Supplements and Hydration | Healthy Eating Made Simple #5

View full lesson: http://ed.ted.com/lessons/how-do-carbohydrates-impact-your-health-richard-j-wood

The things we eat and drink on a daily basis can impact our health in big ways. Too many carbohydrates, for instance, can lead to insulin resistance, which is a major contributor to cardiovascular disease and Type 2 Diabetes. But what are carbs, exactly? And what do they do to our bodies? Richard J. Wood explains.

Lesson by Richard J. Wood, animation by Qa’ed Mai.

Explore how alcohol interacts with your brain, and how it can interrupt the brain’s memory networks, leading to blackouts.

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Alcohol has been shown to have strange and selective effects on the brain. Many intoxicated people can perform complex tasks like holding a detailed conversation or navigating a walk home. Yet for those experiencing a blackout, the memory of these events is quickly forgotten. So, how does alcohol cause these memory lapses? Shannon Odell explores how ethanol interrupts the brain’s processes.

Lesson by Shannon Odell, directed by Anton Bogaty.

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View full lesson: https://ed.ted.com/lessons/how-does-alcohol-cause-blackouts-shannon-odell
Dig deeper with additional resources: https://ed.ted.com/lessons/how-does-alcohol-cause-blackouts-shannon-odell/digdeeper

Animator’s website: https://www.instagram.com/anton_bogaty
Music: https://www.yessian.com
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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/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.

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Trace the history of popcorn, from its origins in the Americas to its explosion of popularity in the 20th century.

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Soft percussion and a toasty scent mark the violent transformation of tough seeds into cloud-like puffs. This is the almost magical process of popcorn-making. Dozens of kinds of popcorn are now grown in the US, with different strains assuming distinctive shapes when their kernels explode. So, how did we actually end up with this whimsical food? Andrew Smith traces the history of popcorn.

Lesson by Andrew Smith, directed by Mitchelle Tamariz.

This video made possible in collaboration with Marriott Hotels
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View full lesson: https://ed.ted.com/lessons/why-do-we-eat-popcorn-at-the-movies-andrew-smith
Dig deeper with additional resources: https://ed.ted.com/lessons/why-do-we-eat-popcorn-at-the-movies-andrew-smith#digdeeper

Animator’s website: https://www.mitchelletamariz.com
Music: https://www.campstudio.co
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