What contraception is doing to our bodies – and what we’ll use in future
Millions of people around the globe pop a daily pill or live with pieces of metal or plastic inside their bodies, all to avoid getting pregnant. But while we know our contraception works, many of us don’t know much else about it.
In this episode, we speak to Kate Muir, a woman’s health expert, documentary maker, journalist and author, whose book about hormonal contraception – Everything You Need to Know About the Pill (but were too afraid to ask) – inspired this conversation.
She tells us about what the different forms of contraception contain, how they work, how they might be affecting our minds and bodies – and what the future of baby-prevention might look like, for everyone involved.
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42:33
How to hack your brain to make better decisions
Every day we’re presented with hundreds if not thousands of decisions: What do we want for breakfast? Should we call our mothers or spend time with our friends? Should we go out for a workout or watch TV and eat snacks?
Of course, some of the choices we make are more significant than others and can have huge impacts on our lives. But what do these decisions say about us and how can we try to make better choices?
In this episode, we catch up with neuroscientist and professor of communication at the University of Pennsylvania Emily Falk to talk about her latest book What We Value: The Neuroscience of Choice and Change.
She tells us how certain regions of our brains are involved in the many decisions we make, how we weigh up short and long-term rewards, and how we can all make more thoughtful choices that align with our goals if we just make a few tweaks to our behaviour.
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37:22
How to actually see the Northern lights
These days many of us have a bucket list, a set of experiences we’d like to have at least once in our lives. Seeing the Northern Lights with our own eyes is likely top of many of these. But what is the best way to ensure that when we do take a trip to see this mysterious, ghostly phenomenon we have a genuinely once-in-a-lifetime experience?
In this episode we speak to Tom Kerss an aurora chaser, astronomer and author of the book Northern Lights: The definitive guide to auroras about the best way to see the breathtaking phenomenon of the Aurora Borealis.
He tells us when and where to go to have the best chances of seeing the Northern Lights, what we should take and wear to have the best experience, and why often it’s a better idea to put down your camera and simply enjoy the spectacle.
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32:01
Why a healthy ocean is vital for the survival of the human race and planet Earth
The ocean covers more than 70 per cent of our planet’s surface. Thanks to its ability to absorb the excess carbon and heat generated by climate change, its potential to generate clean energy and the bountiful source of food it provides to both humans and animals, there’s little doubt the ocean is vital for the continued survival of the human race and of the planet itself. But all is not well. Ocean temperatures are climbing, coastal water levels are rising, and extreme weather events are becoming more and more common.
In this episode we speak to special advisor on ocean issues to the United Nations Sturla Henriksen about his latest book The Ocean: How It Has Formed Our World – And Will Shape Our Destiny.
He tells us about the many challenges we are facing to keep the ocean healthy and why we need to take a more holistic approach to combat them.
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33:45
Food science: Why fermentation is the future of food
Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein.
In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London.
He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment.
This episode is brought to you in association with EIT Food https://www.eitfood.eu/
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Whether you’re curious about getting healthy, the Big Bang or the science of cooking, find out everything you need to know with Instant Genius. The team behind BBC Science Focus Magazine talk to world-leading experts to bring you a bite-sized masterclass on a new subject each week.
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