What is MSG, and is it actually bad for you? – Sarah E. Tracy

View full lesson: http://ed.ted.com/lessons/what-is-a-calorie-emma-bryce

We hear about calories all the time: How many calories are in this cookie? How many are burned by doing 100 jumping jacks, or long-distance running, or fidgeting? But what is a calorie, really? And how many of them do we actually need? Emma Bryce explains how a few different factors should go into determining the recommended amount for each person.

Lesson by Emma Bryce, animation by Qa’ed Mai.

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View full lesson: http://ed.ted.com/lessons/how-sugar-affects-the-brain-nicole-avena

When you eat something loaded with sugar, your taste buds, your gut and your brain all take notice. This activation of your reward system is not unlike how bodies process addictive substances such as alcohol or nicotine — an overload of sugar spikes dopamine levels and leaves you craving more. Nicole Avena explains why sweets and treats should be enjoyed in moderation.

Lesson by Nicole Avena, animation by STK Films.

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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View full lesson: https://ed.ted.com/lessons/why-is-rice-so-popular-carolyn-beans
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Explore the differences between farmed meat, plant-based meat, and lab-grown meat, and find out which is best for you and the planet.

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In 2021, a survey of over 1,000 Americans found that nearly two-thirds had eaten plant-based meat alternatives in the past year. Many cited potential health and environmental benefits as their motivation. But are these alternative meats actually better for us and the planet? Carolyn Beans investigates the differences between farmed meat, plant-based meat, and lab-grown meat.

Lesson by Carolyn Beans, directed by Laura Jayne Hodkin.

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A special thanks to Raychel Santo and Keeve Nachman who provided information and insights for the development of this video.

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View full lesson: https://ed.ted.com/lessons/which-is-better-for-you-real-meat-or-fake-meat-carolyn-beans
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Thank you so much to our patrons for your support! Without you this video would not be possible! 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, Karthik Cherala, Clarence E. Harper Jr., Vignan Velivela, Ana Maria, Exal Enrique Cisneros Tuch, Tejas Dc, Khalifa Alhulail, Martin Stephen, Jose Henrique Leopoldo e Silva, Mandeep Singh, Abhijit Kiran Valluri, Morgan Williams, Devin Harris, Pavel Zalevskiy, Karen Goepen-Wee and Filip Dabrowski.

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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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Noa Shore, Taylor Hunter, Kyle Nguyen, Bijan Bayat Mokhtari, Elias Wewel, Henry Li, Ayaan Heban, Michael Aquilina, Yansong Li, MJ Tan Mingjie, Fabio Peters, Silas Schwarz, Cristóbal Medina Moenne, Tushar Sharma, Mohammad Khory, Goh Xiang Ting Diana, Umar Farooq, Kevin Wong, Activated Classroom Teaching, Constantin Salagor, Monica Grace Ward, Dawn Jordan, Yanira Santamaria, Prasanth Mathialagan, Savannah Scheelings.

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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