Season 6
18 episodes · Aug 31, 2015
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- S6E1
MSG, Brazil Nuts, Elderflower
Aug 31, 201525mAre alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.
- S6E2
Vitamin D, Wagu Beef, Swiss Cheese
Sep 7, 201525mJimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.
- S6E3
Blue Fin Tuna, Ice Cream, Peas
Sep 14, 201525mJimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.
- S6E4
Vodka, Instant Coffee, Wensleydale Cheese
Sep 21, 201525mJimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese.
- S6E5
Pistachios, Rolled Oats, Prosecco
Sep 28, 201525mWhy do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.
- S6E6
Vegetables, Wine, Biscuits
Oct 5, 201525mJimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.
- S6E7
Pineapples, Chocolate, Mussels
Oct 12, 201525mKate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?
- S6E8
Plums, Vegetables, Cherry Tomatoes
Oct 19, 201525mDo prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?
- S6E9
Crabs, Greens, Gummy Sweets
Oct 26, 201525mJimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.
- S6E10
Revisited: Mozzarella, Venison and Sprouts
Nov 2, 201525mThe team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?