11:07 | |
that could play an important role in reducing the risks of cancer. | 0:11:07 | 0:11:12 | |
All this we get from the tomato. | 0:11:12 | 0:11:15 | |
But it's not our favourite tinned food. | 0:11:15 | 0:11:17 | |
The tin we turn to most often is full of beans. | 0:11:19 | 0:11:24 | |
We eat 451 million tins of Baked Beans a year. | 0:11:27 | 0:11:32 | |
That's the same as 14 tins being opened every second, | 0:11:32 | 0:11:38 | |
which all adds up to a whopping 187,000 tonnes | 0:11:38 | 0:11:43 | |
of those little orange beauties. | 0:11:43 | 0:11:46 | |
I love beans on toast, especially with a little bit of cheese. | 0:11:46 | 0:11:50 | |
It's cheap and it's easy. | 0:11:50 | 0:11:52 | |
But is that really the best we can say for the humble bean? | 0:11:52 | 0:11:56 | |
When you think of baked beans what comes to mind? | 0:11:58 | 0:12:01 | |
Ah, yes, students! | 0:12:01 | 0:12:03 | |
A recent survey found that students in Nottingham | 0:12:03 | 0:12:06 | |
spend more money on beans than anyone else in the UK. | 0:12:06 | 0:12:10 | |
-What do you think when you look at that? -I just want to eat it. | 0:12:11 | 0:12:15 | |
Perfect hangover food. | 0:12:15 | 0:12:16 | |
I like them on toast with a bit of marmite. | 0:12:16 | 0:12:18 | |
A bean sandwich is quite nice. | 0:12:18 | 0:12:20 | |
Very inventive! | 0:12:20 | 0:12:21 | |
Grated cheese on top. | 0:12:21 | 0:12:23 | |
Ooh, a special occasion when there's cheese! | 0:12:23 | 0:12:25 | |
-Are we able to eat these? -No, hands off! These have work to do. | 0:12:25 | 0:12:28 | |
These are busy beans! I'll see you later. | 0:12:28 | 0:12:30 | |
Let's face it - beans are a bit boring. | 0:12:32 | 0:12:36 | |
They're the food we turn to when we can't be bothered to cook. | 0:12:36 | 0:12:40 | |
But could the nation's favourite tin | 0:12:40 | 0:12:42 | |
be packing more of a punch than we realise? | 0:12:42 | 0:12:45 | |
Dietician Sian Porter is something of a baked-bean boffin. | 0:12:46 | 0:12:50 | |
She's going to put the bean through its paces. | 0:12:50 | 0:12:54 | |
Helping us are chemistry students Tom and Emma. | 0:12:54 | 0:12:58 | |
Instead of wolfing down the beans, we're going to hunt down | 0:12:58 | 0:13:01 | |
the source of their powers. | 0:13:01 | 0:13:03 | |
Are you a fan of beans? | 0:13:03 | 0:13:05 | |
I am a great fan of beans. | 0:13:05 | 0:13:07 | |
Low in fat, high in fibre, packed with protein. | 0:13:07 | 0:13:09 | |
They are totally underestimated. | 0:13:09 | 0:13:11 | |
We're going to strip the baked bean down to its vital components - | 0:13:16 | 0:13:20 | |
poor little thing - | 0:13:20 | 0:13:23 | |
starting with the fibre, contained in its tough little shell. | 0:13:23 | 0:13:26 | |
Looks very weird. | 0:13:27 | 0:13:28 | |
Yes, and it's this outside shell that has insoluble fibre | 0:13:28 | 0:13:33 | |
and that's the fibre which passes through us | 0:13:33 | 0:13:35 | |
and helps keep us regular, keeps our digestive system healthy. | 0:13:35 | 0:13:39 | |
And we have a bean that has been cut in half, | 0:13:39 | 0:13:41 | |
-so we can actually see what is going on inside. -Oh, wow! | 0:13:41 | 0:13:45 | |
It's here that you get the other kind of fibre, the soluble fibre, | 0:13:45 | 0:13:48 | |
and that's the fibre which helps control your blood sugar levels. | 0:13:48 | 0:13:53 | |
So which part of the bean makes you fart? | 0:13:53 | 0:13:57 | |
Right, well, some of the fibre in the bean | 0:13:57 | 0:14:00 | |
will pass through your body undigested | 0:14:00 | 0:14:03 | |
until it gets to your large bowel, your colon, | 0:14:03 | 0:14:05 | |
and then bacteria digest that part of the fibre | 0:14:05 | 0:14:09 | |
and as a result of that it produces gas. | 0:14:09 | 0:14:12 | |
It's something that we all laugh about. | 0:14:12 | 0:14:14 | |
-It's being a human being. -Indeed. | 0:14:14 | 0:14:16 | |
-Human BEAN! -Oh, don't start! | 0:14:16 | 0:14:18 | |
I'm sorry. I'm sorry. I'll stop that now. | 0:14:18 | 0:14:20 | |
The secret to the bean's power has nothing to do with its ability to embarrass us. | 0:14:23 | 0:14:28 | |
To show me this, Emma first has to turn them a lovely shade of blue. | 0:14:28 | 0:14:33 | |
Thank you, Emma. Wow, blue beans. Mmm. Yum(!) | 0:14:33 | 0:14:36 | |
Why have we got blue beans? What's going on? | 0:14:37 | 0:14:41 | |
The area stained really blue, that's the protein in the bean. | 0:14:41 | 0:14:44 | |
You can see it's really packed in there. | 0:14:44 | 0:14:46 | |
Protein's the building blocks of our body. | 0:14:46 | 0:14:48 | |
It's important for growth, development, | 0:14:48 | 0:14:50 | |
maintaining and regulating our bodies. | 0:14:50 | 0:14:53 | |
So it has loads of important functions. | 0:14:53 | 0:14:55 | |
So beans pack a really powerful protein punch? | 0:14:55 | 0:14:59 | |
Absolutely. | 0:14:59 | 0:15:01 | |
But just how big a punch? | 0:15:03 | 0:15:05 | |
Can beans give us the protein we need? | 0:15:05 | 0:15:07 | |
To find out, we're going to pit the humble bean... | 0:15:07 | 0:15:12 | |
..against some protein-stacked competition. | 0:15:14 | 0:15:17 | |
A sirloin steak. | 0:15:18 | 0:15:21 | |
Mmm. Thanks very much. | 0:15:23 | 0:15:24 | |
This doesn't really look like a massively fair fight, Sian? | 0:15:24 | 0:15:28 | |
No. I can see where you're coming from. | 0:15:28 | 0:15:30 | |
If you look at the steak on the plate. | 0:15:30 | 0:15:33 | |
That is a lump of protein | 0:15:33 | 0:15:35 | |
and it's like the protein we're made up of, really. | 0:15:35 | 0:15:38 | |
When it comes to protein, | 0:15:41 | 0:15:44 | |
it's not just the amount that counts. | 0:15:44 | 0:15:46 | |
What the body gets from protein is a range of vital amino acids, | 0:15:46 | 0:15:50 | |
something we can't live without. | 0:15:50 | 0:15:53 | |
Can beans supply these? | 0:15:53 | 0:15:55 | |
Let me show you this. Here we've got the eight essential amino acids | 0:15:56 | 0:16:01 | |
-that we need to have in our diet. -How does that compare to the beans? | 0:16:01 | 0:16:05 | |
Again, along the bottom we've got the eight essential amino acids, | 0:16:05 | 0:16:09 | |
but if you notice here methionine. | 0:16:09 | 0:16:12 | |
It's pretty low in the beans. | 0:16:12 | 0:16:14 | |
The beans are very low in one essential amino acid. | 0:16:16 | 0:16:21 | |
Methionine. So it looks like the steak is a better bet. | 0:16:21 | 0:16:24 | |
So you can't get everything we need from baked beans? | 0:16:26 | 0:16:30 | |
Well, there's a twist. | 0:16:30 | 0:16:31 | |
Tom and Emma, how do you usually have your beans? | 0:16:31 | 0:16:34 | |
I like mine on toast. | 0:16:34 | 0:16:36 | |
On toast usually, but sometimes out of the tin. | 0:16:36 | 0:16:39 | |
Predictable students! | 0:16:39 | 0:16:40 | |
Let's not tell his mother. | 0:16:40 | 0:16:44 | |
The interesting thing about that is if you take half a large tin of beans | 0:16:44 | 0:16:50 | |
with two slices of medium-sliced wholemeal toast. | 0:16:50 | 0:16:53 | |
If you combine the two, the great news is | 0:16:53 | 0:16:58 | |
they complement each other so you get the whole range. | 0:16:58 | 0:17:03 | |
Is that just a coincidence that's how most of us eat it? | 0:17:03 | 0:17:06 | |
That is, and as one of our meals a day, | 0:17:06 | 0:17:08 | |
beans on toast is giving you a pretty good package. | 0:17:08 | 0:17:11 | |
And it turns out it's not just students who love their beans on toast. | 0:17:13 | 0:17:18 | |
Scientists from the British Nutrition Association | 0:17:18 | 0:17:22 | |
say this dish is one of the easiest ways to get | 0:17:22 | 0:17:25 | |
the protein we need from a meal. | 0:17:25 | 0:17:26 | |
And for maximum benefit, choose the low salt and low sugar variety. | 0:17:26 | 0:17:31 | |
I've bean eating beans on toast | 0:17:35 | 0:17:37 | |
since I could hold a knife and a fork, | 0:17:37 | 0:17:39 | |
so it's really nice to know that not only is it delicious, | 0:17:39 | 0:17:42 | |
pretty budget-friendly, but that it's also packed full of protein. | 0:17:42 | 0:17:47 | |
So none of us need feel ashamed at cracking open a tin for our supper. | 0:17:47 | 0:17:52 | |
And whilst I really love steak, | 0:17:52 | 0:17:54 | |
I'm going to keep it for special, I think. | 0:17:54 | 0:17:57 | |
Still to come: | 0:18:00 | 0:18:01 | |
I get to watch a bunch of rugby players work out. | 0:18:01 | 0:18:05 | |
All in the name of science... | 0:18:05 | 0:18:07 | |
as we put milk's unexpected powers to the test. | 0:18:07 | 0:18:10 | |
Come on, give it some. One more. | 0:18:10 | 0:18:13 | |
Is there something lurking in chocolate that makes it addictive? | 0:18:13 | 0:18:18 | |
So far as to say I have it every morning for breakfast. | 0:18:18 | 0:18:21 | |
Every single morning? | 0:18:21 | 0:18:22 | |
And is there anything surprising in a bag of crisps? | 0:18:22 | 0:18:26 | |
Find out as we crunch one family's annual crisp consumption. | 0:18:26 | 0:18:30 | |
-No way! -That's a lot, isn't it? | 0:18:30 | 0:18:33 | |
There are some foods amongst our supermarket favourites | 0:18:38 | 0:18:41 | |
that have a special place in the British diet. | 0:18:41 | 0:18:45 | |
Chicken is the meat we spend most money on. | 0:18:45 | 0:18:48 | |
And these girls also supply us | 0:18:48 | 0:18:50 | |
with the vital component of the great British breakfast - the egg! | 0:18:50 | 0:18:56 | |
And I'm in the south of England, where they buy more eggs | 0:18:56 | 0:18:59 | |
than anywhere else, to meet some real "egg-sperts". | 0:18:59 | 0:19:02 | |
Some of us really love our eggs, | 0:19:02 | 0:19:04 | |
but the people here are obsessed with them. | 0:19:04 | 0:19:07 | |
They're incredibly passionate. | 0:19:07 | 0:19:09 | |
Meet the poultry showers of Great Britain gathered here | 0:19:11 | 0:19:15 | |
at the Royal County of Berkshire Agriculture Show. | 0:19:15 | 0:19:19 | |
No-one knows their eggs quite like these guys. | 0:19:19 | 0:19:23 | |
You want a nice-shaped egg. | 0:19:23 | 0:19:25 | |
You don't want a little narrow egg. | 0:19:25 | 0:19:26 | |
It's got to be nice and round and a good round top. | 0:19:26 | 0:19:30 | |
It's got to have plenty of flavour, | 0:19:30 | 0:19:32 | |
enough to satisfy you and be useful for everything. | 0:19:32 | 0:19:35 | |
On average we each eat three to four eggs a week. | 0:19:38 | 0:19:42 | |
That stacks up to 11 billion of them a year. | 0:19:42 | 0:19:45 | |
Which sounds colossal! | 0:19:45 | 0:19:47 | |
But even though we clearly love our eggs, | 0:19:48 | 0:19:51 | |
we actually have one of the lowest consumptions in the world. | 0:19:51 | 0:19:54 | |
Why is that? What's holding us back from eating more eggs? | 0:19:56 | 0:20:00 | |
-Do you like eating eggs? -Not every day, no. | 0:20:02 | 0:20:05 | |
How many eggs do you eat a week? | 0:20:05 | 0:20:07 | |
-I should think I eat about half a dozen. -Only four or five. | 0:20:07 | 0:20:11 | |
When you get to my age, | 0:20:11 | 0:20:12 | |
you have to think a little bit about your health. | 0:20:12 | 0:20:15 | |
What are you worried about? | 0:20:15 | 0:20:17 | |
Cholesterol levels and all that. | 0:20:17 | 0:20:19 | |
I know there is a cholesterol issue. | 0:20:19 | 0:20:20 | |
Our egg fanciers think we ought to limit the eggs we eat | 0:20:25 | 0:20:28 | |
because of the cholesterol they contain. | 0:20:28 | 0:20:31 | |
Are they right? | 0:20:33 | 0:20:35 | |
We know that eggs contain protein, about 14 percent in total. | 0:20:35 | 0:20:39 | |
They're also packed with vitamins A, D and B12. | 0:20:39 | 0:20:44 | |
But it's true that eggs do have a lot of cholesterol. | 0:20:44 | 0:20:48 | |
Around 50 milligrams in every yolk. | 0:20:48 | 0:20:50 | |
And a high level of cholesterol in our blood is bad news. | 0:20:50 | 0:20:53 | |
It can lead to clogged arteries and heart disease. | 0:20:53 | 0:20:57 | |
I have to say, I'm a bit confused about eggs. | 0:20:59 | 0:21:02 | |
Should we be limiting the amount we eat? | 0:21:03 | 0:21:06 | |
So, to find out I am going to put them to the test. | 0:21:06 | 0:21:10 | |
For the next two weeks, I'm going on a very eggy diet. | 0:21:10 | 0:21:14 | |
I'll be eating our average weekly consumption of eggs every day. | 0:21:14 | 0:21:19 | |
That's four eggs a day for two weeks. | 0:21:19 | 0:21:22 | |
A giant 56 in total. | 0:21:22 | 0:21:25 | |
And we're going to see what effect this has on my cholesterol levels. | 0:21:25 | 0:21:30 | |
Dietician Sian is back to monitor my diet. | 0:21:32 | 0:21:36 | |
If my cholesterol does go up, it can only be down to the eggs. | 0:21:36 | 0:21:41 | |
So, Sian, what are we actually looking to measure? | 0:21:42 | 0:21:46 | |
We know eggs do contain cholesterol | 0:21:46 | 0:21:48 | |
and the reason most people give for not eating too many eggs | 0:21:48 | 0:21:51 | |
is they are worried about cholesterol. | 0:21:51 | 0:21:54 | |
We are going see if the cholesterol in the food you eat | 0:21:54 | 0:21:57 | |
has an effect on the cholesterol in your body. | 0:21:57 | 0:21:59 | |
It's time to get cracking. | 0:22:03 | 0:22:05 | |
# How do you like your eggs in the morning? | 0:22:07 | 0:22:10 | |
# I like mine with a kiss... # | 0:22:10 | 0:22:13 | |
Day one of the egg challenge, | 0:22:13 | 0:22:16 | |
and I'm starting with something quite simple, egg omelette. | 0:22:16 | 0:22:21 | |
Little bit burnt. | 0:22:21 | 0:22:23 | |
Got my eggs, got my coffee, what more does a girl need? | 0:22:25 | 0:22:28 | |
I'm really starting to be quite sick of the eggs now. | 0:22:31 | 0:22:34 | |
Wooh! | 0:22:34 | 0:22:36 | |
Day nine of the egg diet and I woke up this morning | 0:22:36 | 0:22:40 | |
and the first thing I did | 0:22:40 | 0:22:42 | |
was make myself a bacon and asparagus flan-quiche thing. | 0:22:42 | 0:22:46 | |
It's got all of my four eggs in it. | 0:22:46 | 0:22:48 | |
I don't think souffles are supposed to be runny. | 0:22:50 | 0:22:55 | |
-Do you want some? -No thanks! | 0:22:59 | 0:23:03 | |
That is the last day of the egg challenge, | 0:23:03 | 0:23:07 | |
so I'm going to go to bed now | 0:23:07 | 0:23:09 | |
and I am not going to have another egg for a really long time. | 0:23:09 | 0:23:14 | |
Probably going to dream about eggs tonight, | 0:23:14 | 0:23:16 | |
but I've done it. | 0:23:16 | 0:23:18 | |
You say bye-bye. | 0:23:18 | 0:23:20 | |
-Bye-Bye. -Bye-bye. Bye-bye. | 0:23:20 | 0:23:22 | |
Today I find out the results of my cholesterol tests. | 0:23:28 | 0:23:32 | |
Dietician Sian will tell me | 0:23:34 | 0:23:37 | |
what effect a diet of four eggs a day | 0:23:37 | 0:23:39 | |
for two weeks has had on my cholesterol levels. | 0:23:39 | 0:23:42 | |
When we looked at your cholesterol what we were particularly looking at | 0:23:42 | 0:23:47 | |
was two different types of cholesterol. | 0:23:47 | 0:23:50 | |
Good cholesterol, that's the stuff | 0:23:50 | 0:23:52 | |
that takes excess cholesterol out of your body. | 0:23:52 | 0:23:54 | |
That's why, like it's name, we say it's the good guy. | 0:23:54 | 0:23:58 | |
Cholesterol is a really important chemical. | 0:23:58 | 0:24:02 | |
Without it our bodies just wouldn't work. | 0:24:02 | 0:24:05 | |
It helps make cells and hormones. | 0:24:05 | 0:24:07 | |
We have good cholesterol called HDL and bad cholesterol called LDL. | 0:24:10 | 0:24:15 | |
The good stuff scavenges around in our blood | 0:24:16 | 0:24:20 | |
removing any build up of bad cholesterol. | 0:24:20 | 0:24:23 | |
Before I began my egg diet, I took a blood test. | 0:24:24 | 0:24:28 | |
My starting level of good cholesterol or HDL | 0:24:28 | 0:24:31 | |
was 1.23 millimoles per litre. | 0:24:31 | 0:24:34 | |
-And that is a healthy normal result. -Excellent. | 0:24:36 | 0:24:41 | |
But it's when our levels of bad cholesterol or LDL go up | 0:24:42 | 0:24:45 | |
that health problems can occur. | 0:24:45 | 0:24:49 | |
My starting level for the bad stuff was 2.5 millimoles per litre. | 0:24:50 | 0:24:55 | |
This is a normal, healthy level. | 0:24:55 | 0:24:59 | |
The big question is did all of those eggs | 0:24:59 | 0:25:02 | |
actually affect my bad cholesterol levels? | 0:25:02 | 0:25:05 | |
You've had a small increase, | 0:25:05 | 0:25:07 | |
but your result is still a normal, healthy result. | 0:25:07 | 0:25:11 | |
-Woo-hoo. -SIAN LAUGHS | 0:25:11 | 0:25:13 | |
Surprisingly, after eating seven times the average daily intake of eggs for two weeks, | 0:25:13 | 0:25:19 | |
my bad LDL cholesterol levels have only risen by eight percent, | 0:25:19 | 0:25:24 | |
well within a normal daily fluctuation. | 0:25:24 | 0:25:28 | |
And my good HDL cholesterol levels, | 0:25:31 | 0:25:34 | |
well, they've stayed exactly the same. | 0:25:34 | 0:25:37 | |
So eating all of those eggs has not had a negative effect on my health. | 0:25:37 | 0:25:42 | |
-On you. No. -That's amazing. | 0:25:42 | 0:25:44 | |
What's going on? | 0:25:45 | 0:25:47 | |
It turns out that the level of cholesterol in our blood | 0:25:47 | 0:25:50 | |
is not solely down to the amount of cholesterol in our food. | 0:25:50 | 0:25:55 | |
It's also about fat. | 0:25:55 | 0:25:56 | |
The thing that we should be concerned about | 0:25:56 | 0:25:58 | |
when it comes to cholesterol in diet is saturated fat. | 0:25:58 | 0:26:01 | |
Cholesterol on its own isn't the villain. | 0:26:03 | 0:26:05 | |
The biggest influence on blood cholesterol levels | 0:26:05 | 0:26:08 | |
is the mix of fats in our diet. | 0:26:08 | 0:26:11 | |
The fat we want to avoid is the saturated stuff | 0:26:11 | 0:26:15 | |
we find in fatty meat and full-fat dairy products. | 0:26:15 | 0:26:19 | |
Saturated fats slow down the body's ability to process LDL | 0:26:21 | 0:26:25 | |
leading to a rise in levels of bad cholesterol in the blood. | 0:26:25 | 0:26:30 | |
So do eggs have a lot of saturated fat in them? | 0:26:31 | 0:26:35 | |
Eggs don't have a lot of saturated fat in, they have a small amount, | 0:26:35 | 0:26:39 | |
but most of the fat in eggs is unsaturated or good fat. | 0:26:39 | 0:26:42 | |
So is there any limit to the amount of eggs we should eat? | 0:26:42 | 0:26:46 | |
No, we can safely eat and enjoy eggs. | 0:26:46 | 0:26:48 | |
Our results reflect a wider study | 0:26:51 | 0:26:54 | |
carried out by scientists at Surrey University. | 0:26:54 | 0:26:57 | |
Thanks to those findings, | 0:26:57 | 0:26:58 | |
the British Heart Foundation now agrees | 0:26:58 | 0:27:01 | |
there's no need for a limit on the amount of eggs we eat | 0:27:01 | 0:27:05 | |
provided we eat them as part of a balanced diet... | 0:27:05 | 0:27:08 | |
..and cook them in a healthy way that's low in saturated fat. | 0:27:09 | 0:27:13 | |
Next, I'm heading to the southwest to investigate the food | 0:27:24 | 0:27:28 | |
that stands out for the sheer number of times | 0:27:28 | 0:27:30 | |
it appears in our shopping lists. | 0:27:30 | 0:27:33 | |
According to surveys, it's the favourite food we buy most frequently. | 0:27:33 | 0:27:40 | |
It's in two out of three of our shopping baskets. | 0:27:40 | 0:27:44 | |
It's that vital something we always need in the fridge. | 0:27:44 | 0:27:48 | |
It's milk. | 0:27:49 | 0:27:51 | |
We get through five billion litres of the stuff every year. | 0:27:51 | 0:27:55 | |
That's 207 litres per household. | 0:27:55 | 0:27:59 | |
Enough to fill more than seven million milk floats. | 0:27:59 | 0:28:02 | |
The southwest tops the league for milk fans. | 0:28:07 | 0:28:11 | |
They get through more here than anywhere else in the country. | 0:28:11 | 0:28:15 | |
So I've come to Newquay in Cornwall | 0:28:15 | 0:28:18 | |
to find out what's so marvellous about milk. | 0:28:18 | 0:28:21 | |
Can I interest you in a glass of milk? | 0:28:21 | 0:28:23 | |
-Thank you. -Do you like milk? | 0:28:23 | 0:28:25 | |
I used to go and pick up a carton of milk and walk around with it, | 0:28:25 | 0:28:28 | |
but it's all about other drinks now. | 0:28:28 | 0:28:31 | |
I think fruit juice tends to be more popular now. | 0:28:31 | 0:28:33 | |
-Should more people drink milk? -Yes, they'll be healthier. | 0:28:33 | 0:28:37 | |
Milk is an unsung hero, no-one really talks about it, but it's always there. | 0:28:37 | 0:28:41 | |
It seems our love affair with milk could be on shaky ground. | 0:28:43 | 0:28:47 | |
It feels like we are kind of taking it for granted a little bit. | 0:28:47 | 0:28:52 | |
What I want to know is, are we underestimating milk? | 0:28:52 | 0:28:55 | |
Most of us know milk contains calcium | 0:29:00 | 0:29:02 | |
and that it also has protein. | 0:29:02 | 0:29:05 | |
I'm keen to discover what else is in milk that might surprise us. | 0:29:05 | 0:29:09 | |
How you doing? | 0:29:12 | 0:29:13 | |
I'm very well you? Off we go. | 0:29:13 | 0:29:14 | |
The South West doesn't just use the most milk, | 0:29:17 | 0:29:20 | |
it produces a lot of it too. | 0:29:20 | 0:29:22 | |
The warm wet climate creates the perfect grass | 0:29:22 | 0:29:25 | |
for three quarters of a million cows. | 0:29:25 | 0:29:27 | |
Where better to start my investigation | 0:29:27 | 0:29:31 | |
than right in the middle of them? | 0:29:31 | 0:29:33 | |
# You're going to find me Out in the country. # | 0:29:33 | 0:29:40 | |
Sports Scientist Lewis James is here to reveal what's in | 0:29:40 | 0:29:43 | |
a single glass of the white stuff. | 0:29:43 | 0:29:45 | |
-What's going on here? Are we having a picnic? -We're not, Cherry. | 0:29:45 | 0:29:48 | |
I want to show you the goodness that's contained in milk. | 0:29:48 | 0:29:51 | |
How many bananas you need to eat to get the same amount of calcium | 0:29:51 | 0:29:55 | |
as contained in a glass of milk? | 0:29:55 | 0:29:57 | |
OK. I think that's quite easy. I'm going to go with two. | 0:29:57 | 0:30:01 | |
-I reckon that's a good guess. -You're way off! | 0:30:01 | 0:30:03 | |
You actually need 41 bananas to get the same amount of calcium | 0:30:03 | 0:30:07 | |
that was contained in a glass of milk. | 0:30:07 | 0:30:09 | |
-What?! That's insane! -It's a lot of bananas. | 0:30:09 | 0:30:12 | |
To match all the individual vitamins and minerals in a single glass | 0:30:12 | 0:30:17 | |
we'd need to eat around 89 tomatoes, 2 pineapples and 9 mushrooms. | 0:30:17 | 0:30:24 | |
You can't have one, no, they're not for you. | 0:30:24 | 0:30:28 | |
Milk is just crammed with vitamins A, B and C. | 0:30:28 | 0:30:32 | |
It also contains Iodine, Iron, Magnesium, Potassium, | 0:30:32 | 0:30:37 | |
fluoride and, of course, calcium. | 0:30:37 | 0:30:40 | |
Then, there's the protein fat and carbohydrate. | 0:30:40 | 0:30:43 | |
Milk doesn't shout about it but its got an impressive CV. | 0:30:43 | 0:30:48 | |
It is a very efficient drink. | 0:30:48 | 0:30:50 | |
I have a new found respect for milk I think. | 0:30:50 | 0:30:53 | |
But Lewis is only warming up | 0:30:55 | 0:30:56 | |
when it comes to revealing the marvels of milk. | 0:30:56 | 0:31:00 | |
He's going to use a clever experiment | 0:31:00 | 0:31:02 | |
to show how the combination of nutrients in milk | 0:31:02 | 0:31:05 | |
has some unexpected benefits for our bodies. | 0:31:05 | 0:31:08 | |
To do that he needs some muscle. | 0:31:08 | 0:31:12 | |
ALL: Squeeze! | 0:31:12 | 0:31:14 | |
We're going to see just how effective these benefits can be. | 0:31:14 | 0:31:18 | |
Meet the Newquay Hornets. Rugby players and surfers one and all. | 0:31:20 | 0:31:24 | |
They don't look like milk fans to me. | 0:31:24 | 0:31:27 | |
-Would you ever have a glass of milk? -No. -Why not? | 0:31:27 | 0:31:30 | |
It doesn't quench my thirst. | 0:31:30 | 0:31:31 | |
There's so much choice out there. | 0:31:31 | 0:31:33 | |
There's fizzy drinks, rehydration drinks. | 0:31:33 | 0:31:36 | |
Milk just sort of gets left on the shelf. | 0:31:36 | 0:31:38 | |
'Poor old milk. | 0:31:38 | 0:31:40 | |
'It gets overlooked in favour of the new sports drinks. | 0:31:40 | 0:31:43 | |
'They're popular with this team who use them | 0:31:43 | 0:31:46 | |
'to rehydrate during and after training. | 0:31:46 | 0:31:49 | |
'But Lewis is going to show why they should switch to milk.' | 0:31:49 | 0:31:52 | |
Keeping a nice straight back, you are going to explode up | 0:31:54 | 0:31:57 | |
and then just cushion your landing back down. | 0:31:57 | 0:31:59 | |
That's one rep. | 0:31:59 | 0:32:01 | |
Step one. We're going to get them completely exhausted. | 0:32:01 | 0:32:04 | |
Jump! | 0:32:05 | 0:32:06 | |
Our experiment tests whether milk can help | 0:32:09 | 0:32:12 | |
our muscles recover from a serious bout of exercise. | 0:32:12 | 0:32:16 | |
These jumps are intended to put a heavy load on the lad's upper legs. | 0:32:16 | 0:32:21 | |
We're deliberately trying to give them sore muscles. | 0:32:21 | 0:32:25 | |
That won't be sore after another nine times! | 0:32:25 | 0:32:28 | |
Starting to look a bit ropey, lads. Come on. Give it some. | 0:32:28 | 0:32:31 | |
Come in and join on the end if you want! | 0:32:31 | 0:32:33 | |
-SHE LAUGHS -I'm probably a lot stronger than you to be fair. | 0:32:33 | 0:32:36 | |
It's going to be embarrassing for you and not me. | 0:32:36 | 0:32:38 | |
And after ten minutes the lads are completely worn out. | 0:32:38 | 0:32:43 | |
I'm not feeling so great either. | 0:32:43 | 0:32:44 | |
Jump! | 0:32:44 | 0:32:46 | |
That's good work, lads. | 0:32:46 | 0:32:48 | |
It's really, really sore, right at the top of the thighs | 0:32:48 | 0:32:51 | |
and really deep in the muscle. | 0:32:51 | 0:32:53 | |
Good work, boys! | 0:32:53 | 0:32:55 | |
It's at this point that the boys normally reach for a sports drink | 0:32:58 | 0:33:02 | |
to help their bodies recover. | 0:33:02 | 0:33:04 | |
But Lewis has research from Northumbria University | 0:33:04 | 0:33:07 | |
to show that milk might be able to do this faster. | 0:33:07 | 0:33:10 | |
What can science tell us about milk? | 0:33:10 | 0:33:13 | |
From some of the studies that are being done | 0:33:13 | 0:33:15 | |
we're discovering that there are certain nutrients in milk | 0:33:15 | 0:33:18 | |
that might help our muscles recover somewhat better | 0:33:18 | 0:33:21 | |
after exercise than the nutrients that are in a sports drink. | 0:33:21 | 0:33:25 | |
We want to put this evidence to the test. | 0:33:27 | 0:33:29 | |
With their strenuous workout over, | 0:33:29 | 0:33:32 | |
the players in the black T-shirts will drink the milk. | 0:33:32 | 0:33:35 | |
The others will rely on their regular sports drink. | 0:33:35 | 0:33:39 | |
Have you ever considered milk after exercise? | 0:33:39 | 0:33:42 | |
A glass of milk isn't the first thing I'd go for. | 0:33:42 | 0:33:45 | |
It would be a sports drink or water. | 0:33:45 | 0:33:46 | |
The effect of exercise on our muscles carries on | 0:33:48 | 0:33:52 | |
for up to 48 hours. | 0:33:52 | 0:33:53 | |
So for the next two days, | 0:33:53 | 0:33:56 | |
the lads will keep a record of how painful their muscles feel. | 0:33:56 | 0:34:00 | |
And Lewis will use blood tests to measure how fast | 0:34:00 | 0:34:03 | |
their muscles recover. | 0:34:03 | 0:34:05 | |
We are looking at creatine kinase and myoglobin | 0:34:06 | 0:34:09 | |
and under stress, those proteins are leaked out into the blood | 0:34:09 | 0:34:14 | |
and we'd expect the guys that have the lower levels | 0:34:14 | 0:34:17 | |
of those two proteins in their blood | 0:34:17 | 0:34:19 | |
may have recovered better after exercise. | 0:34:19 | 0:34:21 | |
When we exercise strenuously the various proteins | 0:34:23 | 0:34:25 | |
in our muscles breakdown and we need to rebuild them. | 0:34:25 | 0:34:29 | |
But which of the two drinks will do a better job? | 0:34:31 | 0:34:34 | |
Old-fashioned milk or the new-fangled sports drink? | 0:34:35 | 0:34:38 | |
A week later and the Newquay Hornets are back to find out the results. | 0:34:44 | 0:34:49 | |
Whose muscles recovered best? The scores are in. | 0:34:49 | 0:34:52 | |
Can I ask the guys who have paddles numbered one to six | 0:34:54 | 0:34:58 | |
to take a step forwards please. | 0:34:58 | 0:35:01 | |
Ooh, something's going on. | 0:35:01 | 0:35:04 | |
OK, so all of the boys who have stepped forward have black T-shirts on. | 0:35:04 | 0:35:08 | |
What does that signify, Cherry? | 0:35:08 | 0:35:10 | |
-Are they the ones that drank the milk? -Yes, they are. | 0:35:10 | 0:35:14 | |
The lads who drank milk after the exercise reported, on average, | 0:35:14 | 0:35:18 | |
only half the level of muscle soreness of those who drank | 0:35:18 | 0:35:21 | |
the sports drink for recovery. | 0:35:21 | 0:35:23 | |
And Lewis's blood tests give an accurate picture of how fast | 0:35:25 | 0:35:29 | |
the players' muscles have recovered. | 0:35:29 | 0:35:32 | |
When we looked at the protein markers of muscle damage, | 0:35:32 | 0:35:35 | |
we saw that levels of creatine kinase in the blood | 0:35:35 | 0:35:38 | |
were 50% lower in the milk drinkers which indicates | 0:35:38 | 0:35:41 | |
that the milk drinkers muscles have recovered better. | 0:35:41 | 0:35:44 | |
I hoped milk would do better than a sports drink, | 0:35:44 | 0:35:47 | |
but I didn't know it would do that much better. | 0:35:47 | 0:35:49 | |
Nice one milk! But why has it beaten the sports drink | 0:35:49 | 0:35:53 | |
in terms of recovery? | 0:35:53 | 0:35:56 | |
Most sports drinks don't contain protein and whilst they do contain carbohydrate | 0:35:56 | 0:36:00 | |
which helps some aspects of recovery, without the protein | 0:36:00 | 0:36:03 | |
which is contained in milk, | 0:36:03 | 0:36:05 | |
the repair and rebuilding of muscle tissue can't take place. | 0:36:05 | 0:36:09 | |
That's the secret to milk's success. | 0:36:11 | 0:36:13 | |
The carbohydrate helps reduce the breakdown of muscle tissue | 0:36:13 | 0:36:17 | |
after exercising, | 0:36:17 | 0:36:18 | |
while proteins repair the muscle damage that does takes place. | 0:36:18 | 0:36:22 | |
It's this combination that makes milk such a powerful aid | 0:36:22 | 0:36:26 | |
to recovery after exercise. | 0:36:26 | 0:36:28 | |
Boys, what do you think of that result? Are you surprised that it's done so much better? | 0:36:30 | 0:36:35 | |
I thought it would just be marginal but I am very surprised. | 0:36:35 | 0:36:38 | |
I'd definitely use milk after I have been training now. | 0:36:38 | 0:36:42 | |
So it looks like we've convinced our team. | 0:36:42 | 0:36:45 | |
Better still, you don't just have to play rugby to get the benefit. | 0:36:45 | 0:36:49 | |
Milk can decrease muscle soreness | 0:36:49 | 0:36:51 | |
and improve muscle recovery after any sport or strenuous exercise. | 0:36:51 | 0:36:56 | |
So if I worked a bit harder in the gym than I currently do, | 0:36:59 | 0:37:02 | |
I could actually feel those effects, too? | 0:37:02 | 0:37:04 | |
Potentially, Cherry. Even YOU could feel the effects! | 0:37:04 | 0:37:07 | |
-Are you saying, "Stop being lazy"? -Maybe work a bit harder in the gym. | 0:37:07 | 0:37:10 | |
OK, I will, yes, boss! | 0:37:10 | 0:37:12 | |
And apparently, the milk we drink doesn't have to be full fat. | 0:37:14 | 0:37:17 | |
Both semi-skimmed and skimmed contain just as much protein | 0:37:17 | 0:37:22 | |
and carbohydrate. | 0:37:22 | 0:37:23 | |
Those results are absolutely fantastic. | 0:37:24 | 0:37:26 | |
I'm a massive milk fan and I love that the thing | 0:37:26 | 0:37:30 | |
I just plonk in my fridge every week has such powerful properties. | 0:37:30 | 0:37:35 | |
So the next time that we play footie with the kids | 0:37:35 | 0:37:39 | |
or we do a workout or we just have a really exhausting day, | 0:37:39 | 0:37:43 | |
milk can really help our bodies recover. | 0:37:43 | 0:37:45 | |
We've looked at what we buy the most, and what we consume the most. | 0:37:49 | 0:37:55 | |
But what about the supermarket foods we really look forward to? | 0:37:55 | 0:38:00 | |
The treats in our lives. | 0:38:00 | 0:38:01 | |
In fact, ten percent of what we spend on food goes on sweets. | 0:38:04 | 0:38:09 | |
That's bonkers! That is seven billion pounds a year. | 0:38:09 | 0:38:14 | |
And most of that money goes on just one type of sugary treat. | 0:38:14 | 0:38:19 | |
It's the favourite food many of us believe we just can't live without. | 0:38:22 | 0:38:27 | |
And it is this, I'm talking about... Chocolate. | 0:38:28 | 0:38:32 | |
We spent around £3.7 billion pounds on chocolate last year. | 0:38:34 | 0:38:40 | |
Scotland and the north east of England are neck and neck | 0:38:40 | 0:38:43 | |
for being top chocolate chompers. | 0:38:43 | 0:38:45 | |
And I'm in Glasgow to see why chocolate seems to have us all in its grip. | 0:38:45 | 0:38:50 | |
It makes me feel amazing, it makes my day. | 0:38:50 | 0:38:53 | |
-It's my little treat, thank you so much. -Pleasure! | 0:38:53 | 0:38:56 | |
You couldn't not have it. | 0:38:56 | 0:38:58 | |
-You don't know what flavour it is. -I don't care. | 0:38:58 | 0:39:00 | |
-I don't tend to eat a lot just when I do I binge. -You can't stop? -No. | 0:39:00 | 0:39:04 | |
-Cheer you up? -Always does. Is there something in there?! | 0:39:04 | 0:39:08 | |
A life without chocolate is a life not worth living. | 0:39:08 | 0:39:11 | |
In a recent poll, chocolate rated as one of our top three | 0:39:14 | 0:39:18 | |
modern addictions - along with coffee and Facebook. | 0:39:18 | 0:39:23 | |
But can you really be addicted to chocolate? | 0:39:25 | 0:39:30 | |
We know it contains cocoa, milk, caffeine, sugar and vegetable fat. | 0:39:32 | 0:39:37 | |
Can any of these produce a physical addiction to chocolate | 0:39:37 | 0:39:42 | |
or is there a mystery ingredient? | 0:39:42 | 0:39:45 | |
First, I'm meeting three self confessed chocoholics, | 0:39:51 | 0:39:54 | |
Christie, Lizi and Sarah, | 0:39:54 | 0:39:58 | |
to find out how chocolate affects them. | 0:39:58 | 0:40:01 | |
And what better way to get down to business than | 0:40:01 | 0:40:03 | |
with a great big bowl of the stuff. | 0:40:03 | 0:40:06 | |
How much do you love chocolate? How deep does your love go? | 0:40:06 | 0:40:10 | |
So far as to say I have it every morning for breakfast. | 0:40:10 | 0:40:13 | |
-Every single morning? -It's a good start to the day. | 0:40:13 | 0:40:16 | |
You can put it in anything. I do it in chilli con carne. | 0:40:16 | 0:40:19 | |
Chocolate and chilli con carne is the best meal you'll ever have. | 0:40:19 | 0:40:22 | |
Christie, what about you? How far does your love for chocolate go? | 0:40:22 | 0:40:26 | |
Yes, it's quite a supporting factor in my life. | 0:40:26 | 0:40:30 | |
On a stressful day, you come home, before you go out, | 0:40:30 | 0:40:33 | |
you have your dose of chocolate to send you on your way again. | 0:40:33 | 0:40:38 | |
-So do you think you are actually addicted to chocolate? -I'm not ashamed to say it, yeah. | 0:40:38 | 0:40:42 | |
In that exact moment, it's one thing that you can do | 0:40:42 | 0:40:45 | |
to make you feel a bit better. | 0:40:45 | 0:40:46 | |
Do you think there is something in chocolate | 0:40:46 | 0:40:49 | |
that makes it really addictive? | 0:40:49 | 0:40:51 | |
Definitely. There must be something in it. | 0:40:51 | 0:40:53 | |
I am going to go and try and find out and come back | 0:40:53 | 0:40:56 | |
-and tell you what I have found. -Please do. | 0:40:56 | 0:40:59 | |
I'd be keen to know finally. | 0:40:59 | 0:41:01 | |
The girls and I, and millions like us, are convinced | 0:41:01 | 0:41:05 | |
there's some secret ingredient in chocolate that has us in its power. | 0:41:05 | 0:41:09 | |
So are we right? To answer this, I've come to Oxford. | 0:41:09 | 0:41:15 | |
I want to see what effect chocolate is having on our brains. | 0:41:15 | 0:41:20 | |
Neuroscientist and fellow chocoholic Dr Ciara McCabe is going to help me. | 0:41:21 | 0:41:26 | |
-Hello. -How are you? -Nice to meet you! | 0:41:32 | 0:41:33 | |
-I am ready for my chocolate fest. -That's good, come on in. -Lets do it. | 0:41:33 | 0:41:37 | |
Ciara will use the latest neuroscience | 0:41:37 | 0:41:40 | |
to test if I really am addicted to chocolate. | 0:41:40 | 0:41:43 | |
I'm going to be put into an FRMI scanner - | 0:41:47 | 0:41:50 | |
a machine that measures changes in my brain. | 0:41:50 | 0:41:54 | |
-Have you had a scan before? -No, never. | 0:41:54 | 0:41:56 | |
This experiment will detect how my brain reacts to chocolate | 0:41:58 | 0:42:02 | |
in two very different ways. | 0:42:02 | 0:42:05 | |
First, Ciara shows me pictures of chocolate. | 0:42:06 | 0:42:09 | |
And then, this is better still, she feeds me chocolate through a tube. | 0:42:09 | 0:42:14 | |
-OK. Does that feel good? -Yeah, good, thanks. -Excellent. | 0:42:14 | 0:42:19 | |
Ciara will compare my results with wider studies | 0:42:19 | 0:42:21 | |
that have highlighted parts of the brain associated with addiction. | 0:42:21 | 0:42:25 | |
After half an hour, my scan is complete. | 0:42:31 | 0:42:34 | |
-Feel dizzy or are you OK? -No, it's good. It's good. | 0:42:34 | 0:42:38 | |
The experiment is really weird as it's such a subtle experiment. | 0:42:38 | 0:42:42 | |
The difference between seeing the chocolate and drinking the chocolate. | 0:42:42 | 0:42:46 | |
I'd be interested to see how that compares to my brain activity, | 0:42:46 | 0:42:50 | |
whether it is the same thing or not. | 0:42:50 | 0:42:51 | |
Ciara is going to analyse the data | 0:42:53 | 0:42:55 | |
and come to Glasgow to unpack the results | 0:42:55 | 0:42:57 | |
for me and my fellow chocoholics Christie, Lizi and Sarah. | 0:42:57 | 0:43:02 | |
A week later and we're all reassembled. | 0:43:05 | 0:43:09 | |
First of all, if you look at this picture... | 0:43:13 | 0:43:16 | |
I DO have a brain! Brilliant! | 0:43:16 | 0:43:19 | |
This is a picture of your brain being activated | 0:43:19 | 0:43:22 | |
when you've had the taste of chocolate in your mouth. | 0:43:22 | 0:43:24 | |
We know that this part of the brain is activated | 0:43:24 | 0:43:27 | |
by very rewarding stimuli such as alcohol and nicotine, | 0:43:27 | 0:43:31 | |
which are addictive. | 0:43:31 | 0:43:32 | |
It seems chocolate does affect the same parts of my brain | 0:43:32 | 0:43:36 | |
as those substances that can cause addiction, | 0:43:36 | 0:43:40 | |
such as alcohol or nicotine. | 0:43:40 | 0:43:42 | |
So, does that mean that I'm addicted to chocolate? | 0:43:42 | 0:43:46 | |
Well, not exactly. | 0:43:46 | 0:43:47 | |
Ciara has a surprise for me. Take a look at scan number two. | 0:43:47 | 0:43:52 | |
This time, you've only just seen pictures of chocolate, | 0:43:53 | 0:43:56 | |
so you haven't actually had anything in your mouth. | 0:43:56 | 0:43:59 | |
-Yet, the same part of the brain's activated. -If I understand this right, | 0:43:59 | 0:44:03 | |
the fact that my brain lights up | 0:44:03 | 0:44:06 | |
when I'm only thinking about chocolate | 0:44:06 | 0:44:08 | |
means that there isn't an ingredient in chocolate that's making me addicted? | 0:44:08 | 0:44:11 | |
Yes, that's right. Research suggests | 0:44:11 | 0:44:14 | |
that actually, although there are chemicals in chocolate, | 0:44:14 | 0:44:20 | |
these aren't in enough of a quantity | 0:44:20 | 0:44:22 | |
to actually affect your brain or your behaviour. | 0:44:22 | 0:44:25 | |
Scientists know that chocolate contains mild stimulants | 0:44:27 | 0:44:30 | |
such as caffeine and theobromine. | 0:44:30 | 0:44:32 | |
It also contains compounds that could spark the pleasure centres in our brains. | 0:44:32 | 0:44:37 | |
But there aren't enough of these substances to cause chemical addiction. | 0:44:37 | 0:44:43 | |
It turns out chocolate contains lower levels of these substances | 0:44:45 | 0:44:48 | |
than foods like walnuts and cheese. | 0:44:48 | 0:44:52 | |
And few of us would claim to be addicted to them. | 0:44:52 | 0:44:56 | |
Girls, what do you think? Are you surprised? | 0:44:56 | 0:44:59 | |
I am surprised, but I suppose it is interesting to know that it is just in your head. | 0:44:59 | 0:45:03 | |
I thought there had to be something. | 0:45:03 | 0:45:05 | |
Like, my cravings every single day - I have to have a bit. | 0:45:05 | 0:45:08 | |
So, I really thought there must be some sort of addictive substance. | 0:45:08 | 0:45:13 | |
So, why do me and the girls think... Well, we're convinced that we are addicted to chocolate? | 0:45:13 | 0:45:18 | |
I think maybe that could be the power of advertising, | 0:45:18 | 0:45:21 | |
to be quite honest. | 0:45:21 | 0:45:22 | |
You've started to associate pictures and sights, | 0:45:22 | 0:45:25 | |
even smells of chocolate, | 0:45:25 | 0:45:26 | |
with actually experiencing the chocolate itself. | 0:45:26 | 0:45:29 | |
The sensation of eating chocolate feels so good | 0:45:31 | 0:45:34 | |
for a scientific reason. | 0:45:34 | 0:45:36 | |
The cocoa butter and vegetable fats it contains | 0:45:36 | 0:45:39 | |
melt at close to body temperature, | 0:45:39 | 0:45:41 | |
creating that lovely melt-in-the-mouth feeling. | 0:45:41 | 0:45:44 | |
It also contains ingredients | 0:45:44 | 0:45:46 | |
like sugar and fat that make us feel good. | 0:45:46 | 0:45:50 | |
Research suggests that many of us have learned to associate these feelings | 0:45:50 | 0:45:54 | |
with just the thought of chocolate - hence our cravings. | 0:45:54 | 0:45:59 | |
But Ciara is looking at how we can overcome these. | 0:45:59 | 0:46:03 | |
These parts of the brain that are activated by the sight of chocolate | 0:46:03 | 0:46:07 | |
can be dampened down, if you engage another part of your brain - | 0:46:07 | 0:46:11 | |
a part of the brain called the cognitive control network. | 0:46:11 | 0:46:14 | |
This is the thinking part of your brain, | 0:46:14 | 0:46:16 | |
talking to yourself and saying, "What's wrong with a banana? | 0:46:16 | 0:46:19 | |
"I can try. If I'm hungry, I'll eat something else". | 0:46:19 | 0:46:23 | |
So, in a way, it's like reprogramming my brain to transfer | 0:46:23 | 0:46:27 | |
that focus onto something else, like a food that might be healthier. | 0:46:27 | 0:46:30 | |
Absolutely. Just not taking for granted | 0:46:30 | 0:46:33 | |
that just because you feel that you want it, that you have to have it. | 0:46:33 | 0:46:37 | |
Chocolate, it seems, has some powerful properties. | 0:46:39 | 0:46:43 | |
But being chemically addictive is not one of them. | 0:46:43 | 0:46:46 | |
So, it turns out I'm not actually addicted to chocolate, | 0:46:50 | 0:46:53 | |
I just really, really love it | 0:46:53 | 0:46:56 | |
and it is quite nice to know that when I need to, | 0:46:56 | 0:46:59 | |
I CAN overcome that intense craving. | 0:46:59 | 0:47:02 | |
So, the next time we feel compelled to grab a bar of chocolate - | 0:47:04 | 0:47:09 | |
remember, we do have the brain power to say no. | 0:47:09 | 0:47:12 | |
It's just that most of the time, we don't want to. | 0:47:14 | 0:47:18 | |
My final test has brought me all the way to the east of England. | 0:47:22 | 0:47:27 | |
Because when it comes to treats, | 0:47:27 | 0:47:29 | |
chocolate isn't our only craving. | 0:47:29 | 0:47:32 | |
We also have a love affair with salty snacks. | 0:47:32 | 0:47:36 | |
84 per cent of us eat them, according to surveys. | 0:47:36 | 0:47:39 | |
And our number one choice is potato crisps. | 0:47:39 | 0:47:43 | |
They're my favourite snack, I think. | 0:47:45 | 0:47:47 | |
They're so crispy, obviously | 0:47:47 | 0:47:49 | |
and they're tangy and incredibly more-ish. | 0:47:49 | 0:47:54 | |
No wonder we can't get enough of them. | 0:47:54 | 0:47:56 | |
In Britain, we munch over five billion packets of crisps a year. | 0:48:02 | 0:48:06 | |
Between us, we eat around 10,000 bags, | 0:48:06 | 0:48:10 | |
every minute of the day. | 0:48:10 | 0:48:13 | |
And here in Norwich, | 0:48:13 | 0:48:15 | |
they seem to love their crisps even more than most. | 0:48:15 | 0:48:19 | |
The east of England tops the chart | 0:48:19 | 0:48:22 | |
when it comes to their appreciation of their salty snack. | 0:48:22 | 0:48:26 | |
So, it's the ideal place to find out the secrets of the snack | 0:48:27 | 0:48:30 | |
we all love to eat. | 0:48:30 | 0:48:32 | |
-Oh, yeah. -This one's a fuss pot. | 0:48:35 | 0:48:38 | |
-How often do you eat crisps? -Every day. -Once a week. | 0:48:40 | 0:48:43 | |
-Every day? -Probably. -Yeah, quite often. -Shouldn't admit to it. | 0:48:43 | 0:48:47 | |
Do you ever feel guilty about eating crisps? | 0:48:47 | 0:48:51 | |
No, should I? | 0:48:51 | 0:48:52 | |
-Do you ever worry about what's in them? -No. | 0:48:52 | 0:48:55 | |
-There's a lot of flavouring, obviously. -Some of them are really coloured. | 0:48:55 | 0:48:59 | |
Full of fat and calories and you just don't want them. | 0:48:59 | 0:49:02 | |
-But... -But they taste really good. | 0:49:02 | 0:49:04 | |
You give that back! I'm very strong. | 0:49:04 | 0:49:07 | |
Crisps, it seems, are one of those foods we eat loads of, | 0:49:13 | 0:49:17 | |
even though many of us feel we shouldn't. | 0:49:17 | 0:49:19 | |
What I'm interested to find out is, | 0:49:19 | 0:49:22 | |
are there any surprises lurking in a packet of crisps? | 0:49:22 | 0:49:25 | |
Meet the Smiths. Probably Norwich's biggest crisp fans. | 0:49:29 | 0:49:33 | |
Nick is a barber, | 0:49:34 | 0:49:37 | |
Lisa's a nurse | 0:49:37 | 0:49:39 | |
and they have two children - Harry | 0:49:39 | 0:49:42 | |
and Chloe. | 0:49:42 | 0:49:44 | |
As a family, they're a pretty fit bunch. | 0:49:45 | 0:49:48 | |
But they can't get enough of those crisps - | 0:49:48 | 0:49:51 | |
over 18 packets a week. | 0:49:51 | 0:49:53 | |
Can I offer you a crisp? I feel like I'm at a drinks party. Crisp? Crisp? | 0:49:54 | 0:49:58 | |
Little crisp? Why do you think they're so delicious? | 0:49:58 | 0:50:01 | |
They melt in your mouth. | 0:50:01 | 0:50:04 | |
I'm plain crisp boy and they just fill a quick gap. | 0:50:04 | 0:50:08 | |
The best bit's when they get stuck in your teeth - save a bit for later. | 0:50:08 | 0:50:12 | |
-That is disgusting. -That's the best bit. -I know what you mean. | 0:50:12 | 0:50:15 | |
The Smiths eat healthily enough. | 0:50:18 | 0:50:20 | |
So, does it matter if they munch a lot of crisps? | 0:50:20 | 0:50:24 | |
Dietician Sian is back to help us look at this devotion in detail. | 0:50:24 | 0:50:29 | |
We've crunched the crisp numbers and we're going to show the Smiths | 0:50:35 | 0:50:39 | |
just what they're getting through every year. | 0:50:39 | 0:50:41 | |
And we're talking barrow loads. | 0:50:41 | 0:50:44 | |
No, way! | 0:50:44 | 0:50:46 | |
Oh, yes, I'm afraid so. | 0:50:47 | 0:50:50 | |
It's eight wheelbarrows in total. | 0:50:50 | 0:50:52 | |
-Please tell me that's it. -Oh, my goodness! | 0:50:55 | 0:50:57 | |
-So, you're eating 950 bags of crisps per year. -That's a lot, isn't it? | 0:50:57 | 0:51:02 | |
It's three times the national average, so yes, Chloe, it's a lot. | 0:51:02 | 0:51:07 | |
-How do you guys feel about seeing it all there? -Sick. | 0:51:07 | 0:51:12 | |
-Is it a lot more than you thought it would be? -Yeah. | 0:51:12 | 0:51:14 | |
A hundred times. | 0:51:14 | 0:51:16 | |
With Sian's help, we've worked out that with all these crisps, the Smith's are eating | 0:51:21 | 0:51:25 | |
an incredible ten litres of oil and half a kilo of salt. | 0:51:25 | 0:51:30 | |
And most of us know that fat and salt | 0:51:30 | 0:51:33 | |
are two things we should be cutting back on. | 0:51:33 | 0:51:36 | |
So, is there anything good to be said for crisps? | 0:51:36 | 0:51:39 | |
Sian is going to help us put them to the test | 0:51:39 | 0:51:42 | |
up against some other popular foods. | 0:51:42 | 0:51:44 | |
Here, we've got a ready meal, some sushi, some soup and some bread. | 0:51:48 | 0:51:53 | |
We want to see how the amount of salt in crisps | 0:51:53 | 0:51:56 | |
measures up to the levels in other foods. | 0:51:56 | 0:51:58 | |
Can the Smiths work out how many packets of crisps they'd have to eat | 0:52:00 | 0:52:04 | |
to get the same amount of salt contained in each food? | 0:52:04 | 0:52:08 | |
So, you think the most salty food here is the ready meal? | 0:52:10 | 0:52:15 | |
Yes. I know there's an awful lot of salt in ready meals. | 0:52:15 | 0:52:18 | |
-And sushi, the least salty? -Yeah. I don't think there's an awful lot of salt in fish. | 0:52:18 | 0:52:24 | |
More than half of us eat too much salt. | 0:52:26 | 0:52:29 | |
It can cause high blood pressure and heart disease. | 0:52:29 | 0:52:32 | |
And you think the soup is the second highest? | 0:52:32 | 0:52:35 | |
I do, yeah. I know that soup's got quite a bit of salt in it. | 0:52:35 | 0:52:38 | |
The problem is there's still a lot of confusion about how much salt is in our food. | 0:52:40 | 0:52:46 | |
I've never known bread to have much salt. | 0:52:46 | 0:52:50 | |
The family all think the sushi and the bread contain the least salt... | 0:52:51 | 0:52:55 | |
..while the ready meal is the saltiest offender. | 0:52:57 | 0:53:00 | |
But Sian has a surprise for them. | 0:53:03 | 0:53:05 | |
Each of these foods contains exactly the same amount of salt | 0:53:06 | 0:53:10 | |
as five bags of crisps. | 0:53:10 | 0:53:12 | |
Oh, wow! | 0:53:12 | 0:53:14 | |
-What are you most shocked by? -Sushi. | 0:53:14 | 0:53:17 | |
Because everyone always says sushi is one of the better things to go for. | 0:53:17 | 0:53:21 | |
How come it's got five packets of crisps worth of salt in it? | 0:53:21 | 0:53:26 | |
-The main reason for it is this - soy sauce. -Right. | 0:53:26 | 0:53:29 | |
-Soy sauce is really high in salt. -And the bread - | 0:53:29 | 0:53:32 | |
-are you guys surprised about the bread? -I'm really surprised at the bread. | 0:53:32 | 0:53:37 | |
Just six slices of bread, | 0:53:37 | 0:53:39 | |
something many of us would eat without a second thought, | 0:53:39 | 0:53:42 | |
contain as much salt as five bags of crisps. | 0:53:42 | 0:53:46 | |
So, although crisps may contain a lot of salt, | 0:53:46 | 0:53:49 | |
they're not the worst offenders in our diets. | 0:53:49 | 0:53:52 | |
The massive 950 packets the Smiths eat a year | 0:53:52 | 0:53:56 | |
is still only equivalent to six per cent | 0:53:56 | 0:53:59 | |
of their recommended daily salt intake. | 0:53:59 | 0:54:02 | |
Perhaps there IS some upside for crisps? | 0:54:05 | 0:54:08 | |
I think, when you eat crisps, they taste salty | 0:54:08 | 0:54:12 | |
and that's because the salt is on the outside of the crisp. | 0:54:12 | 0:54:15 | |
So, you eat it, it hits your taste buds. | 0:54:15 | 0:54:18 | |
You have taste buds for salt. | 0:54:18 | 0:54:20 | |
Whereas, if it's mixed in with food, you're not going to taste it all. | 0:54:20 | 0:54:24 | |
You'll taste some in your mouth, | 0:54:24 | 0:54:25 | |
but the rest will just skip over your taste buds and go into your digestive system. | 0:54:25 | 0:54:29 | |
-So, watch out for the sneaky salt. -Yeah, for the hidden salt. | 0:54:29 | 0:54:33 | |
So, our favourite salty snack is honest about being, well, salty. | 0:54:35 | 0:54:39 | |
But Sian has one more surprise to reveal about crisps. | 0:54:41 | 0:54:45 | |
She's been rummaging around the family's kitchen | 0:54:45 | 0:54:48 | |
and it turns out that the Smiths aren't all about crisps. | 0:54:48 | 0:54:51 | |
Sian, this is quite a random group of foods. | 0:54:54 | 0:54:57 | |
But they all contain something that has the opposite effect of salt | 0:54:57 | 0:55:01 | |
and that something is potassium. | 0:55:01 | 0:55:03 | |
Potassium helps with fluid balance in our bodies | 0:55:03 | 0:55:05 | |
and it helps keep our blood pressure healthy. | 0:55:05 | 0:55:08 | |
Research suggests that a diet rich in potassium | 0:55:08 | 0:55:12 | |
can have the opposite effect of salt, by helping | 0:55:12 | 0:55:15 | |
to reduce our blood pressure, enhance the health of our arteries | 0:55:15 | 0:55:19 | |
and hearts and improve kidney function. | 0:55:19 | 0:55:22 | |
Bananas and broccoli are a particularly good source. | 0:55:22 | 0:55:26 | |
But there's one other unexpected place where potassium can be found. | 0:55:26 | 0:55:31 | |
I do have to say in defence of crisps | 0:55:32 | 0:55:35 | |
because of the potatoes, they also contain potassium. | 0:55:35 | 0:55:38 | |
Crisps contain a surprising amount of potassium. | 0:55:38 | 0:55:42 | |
Weight for weight, more than double what you'd find in bananas. | 0:55:42 | 0:55:47 | |
In fact, an average packet of crisps contains 10 per cent | 0:55:47 | 0:55:51 | |
of our recommended daily intake of potassium. | 0:55:51 | 0:55:54 | |
Who knew? | 0:55:54 | 0:55:56 | |
With all that fat and salt, crisps will never be good for us. | 0:55:56 | 0:56:00 | |
But perhaps they're not all bad. | 0:56:00 | 0:56:03 | |
So, is there something to be said for the crisp? | 0:56:04 | 0:56:08 | |
They do contain potassium and as long as you're not having too many, | 0:56:08 | 0:56:11 | |
-they can be part of a healthy, balanced diet. -Oh, that must be music to your ears. | 0:56:11 | 0:56:16 | |
Are you still going to be eating the 950 packets of crisps a year? | 0:56:16 | 0:56:22 | |
Or a bit more potassium in your diet? | 0:56:22 | 0:56:24 | |
A bit more potassium in our diet, I think. | 0:56:24 | 0:56:27 | |
So, it's a little bit of positive news for the potato crisp. | 0:56:29 | 0:56:33 | |
It does contain at least one thing that's good for us. | 0:56:33 | 0:56:36 | |
But for me, the shock was the amount of salt in our diet. | 0:56:36 | 0:56:39 | |
That was such an eye-opener. | 0:56:44 | 0:56:46 | |
I had no idea there was quite so much salt hidden in our food. | 0:56:46 | 0:56:50 | |
In a way, crisps are quite an honest snack - | 0:56:50 | 0:56:52 | |
you really know what you're getting. | 0:56:52 | 0:56:54 | |
And as for all those crisps - | 0:56:54 | 0:56:57 | |
it's OK to have the occasional packet, but perhaps not this much. | 0:56:57 | 0:57:01 | |
Don't worry, we didn't leave them behind. | 0:57:01 | 0:57:05 | |
I set out to find the secret powers hidden in our favourite foods. | 0:57:13 | 0:57:18 | |
And with your help, I've discovered that our supermarket staples | 0:57:18 | 0:57:23 | |
can do things for us we'd never imagine! | 0:57:23 | 0:57:25 | |
I love that a plain old glass of milk | 0:57:26 | 0:57:28 | |
can help our tired muscles recover. | 0:57:28 | 0:57:31 | |
And boring old beans on toast | 0:57:31 | 0:57:33 | |
actually rivals a sirloin steak for protein. | 0:57:33 | 0:57:37 | |
It's good to learn that brewing our tea for a little bit longer can really benefit our health. | 0:57:37 | 0:57:42 | |
And I'm particularly surprised to find out | 0:57:42 | 0:57:46 | |
that it's not possible to be chemically addicted to chocolate. | 0:57:46 | 0:57:50 | |
This is the stuff we take for granted. | 0:57:50 | 0:57:53 | |
So, it's great to know that our favourite foods | 0:57:53 | 0:57:56 | |
can still surprise us. | 0:57:56 | 0:57:58 | |
Subtitles by Red Bee Media Ltd | 0:58:22 | 0:58:25 |