What would happen if everyone stopped eating meat tomorrow? – Carolyn Beans

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.

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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.

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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Dig into the dangers of common kitchen appliances, and find out which could be the most hazardous to your health.

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Between 2011 and 2022, the deadliest kitchen appliances in the US were ovens and ranges; taking lives by causing fires and leaking carbon monoxide. These kinds of sudden, catastrophic fatalities are thankfully rare. But the kitchen dangers that cause the most casualties may actually be less immediate, and more gradual. George Zaidan explores the safety of common kitchen appliances.

Lesson by George Zaidan, directed by Anastasiia Falileieva, Studio Plastic Bag.

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A special thanks to Jeff Siegel and Ashlinn Quinn who provided information and insights for the development of this video.

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View full lesson: https://ed.ted.com/lessons/the-thing-in-your-kitchen-most-likely-to-kill-you-george-zaidan
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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.

Explore the toxicity of death cap mushrooms, and find out what makes this one species so dangerous to humans.

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Humans have known about the toxicity of death cap mushrooms for millennia. Yet they continue to pose a significant threat to unsuspecting foragers and mushroom hunters throughout the world. Today, death caps are responsible for more than 90% of all mushroom related deaths, killing upwards of 100 people each year. So, what makes this one species of mushroom so dangerous? Michael Beug investigates.

Lesson by Michael Beug, directed by Denys Spolitak.

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