In this conversation, principal entomologist Dr. Hayley Jones and ecologist Dr. Gordon Port tackle the vexing issue of slugs in gardens. They discuss eco-friendly slug repellents like eggshells and copper tape, evaluating their effectiveness. The experts delve into the biology of slugs, innovative control strategies, and the ethical considerations of pest management. Join the fun as they even test some remedies to see which ones truly keep slugs at bay, blending science with a dash of humor.

Graeme Close, a Professor of Human Physiology and Head of the Research Institute for Sports and Exercise, dives into the science of hydration. He clarifies whether electrolyte drinks actually outperform plain water in hydration and performance. The conversation shifts to the role of electrolytes in athletic conditions, emphasizing the risks of improper hydration. Close also advocates for personalized hydration strategies tailored to individual sweat rates, challenging common beliefs about sports drinks and electrolyte supplementation.

Dr. Michael de Podesta, a chartered physicist and measurements expert, shares his insights on insulated coffee cups. He discusses how double-walled technology works and tests a high-tech cup that promises perfect temperature control. Joining him is Kamisha Darroux from Which?, who explains which features are worth the investment. They dive into the heat retention of different materials, comparing polypropylene and ceramic cups, and reveal the science behind effective insulation. Tune in for practical advice on keeping your coffee hot!

Greens powders are made up of dozens of ingredients, which are ground up and added to water. They claim to do all sorts of things for our bodies, like give us extra energy, clearer skin, boost our gut health and reduce bloating. But they're not cheap. So what's in them and do they work? That's what listener Sofie, whose social feeds have been bombarded with adverts for greens powders, wants to know. She's not alone - we've had lots of messages asking us to look into these products. To get some answers, Greg speaks to British Dietetic Association spokeswoman Sian Porter, and food scientist Dr Emily Leeming. The prices of the products were correct at the time of the recording.PRESENTER: GREG FOOT PRODUCER: TOM MOSELEY

Lots of people use a foam roller, either before after exercise. It's not usually a very comfortable experience - as Greg finds out in this episode - but is worth the pain? Can they really increase flexibility before exercise, and ease our muscles afterwards? Is it any better than stretching? As you'd expect, there are plenty of claims around these products, which cost anything from a tenner to more than £100 for a vibrating version. We're going right around the world for this one - listener Brendon joins us all the way from New Zealand, and to get him some answers we've got foam roller expert Dr David Behm dialling in from Canada. National Physiotherapy Lead for Nuffield Health Jodie Breach also joins Greg in the studio. So are foam rollers the best thing since sliced bread?PRESENTER: GREG FOOT PRODUCER: TOM MOSELEY

Do more expensive dishwasher tablets clean better? And how do eco versions stack up?We are back with a new series of Sliced Bread and even more investigations into your suggested wonder products! We'll also be hitting a significant milestone during this batch of programmes so look out for more on that.First up - dishwasher tablets. Listener Deborah got in touch after hearing our deep-dive into dishwashers themselves and had some burning questions about the tablets we put in them. Do more expensive ones give you a better clean? Do they protect glasses better? And what about the eco brands that promise to be kinder to the environment? Listener Graham sent a voicenote asking whether buying an 'all-in-one' tablet is better than using separate components, either for cleaning or the environment. Greg's joined by Deborah and a panel of experts in our studio at Media City in Salford to run all these questions through the wash.All our investigations start with YOUR suggestions. If you've seen an ad, trend or wonder product promising to make you happier, healthier or greener, email us at sliced.bread@bbc.co.uk OR send a voicenote to our WhatsApp number 07543 306807. PRESENTER: GREG FOOT PRODUCER: SIMON HOBAN

Could fridges make way for kitchen cabinets that don't just keep food fresh but actually grow it?Dough is a new series from BBC Radio 4 which looks at the business behind profitable, everyday products, assessing where the smart money is going now and what that could mean for all of us in the years ahead.In this episode, the entrepreneur Sam White speaks with experts from the world of refrigeration including:Federica Torelli – Head of Product Management with Smeg which makes fridge freezers.Emir Lasic - Principal Analyst with the industry analysts, Omdia.Jason Hirst - CEO and founder of EvoGro which makes plant growing cabinets.Also joining them is the technology expert and applied futurist, Tom Cheesewright, who offers his insight and predictions on what might be coming beyond the current production pipeline.Together, they explore fridge freezer trends and inventions chatting about their own choices for game changing, and pointless, innovations.We hear how energy efficiency labels are not always as accurate as you might think and assess the chances of indoor incubators providing a new home for vegetables and leafy greens away from the fridge. Produced by Viant Siddique & Jon Douglas. Dough is a BBC Audio North production for BBC Radio 4 and BBC Sounds.Sliced Bread returns for a new batch of investigations in August when Greg Foot will investigate more of the latest so-called wonder products to find out whether they really are the best thing since sliced bread.In the meantime, Dough is available in the Sliced Bread feed on BBC Sounds

Sam White, an entrepreneur specializing in garment care, hosts an enlightening discussion with Leonor Carneiro, a leader in the category at Versuni. They explore the changing landscape of ironing, questioning if it has a future. Hear about the rise of steamers and their environmental benefits compared to traditional washing. They also address innovations like AI technology in garment care, and why manufacturers struggle with battery-powered irons. Get a glimpse into the sustainable future of clothing maintenance that may redefine our approach to wrinkles!

Robyn Coutts, a Senior Design Manager at Dyson, and Andrew McDougall, Director of Beauty and Personal Care Research at Mintel, dive into the fascinating evolution of hairdryers. They trace the journey from gas-powered devices to today's energy-efficient models, shedding light on how technology protects hair from heat damage. With amusing anecdotes, they also explore consumer trends towards premium hairdryers and speculate on future innovations like AI-driven features and enhancements for scalp health, promising exciting times ahead for beauty tech.

Why do we buy so many vacuum cleaners? Dough is a new series from BBC Radio 4 which looks at the business behind profitable, everyday products and considers how they might evolve in the future.In this episode, the entrepreneur Sam White speaks with experts from the world of vacuum cleaner manufacturing, including:Grahame Capron-Tee - who has seen many significant changes during his long career in the industry;Nick Grey - the inventor and founder of Gtech;Anthony Williams - a global director at the data insights company, GFK. Also joining them is the technology expert and applied futurist Tom Cheesewright, to offer his insight and predictions on what might be coming beyond the current production pipeline.Together, they explore how vacuum cleaners went from exterior, horse-drawn contraptions to interior, automatic robots scuttling around on the floor, explain why UK households buy so many vacuum cleaners and give their expert views on game-changing - and pointless - product innovations. There's a debate about bagged versus bagless vacuum cleaners and a discussion on when robotic vacuum cleaners might be able to clean more than just the floors. Dough looks at where the smart money's going now and what that could mean for all of us in the years ahead.Produced by Jon Douglas. Dough is a BBC Audio North production for BBC Radio 4 and BBC Sounds.Sliced Bread returns for a new batch of investigations in August when Greg Foot will investigate more of the latest so-called wonder products to find out whether they really are the best thing since sliced bread.In the meantime, Dough is available in the Sliced Bread feed on BBC Sounds