On the first episode of Food Investigators Dr Renee Lim investigates one of the biggest dangers to our national health: salt. She finds out where it's hiding in our food.
On the second episode of Food Investigators, Dr Renee Lim and Joe Avati put the kebab in rehab. They'll be finding out why one of Australia's favourite snacks might not be as bad for you as you think.
On Food Investigators tonight, Dr Renee Lim researches ice-cream - why does it now have so many ingredients, what are they and why are they necessary. She'll also be looking at how much Australia is eating - is four serves a week too much for our nation's health?
The Heptinstall family spend a week eating like great grandma's family in the 1940s. What can we learn in these tough times about how mum, dad and the kids coming together for real family meals makes a real difference? We also investigate whether chicken soup has curative properties, and reveal how every time you step into a major super-market you are being taken on a carefully planned psychological ride designed to mess with your mind and stimulate your senses.
Highly processed and fast foods are a major contributor to the risk of bowel cancer, which kills 80 Australians every week. In fact we have one of the highest rates of bowel cancer in the world. Joe Avati investigates. Unless you're lactose intolerant, you'll probably drink around a hundred litres of cow's milk each year. But what is it you're actually drinking? Why doesn't milk taste like it used to when you were a kid? We also revisit the Heptinstall family to see the unexpected results of the World War 2 diet.
On Episode Six of Food Investigators, Joe Avati and Food Investigator dietitian, Hanan Saleh, come up with the definitive answer to the question of what is the most nutritious seafood of them all.
On episode seven of Food Investigators: Red Hot Chilli Peppers, we examine the amazing health benefits of the fiery fruit from South America. Host Joe Avati takes on the hottest chilli in the world, the King Cobra of chilli's which rates one million on the chilli heat scale, and we explain that the burn is not a burn at all. It's all in your mind.
'Gluten free' has become the latest food fad, with products popping up everywhere in cafes cake shops and supermarkets. But is going gluten free any better for us, or is it all a matter of marketing hype to convince us that it's the healthy alternative? Our dietitian Geraldine Georgiou investigates.
Choosing your daily bread these days can be a complex and confusing decision, with entire supermarket aisles full of choices. So what’s best for you out of the wholemeals, wholegrains, whites, enriched whites, ryes... and the list goes on. And are those hand-baked artisan bakery breads worth the extra dough?
In tonight’s episode we answer the 36 billion dollar question, is fat mainly to blame for making more than 60% of Australians overweight or obese? In an earlier episode we discovered that sugar in our diet isn’t the major culprit for the country’s obesity problem, so what role does fat play? And what’s the difference between saturated, polyunsaturated and trans fats? Which are the good ones and which are to be avoided? Joe Avati has the facts on fat.