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Jimmy investigates a potentially devastating by-product of Greek yoghurt production, Matt Tebbutt finds out how dangerous kidney beans can be if they're eaten raw or insufficiently cooked. Jimmy, Kate and Matt present some of their favourite investigations. Matt makes a surprising discovery about haggis. Jimmy wants to know what gives stout its smooth texture. Is cheese always off-limits if you want to lose weight? Kate checks out a decadent dish from Christmas past: the multi-bird roast. Gennaro Contaldo gives it a go. And what's in olives? Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw. Can you make risotto with long grain rice? Find out when Food Unwrapped's Festive Feast is on TV. Could a threat to British juniper berries spell the end of the gin resurgence? And Matt makes a surprising discovery about the origins of haggis. And why do anchovies taste salty? Which fish are fully sustainable? Jimmy heads to Paris to find out why baguettes go stale so fast. And can beetroot improve your physical performance? Discover the magic of Disney cuisine today on Unwrapped. The team reveal foodie tips to help you feel great on your summer holiday. Food Unwrapped New Year Health Secrets. Jimmy witnesses remarkable cockle gathering methods. Matt discovers what gives clotted cream its yellow colour, Jimmy learns where the flavour comes from in his Earl Grey tea, and Kate finds out if we can now eat oysters all year round, Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter. Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. And can a Dutch pioneer grow veg using sea water? Can eating too many poppy seeds make you fail a drugs test? And what's with all those little holes on biscuits? Jimmy Doherty asks how much orange is in orange squash. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel. Matt investigates. And what lives inside every sourdough loaf? Food Unwrapped S13 - Ep02 Crumpets, Baby Food, Mascarpone HD Watch 1 Series, 6 Episodes. Kate reveals the secrets of saffron fraud. And why are tinned anchovies salty? Are Brazil nuts radioactive? Matt traces the British blackcurrant from the field to the Ribena factory. Kate checks out Cornish pasties and explores swede and turnip confusion. How much prawn's in a prawn cracker? How much is known about the ducks we consume? Dr Helen visits Poland to learn the trick to concentrating apple juice. Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level? But what are they adding instead? Are konjac noodles a dieter's dream? New presenter Kiran Jethwa joins the team as they investigate all things sweet. Can absinthe lead to hallucinations and madness? Jimmy finds out how shredded wheat's made. Why are there closed pistachio nuts in our packs? How can you get buff for the beach? Channel 4 Mon 04 Jan, 8pm Food Unwrapped's Healthy New Year. Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates the worrying rise in peanut allergies. And why does chopping onions make you cry? And the surprising things that are being done with pre-packed sandwiches' crusts. The team present some favourite investigations. Why is that liquid in packets of mozzarella? A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg, From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster. Jimmy Doherty looks at dry gin. And Matt gets the skinny on diet champagne. Why do we import venison when there are so many British deer? Kate investigates, and explores camel milk's rising popularity. What part of a pig makes sweets chewy? Matt finds out which biscuit's best for dunking. Plus: tiger nut milk. What is 'Rosemary Extract' and Why is it in Everything? A trip to California reveals the secret of perfect walnuts. People also watched. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. How are crisp flavours made? Should we keep coffee, tomatoes, potatoes and even red wine in the fridge? What's in low-salt food instead of salt? Food Unwrapped Category: Education/Science/Factual. Jimmy, Kate and Matt present favourite investigations. Jimmy, Kate and Matt revisit some of their most surprising food investigations. What's the jelly in a jelly bean? Can caffeine help us burn calories? The show is based on the original series "Food CIA", devised by Dahl TV and licensed by Warner Bros. International Television Production Ltd. Have Dutch scientists created a meat substitute that tastes of meat? Kate tackles pink pork; is it safe to eat? Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Are crisp flavours made of real cheese and onion or cooked up in a lab? Jimmy checks out craft beer; could it really make a good sports recovery drink? Jimmy Doherty visits Europe's biggest brewery. Why do onions make you cry? How do the bubbles get into chocolate bars? Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto, The team investigate how supermarkets get the iced writing so perfect on birthday cakes, the popularity of the soy bean, and the growing trend for hemp-based food products. More episodes. He also learns where the term 'proof' originally came from: the answer is explosive, and nearly blows him away! Is there anything in yuletide spices that gives you Christmas cheer? And Matt reveals how glacé cherries are made. And what do artichoke hearts have in common with strange African berries? And could squid and chips replace fish and chips as our national dish? Why is there jelly in our pork pies and how does it get there? What's the difference between white and dark rum? Can you put dishwasher salt on your chips? And smoked fish: why is it all yellow? Favourite brekkie-based investigations. Valentine's Unwrapped. Episode 10. i. Sweets. Why do we have to pay for pistachios that we can't crack open and eat? Does a happy chicken lay a tastier egg? And are the British public up for goat meat? Plus: should we be raising children as vegan? Favourite investigations. Do your own research & choose wisely. Use the HTML below. Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. And can Matt turn the public on to goat meat? Food Unwrapped. Why is maple syrup so expensive? A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Kate finds out how to get children to eat their greens. Does what our meat eats make a difference? Food Unwrapped And how do prebiotics work? People also watched. How are the calories counted in diet bread? Get ready for a sweet and sticky treat straight from Mother Nature. Season 22, Episode 1 I'm Stuffed. Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. People also watched. Matt visits an extraordinary underwater basil farm as he investigates pesto. The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke, Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy, Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is, The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain, The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients, Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups. Can collagen drinks boost your skin's appearance? Plus: is pricey aged steak worth the wait? Watch highlights on Food Network. Jimmy wants to know if you can put dishwasher salt on your chips. Why is ostrich meat red? Title: Kate meets mozzarella makers in Italy. I would strongly suggest that using this type of processed fruit be kept to a total minimum or IMO ...NOT AT ALL there are plenty of other options for baking and decorating fruit cakes....If you only know the complete truth about the process, you would understand my perspective. Are Brazil nuts radioactive? How do they make wafer-thin after-dinner mints? And can bedtime teas really help us sleep? Is there silver in cake decorations? Is there a wasp in your fig? Kate visits Rome to find out what the difference is between gelato and ice cream. How come some bread breaks up when it's buttered but other bread doesn't? Kate's on the trail of the chicken that goes into a Kiev. The team explore food myths from a neutral point of view, culminating in a summary based on scientific research. Is agave syrup healthier than sugar? How wild is wild boar? Plus: oysters. Freeview:18 Sky:136 Virgin:147 BT:18 Freesat:124. Matt Tebbutt runs across a pond of custard. How safe is bacon? Should we be stuffing the turkey with chocolate, nuts and mushrooms? Watch Food Unwrapped S03E05 - Watchtvsen on Dailymotion. Plus: the new high-tech method for keeping fresh herbs alive for longer. A new very pointless, unfunny YouTube video venture where I "unbox" everybody's favorite thing, food! People also watched. Jimmy visits a huge factory to find out. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Are fresh sardines better for us than tinned sardines? Can eating more fat make us thin? Does expensive salt taste different to cheap salt? Matt discovers that lard can be healthier than butter. What's more fattening: sandwiches, wraps or bagels? Kate visits Australia to find out and collects crocodile eggs from under their mothers' noses. And why does one type of balsamic vinegar cost 100 times more than another? And what exactly is spreadable butter? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Food Secrets. Unwrapped. Is coconut oil healthier than other oils? Do the bubbles in Champagne really make it go to your head faster? Jimmy finds out how food producers are using seaweed to reduce their salt content. Plus: chilli, and cheese. Could green tea help knock off some pounds? Jimmy investigates dates. Some favourite Food Unwrapped investigations. Plus: the trouble with draught Prosecco. And where do multivitamins come from? Plus, investigating the illegal trafficking of eels, and ginger beer. In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. Jimmy Doherty finds out what gives piquanté peppers their sweetness. Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake. What makes it the most expensive spice in the world? Why is farmed salmon pink? Are baked beans baked? Can alcohol-free beer taste of beer? Plus: Kate checks out macadamia nuts in Hawaii and Matt finds out what's so bad about his double dipping habit. Is coconut oil really healthier than other oils? How do dairy farmers get exactly the right amount of fat in every pint of milk? Plus: mince pies.

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