麻豆社

Food鈥� it鈥檚 on your plate and it鈥檚 also on the news. Recent stories about horse meat in processed foods, about obesity and about food safety have underlined our preoccupation with what we eat. And yet while we worry about where our food comes from, what鈥檚 in it and how much it鈥檚 costing us, one of the biggest mysteries is exactly what鈥檚 going on in our bodies after we鈥檝e feasted. Hold onto your stomach 鈥� in this week鈥檚 programme we鈥檙e diving into the human digestive system.

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The human gut has a lot to cope with. It鈥檚 a family of organs working together day-in day-out; a food processing factory that smashes and smelts our daily diet and turns it into the stuff of life. But how much do we really know about what鈥檚 going on down there? What鈥檚 happening to our breakfast, dinner and supper? And why do we eat what we eat anyway?

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Adam is joined by Rhiannon Harris, Senior Lecturer in Nutrition and Dietetics at Cardiff Metropolitan University and by Dr. John Morton, Principal Lecturer in Biology at the University of Glamorgan. We also hear from medical historian Lindsey FitzHarris who tells the story of Alexis St. Martin, a man who in 1822 was accidentally shot in the stomach with a musket and then spent years as a living experiment in human digestion.

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