View full lesson: http://ed.ted.com/lessons/what-causes-cavities-mel-rosenberg
When a team of archeologists recently came across some 15,000-year-old human remains, they made an interesting discovery: the teeth of those ancient humans were riddled with holes. So what causes cavities, and how can we avoid them? Mel Rosenberg takes us inside our teeth to find out.
Lesson by Mel Rosenberg, animation by Andrew Foerster.
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View full lesson: http://ed.ted.com/lessons/the-science-of-milk-jonathan-j-o-sullivan
The milk industry produces in excess of 840 million tons of products each year. Why do humans drink so much milk? And given that all mammals lactate, why do we favor certain types of milk over others? Jonathan J. O’Sullivan describes how milk is made.
Lesson by Jonathan J. O’Sullivan, animation by TED-Ed.
View full lesson: http://ed.ted.com/lessons/how-the-food-you-eat-affects-your-gut-shilpa-ravella
The bacteria in our guts can break down food the body can’t digest, produce important nutrients, regulate the immune system, and protect against harmful germs. And while we can’t control all the factors that go into maintaining a healthy gut microbiome, we can manipulate the balance of our microbes by paying attention to what we eat. Shilpa Ravella shares the best foods for a healthy gut.
Lesson by Shilpa Ravella, animation by Andrew Foerster.
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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View full lesson: https://ed.ted.com/lessons/the-thing-in-your-kitchen-most-likely-to-kill-you-george-zaidan
Dig deeper with additional resources: https://ed.ted.com/lessons/the-thing-in-your-kitchen-most-likely-to-kill-you-george-zaidan/digdeeper
Animator’s website: https://www.instagram.com/kazadirizza
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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.
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
Dig deeper with additional resources: https://ed.ted.com/lessons/the-ingredient-in-almost-everything-you-eat-francesca-bot#digdeeper
Animator’s website: https://www.hype.cg
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Thank you so much to our patrons for your support! Without you this video would not be possible! LvL042, Abdulmohsin Almadi, Andrew Brodski, AJ Lyon, Anandha Krishnan, Geoffrey Bultitude, Mi Mi, Thomas Rothert, Christopher McVay, Carlo Solaroli, Javier Aldavaz, Ivan Yeung, Brian Elieson, Grayson Garbarino, Oge O, Weronika Falkowska, Stefano Esposito, Nevin Spoljaric, Yvonne Feijoo, Sid Chanpuriya, Arjay Arcinue Dineros, Anoom Yasmin, Anoop Varghese, David Yastremski, Noah Webb, B , Erica Guerrero, Roberto Chena, Oliver Koo, Luke Pisano, Andrea Gordon, Aleksandar Donev, Nicole Klau Ibarra, Milo Vermeulen, Ryan Weiler, Jesse Lira, Ezekiel Raui, Zongpu Kou, Cameron Chakraverty, Petr Vacek, Rhys Patterson, Dennis, Olivia Fu, Katrina Adams, Regina Post, Mary Collins, Kari Teffeau, clumsybunnie, Adam Leos and Cindy Lai.
View full lesson: http://ed.ted.com/lessons/sugar-hiding-in-plain-sight-robert-lustig
While sugar is easy to spot in candy, soft drinks and ice cream, it also hides out in foods you might not expect — including peanut butter, pasta sauce and even bologna! Robert Lustig decodes confusing labels and sugar’s many aliases to help determine just how much of that sweet carbohydrate makes its way into our diets.
Lesson by Robert Lustig, animation by The Tremendousness Collective.