麻豆社

The team unravel the conflicting advice we're given about the benefits and dangers of some of our everyday foods. Also featured, the illegal oyster-pickers cutting corners and creating a serious risk to health, and, with warnings we're still eating too much salt, a visit to a sausage maker reveals why it isn't as easy as it might seem to simply remove salt from the ingredients list altogether.

Plus the new law that says restaurants must know which of their ingredients could cause an allergic reaction - will they be able to get it right?