14 Epizód

  1. Native foods: Bush lollies, medicinal source, climate-change tool

    Közzétéve: 2025. 03. 19.

  2. Salt: Slug repellent, history shaper, chip enhancer

    Közzétéve: 2025. 03. 12.

  3. Olive Oil: Lamp fuel, criminal swag, pharmacy staple

    Közzétéve: 2025. 03. 05.

  4. Butter: Bakery essential, insult inspiration, wedding gift

    Közzétéve: 2025. 02. 26.

  5. Soy: Traditional craft, miracle crop, male threat?

    Közzétéve: 2025. 02. 19.

  6. Chocolate: Food of the gods, romantic gesture, dog poison

    Közzétéve: 2025. 02. 12.

  7. Season two trailer: Should You Really Eat That?

    Közzétéve: 2025. 02. 06.

  8. Seafood: Cooking inspiration, mercury magnet, cultural storyteller

    Közzétéve: 2023. 11. 15.

  9. Cheese: Calcium source, place marker, vegan inspiration

    Közzétéve: 2023. 11. 08.

  10. Coffee: Caffeine hit, productivity booster, wedding custom

    Közzétéve: 2023. 11. 01.

  11. Tea: Scandal water, life saver, yum cha essential

    Közzétéve: 2023. 10. 25.

  12. Bread: Historic staple, riot-starter, loneliness cure

    Közzétéve: 2023. 10. 18.

  13. Rice: Dietary staple, daily greeting, and nutritional villain?

    Közzétéve: 2023. 10. 11.

  14. Introducing Should You Really Eat That? A new podcast that makes sense of food confusion

    Közzétéve: 2023. 09. 27.

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Are olive oil shots a good idea? Should we dunk butter in our coffee? Is soy really “the most dangerous food for men?” and is chocolate actually a health food? (The royal pharmacist certainly thought so when he treated Marie-Antoinette’s headaches during 18th-century France with chocolate!). If health experts tell us we’re consuming too much salt, how do we balance that with cookbooks advising we season our food generously for flavour? And are we overlooking the health and cultural impacts of Indigenous ingredients? It can be tricky trying to consume the ‘right things’, and the forces that shape our diets go far beyond what’s supposedly ‘good for us’. On Should You Really Eat That?, food writer Lee Tran Lam untangles the mixed messaging about the food and drinks we consume – with the help of chefs, dietitians and other guests.

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