Should You Really Eat That?
SBS
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...
Soy: Traditional craft, miracle crop, male threat?
Is soy “the most dangerous food for men?” This question was posed by a viral Men’s Health article and, like the #soyboy insult, it plays into modern fears that soybeans emasculate bodies. But is there any scientific validity to this online panic? And does it tell the full story about this crop known as ‘green gold’ – and how it’s shaped cuisines across the world? In this episode, Lee Tran Lam talks to restaurateur Yoora Yoon, chef Jung Eun Chae, cookbook author Tony Tan and dietitian Dr Evangeli
Chocolate: Food of the gods, romantic gesture, dog poison
In 18th-century France, the royal pharmacist treated Marie-Antoinette’s headaches with chocolate. This sweet even appeared in European hospital prescriptions! Medicinal use of chocolate goes back thousands of years: its main ingredient, cacao, was used to treat snake bites by ancient Mesoamerican societies, for instance. Today, we see headlines about chocolate supposedly being a health food – but is it really? And can blocks and bars be a platform for good in other ways? In this episode, Lee Tra
Season two trailer: Should You Really Eat That?
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 the second season of Should You Really Eat That?, Lee Tran Lam continues to untangle the cultural, social and nutritional confusion around the staples in our diet – with the help of chefs, dietitians and other guests. On the menu this season are chocolate, soy, butter, olive oil, salt and Indigenous ingredients.
Seafood: Cooking inspiration, mercury magnet, cultural storyteller
Our taste for seafood goes back a long time. We’ve been snacking on shellfish for more than 100,000 years. And the foods we gather from the ocean (whether it’s mussels or seaweed) are typically loaded with nutrients. But today, people might reconsider these staples because of environmental, ethical or health concerns – so should you limit your consumption of ingredients that are hauled from the sea? In this episode Lee Tran Lam speaks with chefs Ben Shewry and Chris Jordan, as well as Dr Evangel
Cheese: Calcium source, place marker, vegan inspiration
Our love of cheese is so vast, it can be plotted across the planet. From Gorgonzola in Italy to Oaxaca in Mexico, many places are famous for their wedges and wheels. But can you go overboard with a cheese board? And what if you don’t eat dairy at all? Lee Tran Lam wheys it all up with cheesemaker Giuseppe Minoia, chef Shannon Martinez and dietitian Dr Evangeline Mantzioris.
Coffee: Caffeine hit, productivity booster, wedding custom
Around the world, people drink coffee – whether it’s sweetened with condensed milk in Vietnam or spiced with cinnamon in Mexico. It powers us through our workdays, deadlines and boring office meetings. Maybe that’s why it’s the most socially acceptable drug we consume – but is there a limit to how much we should have or what it can really do?
Tea: Scandal water, life saver, yum cha essential
Tea is the most-consumed drink on the planet, second only to water. Originally consumed for medicinal reasons, a well-brewed pot also helps with break-ups and bad news. But are there certain instances where we should put our teacups away?
Bread: Historic staple, riot-starter, loneliness cure
The oldest bread that still exists today was baked 14,500 years ago in Jordan. We’ve eaten this staple for a long time, but rejecting bread because it’s ‘bad’ for you has become a modern trend. Should we be saying no to loaves and toast?
Rice: Dietary staple, daily greeting, and nutritional villain?
When dietitian Susie Burrell named white rice as something she’d never put in her shopping trolley, food writer Lee Tran Lam was intrigued... and a little confused. Rice is the star of so many national dishes and it feeds half the planet! "Have you eaten rice yet?” is even a greeting in many parts of Asia. So should we really be avoiding these grains? In this episode Lee Tran chats with nutritionist Dr Evangeline Mantzioris, and restaurateurs Palisa Anderson from Chat Thai and Little Lagos’ Adet
Introducing Should You Really Eat That? A new podcast that makes sense of food confusion
It can be extraordinarily confusing keeping up with what foods are ‘good’ for you. Should you actually put olive oil or salt in your coffee as recent food trends suggest? Is white rice a no go? And which seafoods are actually sustainable? In Should You Really Eat That? host Lee Tran Lam explores the cultural, social, and nutritional confusion over the staples in our diet.