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/do-fad-diets-work-mia-nacamulli
Conventional wisdom about diets, including government health recommendations, seems to change all the time. And yet ads routinely come out claiming to have THE answer about what we should eat. So how do we distinguish what’s actually healthy from what advertisers just want us to believe is good for us? Mia Nacamulli gives the facts on fad diets.
Lesson by Mia Nacamulli, animation by Avi Ofer.
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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Animator’s website: https://www.hype.cg
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Dig into how rice became a staple in the world’s diet, and the surprising consequences of its traditional production practices.
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Rice contributes over 20% of the calories consumed by humans each year. Korean bibimbap, Nigerian jollof, Indian biryani, Spanish paella, and countless other culinary masterpieces all begin with rice. So how did this humble grain end up in so many cuisines? Carolyn Beans investigates the global expansion of this beloved crop and the unintended consequences of its popularity.
Lesson by Carolyn Beans, directed by Na Na Na Studio.
This video made possible in collaboration with Speed & Scale
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A special thanks to Michele Reba who provided information and insights for the development of this video.
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View full lesson: https://ed.ted.com/lessons/why-is-rice-so-popular-carolyn-beans
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Animator’s website: https://nananastudio.com
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Thank you so much to our patrons for your support! Without you this video would not be possible! Ovidiu Mrd, paul g mohney, Steven Razey, Nathan Giusti, Helen Lee, Anthony Benedict, Karthik Balsubramanian, Annastasshia Ames, Amy Lopez, Vinh-Thuy Nguyen, Liz Candee, Ugur Doga Sezgin, Karmi Nguyen, John C. Vesey, Yelena Baykova, Nick Johnson, Carlos H. Costa, Jennifer Kurkoski, Ryan B Harvey, Akinola Emmanuel, Jose Arcadio Valdes Franco, Sebastiaan Vleugels, Karl Laius, JY Kang, Abhishek Goel, Heidi Stolt, Nicole Sund, Karlee Finch, Mario Mejia, Denise A Pitts, 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 and Hoai Nam Tran.
View full lesson: http://ed.ted.com/lessons/should-we-eat-bugs-emma-bryce
What’s tasty, abundant and high in protein? Bugs! Although less common outside the tropics, entomophagy, the practice of eating bugs, was once extremely widespread throughout cultures. You may feel icky about munching on insects, but they feed about 2 billion people each day (Mmm, fried tarantulas). They also hold promise for food security and the environment. Emma Bryce makes a compelling case for dining on bugs.
Lesson by Emma Bryce, animation by NEIGHBOR.
Dive into the most popular milks— dairy, almond, soy and oat— to find out which is healthiest for you and for the planet.
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If you go to the store in search of milk, there are a dizzying number of products to choose from. There’s dairy milk, but also plant-based products such as almond, soy, and oat milks. So which milk is actually best for you? And which uses the fewest resources and produces the least pollution? Jonathan J. O’Sullivan and Grace E. Cunningham dive into some of the most popular milks to find out.
Lesson by Jonathan J. O’Sullivan and Grace E. Cunningham, directed by Anton Bogaty.
Animator’s website: https://www.instagram.com/anton_bogaty/
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View full lesson: https://ed.ted.com/lessons/which-type-of-milk-is-best-for-you-jonathan-j-o-sullivan-grace-e-cunningham
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View full lesson: https://ed.ted.com/lessons/how-does-your-body-know-you-re-full-hilary-coller
Hunger claws at your belly. It tugs at your intestines, which begin to writhe, aching to be fed. Being hungry generates a powerful and often unpleasant physical sensation that’s almost impossible to ignore. After you’ve reacted by gorging on your morning pancakes, you start to experience an opposing force: fullness. But how does your body actually know when you’re full? Hilary Coller explains.
Lesson by Hilary Coller, directed by Sashko Danylenko.
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