What’s the big deal with gluten? – William D. Chey

Dig into the seasoning known as MSG, and find out how this flavoring was developed and if it’s actually bad for your health.

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In 1968, Dr. Robert Ho Man Kwok felt ill after dinner at a Chinese restaurant and wrote a letter to a medical journal connecting his symptoms to MSG. His letter would change the world’s relationship with MSG, inspiring international panic, biased science, and sensationalist journalism for the next 40 years. So what is this seasoning, and is it actually bad for you? Sarah E. Tracy investigates.

Lesson by Sarah E. Tracy, directed by Alopra Studio.

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Thank you so much to our patrons for your support! Without you this video would not be possible! Matt Switzler, Leonardo Monrroy, Sumedh Ghaisas, Maryam, Bethany Connor, Jeremy Shimanek, Mark Byers, Avinash Amarnath, Xuebicoco, Rare Media, Rayo, Po Foon Kwong, NinjaBoffin, Jesse Jurman, Scott Markley, Elija Peterson, Ovidiu Mrd, Xavier dupont, paul g mohney, Aravind Battaje, Nathan Giusti, Helen Lee, Anthony Benedict, Karthik Balsubramanian, John Hong, Annastasshia Ames, Sean, Amy Lopez, Vinh-Thuy Nguyen, Liz Candee, Ugur Doga Sezgin, Anthony Arcis, Karmi Nguyen, Yelena Baykova, Harshita Jagdish Sahijwani, Nick Johnson, Carlos H. Costa, Robert Patrick, Les Howard, Jennifer Kurkoski, Ryan B Harvey, Abhishek Bansal, Akinola Emmanuel, Jose Arcadio Valdes Franco, JY Kang, Abhishek Goel, Heidi Stolt, Christina Salvatore, Karlee Finch and Michael Goldberg.

Find out what expiration date labels on food actually mean, and discover ways communities and governments can lessen food waste.

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Countries around the world waste huge amounts of food every year: roughly a fifth of food items in the US are tossed because consumers aren’t sure how to interpret expiration labels. But most groceries are still perfectly safe to eat past their expiration dates. If the dates on our food don’t tell us that something’s gone bad, what do they tell us? Carolyn Beans shares how to prevent food waste.

Lesson by Carolyn Beans, directed by Anton Bogaty.

This video made possible in collaboration with Speed & Scale
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A special thanks to Roni Neff who provided information and insights for the development of this video.

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Thank you so much to our patrons for your support! Without you this video would not be possible! Khalifa Alhulail, Martin Stephen, Jose Henrique Leopoldo e Silva, Mandeep Singh, Abhijit Kiran Valluri, Morgan Williams, Devin Harris, Pavel Zalevskiy, Karen Goepen-Wee, Filip Dabrowski, Barbara Smalley, Megan Douglas, Tim Leistikow, Ka-Hei Law, Hiroshi Uchiyama, Mark Morris, Misaki Sato, EdoKun, SookKwan Loong, Bev Millar, Lex Azevedo, Michael Aquilina, Jason A Saslow, Yansong Li, Cristóbal Moenne, Dawn Jordan, Prasanth Mathialagan, Samuel Doerle, David Rosario, Dominik Kugelmann – they-them, Siamak Hajizadeh, Ryohky Araya, Mayank Kaul, Christophe Dessalles, Heather Slater, Sandra Tersluisen, Zhexi Shan, Bárbara Nazaré, Andrea Feliz, Victor E Karhel, Sydney Evans, Latora, Noel Situ, emily lam, Sid, Niccolò Frassetto, Mana, I’m here because of Knowledge Fight Facebook group., Linda Freedman and Edgardo Cuellar.

Dig into the dangers of common kitchen appliances, and find out which could be the most hazardous to your health.

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Between 2011 and 2022, the deadliest kitchen appliances in the US were ovens and ranges; taking lives by causing fires and leaking carbon monoxide. These kinds of sudden, catastrophic fatalities are thankfully rare. But the kitchen dangers that cause the most casualties may actually be less immediate, and more gradual. George Zaidan explores the safety of common kitchen appliances.

Lesson by George Zaidan, directed by Anastasiia Falileieva, Studio Plastic Bag.

This video made possible in collaboration with Speed & Scale
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A special thanks to Jeff Siegel and Ashlinn Quinn who provided information and insights for the development of this video.

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Thank you so much to our patrons for your support! Without you this video would not be possible! Doug Henry, Keven Webb, Mihai Sandu, Deepak Iyer, Javid Gozalov, Kyanta Yap, Rebecca Reineke, William Biersdorf, Patricia Alves Panagides, Yvette Mocete, Cyrus Garay, Samuel Barbas, LadyGeek, Marin Kovachev, Penelope Misquitta, Hans Peng, Gaurav Mathur, Erik Biemans, Tony, Michelle, Katie and Josh Pedretti, Hoai Nam Tran, Kack-Kyun Kim, Michael Braun-Boghos, zjweele13, Anna-Pitschna Kunz, Edla Paniguel, Thomas Mungavan, Jaron Blackburn, Venkat Venkatakrishnan, ReuniteKorea, Aaron Henson, Rohan Gupta, Begum Tutuncu, Brian Richards, Jørgen Østerpart, Tyron Jung, Carsten Tobehn, Katie Dean, Ezgi Yersu, Gerald Onyango, alessandra tasso, Doreen Reynolds-Consolati, Manognya Chakrapani, Ayala Ron, Eunsun Kim, Phyllis Dubrow, Ophelia Gibson Best, Paul Schneider, Joichiro Yamada, Henrique Cassús and Karthik Cherala.

Explore the possibilities and challenges of what a vegetarian world could look like if we all immediately stopped eating meat.

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Imagine if a wizard of meatless dining suddenly appeared on Earth and with one wave of a wand wiped away all meat from our shelves— along with any desire to eat it. Farm animals destined for food vanish, whisked away to another planet. What happens in the following days, years, and even millennia? Carolyn Beans explores what a vegetarian world could look like.

Lesson by Carolyn Beans, directed by Mitchelle Tamariz.

This video made possible in collaboration with Speed & Scale
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A special thanks to Marco Springmann who provided information and insights for the development of this video.

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View full lesson: https://ed.ted.com/lessons/what-would-happen-if-everyone-stopped-eating-meat-tomorrow-carolyn-beans
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Thank you so much to our patrons for your support! Without you this video would not be possible! Sydney Evans, Latora, Noel Situ, emily lam, Sid, Niccolò Frassetto, Mana, I’m here because of Knowledge Fight Facebook group., Linda Freedman, Edgardo Cuellar, Jaspar Carmichael-Jack, Michael Burton, VIVIANA A GARCIA BESNE, The Vernon’s, Olha Bahatiuk, Jesús Bíquez Talayero, Chels Raknrl, Sai Pranavi Jonnalagadda, Stuart Rice, Jing Chen, Vector-Dopamine math, Jasper Song, Giorgio Bugnatelli, Chardon, Eddy Trochez, OnlineBookClub.org, Eric Shear, Leith Salem, Omar Hicham, Adrian Rotaru, Brad Sullivan, Karen Ho, Niklas Frimberger, Hunter Manhart, Nathan Nguyen, Igor Stavchanskiy, James R DeVries, Grace Huo, Diana Huang, Chau Hong Diem, Orlellys Torre, Corheu, Thomas Mee, Maryann H McCrory, Blas Borde, John Hellmann, Poompak Meephian, Chuck Wofford, Adam Pagan and Wes Winn.

Dig into the science of soy, and discover what makes soybeans such versatile plants and whether it’s healthy for you and the planet.

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Soybeans have been cultivated in Asia for thousands of years, and have since spread across the globe. Today, soy is in so many foods that most people consume it every day without even knowing it. So, what makes soybeans so versatile? And is our global obsession healthy or harmful? Francesca Bot explores why this single plant is used in everything from mayonnaise to biodegradable plastic.

Lesson by Francesca Bot, directed by Frederico Pinto, Hype CG.

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View full lesson: https://ed.ted.com/lessons/the-ingredient-in-almost-everything-you-eat-francesca-bot
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View full lesson: http://ed.ted.com/lessons/are-preservatives-bad-for-you-eleanor-nelsen

Food doesn’t last. In days, sometimes hours, bread goes moldy, apple slices turn brown, and bacteria multiply in mayonnaise. But you can find all of these foods out on the shelf at the grocery store — hopefully unspoiled — thanks to preservatives. But what exactly are preservatives? How do they help keep food edible? And are they safe? Eleanor Nelsen investigates.

Lesson by Eleanor Nelsen, animation by Compote Collective.