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Bread: Why should we care more about it?

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Manage episode 333335789 series 1301237
Innehåll tillhandahållet av BBC and BBC Radio 4. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av BBC and BBC Radio 4 eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

What difference would it make if more people rejected cheap bread made using the Chorleywood Process, and moved to eating 'better' bread, i.e bread with fewer ingredients? In this episode Sheila Dillon explores why some scientists, campaigners and academics believe we ought to be eating more 'proper' bread, and puts her body to the test to see what difference it could make.

Professor of Genetic Epidemiology and writer, Tim Spector shows Sheila how she can track her blood glucose levels using a sensor to see how her body responds to different kinds of bread, while at the UK Grain Lab event in Nottingham, Sheila meets bakers and campaigners to find out why they believe it matters what kind of bread we eat. In Hendon in North London, a bakery has started producing sourdough bread on a big scale, showing that scaling up production can be done. The bread is being sliced and bagged and sold in supermarkets, with the aim of increasing accessibility to those who cannot easily get to a local bakery.

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

  continue reading

560 episoder

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Bread: Why should we care more about it?

The Food Programme

4,224 subscribers

published

iconDela
 
Manage episode 333335789 series 1301237
Innehåll tillhandahållet av BBC and BBC Radio 4. Allt poddinnehåll inklusive avsnitt, grafik och podcastbeskrivningar laddas upp och tillhandahålls direkt av BBC and BBC Radio 4 eller deras podcastplattformspartner. Om du tror att någon använder ditt upphovsrättsskyddade verk utan din tillåtelse kan du följa processen som beskrivs här https://sv.player.fm/legal.

What difference would it make if more people rejected cheap bread made using the Chorleywood Process, and moved to eating 'better' bread, i.e bread with fewer ingredients? In this episode Sheila Dillon explores why some scientists, campaigners and academics believe we ought to be eating more 'proper' bread, and puts her body to the test to see what difference it could make.

Professor of Genetic Epidemiology and writer, Tim Spector shows Sheila how she can track her blood glucose levels using a sensor to see how her body responds to different kinds of bread, while at the UK Grain Lab event in Nottingham, Sheila meets bakers and campaigners to find out why they believe it matters what kind of bread we eat. In Hendon in North London, a bakery has started producing sourdough bread on a big scale, showing that scaling up production can be done. The bread is being sliced and bagged and sold in supermarkets, with the aim of increasing accessibility to those who cannot easily get to a local bakery.

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

  continue reading

560 episoder

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