American Chemistry Society executive producer George Zaidan chats with Trey Elling about INGREDIENTS: THE STRANGE CHEMISTRY OF WHAT WE PUT IN US AND ON US. What makes a food highly processed? How and why humans begin to preserved food? What does aphid excrement have to do with one of the first sugar-added treats humans enjoyed? How are cigarettes and e-cigs similar and different? Is there such a thing as too much sunscreen? What causes scientific research to become flawed? Is coffee good or bad for us? And what is an acceptable amount of processed food to consume? George and Trey discuss these topics and much more.
The Sport of Life: Chats w/ Comedians, Filmmakers, Sports Figures, Musicians, & Intellectuals