Processing the Nutribabble - Is Natural Always Best?

You ate some last night, and no doubt you will do it again today. You will eat foods that contain fat. But what are the fats in our food and why are they there? What processes are used for fats to make our food taste good and should we be worried about their effects on our health? This talk will cover the use of fats for taste and texture (just think of how chocolate tastes – you may even get to taste test some!) and reveal some fascinating facts about fats in our foods! Is it always bad? Find out more!

What foods should we be eating be to boost our iron levels? We know red meat is a rich source but with calls for more plant-based diets people are cutting back. But what about the iron you can get from fortified bread and breakfast cereals, is it in a form our bodies can easily absorb? And we know Popeye loved his spinach, but did he know it contains iron absorption-inhibiting substances? Can we make his day and use processing to make iron in plant food more absorbable? Nutrition scientist Prof Paul Sharp explores and demonstrates!