In Defense of Food

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Join best-selling author Michael Pollan on a fascinating journey to answer the question: “What should I eat to be healthy?” This new documentary directed by Michael Schwarz (The Botany of Desire) cuts through confusion, busting myths and misconceptions. In Defense of Food shows how common sense and old-fashioned wisdom can help us rediscover the pleasures of eating and avoid the chronic diseases so often associated with the modern diet.

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The Truth About Sugar

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Journalist Fiona Phillips is on a mission to find out the truth behind the recent headlines on sugar. She discovers why some of us have more of a sweet tooth than others, which sugars you can enjoy guilt-free, why there is so much sugar hidden in food you would think was purely savoury and what effect sugary drinks have on the appetite.

The Secrets of Sugar

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We’ve heard for years about the dangers of eating too much fat or salt. But there have never been recommended limits for sugar on Canadian food labels, despite emerging research that suggests the sweet stuff may be making more of us fat and sick. In The Fifth Estate’s season premiere, Gillian Findlay digs into the surprising science — and the reaction from the food industry — to reveal The Secrets of Sugar. Has the sugar industry been hiding an unsavoury truth from consumers?

Is Sugar The New Fat?

A study published this year in Progress in Cardiovascular Diseases has shown that patients in the United States diagnosed with coronary heart disease (CHD) who consume a diet high in refined (processed) sugar . . . began to experience several signs of heart abnormalities, like higher levels of total cholesterol, triglycerides, LDL (bad cholesterol), and lower levels of HDL (good cholesterol), all of which increase their risk of heart disease. Meanwhile, saturated fats increased levels of LDL, but in doing so also increased levels of HDL, making their negative impact on the heart less dangerous compared to sugar. Ultimately, this led researchers to conclude in their study that “sugar consumption, particularly in the form of refined added sugars, are (sic) a greater contributor to CHD than saturated fats.”

The Men Who Made Us Fat

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Around the world, obesity levels are rising. More people are now overweight than undernourished. Two thirds of British adults are overweight and one in four of us is classified as obese. In the first of this three-part series, Jacques Peretti traces those responsible for revolutionising our eating habits, to find out how decisions made in America 40 years ago influence the way we eat now.