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Season 10
Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous
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Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal? Kate undertakes a terrifying task in Darwin in Northern Australia: collecting freshly laid crocodile eggs from under their mother's nose. Meanwhile: cod liver oil; rather than using cod, could you make oil from salmon or haddock livers for example? Jimmy's search for the answer takes him first to Grimsby, where he picks his way through tonnes of fish guts, before a trip to Iceland makes everything clear. And bagels' ingredients are virtually the same as bread, so how come they taste so different? Matt wants to visit New York, the spiritual home of the bagel, to find out, but instead finds himself in Rotherham, inside the largest bagel factory in Europe.
Jimmy Doherty visits one of Kenya's largest tea plantations and discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. Matt Tebbutt dives in
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Jimmy Doherty visits one of Kenya's largest tea plantations and discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. Matt Tebbutt dives in Cornwall for the edible seaweed that has started cropping up on supermarket shelves and Kate Quilton heads to Slovenia and Northern Ireland, eager to learn about the increasing use of rosemary in foodstuffs.
Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airways? In Australia,
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Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airways? In Australia, Kate meets one of the world's cutest animals: the koala, raised from birth on a diet of eucalyptus. Kate finds out that eucalyptus is highly toxic, but a local farmer shows her the clever way it's made safe for human consumption. Jimmy's puzzling over pickles. Most pickled goods contain vinegar, but pickled cabbage - or sauerkraut - has no vinegar at all, despite tasting decidedly vinegary. So what's going on? To find out, Jimmy visits a very chilly Poland, the home of sauerkraut, before learning about a remarkable new use for sauerkraut juice in a French power station.
Gelato bars are popping up everywhere in the UK, but what exactly is gelato? Is it just ice cream? At the oldest gelato parlour in Rome, Kate learns some important differences. And a
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Gelato bars are popping up everywhere in the UK, but what exactly is gelato? Is it just ice cream? At the oldest gelato parlour in Rome, Kate learns some important differences. And a gelato flavourist who's been dubbed the Heston Blumenthal of the ice cream world shows Kate the surprising reason why Italian gelato is famed for its staggering range of flavours. Jimmy visits Mauritius to find out what the difference is between white and dark rum. Are they made from different ingredients? Back on home soil, he learns where the term 'proof' originally came from: the answer is explosive, and it nearly blows Jimmy away! And why does Matt's mouth go cold when he sucks on a mint? To find out, he visits a traditional sweet factory in Blackburn, full of mouth-watering treats... and an unexpected encounter with a very hot chilli.
Matt visits the town of Tequila, on the trail of Mexico's national drink. Where does the idea of a worm in your tequila come from? As he attempts to find out, Matt visits fields of
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Matt visits the town of Tequila, on the trail of Mexico's national drink. Where does the idea of a worm in your tequila come from? As he attempts to find out, Matt visits fields of exotic blue plants and one of Mexico's leading distilleries, and gets a stern ticking off from a local as it turns out he's been drinking it wrong all these years! Meanwhile, carp is the festive dish of choice for Poles living in the UK, but when Jimmy tries a fresh carp straight from the water it tastes of mud. So how do the Poles transform this muddy mouthful into a much-loved delicacy? Jimmy heads to Poland to find out. And Kate visits Spain to find out what the difference is between tangerines, mandarins, satsumas and clementines.
Jimmy finds out if prunes can help the Food Unwrapped team stay regular. After a trip to southern France for the prune harvest, Jimmy puts plums, prunes and prune juice to the test, and
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Jimmy finds out if prunes can help the Food Unwrapped team stay regular. After a trip to southern France for the prune harvest, Jimmy puts plums, prunes and prune juice to the test, and heads to Kings College London where he's tasked with making his own 'poo recipe'. A global surge in demand for black pepper has transformed the lives of farmers across Vietnam, where Kate learns the difference between black and white pepper, hears the secrets of peppercorn quality control, and discovers the remarkable lengths to which producers go to guard their valuable crop from thieves. And Matt visits Switzerland to find out why there are holes in Swiss cheese.
Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Ghana, Kate learns that pineapples contain a special enzyme that destroys dead skin cells
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Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Ghana, Kate learns that pineapples contain a special enzyme that destroys dead skin cells in your mouth. And scientists have recently found a ground-breaking new use for this enzyme: treating burns victims. Back in the UK, Kate meets a former soldier whose horrific injuries are being healed with pineapple extract at the Queen Victoria Hospital in West Sussex. Jimmy investigates the catastrophic effects of not getting enough vitamin D. He meets a brave young boy suffering from rickets, and discovers the surprising origin of the fortified vitamin D that's added to many supermarket foods. And in leafy Lincolnshire Matt finds out how a UK business produces one and a half million bottles of elderflower cordial without employing a single flower picker.
Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Is food additive MSG really as bad as some scary headlines claim? Jimmy visits a colossal
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Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Is food additive MSG really as bad as some scary headlines claim? Jimmy visits a colossal factory in Thailand that produces a quarter of the world's supply of MSG, and finds out about its surprising origin. Kate visits California to find out why there are so many closed pistachios in the packs we buy. She's astonished that it's down to the race against time to harvest the nuts before the crop succumbs to the dreaded navel orange worm. And despite some rigorous quality control, some worms can still end up in our packs. And Matt enlists the help of an innovative farmer and a team of cage fighters to find out why slicing onions makes you cry.
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