Living in Balance | Healthy Eating Made Simple #8

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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View full lesson: https://ed.ted.com/lessons/what-is-msg-and-is-it-actually-bad-for-you-sarah-e-tracy
Dig deeper with additional resources: https://ed.ted.com/lessons/what-is-msg-and-is-it-actually-bad-for-you-sarah-e-tracy#digdeeper

Animator’s website: https://alopra.com
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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.

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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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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

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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.