0:00:02 > 0:00:03We're fat. Very fat.
0:00:03 > 0:00:06Would you feel sick after eating all this?
0:00:06 > 0:00:07I never feel full.
0:00:07 > 0:00:10Only America is fatter.
0:00:10 > 0:00:11Go.
0:00:11 > 0:00:12It's deep-fried Mars Bars.
0:00:12 > 0:00:14And it's taking its toll.
0:00:14 > 0:00:17You feel like you're dying a slow death.
0:00:17 > 0:00:24Today's fat teenagers will become tomorrow's diabetic 30-year-olds.
0:00:24 > 0:00:29Tonight, I go on a quest to investigate Scotland The Fat.
0:00:39 > 0:00:43You could say this is Scotland's public enemy number one - fat.
0:00:43 > 0:00:47We're storing more and more of it in our bodies
0:00:47 > 0:00:48and it's weighing us down.
0:00:48 > 0:00:54We, Scotland, are now the second fattest country in the world.
0:00:54 > 0:00:59I want to investigate exactly why we're so fat and getting fatter.
0:00:59 > 0:01:02And find out if it's too late to fix.
0:01:02 > 0:01:05Can I just have a bit of that sausage roll there? Thanks.
0:01:05 > 0:01:08This is Glasgow's East End.
0:01:08 > 0:01:11Now, we're not picking on the East End, it's just statistically,
0:01:11 > 0:01:15it's one of the unhealthiest areas in the country.
0:01:17 > 0:01:21And it's match day. So that's a good opportunity for me
0:01:21 > 0:01:25to speak to those in high spirits about what they eat.
0:01:25 > 0:01:29Can these football fans unlock the secret of our bulging bellies?
0:01:29 > 0:01:33Why do you think people in Scotland are so large?
0:01:33 > 0:01:35It's deep-fried Mars Bars.
0:01:35 > 0:01:38- Do we have a problem with our diet? - No' really.
0:01:38 > 0:01:41Do you know how many calories are in that?
0:01:41 > 0:01:44- About 3,000.- Do you care?
0:01:44 > 0:01:45No' really.
0:01:45 > 0:01:48How often would you eat a takeaway a week?
0:01:48 > 0:01:50Nearly every night.
0:01:50 > 0:01:54Maybe once during the week but definitely all weekend.
0:01:55 > 0:02:01The East End is also the birthplace of the deep-fried Mars Bar.
0:02:01 > 0:02:03We probably sell about a box a weekend
0:02:03 > 0:02:04and there's about 48 in a box.
0:02:04 > 0:02:07You will sell about 48 deep-fried Mars Bars in a weekend?
0:02:07 > 0:02:09Two days. Yeah.
0:02:13 > 0:02:15You know, that's not that bad.
0:02:15 > 0:02:20Now, a deep-fried Mars Bar a weekend does not a fat nation make.
0:02:20 > 0:02:25There's got to be more to it than that and I'm going to find out what.
0:02:26 > 0:02:29We wanted a more scientific view of the problem
0:02:29 > 0:02:33so we asked 1,000 Scots what they make of their diet.
0:02:33 > 0:02:37And the results were, well, surprising.
0:02:37 > 0:02:4180% of Scots believe they have a healthy diet.
0:02:41 > 0:02:43So how come we're all so fat, then?
0:02:43 > 0:02:47Looking at the statistics, it seems that the extent of the problem
0:02:47 > 0:02:51varies according to where you live.
0:02:51 > 0:02:52So here's my fat map.
0:02:54 > 0:02:56One of those obesity hot spots is the Highlands,
0:02:56 > 0:03:00where less than a third of people are a healthy weight.
0:03:00 > 0:03:03I've come to the northern town of Thurso to meet a woman who
0:03:03 > 0:03:07may help me in my quest to find out why.
0:03:07 > 0:03:09What would you eat in a day?
0:03:09 > 0:03:10Well, I would have...
0:03:12 > 0:03:16That before a McDonalds. And I'd have that as a snack in the afternoon.
0:03:16 > 0:03:18I could easily eat two bars of chocolate.
0:03:18 > 0:03:19A packet of Maltesers.
0:03:19 > 0:03:23- That's a lot of chocolate.- It is. It's a massive amount.
0:03:23 > 0:03:27That kind of food led to this...
0:03:27 > 0:03:2939 stone.
0:03:31 > 0:03:34No clothes would fit her 7ft-wide waist.
0:03:34 > 0:03:37She resorted instead to making her own clothes
0:03:37 > 0:03:41out of bed sheets and sofa covers.
0:03:41 > 0:03:45Jennifer became so large, she had to rely on her daughter to help her
0:03:45 > 0:03:47with basic personal care.
0:03:51 > 0:03:55When I was at my biggest, I had to literally squeeze the fat
0:03:55 > 0:03:58each side of me to get through the shower door.
0:03:58 > 0:04:01I got to the stage where I couldn't wipe my own backside.
0:04:01 > 0:04:04That was quite humiliating.
0:04:04 > 0:04:07Morbidly obese, and having had her heart stop twice,
0:04:07 > 0:04:11Jennifer was told - diet or die.
0:04:11 > 0:04:15I thought, you know, they're right. I've got to do something about this.
0:04:15 > 0:04:19I've got to take control, otherwise I'm not going to be here.
0:04:19 > 0:04:21But it's a daily struggle.
0:04:21 > 0:04:23Living on benefits,
0:04:23 > 0:04:28she found it easier to snack on cheap high-calorie food.
0:04:28 > 0:04:32Do you know that you can go into a local supermarket
0:04:32 > 0:04:37and you can buy 24 packets of crisps for 69p?
0:04:37 > 0:04:41But you cannot buy a healthy cereal bar that people promote
0:04:41 > 0:04:47that are healthy for that price. Let alone 24 cereal bars for 69p.
0:04:47 > 0:04:49It's just crazy.
0:04:49 > 0:04:52What's it like being the size that you were and
0:04:52 > 0:04:54living in a small community?
0:04:54 > 0:04:59The diet in this area means that people are amongst the fattest.
0:04:59 > 0:05:01Why do you think that is?
0:05:03 > 0:05:04There's nothing to do here.
0:05:04 > 0:05:11I think, the winters are long and people just get bored.
0:05:11 > 0:05:15'Hold on. We all get bored and we're not all 39 stone.
0:05:15 > 0:05:18'Surely there must be a bit more to it than that?'
0:05:22 > 0:05:25If anyone's going to be able to give me an insight into why
0:05:25 > 0:05:28Scotland is so fat, and getting fatter, it's this man.
0:05:28 > 0:05:31Professor Hanlon has been studying our diet
0:05:31 > 0:05:34since I was knee high to an empire biscuit.
0:05:35 > 0:05:40He believes we could be getting fat because it's in our nature.
0:05:40 > 0:05:43You can imagine the scenario, there's the hunter gatherer,
0:05:43 > 0:05:46they've come back from the hunt, the venison is spitting on the fire,
0:05:46 > 0:05:48there's this lovely fat oozing out of it
0:05:48 > 0:05:52and this guy says, aw, no, thanks, erm, I'll have berries tonight.
0:05:52 > 0:05:56Well, he died in the winter and didn't give rise to any children.
0:05:56 > 0:06:00But the chap who sat on his backside and gathered his strength survived.
0:06:00 > 0:06:06So we are the offspring of people who identify high-calorie food
0:06:06 > 0:06:09with exquisite taste, eat it greedily
0:06:09 > 0:06:11and sit on their backsides when they can.
0:06:11 > 0:06:13Professor Hanlon told me
0:06:13 > 0:06:16obesity only became significant from the 1980s.
0:06:16 > 0:06:23It's now an epidemic, he says, unprecedented in human history.
0:06:23 > 0:06:28It arises because almost all of us are slowly putting on weight.
0:06:28 > 0:06:31You leave an average Scotsman to his own devices for a year
0:06:31 > 0:06:34and he puts on a kilogram, 2.2lb.
0:06:34 > 0:06:37And that's a very small energy imbalance -
0:06:37 > 0:06:42only about 30, or 25 calories a day. Less than a digestive biscuit.
0:06:42 > 0:06:46So the whole population is slightly out of balance
0:06:46 > 0:06:49and is moving towards obesity.
0:06:50 > 0:06:54Hold on, half a biscuit a day has caused this obesity epidemic?
0:06:54 > 0:06:58OK. So Professor Hanlon isn't saying exactly that
0:06:58 > 0:06:59but his message is this -
0:06:59 > 0:07:03we are almost hard-wired to eat fatty food.
0:07:03 > 0:07:07Which basically means it's genetic, therefore, not our fault.
0:07:16 > 0:07:19But surely that's true for everyone?
0:07:19 > 0:07:22It doesn't explain why it's people in Scotland in particular
0:07:22 > 0:07:24who are so fat.
0:07:24 > 0:07:25- # Just eat it- Eat it
0:07:25 > 0:07:28- # Just eat it- Eat it
0:07:28 > 0:07:30- # Just eat it- Eat it... #
0:07:30 > 0:07:31Just flip it over.
0:07:31 > 0:07:34There's no getting away from the fact we are all eating much
0:07:34 > 0:07:38more fatty food and ignoring the healthy food.
0:07:38 > 0:07:42But some of us are turning it into a sport.
0:07:44 > 0:07:47# All you can eat... #
0:07:47 > 0:07:52At this Glasgow bar, they run a regular monster burger challenge.
0:07:54 > 0:07:59That's, on your plate, 3lb of meat
0:07:59 > 0:08:04and 1.5lb of bread, cheese and lettuce.
0:08:05 > 0:08:07It needs more meat. THEY LAUGH
0:08:07 > 0:08:10It's pretty tough. Just looking at it, you're thinking,
0:08:10 > 0:08:13"no way," but I'm going to give it my all.
0:08:15 > 0:08:19For some challengers, it's not just a race against the burger.
0:08:19 > 0:08:23One, two, three, go.
0:08:25 > 0:08:29These hardy food athletes have got two hours to eat the entire
0:08:29 > 0:08:315lb burger and bun.
0:08:31 > 0:08:36If successful, for their efforts, they will win...a T-shirt.
0:08:36 > 0:08:43It's colossally huge beyond even the realms of sanity.
0:08:43 > 0:08:48I'm happy to say, I'm struggling. I don't feel particularly well.
0:08:48 > 0:08:49I can't go on any further.
0:08:49 > 0:08:53You're not going to win your T-shirt now.
0:08:53 > 0:08:55Yeah, I know. Pretty sad.
0:08:55 > 0:08:57Chris, how are you getting on?
0:08:57 > 0:09:00Yeah, I think I'm ready to throw the towel in as well.
0:09:03 > 0:09:07That's all a bit of fun and we are not suggesting for a second that
0:09:07 > 0:09:11people eat meals like that - 5lb weight of food on their plate -
0:09:11 > 0:09:13every single day.
0:09:13 > 0:09:17But it does make you question whether or not we are starting to
0:09:17 > 0:09:19lose sight of what food is meant to be.
0:09:21 > 0:09:24If Professor Hanlon's right and we've always been pre-destined
0:09:24 > 0:09:28to be fat, then that means our ancestors were.
0:09:28 > 0:09:32It's just, when I think of footage of bygone times,
0:09:32 > 0:09:34I don't recall seeing fat people.
0:09:35 > 0:09:41You know, the days before the housewife got her Hoover
0:09:41 > 0:09:44and the postman got his van.
0:09:44 > 0:09:48The reality is, we looked more like this.
0:09:55 > 0:09:56The late 1940s.
0:09:56 > 0:10:00It's post-Second World War, food was still scarce
0:10:00 > 0:10:02and we valued what little we had.
0:10:02 > 0:10:07Those running the home knew how to shop for cheap cuts of meat
0:10:07 > 0:10:11and fish - essentially whatever they could get their hands on.
0:10:11 > 0:10:14It might have required a strong stomach.
0:10:14 > 0:10:17'Pig haven't a leg to stand on.
0:10:17 > 0:10:20'And black pudding is no mystery if you know what to do with it.'
0:10:20 > 0:10:24OK. Some of it might not seem that appetising today.
0:10:24 > 0:10:29But people were making the most of Scotland's natural larder.
0:10:30 > 0:10:35That larder hasn't changed - the way we use it has.
0:10:35 > 0:10:37Take fish, for example.
0:10:37 > 0:10:42'It's said there are 10,000 lobsters in this part of the coast.'
0:10:42 > 0:10:45Our seas are teeming with them.
0:10:45 > 0:10:52Last year, Scottish skippers netted almost 358,000 tonnes of the stuff -
0:10:52 > 0:10:57worth around £500 million - the highest value in a decade.
0:10:59 > 0:11:03But there's a catch. And it's not a fishy one.
0:11:03 > 0:11:06This is Peterhead Fish Market.
0:11:06 > 0:11:10It's the biggest fish market in the whole of the UK,
0:11:10 > 0:11:12actually, possibly even in Europe.
0:11:12 > 0:11:18Every day they sell 160,000kg of fish.
0:11:26 > 0:11:28INDISTINCT SHOUTS
0:11:34 > 0:11:37'I hooked up with one of the fish market's oldest customers -
0:11:37 > 0:11:39'and I don't mean in age.
0:11:39 > 0:11:42'He's been buying fish here for almost 30 years.'
0:11:42 > 0:11:46Do we hold our hands up or do we hold a card up or anything to bid?
0:11:46 > 0:11:49No, no. You wink your eye.
0:11:49 > 0:11:52What's the wink like? Show me?
0:11:52 > 0:11:53HE CHUCKLES
0:11:53 > 0:11:55Have I just bought some fish?
0:11:57 > 0:12:02Now you may have spotted that Fermin Lasa here isn't local.
0:12:02 > 0:12:05He's from Spain. And that's the catch.
0:12:05 > 0:12:08He, along with most other customers here,
0:12:08 > 0:12:11is taking what he buys overseas.
0:12:11 > 0:12:14Everything we buy here is for Spain, everything.
0:12:14 > 0:12:17- Oh, everything will all leave this country?- Yeah.
0:12:17 > 0:12:20Traditionally, the French and Spanish are big fish eaters.
0:12:20 > 0:12:23I would love the Scottish people or English people to be
0:12:23 > 0:12:25- big fish eaters as well. - But why aren't we?
0:12:25 > 0:12:26It's traditional.
0:12:26 > 0:12:31I don't find the demand in our country, in the UK.
0:12:31 > 0:12:34So if you took some of the monkfish or the hake, put it on a plate and
0:12:34 > 0:12:39took it to somewhere, Edinburgh or Glasgow and said, what's this fish?
0:12:39 > 0:12:42I believe most people wouldn't even know what it is
0:12:42 > 0:12:43or even what to do with it.
0:12:45 > 0:12:48The main export markets for our seafood are generally
0:12:48 > 0:12:54France, Spain, and Italy - the three thinnest nations in the world.
0:12:54 > 0:12:56A happy coincidence?
0:12:56 > 0:12:58From what the fish guys are telling me,
0:12:58 > 0:13:00Scotland simply isn't eating its own fish.
0:13:00 > 0:13:02We're stuck on haddock.
0:13:02 > 0:13:05We don't eat the hake, the monkfish, the megrims, it's the French,
0:13:05 > 0:13:08it's the Spanish, it's the Italians that are getting our fish.
0:13:08 > 0:13:11Maybe if we started to follow their diet, would we be healthier?
0:13:11 > 0:13:13Would we be less fat?
0:13:13 > 0:13:16We did used to eat fish.
0:13:16 > 0:13:18Herring, pickled or rolled in healthy oatmeal,
0:13:18 > 0:13:24was part of our staple diet and the picking of it, a massive industry.
0:13:24 > 0:13:26When stocks collapsed in the '70s,
0:13:26 > 0:13:29we turned our attentions to another fish.
0:13:30 > 0:13:33It's just, we like this one battered.
0:13:33 > 0:13:38Last year, we ate 13 million fish suppers in Scotland alone.
0:13:38 > 0:13:42No oatmeal in sight and the only thing pickled now is the onion.
0:13:44 > 0:13:48Is it this shift away from traditional, less healthy ways
0:13:48 > 0:13:52of cooking which is making us the second fattest country in the world?
0:13:54 > 0:13:57Food writer Catherine Brown has spent years studying
0:13:57 > 0:14:01traditional cooking methods used by Scottish housewives.
0:14:01 > 0:14:04They would've had a great big, black iron cauldron
0:14:04 > 0:14:07which would've hung over the peat fire.
0:14:07 > 0:14:12They would've put their haggis and their dumplings and their vegetables
0:14:12 > 0:14:16and big chunks of meat and everything would've gone into it.
0:14:16 > 0:14:19And they hung it over the fire, on a chain,
0:14:19 > 0:14:24which hung over the old peat fire, which is a very slow, gentle heat.
0:14:24 > 0:14:27So everything simmered slowly and developed flavour.
0:14:27 > 0:14:30But many of these traditional Scottish dishes
0:14:30 > 0:14:35aren't making it into our kitchens. Take Scotch broth, for example.
0:14:35 > 0:14:42A thick soup of meat, potatoes, vegetables, barley and lentils.
0:14:42 > 0:14:46Would you say this was a nutritious plate of food?
0:14:46 > 0:14:49I would. I mean, that is an entire meal in one bowl.
0:14:49 > 0:14:54And I don't see, if you ate like this two or three times a week,
0:14:54 > 0:14:58how anybody could have weight issues eating food like that.
0:14:58 > 0:15:03No, because it's very sustaining because it's got everything in it.
0:15:03 > 0:15:05Now, that traditional food,
0:15:05 > 0:15:08which Catherine has very kindly just made for me,
0:15:08 > 0:15:11is very nutritious. But what's interesting is,
0:15:11 > 0:15:14the people who used to eat that kind of diet, they didn't get fat.
0:15:14 > 0:15:17There were very few obese people in those days.
0:15:19 > 0:15:23To find out the true nutritional value of a meal like this,
0:15:23 > 0:15:26I've had it analysed at one of the world's top centres
0:15:26 > 0:15:28for the study of food nutrition.
0:15:30 > 0:15:34Sylvia Stephen has compared our bowl of Scotch broth with
0:15:34 > 0:15:36four of our most popular snacks.
0:15:36 > 0:15:40- The thing in common is they all contain the same calories.- No?!
0:15:40 > 0:15:43Each plate contains 267 calories.
0:15:43 > 0:15:48- That chocolate is 267 calories? - Correct. Yes. 267 calories.
0:15:48 > 0:15:50- Is it?- So how long would it take you to eat that?
0:15:50 > 0:15:53- Seconds.- Exactly. - I'm sorry, but seconds.
0:15:53 > 0:15:55And how long would it take you to get through your bowl of soup?
0:15:55 > 0:15:57That would be my meal.
0:15:57 > 0:16:00And I think just the attitude to that is that it is just a snack.
0:16:00 > 0:16:01That's a quarter of a pizza.
0:16:01 > 0:16:04- Most people would probably eat the whole pizza.- That's right.
0:16:04 > 0:16:08'In fact, that whole pizza is the equivalent of three
0:16:08 > 0:16:11'of our bowls of Scotch broth.'
0:16:11 > 0:16:13Now if I said to you, would you sit down
0:16:13 > 0:16:15- and have three bowls of soup, please, this lunchtime?- No, no.
0:16:15 > 0:16:18But if I said to you, would you sit down and have this pizza?
0:16:18 > 0:16:20- I could.- Yeah, and I think most people could as well.
0:16:22 > 0:16:26'I want to know what would happen if you put one modern Scot
0:16:26 > 0:16:30'on a traditionally Scottish diet for one week.
0:16:30 > 0:16:32'Would they lose weight?'
0:16:32 > 0:16:35And behind that door is my guinea pig.
0:16:35 > 0:16:39Someone who's struggled with her weight her entire life.
0:16:39 > 0:16:42She is now prepared to undergo a traditional diet
0:16:42 > 0:16:46to see if it could help shed those pounds.
0:16:46 > 0:16:50How much has weight been a part of your life and who you are?
0:16:50 > 0:16:53I've been overweight my whole life.
0:16:53 > 0:16:57I've been right up at 25 stone. I don't exercise an awful lot.
0:16:57 > 0:17:02I don't eat badly. But I can, I can go all day without eating.
0:17:02 > 0:17:03Then I snack when I come in.
0:17:03 > 0:17:06Then have my dinner and then still don't feel full, so keep going.
0:17:06 > 0:17:08I never feel full.
0:17:08 > 0:17:14Tracey says her size has led to some rather uncomfortable situations,
0:17:14 > 0:17:18like the day her doctor told her she needed a CT scan.
0:17:18 > 0:17:21He said, the first thing we'll have to do is send you for a CT scan.
0:17:21 > 0:17:24And I was like, oh, right. That's fine.
0:17:24 > 0:17:27And he goes, oh, but see your size, you might not fit in it and you
0:17:27 > 0:17:31might have to go to Edinburgh Zoo where they scan the elephants.
0:17:31 > 0:17:34I was mortified. I came out and that's all I thought.
0:17:34 > 0:17:37That's all I could remember from that day. I came out.
0:17:37 > 0:17:40SHE LAUGHS I looked at the nurse...
0:17:40 > 0:17:42I just came out.
0:17:42 > 0:17:44I went home with my dad, just like that, how did you get on?
0:17:44 > 0:17:47I was like, I may need to go to Edinburgh Zoo for a scan.
0:17:47 > 0:17:51I was absolutely petrified to tell anybody on the day that
0:17:51 > 0:17:54I was going for my scan in case I didn't fit in the scan machine.
0:17:54 > 0:17:58But it was fine. I did. I had plenty of room, actually.
0:17:58 > 0:18:02The 41-year-old now wants to get bariatric surgery
0:18:02 > 0:18:04to curb her weight.
0:18:04 > 0:18:07'But could a traditional Scottish diet save her
0:18:07 > 0:18:09'from the surgeon's knife?
0:18:09 > 0:18:12'I'm giving her a traditional diet we've created
0:18:12 > 0:18:14'and I'm asking her to film how she gets on.'
0:18:14 > 0:18:19It's day one of the traditional Scottish diet and I'm just about
0:18:19 > 0:18:25to weigh myself so I can see how much I actually lose this week.
0:18:25 > 0:18:27Wait till we see what happens.
0:18:27 > 0:18:29I weigh exactly 18 stone.
0:18:31 > 0:18:35Breakfast for Tracey is porridge with a choice of milk or cream.
0:18:35 > 0:18:38So here goes. My first time ever eating porridge.
0:18:45 > 0:18:48Lunch would have been the main meal of the day.
0:18:48 > 0:18:52A choice of stovies, herring in oatmeal, or Scotch broth.
0:18:52 > 0:18:55Mmm, tastes lovely.
0:18:55 > 0:19:00The evening meal would traditionally have been a lighter affair,
0:19:00 > 0:19:04such as kippers, pickled herring, or more Scotch broth.
0:19:04 > 0:19:07I'm about to tuck in to my kipper with my oatcakes.
0:19:07 > 0:19:11I have to say though, my whole house stinks of fish.
0:19:11 > 0:19:13Not very pleasant.
0:19:13 > 0:19:15I spent hours this afternoon cooking,
0:19:15 > 0:19:17something that I don't do often.
0:19:17 > 0:19:21It's not long before the high volume of oats
0:19:21 > 0:19:24and lentils starts to take its toll.
0:19:24 > 0:19:27I feel quite bloated and the
0:19:27 > 0:19:29constipation's been really bad this week.
0:19:29 > 0:19:31How did you get on?
0:19:31 > 0:19:34- I struggled towards the end, I have to say.- Did you?
0:19:34 > 0:19:39Yeah, uh-huh. It took a lot of organising to get the, you know,
0:19:39 > 0:19:41because the meals were switched around.
0:19:41 > 0:19:43So your dinner was at lunchtime
0:19:43 > 0:19:46and what you would maybe have for lunch was at dinner time.
0:19:46 > 0:19:48So that took a lot of organising when I was working.
0:19:48 > 0:19:51And oh, my goodness, I'm so fed up of the same food after a week.
0:19:51 > 0:19:53All I wanted was a slice of toast.
0:19:53 > 0:19:56The million dollar question is,
0:19:56 > 0:20:00the people who ate the traditional diet, they were not fat. OK.
0:20:00 > 0:20:02Did you lose weight?
0:20:02 > 0:20:03No. SHE LAUGHS
0:20:03 > 0:20:05- You didn't?- No, I didn't.- Really?
0:20:05 > 0:20:09I didn't lose weight, however, I finished the diet on the Friday
0:20:09 > 0:20:12and between Friday and Monday, I lost 4lb.
0:20:12 > 0:20:14So I'm not going to say I didn't lose any weight
0:20:14 > 0:20:16as a result of the diet, because you don't know.
0:20:16 > 0:20:20Well, it was certainly an interesting experiment.
0:20:20 > 0:20:22And by all accounts, a pretty healthy experiment.
0:20:22 > 0:20:27But for Tracey's busy lifestyle, sadly, it's a no.
0:20:27 > 0:20:31The traditional Scottish diet seems to be a bit of a contradiction -
0:20:31 > 0:20:35lean meat, vegetables, pulses on the one hand,
0:20:35 > 0:20:38and fatty foods like cream, milk and butter on the other.
0:20:38 > 0:20:43Yet, despite eating some stodge, people back then weren't fat.
0:20:43 > 0:20:48So what's the missing link? What's making modern Scots so fat?
0:20:49 > 0:20:54I'm back at the world-renowned Rowett Institute to find out.
0:20:54 > 0:20:58People used to eat an awful lot more than we do now, in terms of calories.
0:20:58 > 0:21:01But the reason why they didn't become obese was
0:21:01 > 0:21:03because they had so much higher levels of exercise.
0:21:03 > 0:21:08You would walk everywhere. Physical labour was much, much more common.
0:21:08 > 0:21:11Is it true that we're actually eating fewer calories today
0:21:11 > 0:21:13than our ancestors were?
0:21:13 > 0:21:15- Yes. Substantial amounts.- Really?
0:21:15 > 0:21:18I mean, yeah. If you look at some of the diaries that we have
0:21:18 > 0:21:22from the 1940s, 1930s/1940s, we've got the diary - a food diary,
0:21:22 > 0:21:25it's not an accurate one - but a food diary of a medical doctor.
0:21:25 > 0:21:28And he would be eating on average somewhere round about
0:21:28 > 0:21:30- 3,000 calories a day.- OK.
0:21:30 > 0:21:33- Our recommendations now are round about 2,000, 2,500.- Yeah.
0:21:33 > 0:21:35So he would've been eating substantially more.
0:21:35 > 0:21:37But he wouldn't have been overweight
0:21:37 > 0:21:39because he would've been walking everywhere.
0:21:39 > 0:21:42You know, the general level of exercise was much higher
0:21:42 > 0:21:44than it is today.
0:22:00 > 0:22:04Now, at this point in the film, you're probably expecting me to film
0:22:04 > 0:22:07some healthy people working it off in the gym.
0:22:07 > 0:22:09That's just a bit too obvious.
0:22:09 > 0:22:11I'm going to meet some people who can eat what they want,
0:22:11 > 0:22:14as much as they want, and as often as they want.
0:22:14 > 0:22:16Oh, and they don't get fat.
0:22:22 > 0:22:25They say an army marches on its stomach.
0:22:26 > 0:22:30So what better place to come to understand the importance of food
0:22:30 > 0:22:33than here - the home of the Third Battalion
0:22:33 > 0:22:36of the Royal Regiment of Scotland at Fort George near Inverness.
0:22:40 > 0:22:46They've kindly agreed to let me join in a typical training exercise.
0:22:46 > 0:22:49Which means I need a uniform.
0:22:49 > 0:22:51Come on, get a move on!
0:22:51 > 0:22:57One top. Trousers. Hat. Jacket. Badge. Shirt. And a red hackle.
0:22:57 > 0:22:59Sign here. Come on, hurry up.
0:23:07 > 0:23:12On operation, these guys will carry anything up to 95lb in weight
0:23:12 > 0:23:13on their backs.
0:23:15 > 0:23:20A single foot patrol, like this one, can see them cover more than
0:23:20 > 0:23:24a dozen miles, sometimes carrying casualties - in this case, me.
0:23:26 > 0:23:29Add into the mix the Iraqi desert heat, the close combat fighting
0:23:29 > 0:23:33in Afghanistan and it's easy to see how these guys need to fuel
0:23:33 > 0:23:37their bodies with as much energy as possible to deal with it all.
0:23:43 > 0:23:44This is one day's food?
0:23:44 > 0:23:47- Yeah, this is one day's food. - How many calories is in this box?
0:23:47 > 0:23:50Well, you'd probably usually find that for instance,
0:23:50 > 0:23:52in the mainland UK, when we're conducting training,
0:23:52 > 0:23:54it'd probably be about 4,000 calories.
0:23:54 > 0:23:57Whereas in Afghanistan, because the guys are burning out
0:23:57 > 0:23:58an awful lot more calories,
0:23:58 > 0:24:01you'd probably find that it's up to about 6,000 calories in a meal.
0:24:01 > 0:24:04- That is huge.- Operational meal. Yeah, it is.
0:24:04 > 0:24:08If you were eating this kind of food back home, civvy street,
0:24:08 > 0:24:10this amount of food, this amount of calories.
0:24:10 > 0:24:12The normal civilian's no' going to be able to burn that off.
0:24:12 > 0:24:15So if you were going to eat food like this, you would put on weight.
0:24:15 > 0:24:17- A lot of weight? - Of course you would, aye.
0:24:17 > 0:24:20That's three times the amount a man, a civilian male, should be eating.
0:24:21 > 0:24:26On civvy street, people are eating hundreds or even thousands
0:24:26 > 0:24:28of extra calories a day.
0:24:28 > 0:24:31Without the exercise,
0:24:31 > 0:24:35it means they're simply storing that excess fuel as body fat.
0:24:37 > 0:24:38My friends all have day-time jobs.
0:24:38 > 0:24:41So during the day, they'll probably go to a burger bar
0:24:41 > 0:24:42at lunchtime because it's on the site.
0:24:42 > 0:24:44So they're eating fatty, greasy foods.
0:24:44 > 0:24:47My friends are getting fat. It's simple as.
0:24:47 > 0:24:48I notice it, they notice it.
0:24:48 > 0:24:51So how many calories would you say you're eating in a day?
0:24:51 > 0:24:54About 4,500, 4,000.
0:24:54 > 0:24:57If you were eating those 4,500 calories a day
0:24:57 > 0:25:02back on civvy street, do you think you'd put the weight on?
0:25:02 > 0:25:05Probably be close to death. That would be sheer obesity.
0:25:05 > 0:25:08Somebody my size to eat that many calories.
0:25:08 > 0:25:12OK, then, gents. Power back and then straight up.
0:25:12 > 0:25:15Come on. Flat on the floor.
0:25:15 > 0:25:17If you don't have fuel in the machine, you can't work.
0:25:17 > 0:25:20That doesn't matter if you're sedentary, sat at a terminal,
0:25:20 > 0:25:23or a computer terminal or at a desk or
0:25:23 > 0:25:25if you're running around with 50lb of weight on your back.
0:25:25 > 0:25:28You need to eat. Food is fuel. So it's massively important.
0:25:28 > 0:25:33The relationship between what you eat and the ability for you
0:25:33 > 0:25:37to perform can probably never be more important than to you guys?
0:25:37 > 0:25:40Yeah, absolutely. Using the machine analogy again,
0:25:40 > 0:25:43if you put diesel in a petrol car, it won't go anywhere.
0:25:43 > 0:25:46So if you put the wrong fuel in the human body, it isn't going to
0:25:46 > 0:25:49work to the full capacity it could do if you put the right fuel in it.
0:25:49 > 0:25:51So the right diet is imperative.
0:25:51 > 0:25:58Now these guys are eating anything between 4,000 and 6,000 calories a day,
0:25:58 > 0:26:02but they're burning off between 4,000 and 6,000 calories a day.
0:26:02 > 0:26:04And that's why they're not getting fat.
0:26:04 > 0:26:09It's beginning to sound to me like we might be the second
0:26:09 > 0:26:13fattest nation in the world because we've forgotten the basics.
0:26:13 > 0:26:17Do you think we've lost sight of what food is supposed to be for?
0:26:17 > 0:26:21Food is for many things, and always has been.
0:26:21 > 0:26:24I mean, its basic function is to nourish the body.
0:26:24 > 0:26:27It provides us with solace, it alleviates boredom.
0:26:27 > 0:26:29It performs multiple functions that have nothing to do
0:26:29 > 0:26:31with its nutritional quality.
0:26:31 > 0:26:35But it's a bit like football. It's mostly a spectator sport.
0:26:35 > 0:26:38So, we all have shelves of cookery books, and we may have
0:26:38 > 0:26:41wonderful gadgets in our kitchen that we could make anything with.
0:26:41 > 0:26:45But, you know, how often do we actually drag them out and use them?
0:26:45 > 0:26:48You know, I can recognise that shelf of books.
0:26:48 > 0:26:51I've got one just like it. And it's got me thinking.
0:26:51 > 0:26:54Have we not only lost sight of what food is actually for -
0:26:54 > 0:26:58to sustain us - but have we lost sight of what food is, full stop?
0:27:01 > 0:27:05Have our meals become so processed that we no longer recognise
0:27:05 > 0:27:07simple basic ingredients?
0:27:07 > 0:27:12I want to know exactly how much people know about their fruit and
0:27:12 > 0:27:16vegetables - vegetables like this very traditional Scottish turnip.
0:27:16 > 0:27:19And to do that, I'm going to need a little bit of help.
0:27:23 > 0:27:26'I am back in the East End of Glasgow.
0:27:26 > 0:27:31'How much do these football fans know about their five a day?
0:27:31 > 0:27:34'And I'm not talking about goals.'
0:27:34 > 0:27:37Who wants to do Sam's fruity challenge?
0:27:37 > 0:27:41'Statistics show that people in Scotland eat less fruit
0:27:41 > 0:27:44'and vegetables than anywhere else in the UK.'
0:27:44 > 0:27:48Do you know your pineapples from your melons?
0:27:48 > 0:27:50- Eh...no.- Would you like to?
0:27:50 > 0:27:54'A quarter of young people eat no fruit or vegetables at all.'
0:27:54 > 0:27:57I've got my banana friend here.
0:27:57 > 0:28:01I want you to tell me if you know what that is.
0:28:01 > 0:28:04- Aubergine.- You think that's an aubergine?- Mm-hmm.
0:28:04 > 0:28:06- That's a courgette. - Courgette, sorry.
0:28:06 > 0:28:09You are telling me you don't know what that is.
0:28:09 > 0:28:10I don't know.
0:28:10 > 0:28:13- What do you think that is? - Asparagus.- Asparagus?
0:28:13 > 0:28:18If I said the second word was apple, would that give you a clue?
0:28:18 > 0:28:22- Apple tree?- It's not an apple tree. No.
0:28:22 > 0:28:24Come on. It begins with B.
0:28:24 > 0:28:28- It begins with a B. - The next letter is U.
0:28:28 > 0:28:32- Butter...- Butterscotch?
0:28:32 > 0:28:34Not butterscotch, good try.
0:28:34 > 0:28:38- If I told you first part of the word was pine.- Apple pine.
0:28:38 > 0:28:40It's not apple pine, no.
0:28:40 > 0:28:44Do you know the fruits and vegetables in that box?
0:28:44 > 0:28:48- Um... - That one there, look. What's that?
0:28:48 > 0:28:49- Pineapple.- That's a pineapple.
0:28:49 > 0:28:50Sorry, I don't know.
0:28:50 > 0:28:53- It's a pineapple.- A pineapple, aye? - Have you ever had pineapple?
0:28:53 > 0:28:56- Yes, I take a lot of the chunks. - Yeah, that's a pineapple.
0:28:56 > 0:28:59That's what it looks like before you cut it up. Did you know that?
0:28:59 > 0:29:00- No, I didn't know that.- Wow.
0:29:00 > 0:29:05- Butternut squash. - Butternut squash, that's the one.
0:29:05 > 0:29:09I knew it was that. Happy days. HE LAUGHS
0:29:11 > 0:29:15'Now, that was clearly not a very scientific examination
0:29:15 > 0:29:17'of our knowledge of food.'
0:29:17 > 0:29:20For a more accurate picture, let's go back to our MORI poll.
0:29:20 > 0:29:25We may say we have a healthy diet but when it comes to dinner,
0:29:25 > 0:29:28less than a third of working age people
0:29:28 > 0:29:30cook for themselves every night.
0:29:30 > 0:29:33For those Scots living in the most deprived areas,
0:29:33 > 0:29:3817% say they don't cook a single evening meal from scratch.
0:29:38 > 0:29:42And generally more than half of us have three ready meals
0:29:42 > 0:29:46or takeaways in a week. Is this why we're fat?
0:29:47 > 0:29:51That question takes me back on my journey across my fat map.
0:29:51 > 0:29:54I am heading to another of Scotland's heaviest areas.
0:29:54 > 0:29:56This time, North Ayrshire.
0:29:56 > 0:29:59It's home to a rather interesting experiment.
0:29:59 > 0:30:01It's nice to see everybody today.
0:30:01 > 0:30:04Today, we're going to actually make some potato wedges.
0:30:04 > 0:30:07And then we're going to make a pot of chilli.
0:30:07 > 0:30:10This cookery class is being run and funded by the NHS.
0:30:10 > 0:30:14It hopes that if people are taught how to cook,
0:30:14 > 0:30:16it might help lower those obesity figures.
0:30:16 > 0:30:19A lot of the students are single parents
0:30:19 > 0:30:23and each week they're taught a cheap and healthy recipe, which they
0:30:23 > 0:30:26make for themselves and then take home to feed the family.
0:30:26 > 0:30:28Were your cooking skills really quite basic before you
0:30:28 > 0:30:30- started coming here?- Yeah.
0:30:30 > 0:30:32What kind of things would you have struggled with?
0:30:32 > 0:30:36- Cutting an onion.- Cutting an onion? - Yeah.
0:30:36 > 0:30:38- Yeah...- I mean, that's just common.
0:30:38 > 0:30:41A lot of people have never peeled a carrot.
0:30:41 > 0:30:45That's why we start - we always start with soup and onions.
0:30:45 > 0:30:47People have never actually handled them.
0:30:47 > 0:30:50- So there are people who have never cut a vegetable up?- Absolutely.
0:30:50 > 0:30:52Do you like garlic?
0:30:52 > 0:30:54Yes. But I've never used it before.
0:30:54 > 0:30:57This is the first time I've stripped a bit and known how to do it.
0:30:57 > 0:31:00Do you do a lot of cooking then at home? Sugar.
0:31:00 > 0:31:02- I was always just basic. - Really?- Uh-huh.
0:31:02 > 0:31:05I didn't eat as healthy as I should have until I came here.
0:31:05 > 0:31:09Of the seven meals, potential seven evening meals in a week,
0:31:09 > 0:31:12how many of them would have been ready meals?
0:31:12 > 0:31:14- Five or six, anyway. - Nearly every night? Yeah.
0:31:14 > 0:31:15Would you eat one every night?
0:31:15 > 0:31:18- Every night.- Really? Every night ready-made meals.
0:31:18 > 0:31:20Probably Sunday, I would sit down to a cooked meal.
0:31:20 > 0:31:23Will you work with families who have never cooked
0:31:23 > 0:31:24a meal from scratch before?
0:31:24 > 0:31:29Absolutely. We've worked with very vulnerable teenagers who've
0:31:29 > 0:31:33become parents at 16 and they have no skills.
0:31:33 > 0:31:38'And that can be down to more than just ignorance of basic foodstuffs.
0:31:38 > 0:31:44'One in five people in this area live in poverty.'
0:31:44 > 0:31:50Gillian says she sees first-hand the impact that has on what people eat.
0:31:50 > 0:31:53This is quite basic equipment we're using.
0:31:53 > 0:31:57- But, presumably, that's the point? - Absolutely, because we've found that
0:31:57 > 0:32:00lack of equipment can be a barrier to people cooking.
0:32:00 > 0:32:02Have you got some clients who wouldn't even have
0:32:02 > 0:32:04the basic cooking...I mean, even an oven?
0:32:04 > 0:32:05Absolutely. Even an oven.
0:32:05 > 0:32:08We have some families that all they have is a microwave.
0:32:08 > 0:32:09Which is quite shocking, isn't it?
0:32:09 > 0:32:12Because all they can do is processed meals.
0:32:12 > 0:32:15We've worked with families that work with electricity cards
0:32:15 > 0:32:18and they're metered. It's about cost.
0:32:18 > 0:32:21So when you see recipes that say, switch on an oven
0:32:21 > 0:32:23and cook for an hour-and-a-half, that just wouldn't happen.
0:32:23 > 0:32:28Public health officials here started the cooking classes
0:32:28 > 0:32:32because they made a direct link between poverty and obesity.
0:32:32 > 0:32:35And obesity's a big problem in this particular area?
0:32:35 > 0:32:37It is, it's a huge problem.
0:32:37 > 0:32:40The figures in Ayrshire for overweight and obesity
0:32:40 > 0:32:45in primary one children are about one-in-four.
0:32:45 > 0:32:48So one-in-four of our five-year-olds is not a healthy weight.
0:32:48 > 0:32:50We do find when children come into nursery,
0:32:50 > 0:32:53they've maybe never tried a slice of pineapple.
0:32:53 > 0:32:56They've never had a piece of carrot raw.
0:32:56 > 0:32:59They might never have seen a kiwi fruit.
0:32:59 > 0:33:01And never used cutlery before?
0:33:01 > 0:33:03There's lots of children who don't use cutlery
0:33:03 > 0:33:05because meals often come in a box.
0:33:05 > 0:33:10Being fat used to be a sign of wealth.
0:33:10 > 0:33:14Tribal leaders, statesmen, royalty - the bigger you were,
0:33:14 > 0:33:16the more money you had.
0:33:16 > 0:33:18But could the opposite now be true?
0:33:18 > 0:33:23Does being poor now mean you're more likely to be fat?
0:33:23 > 0:33:26Is this why Scotland has such high levels of obesity,
0:33:26 > 0:33:30because we have such high levels of poverty?
0:33:30 > 0:33:33I met a GP whose patch includes one of the most
0:33:33 > 0:33:35deprived areas of Scotland.
0:33:35 > 0:33:38He's worked here for more than 30 years.
0:33:38 > 0:33:41I think all classes have got heavier, but I think in
0:33:41 > 0:33:45more deprived areas there is probably more obesity.
0:33:45 > 0:33:52Food is cheaper and fat, sweet foods are the cheapest
0:33:52 > 0:33:54that you can get.
0:33:54 > 0:33:56And people just stuff their faces with that sort of stuff.
0:33:56 > 0:34:00How bad is the situation? Do we take it seriously enough?
0:34:00 > 0:34:05I think that food is becoming a bit of a mystery to people.
0:34:05 > 0:34:12When I was being brought up as a child, we got home-produced food
0:34:12 > 0:34:17all the time. And I think that over the years, as we've allowed,
0:34:17 > 0:34:21you know, the multinationals to take control of our diet,
0:34:21 > 0:34:25we've lost control of that.
0:34:25 > 0:34:28Dr Spence has got me thinking.
0:34:28 > 0:34:31What would happen if people did have control?
0:34:31 > 0:34:33What if money wasn't an issue?
0:34:33 > 0:34:35Would they make the healthier choice?
0:34:35 > 0:34:40Time for another unscientific experiment.
0:34:40 > 0:34:43I can see you're eating a fried egg roll.
0:34:43 > 0:34:45Could I tempt you with a piece of fruit?
0:34:45 > 0:34:49I'm back in the East End with a tray full of delicious
0:34:49 > 0:34:52yet incredibly cheap mini pork pies
0:34:52 > 0:34:56as well as some healthy but expensive pre-cut fruit salads.
0:34:56 > 0:35:02Can I tempt you with some free healthy fruit or a pork pie?
0:35:02 > 0:35:05'I'm going to be handing them out for nothing.
0:35:05 > 0:35:11'I wonder which people will choose? Fruit or pie?'
0:35:11 > 0:35:14- You take as many as you like. - That one's lonely. It's saying to me.
0:35:14 > 0:35:16- I don't like pies. - You don't like pies?- No.
0:35:16 > 0:35:19- Do you like fruit?- I like fruit. - Would you like some free fruit?
0:35:19 > 0:35:20Yeah, OK.
0:35:20 > 0:35:24'Two pies for every fruit so far.
0:35:26 > 0:35:28'What do these Canadian tourists think of our diet?'
0:35:28 > 0:35:31It's very hard to find anything nutritious to eat.
0:35:31 > 0:35:33It's surprisingly difficult.
0:35:33 > 0:35:38Can I stop you and see if you would like some free fruit or a free pie?
0:35:38 > 0:35:40I'd like some free fruit.
0:35:40 > 0:35:43Would you like a pie? You want the fruit! Good girl.
0:35:43 > 0:35:47You don't want anything? OK. As you were.
0:35:47 > 0:35:52So that's all the fruit gone and the pies are the ones that are left.
0:35:52 > 0:35:54That surprises me.
0:35:54 > 0:35:57The processed pies, at 60 pence for three,
0:35:57 > 0:36:00were certainly cheaper than the healthy option here.
0:36:00 > 0:36:04The fruit came from packs which cost £2 each from the supermarket.
0:36:04 > 0:36:07A price which would be regarded as an unnecessary luxury
0:36:07 > 0:36:10by families on a low income.
0:36:10 > 0:36:13Yet, take money out of the picture, and fruit was what they chose.
0:36:13 > 0:36:16So maybe there is something to this theory
0:36:16 > 0:36:18that poverty leads to obesity.
0:36:21 > 0:36:24'I've come to Edinburgh to the New Town Cookery School
0:36:24 > 0:36:28'where I've decided to set chef Fiona Burrell a challenge.'
0:36:28 > 0:36:32This is a supermarket value meal.
0:36:32 > 0:36:37Spaghetti Bolognese - 60 pence. Which if you're on a fixed income,
0:36:37 > 0:36:39that's a pretty difficult price to try and beat.
0:36:39 > 0:36:41Actually, it doesn't look that unhealthy.
0:36:41 > 0:36:45Would you be able to make this for the same price
0:36:45 > 0:36:47or even beat it, do you think?
0:36:47 > 0:36:50I think...I mean, that is a very cheap price,
0:36:50 > 0:36:51but I think you can beat it.
0:36:51 > 0:36:55But you have to buy more than just enough for one person.
0:36:55 > 0:36:58I noticed on the ingredients of our supermarket value dish
0:36:58 > 0:37:01that they have beef stock, beef gelatine.
0:37:01 > 0:37:04Well, the gelatine I think is in there to make it look...
0:37:04 > 0:37:06It sits on the pasta better.
0:37:06 > 0:37:09So it's just like a packing agent almost, just to fill it up?
0:37:09 > 0:37:10I think it's to fill it up
0:37:10 > 0:37:13and make it feel a little more full in the mouth.
0:37:13 > 0:37:16So it looks like it's very meaty and saucy and all the rest of it.
0:37:16 > 0:37:20But actually, there's not as much meat in there as you might think.
0:37:20 > 0:37:23My meal doesn't take as long as yours to prepare.
0:37:23 > 0:37:28You need a knife. Stab. Put in...
0:37:31 > 0:37:33Is this the right time to tell you I am vegetarian?
0:37:33 > 0:37:36- Ah. - THEY LAUGH
0:37:36 > 0:37:38Our sound man is tasting it for me.
0:37:38 > 0:37:39Was that the ready meal
0:37:39 > 0:37:42or was that the freshly cooked spaghetti Bolognese?
0:37:42 > 0:37:45Without doubt, I suspect, that was the ready meal.
0:37:45 > 0:37:51Well done. This cost me 60 pence to buy in the supermarket, OK?
0:37:51 > 0:37:54How much did it cost you to make that?
0:37:54 > 0:37:57With the extra meat, which was almost double the meat, not quite
0:37:57 > 0:38:02double but nearly, that one cost, I think it was about 54, 55p.
0:38:02 > 0:38:05- So cheaper? With double the meat? - Yeah.- Incredible.
0:38:05 > 0:38:11OK, so it takes twice as long, twice as much effort
0:38:11 > 0:38:14to make a meal from scratch, but you know what,
0:38:14 > 0:38:17it's actually cheaper and healthier.
0:38:17 > 0:38:20So in answer to the question of whether poverty is what's making us
0:38:20 > 0:38:23unhealthy, it's poverty making us fat,
0:38:23 > 0:38:26I think today's proven that it's not actually true.
0:38:29 > 0:38:32It's not just the price at the checkout
0:38:32 > 0:38:33that we need to be looking at.
0:38:33 > 0:38:37The cost to public health of obesity is massive.
0:38:37 > 0:38:44In Scotland, the NHS bill is around £200 million a year.
0:38:44 > 0:38:46And that's a conservative estimate.
0:38:46 > 0:38:51Experts say the number of people in Scotland getting weight-loss surgery
0:38:51 > 0:38:56has increased fourfold over the last ten years.
0:38:56 > 0:39:01This is surgeon Mr Majid Ali. Based in Ayrshire,
0:39:01 > 0:39:06he carries out bariatric surgery like this every week.
0:39:07 > 0:39:11This patient is having the size of his stomach reduced
0:39:11 > 0:39:13with a gastric sleeve.
0:39:13 > 0:39:18What it does is basically restrict the capacity of the stomach to
0:39:18 > 0:39:20accommodate large volumes of food.
0:39:22 > 0:39:26The yellow stuff you can see is fat.
0:39:26 > 0:39:29Mr Ali has to burn through a lot of it just to get to the stomach.
0:39:31 > 0:39:34Today's operation has cost the NHS £7,000.
0:39:41 > 0:39:47Mr Ali says demand for his services is huge.
0:39:47 > 0:39:51When I started in Ayrshire and Arran, I had an influx of patients,
0:39:51 > 0:39:55a huge number of patients, wanting the operation.
0:39:55 > 0:39:59So I had to ration the operation to the people who will benefit the most.
0:39:59 > 0:40:02Some people argue that this operation is seen as a quick fix.
0:40:02 > 0:40:05It is not a quick fix by all means, you know.
0:40:05 > 0:40:08This is a dangerous surgery, very expensive.
0:40:08 > 0:40:12What's the youngest aged patient you've operated on?
0:40:12 > 0:40:18- I think the youngest is about 18. - 18?- 18. Something like a 45 BMI.
0:40:18 > 0:40:23Obesity in itself is associated with increased incidence of cancer,
0:40:23 > 0:40:26heart diseases, metabolic syndrome.
0:40:26 > 0:40:31To be honest, I think that the NHS is struggling.
0:40:31 > 0:40:35If we don't do anything about the morbidly obese patient,
0:40:35 > 0:40:39then we have to pay more than the price of the surgery.
0:40:39 > 0:40:41Have you caught a fish?
0:40:41 > 0:40:44This man is one of Mr Ali's patients.
0:40:44 > 0:40:47Once morbidly obese, David McAtee
0:40:47 > 0:40:51he had a stomach bypass to reduce the amount he is able to eat.
0:40:51 > 0:40:56'His meal sizes are now a fraction of what they were.'
0:40:56 > 0:40:59And that's what I can eat now, the inside of that.
0:40:59 > 0:41:02- You use this as your dinner plate? - That's my dinner plate.
0:41:02 > 0:41:04That's all you can eat?
0:41:04 > 0:41:06That's all I can eat and I'm full up.
0:41:06 > 0:41:12At his heaviest three years ago, David weighed 28 stone.
0:41:12 > 0:41:16He's lost a lot of his family to obesity.
0:41:18 > 0:41:23My mum died from being obese, my step-sister died from being obese.
0:41:23 > 0:41:26That, that was really hard.
0:41:26 > 0:41:32You saw this happen and yet you just carried on eating, getting bigger.
0:41:32 > 0:41:37- Mm-hmm.- If you hadn't had the gastric surgery,
0:41:37 > 0:41:42what would have happened?
0:41:42 > 0:41:46I'd have died. I would have died.
0:41:46 > 0:41:47No doubt?
0:41:47 > 0:41:52(TEARFULLY) I'd have been where my mum was.
0:41:55 > 0:41:57- She died through obesity?- Uh-huh.
0:42:00 > 0:42:03How close do you think you were to that?
0:42:03 > 0:42:04Really, really close.
0:42:07 > 0:42:08Really close.
0:42:08 > 0:42:12'David and his wife take me to their local supermarket
0:42:12 > 0:42:14'to show me what they used to buy.'
0:42:14 > 0:42:17- Would this have been an area you'd have avoided?- No.
0:42:17 > 0:42:22- You'd have walked right past that? - Right past that and to here.
0:42:22 > 0:42:25'David told me his choice of what to buy was heavily influenced
0:42:25 > 0:42:29'by what was on special offer. And those offers were
0:42:29 > 0:42:32'nearly always for high-calorie, high-fat processed food.'
0:42:32 > 0:42:36How long would it take you to eat your way through that 22 pack?
0:42:36 > 0:42:39- 22 pack, a day and a half. - Would it?- Mm-hmm.
0:42:39 > 0:42:43'Research suggests the choices we make in the supermarket
0:42:43 > 0:42:46'are influenced by where a product is placed,
0:42:46 > 0:42:50'how easy it is to reach, even the colours of the packaging.
0:42:50 > 0:42:52'Is this what's helping us get so fat?
0:42:52 > 0:42:56'I've come to the leafy suburbs of Bearsden
0:42:56 > 0:42:59'to meet a woman dubbed the "food psychologist,"
0:42:59 > 0:43:05'who's spent years studying why we buy what we buy and eat what we do.'
0:43:05 > 0:43:08Companies pay a lot of money to get into particular locations
0:43:08 > 0:43:11in the supermarket because they know that those locations are what sells.
0:43:11 > 0:43:13So usually, one of the first instances is when you walk in,
0:43:13 > 0:43:15whatever's right in front of you.
0:43:15 > 0:43:19As you're leaving, you know, to pay, they're prime spots as well
0:43:19 > 0:43:22because people tend to pick things up and grab them at the same time.
0:43:22 > 0:43:26'Dr Ferguson has studied the biological effects of what
0:43:26 > 0:43:28'we eat on our bodies.
0:43:28 > 0:43:30'She says we can become
0:43:30 > 0:43:33'hooked on some of the common ingredients added to processed food.
0:43:33 > 0:43:36'One of them is MSG.'
0:43:36 > 0:43:41MSG switches off that little trigger that tells your body that
0:43:41 > 0:43:44you're full but it makes you want more and more
0:43:44 > 0:43:46because it makes food taste really, really good.
0:43:46 > 0:43:48Dairy, gluten, they contain glutomorphines
0:43:48 > 0:43:53and kesomorphines and they have that sort of opiate... opium effect
0:43:53 > 0:43:56on the brain so they lock into your opiate receptors.
0:43:56 > 0:43:57We become quite hooked on these.
0:43:57 > 0:44:01'And addicted to chocolate? Well, it might not be your fault.'
0:44:01 > 0:44:05Chocolate has got phenylethylamine, which is mood boosting.
0:44:05 > 0:44:08So again, there's a lot of things in food that
0:44:08 > 0:44:10we don't necessarily think about.
0:44:10 > 0:44:12Often, to get the food cheap, we have to add in the fillers,
0:44:12 > 0:44:15the preservatives, the flavourings, the enhancers.
0:44:15 > 0:44:18Our body doesn't recognise this stuff.
0:44:18 > 0:44:21It's not natural for us to be eating these foods
0:44:21 > 0:44:22and it confuses our system.
0:44:22 > 0:44:26I think a lot of times that's why we're piling on the weight.
0:44:28 > 0:44:31So, it seems, listening to Dr Ferguson,
0:44:31 > 0:44:34that it isn't actually our fault we're so fat.
0:44:34 > 0:44:38We're being tricked, she says, into buying what we buy.
0:44:38 > 0:44:42And when we eat it, we're tricked into wanting more.
0:44:42 > 0:44:45The finger of blame, it would appear, is being pointed
0:44:45 > 0:44:50very firmly at the automatic doors of the supermarket.
0:44:50 > 0:44:54'The ready meals market is worth more than £2.5 billion a year.
0:44:54 > 0:44:56'The voice of the major supermarkets,
0:44:56 > 0:44:58'who didn't want to be filmed,
0:44:58 > 0:45:01'is the British Retail Consortium.'
0:45:01 > 0:45:03You just need to walk into a supermarket
0:45:03 > 0:45:05and the very first thing you are confronted with
0:45:05 > 0:45:09at the barriers are the promotional offers. It's not the healthy stuff.
0:45:09 > 0:45:12I would slightly disagree with that.
0:45:12 > 0:45:15About 40% of products in a supermarket are on promotion,
0:45:15 > 0:45:17so you can imagine how many different varieties of fruit
0:45:17 > 0:45:19and vegetables are on promotion.
0:45:19 > 0:45:22Alongside, you know, some of the cakes and biscuits.
0:45:22 > 0:45:24We make no bones about that.
0:45:24 > 0:45:29But what I am saying is, it is absolutely possible to buy
0:45:29 > 0:45:33a very affordable, nutritious diet at any supermarket.
0:45:33 > 0:45:36I can go into a supermarket this afternoon
0:45:36 > 0:45:42and I can buy a 24-packet of crisps multi-pack in for less than £2.
0:45:42 > 0:45:48- You could.- I can't buy the equivalent in healthy food.- I just don't...
0:45:48 > 0:45:52- 24 blueberries just doesn't cut it. - I just do not agree with this.
0:45:52 > 0:45:57It's actually cheaper to eat good nutritious food, fresh fruit
0:45:57 > 0:46:01and vegetables, as it is to buy processed food but
0:46:01 > 0:46:05there's nothing wrong with buying some of those products on promotion,
0:46:05 > 0:46:07provided that you eat them as part of a healthy diet.
0:46:07 > 0:46:11The ready meal market is massive and it's growing.
0:46:11 > 0:46:15Bearing this in mind, do you think you are doing enough
0:46:15 > 0:46:19to make them as healthy as they can be?
0:46:19 > 0:46:22They are one of the few products that has absolutely clear
0:46:22 > 0:46:23front-of-pack labelling on them.
0:46:23 > 0:46:26So you can see exactly what's in that product.
0:46:26 > 0:46:28The difference is, if you buy your curry in the supermarket,
0:46:28 > 0:46:30you know exactly what you're getting.
0:46:30 > 0:46:32You buy your curry from the local Indian takeaway,
0:46:32 > 0:46:34do you know what you're getting in that?
0:46:34 > 0:46:38You know, regardless of who we blame for this obesity epidemic,
0:46:38 > 0:46:40one thing is certain -
0:46:40 > 0:46:44the consequences of all of this are not only life-changing
0:46:44 > 0:46:46but life-threatening.
0:46:46 > 0:46:50For many, it really is a case of diet or die.
0:46:50 > 0:46:55They informed us that they gave you the all-clear...six months ago.
0:46:55 > 0:46:58- Uh-huh.- And yet you...
0:46:58 > 0:47:01Ten years ago, Edinburgh man Ricky Callan
0:47:01 > 0:47:04was a successful character actor.
0:47:04 > 0:47:07We've stopped your money until such times as we recoup the overpayments.
0:47:07 > 0:47:11- What?- We've stopped your money, Mr Ingram.
0:47:13 > 0:47:15He's always been big.
0:47:15 > 0:47:21He was more than 20 stone at just 16 years of age.
0:47:21 > 0:47:23There was me and a couple of mates, every lunchtime
0:47:23 > 0:47:25in secondary school, we went to the chippy.
0:47:25 > 0:47:29We used to walk, it was about half a mile away from the school,
0:47:29 > 0:47:33to get something from the chippy and then walk back.
0:47:33 > 0:47:38Ricky's obesity led to a diagnosis of type II diabetes.
0:47:38 > 0:47:42Often a weight-related condition, it's where the body doesn't
0:47:42 > 0:47:46produce enough insulin to maintain normal blood sugar levels.
0:47:46 > 0:47:52Left untreated, it can damage blood vessels, nerves and internal organs.
0:47:52 > 0:47:55When a small blister on his foot became infected,
0:47:55 > 0:47:58Ricky's doctor told him they would need to operate.
0:47:58 > 0:48:02He said, we're going to try and do this bit of surgery where we
0:48:02 > 0:48:05take so much away and stuff like that and see how it
0:48:05 > 0:48:06goes from there.
0:48:06 > 0:48:10But we could be looking at a below-knee amputation.
0:48:10 > 0:48:14I thought, is he telling me that I'm going to lose part of my leg?
0:48:14 > 0:48:17The infection was worse than first thought
0:48:17 > 0:48:22and Ricky had to have a below the knee amputation.
0:48:22 > 0:48:25I've lost half a leg. I've got three toes amputated on the other foot.
0:48:25 > 0:48:28I've had both eyes operated on. I've had cataracts done.
0:48:28 > 0:48:32I've recently had kidney failure. There's only bits of me here now.
0:48:32 > 0:48:35Because the thing about diabetes is, it's like...it just eats
0:48:35 > 0:48:39away at you and you feel like you're dying a slow death and that
0:48:39 > 0:48:44you're being pulled apart like, like, you know, like an Action Man.
0:48:44 > 0:48:48They're taking a bit of you at a time until there's nothing left.
0:48:48 > 0:48:51And it's torturous and it's sometimes painful
0:48:51 > 0:48:57and it feels never-ending, you know.
0:49:00 > 0:49:03Sounds like hell.
0:49:03 > 0:49:06(TEARFULLY) Yeah.
0:49:06 > 0:49:07- Sorry.- No.
0:49:07 > 0:49:11Did you think life would be like this?
0:49:11 > 0:49:15No. And it's my fault, it's my responsibility.
0:49:15 > 0:49:18It's only down to me, you know.
0:49:18 > 0:49:24But like I said, it's because maybe the message isnae serious enough.
0:49:24 > 0:49:30'More than 1,350 people in Scotland
0:49:30 > 0:49:36'have had a foot or leg amputated as a result of diabetes.
0:49:36 > 0:49:38'Most of them were obese.'
0:49:38 > 0:49:42So, if I can give you an idea of the scale of the number of patients
0:49:42 > 0:49:44we see in this clinic.
0:49:44 > 0:49:47'Dr Young is Ricky Callan's consultant at the
0:49:47 > 0:49:50'diabetic clinic at Edinburgh's Royal Infirmary.
0:49:50 > 0:49:53'Not only has he watched the majority of his patients
0:49:53 > 0:49:56'lose their fight against the disease,
0:49:56 > 0:50:01'but he's also seen the recent rise in the number of newly diagnosed.'
0:50:01 > 0:50:04The numbers of people with diabetes in Scotland go up
0:50:04 > 0:50:08by about 10,000 a year and have done now for certainly a decade.
0:50:08 > 0:50:11That increase in type II diabetes is driven in turn
0:50:11 > 0:50:15by the significant increase in the number of obese individuals
0:50:15 > 0:50:16in the Scottish population.
0:50:16 > 0:50:22Dr Young is now seeing patients in their 30s getting amputations
0:50:22 > 0:50:24because of type II diabetes.
0:50:24 > 0:50:29And even after such drastic measures, the prognosis isn't good.
0:50:29 > 0:50:34The chance of surviving more than five years,
0:50:34 > 0:50:38which is considerably less than half,
0:50:38 > 0:50:42and in many cases some studies have said that
0:50:42 > 0:50:46three-quarters or more can die five years after an amputation.
0:50:46 > 0:50:50Sorry, the life span of someone who undergoes
0:50:50 > 0:50:53an amputation like this is around...?
0:50:53 > 0:50:55- Less than five years. - Less than five years?
0:50:55 > 0:50:56Less than five years.
0:50:56 > 0:51:03Today's fat teenagers will become tomorrow's diabetic 30-year-olds.
0:51:03 > 0:51:07Or even diabetic 20-year-olds, in many cases.
0:51:07 > 0:51:13And so, it will take a generation really of change before we will see
0:51:13 > 0:51:16the numbers going down.
0:51:16 > 0:51:23And that will be certainly and potentially too late for many
0:51:23 > 0:51:27of the people that we see around us on our high streets at the moment.
0:51:27 > 0:51:29'It's a stark warning
0:51:29 > 0:51:33'and yet some doctors I spoke to said it was one which they felt
0:51:33 > 0:51:37'was either not strong enough, or, in some cases,
0:51:37 > 0:51:38'not being voiced at all.
0:51:38 > 0:51:43'Professor Mike Lean is a consultant at Glasgow's Royal Infirmary.
0:51:44 > 0:51:48'He believes part of the problems lies in the mixed messages
0:51:48 > 0:51:52'coming from those whom he says should know better.'
0:51:52 > 0:51:54With all our efforts for health promotion
0:51:54 > 0:51:58and campaigns for healthy eating, if you walk into the main
0:51:58 > 0:52:02outpatient entrance at Glasgow Royal Infirmary you will see a
0:52:02 > 0:52:06wall-sized banner, perhaps 15 metres by 4 metres, advertising Irn Bru.
0:52:06 > 0:52:09It's colossal. It's the first thing people see.
0:52:09 > 0:52:13There's a little tiny healthy eating thing hidden away.
0:52:13 > 0:52:16'Professor Lean is also critical of the vending machines
0:52:16 > 0:52:19'dotting hospital corridors.
0:52:19 > 0:52:22'He says they could sell healthy snacks, but don't.'
0:52:22 > 0:52:26Foods which can be kept in vending machines tend to be high in sugar,
0:52:26 > 0:52:28high in fat and very low in everything else.
0:52:28 > 0:52:32So a good example of exactly what we should not be giving to,
0:52:32 > 0:52:35certainly to patients or to anybody who has health concerns.
0:52:35 > 0:52:38'But most damning for him are the meals sometimes served up
0:52:38 > 0:52:40'to his patients.'
0:52:40 > 0:52:44A patient this morning who came in with angina, chest pains,
0:52:44 > 0:52:45had stents in his arteries.
0:52:45 > 0:52:48What was he given for lunch - macaroni and mashed potato.
0:52:48 > 0:52:50Our health board has got double values.
0:52:50 > 0:52:55'We asked several health boards if we could film in their hospitals.
0:52:55 > 0:52:57'They said no.
0:52:57 > 0:53:01'But I wanted to see for myself what Professor Mike Lean has told me.
0:53:01 > 0:53:04'My first stop is Glasgow's Royal Infirmary.
0:53:04 > 0:53:08'The Irn Bru advert has been taken down, but I want to see how
0:53:08 > 0:53:10'seriously hospitals like this one
0:53:10 > 0:53:13'are taking their healthy living message.'
0:53:13 > 0:53:16Have you got any healthy options? What would be a healthy option?
0:53:16 > 0:53:20- Baked potato with fillings. - Baked potato with cheese or tuna?
0:53:20 > 0:53:22- Big greasy sausages.- A what, sorry?
0:53:22 > 0:53:28- Big greasy sausages.- I know. It's a bit early for a big greasy sausage.
0:53:28 > 0:53:29Chips.
0:53:29 > 0:53:32- Is this the trolley for the ward round?- Uh-huh.
0:53:32 > 0:53:35Is there any fruit? Do you have any fruit?
0:53:35 > 0:53:38- Eh?- Fruit. Like an apple or a banana.
0:53:38 > 0:53:41Aye, up the stairs in the other shop. We don't have that at all.
0:53:41 > 0:53:45- It doesn't go on the ward round?- No. - What if you wanted a piece of fruit?
0:53:45 > 0:53:47- From the trolley, in the ward? - We don't have it.
0:53:47 > 0:53:49- You don't have it?- No.
0:53:49 > 0:53:53'Next stop, Greenock's Inverclyde Hospital.
0:53:53 > 0:53:58'Nice cakes. A sign on the wall says only nine types of cake
0:53:58 > 0:54:01'are allowed on display - to encourage healthy eating.
0:54:01 > 0:54:05'Like all the hospitals I visit,
0:54:05 > 0:54:09'the vending machines are stocked full of high-calorie, high-fat
0:54:09 > 0:54:13'crisps and chocolate, as well as water and fizzy drinks.
0:54:13 > 0:54:17'Finally, the Royal Alexandra Hospital in Paisley.'
0:54:18 > 0:54:24- Have you got any healthy option? Salads?- No, we don't have salads.
0:54:24 > 0:54:27Have you got any baked potatoes?
0:54:27 > 0:54:29- No, we don't have baked potatoes. - You do hot pies?
0:54:29 > 0:54:32We've got pies, macaroni pies and scotch pies.
0:54:32 > 0:54:34What's a macaroni pie?
0:54:34 > 0:54:35It's like potato and cheese.
0:54:35 > 0:54:38So it's like a scotch pie with macaroni cheese in?
0:54:38 > 0:54:46You can buy scotch egg bars. It's like a chocolate bar but meat.
0:54:46 > 0:54:49See all the other hospitals we've been to, it's almost as if
0:54:49 > 0:54:52the fruit has been something of an afterthought.
0:54:52 > 0:54:55But actually, this isn't that bad.
0:54:55 > 0:54:59In a statement, Greater Glasgow and Clyde Health Board said
0:54:59 > 0:55:02half of vending machine products were healthy
0:55:02 > 0:55:06and high-sugar drinks replaced with water, fruit juice and diet drinks.
0:55:06 > 0:55:09They say £10 million has been spent on completely
0:55:09 > 0:55:11redesigning their hospital food.
0:55:11 > 0:55:13Following assessment,
0:55:13 > 0:55:17some patients do require high calorie or high-carbohydrate food.
0:55:17 > 0:55:21Hospital trolleys had to be 50% healthy and include fresh fruit.
0:55:21 > 0:55:24The hospital cafes were run by volunteer organisations
0:55:24 > 0:55:27and so the health board has no control over what they sell.
0:55:27 > 0:55:31However, they should comply with the healthy eating policy.
0:55:31 > 0:55:36So, a questionable level of healthy promotions in supermarkets
0:55:36 > 0:55:40and confusing food messages from hospitals.
0:55:40 > 0:55:45'Experts say Scotland is going to keep on getting fatter.
0:55:45 > 0:55:47'Unless we see some radical change.'
0:55:47 > 0:55:49When you walk round the hospitals,
0:55:49 > 0:55:52it's vending machine after vending machine,
0:55:52 > 0:55:55with fizzy drinks, chocolate bars, crisps.
0:55:55 > 0:55:58You go to the canteen and try and get something healthy,
0:55:58 > 0:56:00it's virtually impossible.
0:56:00 > 0:56:02The patient trolleys that we looked at, no fruit.
0:56:02 > 0:56:05It's all chocolate, all crisps, fizzy drinks.
0:56:05 > 0:56:06You can't be happy with that?
0:56:06 > 0:56:09I would be worried if that was happening on a consistent basis.
0:56:09 > 0:56:12That we were finding more on a situation where
0:56:12 > 0:56:16some of our NHS facilities didn't have a healthy eating choice
0:56:16 > 0:56:17for people to choose from.
0:56:17 > 0:56:20And boards have a responsibility to make sure that that is happening.
0:56:20 > 0:56:23If it isn't, then the boards need to take action to make
0:56:23 > 0:56:25sure that it does happen.
0:56:25 > 0:56:28A consultant surgeon told me that one of his heart patients,
0:56:28 > 0:56:32for a meal, was given mashed potato with macaroni cheese.
0:56:32 > 0:56:35Would you say this was double standards by health boards?
0:56:35 > 0:56:39It suggests to me that the boards may have got some of
0:56:39 > 0:56:40their priorities wrong in this area.
0:56:40 > 0:56:44And if there is an issue where some of our boards are giving out
0:56:44 > 0:56:47mixed messages around healthy eating and are not giving
0:56:47 > 0:56:50sufficient prominence to issues around healthy eating,
0:56:50 > 0:56:53then I think they should look at taking action around that.
0:56:53 > 0:56:56'But I've found this problem goes far beyond confusing messages
0:56:56 > 0:56:58'coming from hospitals.
0:56:58 > 0:57:01'The Minister says supermarkets and manufacturers have to do much
0:57:01 > 0:57:04'more to make food, and promotions, healthier.'
0:57:04 > 0:57:07The industry have to recognise that they've got
0:57:07 > 0:57:10a part to play in causing this problem
0:57:10 > 0:57:13but they've also got a part to play in solving this issue as well.
0:57:13 > 0:57:16And if they think they're doing enough at the present moment,
0:57:16 > 0:57:19then the message from government is, I'm sorry, it's not adequate.
0:57:19 > 0:57:22And that's why we're taking forward a range of measures that we
0:57:22 > 0:57:25want to see them taking action on, and if they don't,
0:57:25 > 0:57:28then we're prepared to legislate where necessary.
0:57:28 > 0:57:32'The government says more details of that legislative framework
0:57:32 > 0:57:34'will be revealed in the autumn.
0:57:34 > 0:57:38'There's no doubt Scotland's obesity epidemic is complex.
0:57:38 > 0:57:41'There are no quick fixes.
0:57:41 > 0:57:45'So it looks like we'll be holding on to the dubious honour
0:57:45 > 0:57:51'of being the second fattest country in the world for some time to come.'
0:57:53 > 0:57:58Perhaps there is a glimmer of hope in all this.
0:57:58 > 0:58:00Remember Jennifer Bodek from Thurso?
0:58:00 > 0:58:06At 39 stone, she decided it was time to do something about her weight.
0:58:06 > 0:58:08She went swimming.
0:58:08 > 0:58:12I thought, well, I've got two choices. I just carry on
0:58:12 > 0:58:15and don't do any exercise and I will be dead.
0:58:15 > 0:58:17Or I get in that pool.
0:58:17 > 0:58:21Jennifer now swims two miles every day.
0:58:21 > 0:58:25Her swimsuit decorated with the stark message doctors gave her
0:58:25 > 0:58:27which she says saved her life.
0:58:27 > 0:58:32She's now lost a staggering 17 stone.
0:58:32 > 0:58:37But perhaps the last word should go to my favourite football fan
0:58:37 > 0:58:40back in Glasgow's East End.
0:58:40 > 0:58:47Now this is a staple part of Scotland's diet, OK.
0:58:47 > 0:58:49This is something you will have eaten
0:58:49 > 0:58:51and I will promise you, you will have eaten this.
0:58:51 > 0:58:52Do you know what it is?
0:58:52 > 0:58:55- What? This morning? - Do you know what this is?
0:58:55 > 0:58:58- A cabbage.- It's not a cabbage. - Turnip.
0:58:58 > 0:59:02- It's a turnip! You got one out of three. Well done.- No problem.
0:59:02 > 0:59:04# I'm huge, I'm fat
0:59:04 > 0:59:06# You know it
0:59:06 > 0:59:10- # You know I'm fat, you know - Really, really fat
0:59:10 > 0:59:12# You know I'm fat, I'm fat, you know it
0:59:12 > 0:59:14# Really, really fat... #
0:59:14 > 0:59:17Subtitles by Red Bee Media Ltd