Maintenance Phases | Healthy Eating Made Simple #7

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Why is rice so popular? – Carolyn Beans

Why is rice so popular? – Carolyn Beans

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.

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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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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.

How does your body know you’re full? – Hilary Coller

How does your body know you’re full? – Hilary Coller

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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.

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How does alcohol cause blackouts? – Shannon Odell

How does alcohol cause blackouts? – Shannon Odell

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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Why do we eat popcorn at the movies? – Andrew Smith

Why do we eat popcorn at the movies? – Andrew Smith

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.

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How did ancient civilizations make ice cream? – Vivian Jiang

How did ancient civilizations make ice cream? – Vivian Jiang

Trace the history of ice cream, from the first accounts of cold desserts in the 1st century to the cream-based treat we know today.

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Ice cream has a unique role in our world’s history, culture, and cravings. The first accounts of cold desserts date back to the first century, in civilizations including ancient Rome, Mughal India, and Tang Dynasty China. Yet the cream-based delicacy we know today made a much later debut. So, how did the delicious sweet treat come to be? Vivian Jiang shares the scoop on the history of ice cream.

Lesson by Vivian Jiang, directed by Masayoshi Nakamura, Good General.

Music and sound design by Zak Engel.

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

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

View full lesson: http://ed.ted.com/lessons/what-s-the-big-deal-with-gluten-william-d-chey

If you’ve been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.

Lesson by William D. Chey, animation by Stretch Films, Inc.