Summary
For eons, salt has been crucial to human health, culture, and diet. On this episode of The Evidence, we explore the strange science of salt taste – why it can be sweet, salty, or even a flavour enhancer. We look at how salt keeps our bodies running, and what happens if we have to little of it. And while too little salt may be bad, too much is also a problem. What does the science say about how much salt is optimal, and what can we do to make sure we’re eating the right amount? Claudia Hammond is joined by a panel of salty experts who will help find the answers to these questions and more.
Transcript
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| 0:00.0 | He is Brian Cox. |
| 0:02.8 | Hello. |
| 0:03.3 | And he understands science. |
| 0:05.3 | I'm Robin Ince and I don't understand it quite so much. |
| 0:09.0 | Could it tell us something about the nature of matter? |
| 0:11.3 | Nope. |
| 0:12.0 | Okay, good. |
| 0:14.2 | Together we'll be joined by a collection of experts and non-expert guests. |
| 0:18.6 | What's going on? |
| 0:19.8 | Don't worry. |
| 0:21.7 | Taking a look at some of the most wonderful things |
| 0:24.4 | in the scientific world. |
| 0:25.9 | Science with Funny Bits, The Infinite Monkey Cage on Radio 4 and BBC Sounds. Hello, I'm Claudia Hammond. Welcome to the evidence from the BBC where we take a topic and delve into the research to learn what we can all do to live a healthy life. |
| 0:50.0 | Now this series is produced in collaboration with Welcome Collection and we are back in their beautiful reading room in London with a live audience. |
| 0:59.0 | It is wonderful to be back here and today we are looking at Salt. It's a cheap food stuff that most of us eat every day |
| 1:06.0 | but once upon a time salt was one of the world's most valuable commodities and with good reason. |
| 1:12.2 | It is crucial to our health. It can preserve food |
| 1:14.9 | and also of course it tastes good. But there is plenty more that science can tell |
| 1:19.4 | us about salt and how to get just the right amount for good health. |
| 1:23.0 | So to help us learn about salt's mysteries, let me introduce my panel. |
| 1:27.0 | We have Penn Vogler, who is a food historian, |
| 1:30.0 | and author of the best-selling bookof a history of food and class in |
... |
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