The Mystery Behind Tofu, Portion Inflation & A2 Milk Explained | Food Unwrapped
Загружено: 2025-11-24
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Food Unwrapped dives into the surprising journeys our everyday foods take before they hit our plates. In this episode, we head to Japan to uncover how soybeans become silky tofu and why some producers use gypsum while others rely on a sea mineral called nagari. Then we travel back in time to compare modern portion sizes with meals from the 1950s and discover just how much bigger our plates – and waistlines – are becoming. Finally, we visit a Welsh dairy farm to find out the difference between A1 and A2 milk proteins and whether A2 milk is easier to digest. From tofu trucks on Tokyo streets to Black Forest Gateau nostalgia and artificial insemination on a dairy farm, this episode reveals the real science, history and secrets behind the food we think we know.
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
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