Bang Goes the Theory 7
2013-03-04 | Family,Documentary | 8 episodes9 Seasons
Episode
Plastic (2013)
From food-fraud to flu, from plastics to poisons, and from superbugs to sugar, TV science legend Maggie Philbin joins presenters Liz Bonnin and Jem Stansfield as the team investigate the science that makes sense of the stories that affect us all.
Antibiotics (2013)
The team investigates germs and infection the future of antibiotics. Liz Bonnin explains why doctors can be reluctant to prescribe antibiotics for coughs and colds, and what bacterial resistance is all about.
Sugar (2013)
Sugar is on trial in this programme. Widely blamed for all manner of health issues beyond rotten teeth and expanding waistlines, the team investigate whether sugar really deserves such a lousy health reputation. Jem sets out to make some pure, white, granulated sugar of his own, while Maggie meets a surprise victim of fatty liver disease. Maggie also discovers how sugar is being used to preserve life-saving vaccines, while Liz explores the power sugar has to switch on our brains.
Safety (2013)
The team look at some of the things threatening the safety of your family on a daily basis. Liz finds out why old and very young pedestrians may never be safe crossing the road; on the anniversary of Fabrice Muamba's miraculous survival following a heart attack playing for Bolton Wanderers, Maggie asks how many young people could be carrying a similar time-bomb, and how science can help them; Maggie also investigates a revolutionary new burns dressing that could drastically reduce the risk of scarring; and Jem turns crash-test dummy as he asks why European legislation is preparing to make rear-facing seats compulsory for more children.
Food Technology (2013)
With the recent horsemeat scandal fresh in our minds, the team ask how much we really know about what's on our dinner plate, and investigate the surprising world of food technology. Maggie finds out how scientists use DNA to identify what is in ready meals, and why the horsemeat scandal wasn't detected earlier; and she asks how much of our food is actually a product of the chemistry lab. Liz investigates how flavour scientists have been fooling our taste buds for years, and finds out what makes meat taste of meat; while Jem explores the science of suspended animation that keeps old food looking deceptively fresh on the shelf.
