Timothy Stanley: I'm grateful to you for moving us away from that reductionist mechanistic way of thinking of bodies. We tend to think about food in very functionalist terms but there's so much more to it than that and I loved the fact you know that you go into the science of taste and smell and the effects that there has on us as organisms. Why do we find ultra-processed foods so irresistible? Can you just talk us through why they're actually so damaging because I think people have heard about this but they don't really get what the problem is here yeah.
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Eating the right foods is the single most effective way of preventing illness and staying healthy. But understanding what’s good and what’s bad, whether it's red wine or acai berries, can be a complicated conversation when we’re constantly receiving new ideas about what to put on our plate. Tim Spector’s new book, Food for Life: The New Science of Eating Well, looks to make all that conflicting information a little more clear. Spector is a professor of genetic epidemiology at King's College London and honorary consultant physician at Guy's and St Thomas' hospitals. He is a multi-award-winning expert in personalised medicine and the gut microbiome. Our host for this discussion is Paediatric doctor and TV presenter, Guddi Singh.
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