49 min
The science of sugar – why we're hardwired to love it and what eating too much does to your brain The Conversation Weekly
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- News Commentary
What are the evolutionary origins of sugar cravings? What makes something taste sweet? And what does too much sugar do to the brain? This week we talk to three experts and go on a deep dive into the science of sugar.
Featuring Stephen Wooding, assistant professor of anthropology and heritage studies at the University of California, Merced; Lina Begdache, assistant professor of nutrition at the Binghamton University, State University of New York and Kristine Nolin, associate professor of chemistry at the University of Richmond.
And after the Canadian government agreed in principle to pay CAN$40bn (US$32bn) over discrimination against First Nations children by the country’s child welfare system, we talk to Anne Levesque, assistant professor at the faculty of law at the University of Ottawa in Canada, about the long fight for justice. (From 29m20)
Plus, Veronika Meduna, science and health editor at The Conversation in New Zealand, recommends analysis of the recent Tonga volcano eruption. (From 45m45)
The Conversation Weekly is produced by Mend Mariwany and Gemma Ware, with sound design by Eloise Stevens. Our theme music is by Neeta Sarl. Full credits for this episode available here. A transcript is available here.
Further reading:
Read more from The Conversation's series on sugar's effects on human health and cultureMaking sugar, making ‘coolies’: Chinese laborers toiled alongside Black workers on 19th-century Louisiana plantations, by Moon-Ho Jung, University of WashingtonAs a lawyer who’s helped fight for the rights of First Nations children, here’s what you need to know about the $40B child welfare agreements, by Anne Levesque, University of OttawaWhy the volcanic eruption in Tonga was so violent, and what to expect next, by Shane Cronin, University of AucklandThe Tonga volcanic eruption has revealed the vulnerabilities in our global telecommunication system, by Dale Dominey-Howes, University of Sydney
Hosted on Acast. See acast.com/privacy for more information.
What are the evolutionary origins of sugar cravings? What makes something taste sweet? And what does too much sugar do to the brain? This week we talk to three experts and go on a deep dive into the science of sugar.
Featuring Stephen Wooding, assistant professor of anthropology and heritage studies at the University of California, Merced; Lina Begdache, assistant professor of nutrition at the Binghamton University, State University of New York and Kristine Nolin, associate professor of chemistry at the University of Richmond.
And after the Canadian government agreed in principle to pay CAN$40bn (US$32bn) over discrimination against First Nations children by the country’s child welfare system, we talk to Anne Levesque, assistant professor at the faculty of law at the University of Ottawa in Canada, about the long fight for justice. (From 29m20)
Plus, Veronika Meduna, science and health editor at The Conversation in New Zealand, recommends analysis of the recent Tonga volcano eruption. (From 45m45)
The Conversation Weekly is produced by Mend Mariwany and Gemma Ware, with sound design by Eloise Stevens. Our theme music is by Neeta Sarl. Full credits for this episode available here. A transcript is available here.
Further reading:
Read more from The Conversation's series on sugar's effects on human health and cultureMaking sugar, making ‘coolies’: Chinese laborers toiled alongside Black workers on 19th-century Louisiana plantations, by Moon-Ho Jung, University of WashingtonAs a lawyer who’s helped fight for the rights of First Nations children, here’s what you need to know about the $40B child welfare agreements, by Anne Levesque, University of OttawaWhy the volcanic eruption in Tonga was so violent, and what to expect next, by Shane Cronin, University of AucklandThe Tonga volcanic eruption has revealed the vulnerabilities in our global telecommunication system, by Dale Dominey-Howes, University of Sydney
Hosted on Acast. See acast.com/privacy for more information.
49 min
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