We're returning to a series that we began a few weeks ago: Faking It. We're looking at how artificial colors, flavors, and additives affect our foods. This week we're talking to Dr. Gary Reineccius about the artificial flavors that get added to our food. How do we discover artificial flavors? Why do we add them? … Continue reading Faking It: Food Flavors
We're continuing our series on those who are on the front line of depending our public health. This week we talk to Jason Wholehan who works in the microbiology department of the Michigan Public Health Lab. Rachel loves talked about the microbiome and was particularly excited for this week! Jason told us about how their … Continue reading Protecting the Public Health: Microbiology Lab
This week we start a series looking at what products in our food that are usually labeled "artificial", "additive", or "synthetic". We're starting off looking at something that you can find in almost every restaurant, coffee shop, and in most of your cupboards- artificial sweeteners. We talked to Dr. Richard Mattes, a scientist in the … Continue reading Faking It: Artificial Sweetners
Today we talk to Dr. Robert Britton, a scientist who works at the Baylor College of Medicine. His lab studies how microbes affect health and disease, particularly looking at what microbes might be therapeutic. Since he spends so much time thinking about how these tiny communities affect our health, we had a few questions to … Continue reading Humans and Bacteria: The problems and promises of probiotics
Everyday we live with a community of bacteria that outnumber the cells in our bodies! On shelfs in the store you can find yogurt labelled with "live culture" and bottles of pro- and prebiotics, but what does this all mean? We're diving in the microscopic world of our microbiome (biome means a community of living … Continue reading Humans and Bacteria: Coexistence is complicated
This is the final episode of our first series. Today we're bringing the story full circle by looking at what happens when we have a genetically engineered plant on our plate. We walk through how our bodies digest and interact with things we eat, like proteins and DNA. We also discuss major concerns, like allergies … Continue reading GMO’s: What’s on the menu?
We're in episode 2 of our first series. In this episode we talked a few people at both ends of how a GMO seed gets from development to field. Wesley Bruce is a scientist at a company that researches how to make improved plants. He told us how all the steps that go into genetically … Continue reading GMO’s: This little seed went to market