A Day in the Life - Noon
We continue the three-part series A Day in the Life, today spotlighting the common chemistry of noontime.
As part of CHF’s Thanks to Chemistry project, we present the three-part series A Day in the Life. These shows spotlight the common chemistry of morning, noon, and night. Today’s episode centers on our midday eating habits. When the clock strikes noon, taking a lunch break is a must. But too often we unpack a meal only to wonder: “What is in this stuff?” Enter biochemist Joe Rucker, who returns to our studio to help Distillations’ executive producer Jennifer Dionisio parse through the mysterious ingredients in breads, deli meats, and dressings. Then producer Gretchen Kuda Croen reveals why fructose–the main component of corn-syrup and healthy sweeteners alike–is making us fatter and sicker than we’ve ever been before.
00:00 Opening Credits
00:36 The Breakfast Club
01:18 Interview: Kitchen Staples
07:41 The Trouble With Fructose
14:27 Closing Credits
A Day in the Life is part of CHF’s Thanks to Chemistry project, sponsored by BASF Corporation, The Camille and Henry Dreyfus Foundation, DuPont, and ExxonMobil.
Special thanks to Gretchen Kuda Croen, Mia Lobel, Jennifer Dionisio, and Joe Rucker for researching this show.
Image courtesy of Flickr user ilovememphis.