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Episode 10: The Nordic Diet
We’ve all heard about the health benefits of the Mediterranean diet, however the Nordic diet is now being touted as one of the healthiest diets in the world and is said to be just as beneficial if not more so than the Mediterranean.
Episode10:Food For Thought-Type-2 Diabetes
Studies show 240 Australians are diagnosed with type-2 diabetes every day. They are the lucky ones. They know they have the disease. Many more Australians are unaware they have type 2 diabetes and the consequences it will have on their long-term health.
Episode 10: The Truth About Fat
Whether we like it or not we all need some fat in our diet. But we should be aiming for “good” fat (such as mono- and polyunsaturated fats) rather than “bad” (saturated and trans fats).
Episode 9: Food For Thought - Food Colours
Australia’s food regulator – Food Standards Australia New Zealand (FSANZ) – has approved more than 300 food additives for use. But some advocacy groups and many consumers continue to hold concerns about whether all of the additives declared safe are in fact safe to consume. Food Investigators takes an in-depth look at food colours.
Episode 9: The Truth About Bread
Bread is a simple and popular daily staple around the world. In fact, bread is the world’s oldest processed food. Perhaps that is why we are faced with so many options when it comes to the humble loaf – bakers have had thousands of years to experiment.
Episode 8: Food For Thought - Gluten-Free
The gluten-free food phenomenon is here. From the aisle of the local
supermarket to take-away Thai – gluten is increasingly off the menu. Read on for the facts about gluten.
Episode 8: The Truth About Sugar
Did you know a can of Coke contains 10 teaspoons of sugar? Or that one cup of fresh orange juice (squeezed from five oranges) contains 9 teaspoons of sugar?
Episode 7: Food For Thought - Sausages
There is the chorizo in Spain, the bratwurst in Germany, the banger in Britain and the snag in Australia. No matter what you call them, sausages are popular the world over and Australians eat 11 ½ million sausages a week. Have you ever wondered what's actually in sausages?
Episode 7: The Truth About Chilli
Although chilli is packed with vitamin C, fibre, potassium and some B group vitamins it is eaten in such small quantities that its overall nutritional contribution is usually minor. But researchers believe the capsaicin in chillis could be of enormous medicinal benefit.
Episode 6: The Truth About Fish
Is fish in your diet? Research suggests eating fish regularly (1-2 serves a week) could help protect against heart disease, allergies, asthma, depression and even stomach cramps experienced by menstruating women. Fish is also believed to be highly beneficial for children’s’ brain and eye development.
Episode 6: Bowel Health
A healthy bowel can prevent illness and may also reduce the risk of some of Australia's most prevalent killer diseases (including some cancers, diabetes, heart disease and obesity). But talking about bowel health is practically taboo. For instance - did you know that nearly one in three Australians suffer from irritable bowel syndrome?
Episode 5: The Truth About Milk
Ever wondered how your milk became enriched with extra calcium or Omega-3 fatty acids? Perhaps you have questioned how low-fat milk is just that – low fat? Food Investigators has had a look at the science of milk.
Episode 5: The WWII Diet
The theory behind the WWII diet is that a low-fat diet influenced by war-time rationing is beneficial for a healthy lifestyle. But is it?
Episode4:Food for thought-Functional Foods
Whether you realise it or not you are probably already eating so-called functional foods. Functional foods are those which have been modified in some way for (perceived) extra health benefits. They are readily available at the supermarket. In fact, you will find them in almost every aisle.
Episode 4: The Truth About Chicken Soup
There is something wonderfully comforting about chicken soup. Warm, satisfying and healthy – or so say most grandmothers! The supposed benefits of chicken soup’s medicinal properties have been passed down by word of mouth for centuries. But how much proof is there that chicken soup is a cross-cultural elixir or SOUP-ER food?
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